We are determined to help you!
One of the differences between our business and others is Ricki’s dedication to her customers. She employs a full-time technical advisor (Jim Wallace) to answer your questions about making cheese. She also publishes a monthly Moosletter with recipes, etc., as well as this blog with articles about every aspect of cheese making.
This is the third in a series of sample questions that folks have written to Jim. He can always be reached at firstname.lastname@example.org to help you with any aspect of making cheese. Our extensive HELP section is also available with many questions and answers.
Q. I have your Yogotherm from years ago and want to again make yogurt. Unfortunately I misplaced the recipe. Is there any way I could acquire the yogurt recipe from your site – or elsewhere?
Q. I have been purchasing Activia because the Bifidus Regularis cultures help keep me regular. I hate paying so much for an even smaller quantity of yogurt than the regular yogurt (I prefer making my own). If I use this as a starter culture, can I just clone my own yogurt from the Activia to get the same yogurt for less than the store price? When I was younger I used to do this all the time with Dannon.
Q. I was looking at your website after reading “Animal, Vegetable, Miracle” and was wondering if you have any information on Greek Yogurt? I enjoy it and haven’t found much information on making it at home.
A. Greek yogurt is simply a matter of draining the Bulgarian style yogurt to a drier denser state. Draining through our butter muslin should work for this- just drain until you get the consistency you want.
Q. I received your yogurt culture and immediately put it in the freezer. I used 2 quarts of goats milk and 2 of your packets of culture. I followed the directions very carefully. I heated the milk to 180F for 1-2 minutes, then I cooled the milk to 116F as per the directions on the packet. I mixed the culture with some cooled milk (116F) thoroughly and mixed this with the rest of the milk thoroughly. I put it in the yogurt maker and waited 6, 12, and 24 hours. Nothing happened- the milk was the same as when I put in your culture. I am using the right equipment, using fresh milk, following directions very carefully, and I am totally baffled as to why the yogurt is not making. Could it be a culture problem, or do you have other ideas or suggestions?
Q. My child is allergic to cow’s milk. I saw the yogurt starter has dry milk powder in it. Is there any starter that doesn’t have dry milk powder in it?