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We go through a lot of yogurt in my house - usually about 3 of the 32oz containers and sometimes more. Finding low fat plain yogurt is sometimes a scavenger hunt. I was wondering if anyone makes their own at home and is it time/cost effective? I would love to hear your thoughts.
Thanks Dawn. By the way, save the whey and use it if you make your own dog treats or just pour it over their food. I used to do the same thing because I like my yogurt thicker, but I have been mixing in my Shakeology instead.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by talloolla
Thanks Dawn. By the way, save the whey and use it if you make your own dog treats or just pour it over their food. I used to do the same thing because I like my yogurt thicker, but I have been mixing in my Shakeology instead.
You're welcome! I sent email to Jeremy asking for the (few) steps to make it. If you don't hear back from me by tomorrow, remind me to remind him.
Artie and lactose/milk products don't get along, so there's "no whey" I can give that to him, but that's a really neat trick to pass on to others!
ETA (because my memory is shot, apparently): As for time-effectiveness, yes to that too. The longest process is however long it takes to get the milk to a boil. Then it has to cool to a certain temperature (I don't remember what that is -- that's why we need Jeremy's info). Then it just SITS for hours and hours. Then you strain it. There's no process that's long that you have to be hands-on for. In fact, whenever he makes it, and I see him lying on the couch and ask "Aren't you making yogurt?", he says, "Yeah, I'm making it now." Oh. OK.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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OK! Got an email back from Jeremy. You can make your own yogurt in five easy steps, although I'm pretty sure that the last step is optional:
1) Heat the milk up to about 175 degrees. Stir at some point during the process.
2) Cool milk down to about 100-110 degrees. Add a tablespoon or so of yogurt that has live cultures (Dannon, etc, for the first time; the next time you make it, you can use your homemade yogurt as the "starter" culture)
3) Maintain the temperature ~ 100-110 degrees for about 8 hours or more.
4) Drain off the whey.
5) Submerge face into fresh yogurt and sing Copacabana.
ETA: To maintain the temperature at 100-110, he found that if he puts the bowl into the oven (set to OFF) but with the light ON, the minimal heat of the light bulb retains the temperature.
OK! Got an email back from Jeremy. You can make your own yogurt in five easy steps, although I'm pretty sure that the last step is optional:
1) Heat the milk up to about 175 degrees. Stir at some point during the process.
Quote:
Originally Posted by DandJ
2) Cool milk down to about 100-110 degrees. Add a tablespoon or so of yogurt that has live cultures (Dannon, etc, for the first time; the next time you make it, you can use your homemade yogurt as the "starter" culture)
3) Maintain the temperature ~ 100-110 degrees for about 8 hours or more.
4) Drain off the whey.
5) Submerge face into fresh yogurt and sing Copacabana.
Very fun and interesting, Dawn. So, how does Jeremy manage to keep the constant temperature of the milk for that long period of time?
I want to do this! Imagine....homemade chicken liver yogurt! Yum!
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Originally Posted by rainroosty
Very fun and interesting, Dawn. So, how does Jeremy manage to keep the constant temperature of the milk for that long period of time?
I want to do this! Imagine....homemade chicken liver yogurt! Yum!
You know what he discovered? That once the yogurt is at that 100-110 degrees temperature, if he just puts the bowl of it into the oven (OFF) with the light on in the oven, the minimal heat of the light bulb keeps the temperature at that point.
I make my own yogurt and do it in a yogurt maker. I also add 1/4 cup dry milk along with the table spoon or so of a good quality yogurt. I drain it through a cheese cloth to make it thicker. I also will open up a capsule of one of the new probiotics on the market and sprinkle that into the mix. Your yogurt will never be as smooth as commercial but it tastes every bit as good.
I used to make my own, but for some reason the starter always got corrupted after a few batches and it wouldn't set anymore. I put it in the closet with the hot water heater, which was warm enough.
Your yogurt will never be as smooth as commercial but it tastes every bit as good.
I've made my own yogurt several times using an electric yogurt maker to keep it at the right temp for the right length of time, but it never came out smooth. I thought I was doing something wrong, or using the wrong milk or something. Just a little grainy, but never as smooth as commercially-prepared yogurt. So you're saying homemade yogurt just doesn't come out smooth?
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So, how does Jeremy manage to keep the constant temperature of the milk for that long period of time?
