4Real Forums: Making Yogurt

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Our Lady's Loom, Larder, and Laundry
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Topic: Making Yogurt

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hylabrook1
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Joined: July 09 2006
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Posted: Jan 03 2008 at 4:06pm \| IP Logged

A spin off from the Breakfast spin off from the Lunch Ideas thread ....

Does anyone have a completely mindless, completely foolproof method for making yogurt? I haven't done it for at least 25 years, so my skills are really rusty ...

Thanks.

Peace,
Nancy

SusanJ
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Joined: May 25 2007
Location: New Jersey
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Posted: Jan 03 2008 at 7:22pm \| IP Logged

Our method is pretty good--we keep downgrading to the least work method. But one caveat is that we have pretty low standards because it mostly goes into smoothies or cooked foods around here:

-pour milk into pan
-heat slowly to 180 degrees F
-cool slowly to 120 degrees F
-add small amount of warm milk to small amount of old yogurt and whisk together thoroughly
-thoroughly mix yogurt/milk into pan of milk
-cover pan tightly with a lid, place on surface where it won't be disturbed and cover with two bath towels.
-leave 8-12 hours and then decant into storage containers for the fridge

I use a candy thermometer. This process could be made more mindless, I think, with a fancy thermometer that beeped at a certain temperature. Dh and I both make yogurt by this method and I have more success than he. The only difference between our methods is that I mix the yogurt thoroughly in two separate steps.

Have fun!

Susan

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Jamberry77
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Posted: Jan 05 2008 at 10:47am \| IP Logged

My method is almost like Susan's.

I use a little yogurt heater (Salton) that looks like R2D2 on the counter, it holds a 1 qt. plastic yogurt container from the store.

I heat 4 c. milk to 170 (stirring w/ wooden spoon), let sit on stove 3 min., put in icey water in sink until 110-100 degrees.

I crush two chewable Acidophilus tabs (from GNC or wherever, has 6-8 diff. bacteria types) in a 2 c. measuring container with the end of a butter knife (my mortar and pestle).

Pour in 1 c. milk that is ~105 degrees. Stir with wooden spoon, mix back in with the rest of the milk. Pour all into a clean recycled yogurt container, pop lid on, heat in device for 10 hours, then refrigerate at least overnight.

I've found it's especially good for my sons with 1 tbsp. of jam mixed in (per cup) at serving time. Also good with mashed, ripe banana.

I eat it plain. It's better with higher fat milk.

My friend has a big crockpot that has a WARM setting. She puts hers in a water bath in there and it's just right.

Salton yogurt maker

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Kelly, mom to 9th and 5th graders

hylabrook1
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Posted: Jan 05 2008 at 12:48pm \| IP Logged

Thanks, Susan and Kelly. This sounds do-able.

Peace,
Nancy

MaryM
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Joined: Feb 11 2005
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Posted: Jan 05 2008 at 1:55pm \| IP Logged

Extensive discussion from last year.

Yogurt Making

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Mary M. in Denver

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hylabrook1
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Posted: Jan 05 2008 at 6:37pm \| IP Logged

Thanks, Mary. I'll read and try what I learn from that discussion as well.

Peace,
Nancy

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