{"id":7412,"date":"2011-10-02T15:00:59","date_gmt":"2011-10-02T22:00:59","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/ClaireWolfe\/?p=7412"},"modified":"2011-10-02T15:00:59","modified_gmt":"2011-10-02T22:00:59","slug":"first-batch-of-yogurt-fermenting","status":"publish","type":"post","link":"https:\/\/www.clairewolfe.com\/blog\/2011\/10\/02\/first-batch-of-yogurt-fermenting\/","title":{"rendered":"First batch of yogurt fermenting"},"content":{"rendered":"<p><a href=\"http:\/\/www.backwoodshome.com\/blogs\/ClaireWolfe\/2011\/10\/02\/first-batch-of-yogurt-fermenting\/yogurt-firstbatch_100211\/\" rel=\"attachment wp-att-7413\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.backwoodshome.com\/blogs\/ClaireWolfe\/wp-content\/uploads\/2011\/10\/Yogurt-FirstBatch_100211.jpg\" alt=\"First batch of yogurt -- six types\" title=\"Yogurt-FirstBatch_100211\" width=\"450\" height=\"404\" class=\"aligncenter size-full wp-image-7413\" srcset=\"https:\/\/www.clairewolfe.com\/blog\/wp-content\/uploads\/2011\/10\/Yogurt-FirstBatch_100211.jpg 450w, https:\/\/www.clairewolfe.com\/blog\/wp-content\/uploads\/2011\/10\/Yogurt-FirstBatch_100211-300x269.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>Been a bit busy since <a href=\"http:\/\/www.backwoodshome.com\/blogs\/ClaireWolfe\/2011\/09\/28\/yogurt-maker-and-a-defective-dog\/\" target=\"_blank\">getting my yogurt maker last week<\/a>. Today I&#8217;m finally attempting the first batch.<\/p>\n<p>I used Zoi unflavored Greek yogurt as the starter. Not sure of the exact amount (measuring is for wusses). From the 12:00 position, the variations are:<\/p>\n<ul>\n<li>Plain whole milk\n<li>Whole milk with Karen&#8217;s fabulous apricot syrup stirred in\n<li>Whole milk with extra milk solids\n<li>Half-and-half with extra milk solids\n<li>Half-and-half with Karen&#8217;s fabulous syrup on the bottom\n<li>Plain half-and-half\n<\/ul>\n<p>Not sure how much I added of either syrup or milk solids. I may have mentioned I think measuring is for wusses. \ud83d\ude42 But really, I figured this first batch was unlikely to turn out great just because it&#8217;s a first batch. So I wanted to see how loosey-goosey I could be with ingredients and still get something yogurtish. Once I get a wonderful result, <i>then<\/i> I&#8217;ll start worrying about making it reproducible.<\/p>\n<p>Oh yeah, non-fat and low-fat are for wusses, too. <\/p>\n<p>I was a little concerned because the <a href=\"http:\/\/www.amazon.com\/gp\/product\/B001DZ8S5U\/ref=as_li_tf_tl?ie=UTF8&#038;tag=livifree07-20&#038;linkCode=as2&#038;camp=217145&#038;creative=399377&#038;creativeASIN=B001DZ8S5U\" target=\"_blank\">Yolife yogurt maker<\/a> is only heating to 105 degrees, which seems to be a few degrees &#8220;lite&#8221; of optimal. But then, every how-to-make-yogurt article has a different viewpoint on optimal. I like the <a href=\"http:\/\/www.bussjaeger.org\/dfyogurt\/df.0600.ff.yogurt.html\" target=\"_blank\">Sunni Maravillosa article<\/a> Carl-Bear tracked down and put in the comment section the other day. Sunni definitely knows her way around a kitchen. If 105 doesn&#8217;t do it, I can probably raise the temperature a tad by draping a towel over the plastic cover.<\/p>\n<p>The jars have been in the machine for three hours and when I lifted the lid to take this photo (don&#8217;t tell me I shouldn&#8217;t have done that) the most wonderful aroma wafted up. Hm. Could it actually be <i>working<\/i>?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Been a bit busy since getting my yogurt maker last week. Today I&#8217;m finally attempting the first batch. I used Zoi unflavored Greek yogurt as the starter. Not sure of the exact amount (measuring is for wusses). From the 12:00 position, the variations are: Plain whole milk Whole milk with Karen&#8217;s fabulous apricot syrup stirred in Whole milk with extra milk solids Half-and-half with extra milk solids Half-and-half with Karen&#8217;s fabulous syrup on the bottom Plain half-and-half Not sure how much I added of either syrup or milk solids. I may have mentioned I think measuring is for wusses. \ud83d\ude42&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/www.clairewolfe.com\/blog\/2011\/10\/02\/first-batch-of-yogurt-fermenting\/\">Continue reading<span class=\"screen-reader-text\">First batch of yogurt fermenting<\/span><\/a><\/div>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,26],"tags":[],"class_list":["post-7412","post","type-post","status-publish","format-standard","hentry","category-health-and-science","category-practical-freedom","ratio-natural","entry"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/posts\/7412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/comments?post=7412"}],"version-history":[{"count":0,"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/posts\/7412\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/media?parent=7412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/categories?post=7412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.clairewolfe.com\/blog\/wp-json\/wp\/v2\/tags?post=7412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}