YOGURT STARTER AND ITS CHEESE

Homemade Yogurt and Cheese
Home Made Yogurt Seventy percent of the immune system is in your digestive track. The obvious answer to good health and weight-conscious individuals is plain unadulterated yogurt which can be sweetened with fresh fruit. And is easily made "our way" at home. Your can start with any type of milk-cow, goat, sheep, camel, water buffalo, yak and even mare's. To your milk add the yogurt culture starter that you have bought at the health food store (1 tsp. to a quart, directions on package) Or at (Chr. Hansen's Laboratory, Inc. 9015 W Maple St., Milwaukee, Wisconsin 53214) Or, use 3 TBS. of a good bacterial commercial yogurt to one quart of milk. Stir the mixture a bit and then pour into a glass container with a cover. (You can use a one quart Mason Jar, or smaller.) Don't fill the jar to the top. Put the jars into warm water in a large stew pot and put the pot in a just-barely turned on oven, (warm water covering the bottom of pan) set to cool side of the "warm" setting. Some ovens can be left on the "off" position and the pilot light provides enough warmth. It should stay at about 110 - 115 degrees for a three hours. (5 degrees above or below can make the difference in taste) (Preparing with the same idea as for yeast_in breads) Or, use a crock pot on low with water, turn pot off, then add pint jars of yogurt, put lid back on the crock pot for about three hours and refrigerate. If the yogurt over heats use anyway in cooking, especially pancakes (in blog) Yum! If your oven isn't stable, then perhaps you kitchen sink will do: just surround you jars with warm water which you can change from time to time as it cools. You can also put the milk and culture into the top of a double boiler, over water that keeps it to the right temperature, hot but not boiling. (use a candy thermometer) And you could use an oven light (100 watts), heating pad, crock pot on low, pan of water in electric frying pan, or buy a professional one usually from the health food stores or on line. If you have a casserole, then wrap it up in a warm woolen blanket or sweater and leave it overnight. The number of hours the process takes varies with the amount of culture you've put it in, the temperature that's maintained, and the weather conditions. Keep testing the yogurt until it reaches the consistency you like (for thicker you can add 4 T. powdered milk to a gallon of milk) If the yogurt has been pasteurize that you got your start from, may not work if it doesn't have a live culture in it. When the yogurt is the consistency of creamy custard, whisk it out of the warmth and put it into a cool place. It may take 3-7 hours in fridge to reach the proper consistency. If you leave it in the warmth too long you may get a cheesy texture. And the longer it sits, the tartar it gets. When finished, yogurt behaves just about like milk but it's actually better behaved because it's impossible to curdle, sour, or clabber it. You can whip it and the thicker the better for that. You can liquefy it and make cheese out of it. (There are some recipes for this on the Internet)
However...when you cook, bake, or heating yogurt you are destroying its beneficial bacteria Lactobacillus, Streptococcus (and too, get your starter from as many bacteria as possible). Happy Flora and welcome to pro-biotic's, one of nature's best healers. see at http://www.mountainhighyoghurt.com/ (this co.has the L.Bulgaricus, S. Thermo philus, Bilidus,l. casei in their yogurt) Get the plain not with the fructose in it. Yogurt Cheese: Yogurt cheese is firmer and creamier than yogurt because much of the water has been drained off. Use it to top baked potatoes and fresh or cooked fruits. It's also an excellent spread for toast and bagels. Check well-stocked food stores for yogurt without stabilizers. Yogurt with such additives cannot be drained as thoroughly.
USE: 1 pint plain yogurt Special Equipment: cheesecloth Line a strainer with cheesecloth. Place the strainer over a bowl. Pour the yogurt into the cheesecloth and leave covered and refrigerated for at least 8 hours, or overnight. Discard the liquid in the bowl. The yogurt remaining in the sieve is yogurt cheese. Use in recipes. Or use the home made yogurt here. Yield: about 1 1/2 to 1 3/4 cups and 4 cups yogurt will yield about 2-2 1/2 cups.
http://earthsorganicnews.blogspot.com/2010/12/yeast-infection-remedies.html
Yogurt has anti-aging properties, The Road to Perfect Health in the gut... by Brenda Watson tell more. To regain health you need 15 billion bacillus in one time released serving etc. read her book for more details.
Note: Buttermilk, Sour Cream, CREAM CHEESE, CHEESES, PICKLES, and Sauerkraut, olives, etc., all fit under this fermenting category.
* USE YOGURT INSTEAD OF BUTTERMILK...IN BISCUITS.
*Making Labneh (See on the Internet Images....)