Homemade yogurt....
#12
Super Member
Join Date: Sep 2010
Location: MD
Posts: 1,060
For the starter just buy plain yogurt with live cultures in it. I know Dannon has it and I think Stoneyfield does. It will tell you on the carton. This is really simple to make but you really need the powdered milk or it will turn out runny. Wal-Mart sells a smaller box of powdered milk that doesn't cost an arm and a leg.
#14
Super Member
Join Date: Jun 2008
Location: British Columbia
Posts: 2,363
OH, that sounds deliciously rich! I've made yogurt with every milk thickness but never ventured into the creams. When I make yogurt, I simply heat my milk - hot - then cool to lukewarm, add my starter yogurt, cover the pot and wrap the whole thing in a heating pad and thick towel for the night. Never had it not work. I did try straining it once to make greek yogurt but it was too messy and I lost too much. Once I've made a batch of yogurt, I use some of it to start the next batch. Very much like sourdough!
#15
Super Member
Join Date: Dec 2010
Location: Norfolk, VA
Posts: 5,397
I got promted on here by the crockpot method to make mine; I love it. I started researching it and the tartness of yogurt can be controlled so I can eat mine without any added sweetness even though I like to add fruit but normally doesn't have additional sugar. I have used 2% and whole milk, with powdered milk added to it. I heat it on the stove because I don't have the patience for the crockpot to heat up to 185 or higher, I add the powdered milk when its heating up so that it desolves better and when it cools back down to 110 I add the yogurt. The first time I just added a small container of plain greek yogurt, the second time I used some of what I made to make my next batch. I have to make more tonight. Since I don't heat mine in the crock pot I put a little water in the crockpot and turn it on high while I'm making the milk mixture and then turn it off. I put the yogurt mixture into two chinese soup containers, the large ones and then put the lid on pot and cover with a towel. 10 to 12 hours later I have thick greek type yogurt. I love the taste because it's good without any additives. I give it to my one little dog who gets yeast infections and even though she wouldn't eat store yogurt without having things added to it; she likes the whole thing. I've been making 1/2 gal at a time but that doesn't get me thru the week so this week I'm making a whole gallon, so that will be 4 large containers of yogurt for about $3 total, I can't beat that even at the commisary.
#17
I make my own yogurt, and then I strain it to make Greek yogurt. I just put a basket coffee filter in a colander over a bowl in the fridge for about 5 hours or overnight and you've got Greek yogurt. When we were doing a kitchen remodel I would just buy plain store-bought yogurt and strain it. You can buy yogurt culture online and I usually will make my next batch using a couple tablespoons from the last batch. I reculture every other batch. I'm sure I could go longer, but I use fresh milk from the farm and would hate to waste it on a batch that didn't turn out.
#18
Junior Member
Join Date: Feb 2013
Location: Central Maryland
Posts: 230
I haven't made yogurt in a long while.....when I did it for my young kids, I used organic milk and as a starter an organic yogurt like a plain stoneyfield. That was it. I used an extremely large measuring cup and rested it overnight in my then gas oven. With my daughter into greek yogurt, I am going to have to give this another try! Gas oven is long gone so hope it will rest well in the non-gas oven
#19
Super Member
Join Date: Dec 2010
Location: Norfolk, VA
Posts: 5,397
I haven't made yogurt in a long while.....when I did it for my young kids, I used organic milk and as a starter an organic yogurt like a plain stoneyfield. That was it. I used an extremely large measuring cup and rested it overnight in my then gas oven. With my daughter into greek yogurt, I am going to have to give this another try! Gas oven is long gone so hope it will rest well in the non-gas oven
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