Kathleen
Cupcake
Do you have any good recipies for making greek yogurt? I would love to get it, if You;re willing to give it out.
A lot of people make regular yogurt and strain it in butter cloth or a similar fabric. It thickens up this way, but I have been thinking of trying this culture to see if it will start out thicker. So far, I'm very pleased by the cultures I have gotten from this company.
In the beginning the fruits and vegatables were a challange for me also. Three things have helped. The first was the realization that I could have two servings of the same item. So 7-9 became 4-5 and the pressure was reduced, not to mention the waste. The second big help was to use vegatables in place of starches. Instead of a bed of rice or pasta I use cooked greens. I also make macaroni and cheese using broccoli. Finally side dishes have become main dishes in our house. We are slowly moving away from meat as the central focus in our meals.
Congrats! I think lifestyle changes can be difficult, so kudos to you and your family!
You can use skim, though, I like 2% milk. It will be creamier with more milk fat in it.
Oh and be sure to cool the milk down to 90-110 degrees F, before adding the yogurt culture, then hold it warm, not hot. (I should have put that in the original instructions.)
I've heard some people get the milk warm, then wrap in a towel and put in a warm cooler to hold the heat, overnight.
I do not have a yogurt-maker. Add a few other jars of every warm water to the cooler to keep the milk warm. I read that a heating pad wrapped around the jar is also good, but have not tried it.