Well.. I tried using commercial yogurt as a starter instead of the liquid
acidophilus supplement, and it worked much better.  As I do with my
soon-to-be-sour cream, I put the mixture (a heaping tablespoon to a quart of
raw milk) in the turned-off gas oven for a while, and it came out quite
yummy.  It took around 14 hours, which is longer than my sour cream takes,
but I guess different bugs just work at different paces.

Thanks for the offer of starter, Erin, but I found a company called
Yogourmet that makes starters for yogurt, kefir, cheese, and crème Bulgare
(which I understand is just a type of sour cream).  Their products are
available through several websites, and I ordered a little of each.  I'll
let y'all know how they turn out.

Carol


> -----Original Message-----
> From: Raw Food Diet Support List
> [mailto:[log in to unmask]]On Behalf Of Erin Imhoff
> Sent: Saturday, October 06, 2001 4:17 PM
> To: [log in to unmask]
> Subject: Re: raw yogurt
>
>
> Carol,
>
> I don't know anything about raw yogurt, but I make raw kefir all the time=
> . While it is mostly more liquid than yogurt, it sometimes comes out quit=
> e thick. I use it in place of yogurt when converting cooked recipes to ra=
> w recipes and it mostly works out just great. BTW, I have also added a gr=
> ain or 2 to cream to make raw sour cream. Mmmmmm!
>
> I have kefir grains if you need some and are in the LA area. If not in th=
> is area, I can help you find some elsewhere.
>
> Erin
>
>
>  =20
>  =20
> ----- Original Message -----
> From: Carol
> Sent: Thursday, September 27, 2001 6:30 PM
> To: [log in to unmask]
> Subject: raw yogurt
>  =20
> Anyone making raw yogurt?  I make raw sour cream all the time, and I had
> hoped that pretty much the same procedure would work for making raw yogur=
> t,
> but it didn't.  What I did was this:  I added a bit (a teaspoon or so) of
> liquid acidophilus culture to some raw milk and left it in a turned-off g=
> as
> oven overnight.  My sour cream usually takes about 18 hours or so, but I'=
> d
> never done yogurt before, so I checked it at only 12 hours.  It did NOT
> taste good, and it was kinda curdy.
>
> I've had one batch of sour cream not work out, so I guess there's a chanc=
> e
> that this is just that once-in-a-while bad batch using a basically sound
> method, but... I don't know.  Any advice?
>
> CarolGet more from the Web.  FREE MSN Explorer download : http://explorer=
> .msn.com