Introduction: Does Dried Milk Powder Successfully Thicken Yogurt?

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Note from Shannon: Please welcome Rosalyn, CFH Content Development Manager and Cultured Kitchen-Keeper.

I have been making yogurt for many years, and in experimenting with raw goat milk, raw cow milk, and different types of pasteurized cow milk, I’ve noticed quite a difference in the results. As most experienced yogurt chefs are aware, raw milk will produce a much thinner yogurt than pasteurized milk – unless it is heated up (sterilized) first.

This is because, unless you heat raw milk, the natural bacteria and enzymes that are present in the raw milk will compete with the yogurt culture. Additionally, heating milk does change the structure of the cell membrane in the milk protein, so that it can clump together better and give you a thicker set in the yogurt.

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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Always Something New to Learn About Fermentation

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Note from Shannon: Please welcome Rosalyn, CFH Content Development Manager and Cultured Kitchen-Keeper.

I was so excited when I got to the Oregon Country Fair last weekend to learn that Sandor Katz was going to be one of the featured speakers! He is so knowledgeable about fermentation, and a great speaker. I was able to hook up with him before his presentation, and we got to “talk shop” for a few minutes about some fermentation techniques I’ve been researching.

Sandor has a great way of connecting with his audience. Here are some of the highlights of his talk:

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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What’s Culturing In Rosalyn’s Kitchen Right Now

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Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Rosalyn, Cultures for Health Customer Representative and Cultured Kitchen-Keeper.

I admit it: I have been bitten by the culture bug. I have been making yogurt and pickles for many years, but since coming to work at Cultures for Health, I have been trying out lots of our recipes and products, and now I can’t imagine not having three or four culturing projects going on at one time!

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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The Culture of Culture

My favorite part of any trade show is meeting customers who come up to our display and introduce themselves as old friends. Many of our customers know us by name and feel part of our “family”! It’s so nice to meet people we’ve talked to by email or phone, and get to know them in person.

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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