4Real Forums: Extremely simple way to make yogurt

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Topic: Extremely simple way to make yogurt

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amarytbc
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Posted: July 16 2009 at 8:34am \| IP Logged

We’ve been making yogurt for a few years by heating milk to 180, cooling, etc. It’s always a little time consuming and never turned out just right, so when I came across this recipe in a cookbook I tried it immediately. It’s so simple, creamy, and firm that I just had to share it.

Fill a quart measure to the two-cup mark with hot water from your tap (ours is set at 110). Add 2 Tablespoons of real yogurt (I use Stonyfield because I know it has active cultures). Whisk until smooth. I found it dissolved much quicker in water than it did in milk. Next, add 1 ½ to 2 Cups of instant milk powder and whisk again. (I used 2 scant Cups) Fill the quart the rest of the way and whisk one last time. Pour into a thermos that has been previously warmed with hot water and set aside for 6 hours.

I’ve only made this once and found that it was a bit more sour than we like, so I will check it after 4 hours next time. The original recipe says it may take up to 12 hours. What amazed me was that there was almost no whey. Even after setting up, there is only as much whey as in the store-bought yogurt.

mathmama
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Posted: July 16 2009 at 4:11pm \| IP Logged

The dry milk is what is using up the whey. When I make yogurt I add about 1/3-1/2 c of dry milk powder to 1qt of milk and always have a nice thick creamy yogurt.

Nina
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Posted: July 16 2009 at 7:12pm \| IP Logged

I also add the dry milk sometime. If the yogurt is too sour, you can drain it through a cheesecloth. This is how Greek yogurt is made. Keep the whey for pancakes,bread, or some other baked items- it's very healty.

amarytbc
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Posted: July 16 2009 at 7:49pm \| IP Logged

mathmama wrote:

The dry milk is what is using up the whey. When I make yogurt I add about 1/3-1/2 c of dry milk powder to 1qt of milk and always have a nice thick creamy yogurt.

That's interesting because I always added 1/2 C of dry milk to the quart of milk and still had tons of whey and it was always grainy. Maybe it's what the cows were eating

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