|
Post by Granny Smith on May 7, 2013 21:38:52 GMT -5
I've started letting mine sit for 24 hours to 'eat' up all the lactose. I can't tell that it's any more sour than what I normally make and it gets nice and thick. I might try just heating the milk to 100 instead of boiling it and see how that works out with the longer fermenting time.
|
|
|
Post by Valerie on May 8, 2013 10:48:41 GMT -5
I'm glad you said that, Gayle, because mine is still setting. I'm glad letting it go longer won't hurt it. I'm about to go check it. When I went to put jars of water in the cooler last night, it wasn't very thick yet, but that was a good 12 hours ago if not more. I guess all that pretty much eliminates the crockpot method, but oh well. ETA: Well, it's not real thick, but it's pretty much the same consistency as it was when I used the crockpot recipe to the letter. Too thick to drink, but def not like Greek. Mostly we add a good whollop of it to Nutribullet smoothies in the morning, so it will be fine for that!
|
|
|
Post by Granny Smith on May 8, 2013 12:27:45 GMT -5
The thin stuff is good for parfaits, too. I layer it with cereal (usually homemade granola) and sliced fruit.
|
|
|
Post by Valerie on May 8, 2013 12:45:43 GMT -5
Oh yummy! That would be tastier than using pudding, and easier on the tummy, too. We can't handle lactose well anymore either.
|
|
|
Post by Granny Smith on May 8, 2013 13:06:47 GMT -5
My kids ate that for breakfast nearly everyday when they were growing up.
|
|