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I stumbled upon a blog about making homemade yogurt. I thought this was interesting as I make bread, tried sauerkraut and kimchi. The process is simple but takes time. If you make your own, please tell me the method you use as I just started.
The first batch I did totally in the slow cooker but found this to be a hassle. The second batch was easier for me and that was heat milk in microwave, cool down to 110deg, add culture and then I kept it warm (110deg) in a water bath in the slow cooker for 6 hrs then into the fridge. There are other methods from heating on the stove, incubating in the oven, thermos or large cooler with a heating pad. If you're into Yogurt making, share your thoughts, this could be a good thread to share your thoughts as there is quite a bit on the INTERNET about this.
Also please share how you enjoy using your homemade yogurt, eating as is or with a favorite topping, cooking with it etc.
I make yogurt every week. I bought a yogurt maker from Drugstore.com for about $38, so it's easy to keep it at the correct temperature for about 6 hours. My recipe is: 5 cups of organic 2% milk, 1 cup of plain organic yogurt, stevia or honey to taste. Heat milk to 185 degrees, cool it to 110 then add the yogurt and sweetener, pour into glass container and "cook" for about 6 hours. Lately I've been straining it through cheesecloth and making thick greek yogurt.
I make yogurt every week. I bought a yogurt maker from Drugstore.com for about $38, so it's easy to keep it at the correct temperature for about 6 hours. My recipe is: 5 cups of organic 2% milk, 1 cup of plain organic yogurt, stevia or honey to taste. Heat milk to 185 degrees, cool it to 110 then add the yogurt and sweetener, pour into glass container and "cook" for about 6 hours. Lately I've been straining it through cheesecloth and making thick greek yogurt.
Well thank you so much for the post. I guess there aren't many yogurt makers and I'm a newbee.
My second batch I did strain it and I used a flour sack in a mesh strainer as this is what I wrap my bread in to rise. This came out like the Greek style yogurt.
I make homemade yogurt with a Donvier machine that has 8 six ounce cups.
I heat 6 cups 2% milk with 1/3 cup nonfat powdered milk to 185 degrees in the microwave, then hold it in that range for 30 minutes at 10% power. It allegedly helps make a thicker yogurt.
I cool it to 114 degrees and whisk in 1/2 cup of live yogurt. It takes between 3 1/2 - 5 hours in the machine, depending on how lively the yogurt culture I added was.
We eat it for breakfast almost every day with fresh fruit, agave syrup and grape-nuts.
My husband has a terrible ice cream addiction, so I started making frozen yogurt for him with yogurt cheese. He really likes, and it is much better for him (and me).
Homemade yogurt is so much tastier than store bought. It is not as sour, and has fresh milk flavor.
I used to live down the road from a dairy farm. We bought raw milk from them for $2 a gallon. Sometimes I would pasteurize it, sometimes not. It was great for making yogurt! If you enjoy making yogurt try buying some sour cream or cheese cultures. All it takes is a little patience.
I make homemade yogurt with a Donvier machine that has 8 six ounce cups.
I heat 6 cups 2% milk with 1/3 cup nonfat powdered milk to 185 degrees in the microwave, then hold it in that range for 30 minutes at 10% power. It allegedly helps make a thicker yogurt.
I cool it to 114 degrees and whisk in 1/2 cup of live yogurt. It takes between 3 1/2 - 5 hours in the machine, depending on how lively the yogurt culture I added was.
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I did read somewhere that holding it at the higher temp after reaching 185 will produce thicker yogurt. The last batch I used the microwave to heat, I didn't try the stove top yet but I used 1 ceramic bowl, to heat in microwave, cool down, add the culture, keep warm by putting the whole bowl in crock, then refridgerate. I'm trying to save on cleaning up.
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