Tests

April 24, 2011: Our normal yogurt production consists of 1 part whole milk (or 2% or 1%) plus 2 - 3 parts milk made from dry, powdered milk and water... with extra powder used to help thicken the results.  We became aware that folks were also using rice milk as a starting point for yogurt. While we have tried culturing our own home-made rice milk, the results were not that appealing. So as a test, we tried adding dry, powdered (dairy) milk to rice milk, rather than to water, and the results were excellent.  So we now use our normal production formula above and at least one part of the milk made from dry, powdered milk we use rice milk rather than water.

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March 23, 2011: We tried the 18 strain version of the probiotics and it took a long time to culture properly. Even then, the result was a semi-liquid yogurt which did thicken more with straining as in a Greek yogurt.  More variations are needed to include other yogurts if for no other reason than esthetic purposes..

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February 26, 2011: We are starting our tests on added probiotics. We did the first test this morning using a bit of culture from the last batch and then added a capsule of 8 - strain probiotics. While we have no way of knowing whether the cultures took, we did note that the yogurt was thick and very tasty. Our next test will be on the capsule only as well as a capsule of 18 - strain probiotics.

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