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JennGM
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| Posted: Oct 26 2011 at 11:51am | IP Logged
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For health and savings reasons, I think I should give this a whirl.
Is it hard? How do you make it? Do you have a yogurt maker or do it some other method? What containers do you use?
We prefer the Greek style yogurt, but I want a good source for the milk and the cultures.
I found a few hits and explanations, but just curious what you do at home?
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SallyT
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| Posted: Oct 26 2011 at 12:35pm | IP Logged
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Have done. My most successful all-day-while-doing-other-things method is this:
pour milk into quart Mason jars still hot out of the dishwasher (ie, pretty much sterilized)
set jars in my crockpot -- it will hold three quart jars
cover crockpot with a big mixing bowl, because the regular lid won't cover the tops of the jars, and set crockpot on "high." Let stand for about 3 hours, at the end of which the milk is scalded, and there's a skin on top of each of the jars.
Scoop the skin off and discard, and let jars cool for 2-3 hours. I generally just leave them in the crockpot, and the whole thing cools down all right. I don't put them in the fridge, because I don't want to elevate the temps in there, and I don't want the milk too cool. It should cool down to the temperature of warm/tepid bathwater. Not cool, but not so hot that you can't easily hold the jar in your hand without burning yourself.
When the milk has cooled down, stir in a generous dollop of plain yogurt, either homemade or store-bought. I like Dannon -- the cultures seem to be really active.
Then I let the yogurt stand overnight. If the crockpot seems to have cooled down too much, I'll set it on "low" and set my kitchen timer for an hour -- I want to keep the cultures warm, but I don't want to cook them.
In the morning, I have homemade yogurt.
Now, as to consistency . . . I haven't mastered this science. Typically my homemade yogurt is a bit looser and runnier than your average store-bought, though sometimes I can get it firmer. If you like firmer, Greek-style yogurt, you can either
1) add in gelatin (following directions on package) to make it cohere more
or
2) make yogurt cheese by hanging your yogurt in a cheesecloth bag to let the whey run off. You can tie it to a kitchen cabinet knob above a big mixing bowl and just let it drip all day until all the whey has dripped out. The resulting cheese is a lot more like Greek yogurt, being thicker and less liquid. This makes your yogurt-making a 2-day affair instead of a 1-day, but yogurt cheese is yummy and versatile, so it may be worth it to you to do that.
I also have had erratic results in terms of flavor -- sometimes my yogurt turns out only mildly tangy, and sometimes it's really, really tart. I've experimented with different amounts of starter but haven't seen a consistent correlation between a larger amount of starter and a more- or less-tangy result. I don't mind tangier yogurt myself, but my kids will make faces if it's too tart, especially if we happen to be out of honey.
I also go through phases of yogurt-making, and right now I'm not in one, so haven't been experimenting lately. The above are just my findings from my last major binge, over the summer.
Kitchen Stewardship has a lot of good yogurt-making tips, too. Definitely read up there -- my method is sort of an adaptation of one she links to.
HTH!
Sally
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hmbress
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| Posted: Oct 29 2011 at 12:03pm | IP Logged
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I have been making yogurt for about 8 years now. I make a gallon at a time (we eat it 1-2 times a day).
I use half skim and half 2% milk. All skim is too watery. Funny - I'm just realizing I COULD be buying 1% milk to do this, but when I started we were in Michigan and got milk delivered from the dairy and 1% wasn't an option!
Anyways, I pour the desired amount into a good quality heavy-bottomed pan, use a digital thermometer, and heat it to 185F. You'll want to experiment to find the proper heat level. Too high and it will heat up quickly but you'll have a horrid burned layer of milk at the bottom of your pan to scrub later.
I take it off the heat and allow it to cool to between 100-112F. Then stir in a few tablespoons yogurt from the last batch (I just buy some plain yogurt to use as starter if I don't have homemade) and - here is the secret ingredient - some dry powdered milk as well. This gives a much thicker consistency to the finished product.
To incubate, I found that my electric heating pad on the low setting keeps it at the perfect temperature, so I cover the pan and put it on the heating pad. It takes about 6 hours to set up. You can let it go longer if you'll be away, or overnight. The longer it incubates the tangier the result.
I then refrigerate in the pan before using or transferring to another container, otherwise it gets loose and runny. To make Greek-style yogurt, the whey needs to be strained out. Any fine-meshed strainer will work.
Hope that helps!
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Jamberry77
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| Posted: Nov 14 2011 at 9:12am | IP Logged
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Jenn,
the good thing about yogurt is you can make it in different ways. My latest way (after three other methods) is this: Yogotherm. It's a styrofoam lined container that holds your bucket with yogurt in it. In cooler weather, I wrap it up in kitchen towels.
Heat milk (two quarts) to 170 at med to med-low. Let cool to 110 to 100 degrees. (Ice bath in sink works.)
Add 1/2 c. plain yogurt (I've had GREAT results using 1/2 c. plain Greek-style yogurt). Whisk until mixed. Add a bit of vanilla if you like. Pour into white bucket, snap lid on, place in Yogotherm (I do this in the morning while I'm in the kitchen already with breakfast activities.)
Should be ready around 1-3 pm if you start it at 6 am. Put bucket in fridge and don't disturb until the next day, then you can scoop it out into smaller quart sized containers.
Trick is remembering to get it out at 1 - 3 pm. I write down on my to-do list: "Yogurt"
Love,
Kelly
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Rebeccca
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| Posted: Nov 14 2011 at 10:05am | IP Logged
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I wish there was a way to know the nutrition content. I buy the gk yogurt b/c we abstain from meat at all times AND want a good, high-quality protein with each meal. We don't have yogurt at every meal by any means but we do have it several times/week. If I could guarantee that my protein content was as high, I would DEFINATELY make my own yogurt. I know that it is supposed to be concentrated b/c of straining, or so I've read, but it doesn't seem that that would answer for all of it compared to the other yogurt and its protein and thickness.
thoughts?
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stefoodie
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| Posted: Nov 15 2011 at 2:51am | IP Logged
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I've used this crockpot method to great success:
8 cups milk, on low for 2 1/2 hours
Turn off and unplug
Optional step: Add sweetener of choice and vanilla
Cool/let sit for 3 hours
Stir in 1/2 cup regular or Greek yogurt
Put lid back on, cover/wrap entire crockpot with a couple of towels
Let sit 8-10 hours
Refrigerate
I use milk from Snowville Creamery and Fage Yogurt.
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stefoodie
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| Posted: Nov 15 2011 at 2:54am | IP Logged
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Rebecca, don't know the answer to your question but found this Q&A
hth!
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stef
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JennGM
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| Posted: Nov 15 2011 at 7:29am | IP Logged
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Rebeccca wrote:
I wish there was a way to know the nutrition content. I buy the gk yogurt b/c we abstain from meat at all times AND want a good, high-quality protein with each meal. We don't have yogurt at every meal by any means but we do have it several times/week. If I could guarantee that my protein content was as high, I would DEFINATELY make my own yogurt. I know that it is supposed to be concentrated b/c of straining, or so I've read, but it doesn't seem that that would answer for all of it compared to the other yogurt and its protein and thickness.
thoughts? |
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Rebecca, I found this Learn to Make Yogurt e-book extremely helpful, and it does post the nutritional information on homemade yogurt.
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JennGM
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| Posted: Nov 15 2011 at 7:52am | IP Logged
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My problem is finding small, leak-proof containers to make packable lunches. I think I want it in 1 cup sizes, and I'm trying to avoid plastic, but the lid can be.
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Mackfam
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| Posted: Nov 15 2011 at 8:26am | IP Logged
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JennGM wrote:
| My problem is finding small, leak-proof containers to make packable lunches. I think I want it in 1 cup sizes, and I'm trying to avoid plastic, but the lid can be. |
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We use these and love them. Lid goes on securely and the size is just right for us. In fact, I really need to order a few more!
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Angie Mc
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| Posted: Jan 26 2012 at 11:25am | IP Logged
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Jenn, I've been making my yogurt for years by this process, a quart at a time.
I'm back looking through the archives to find another way that produces yogurt in bulk.
Love,
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Erin
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| Posted: Jan 26 2012 at 5:35pm | IP Logged
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Jenn
I've recently begun making my yoghurt in a slow cooker. So easy!
1.Pour 2 litres of milk into slowcooker, cook on high until it reaches 180F (takes about 2.5hrs)*buy milk thermometer.
2.When reached 180F take off lid and cool till temp drops to 115F. Add 1 cup of live yoghurt cultre and .5 cup of powdered milk, stir.
3.Place lid on, wrap in towel and leave for 10-12 hrs. (can place in cold oven). Done 
*Always keep one cup to make the next batch.
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DominaCaeli
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| Posted: Jan 26 2012 at 6:05pm | IP Logged
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Erin wrote:
Jenn
I've recently begun making my yoghurt in a slow cooker. So easy!
1.Pour 2 litres of milk into slowcooker, cook on high until it reaches 180F (takes about 2.5hrs)*buy milk thermometer.
2.When reached 180F take off lid and cool till temp drops to 115F. Add 1 cup of live yoghurt cultre and .5 cup of powdered milk, stir.
3.Place lid on, wrap in towel and leave for 10-12 hrs. (can place in cold oven). Done
*Always keep one cup to make the next batch.
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This is exactly how I do it.  I also drain off some of the whey with paper towels before scooping it into containers for the fridge.
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Angie Mc
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| Posted: Jan 26 2012 at 8:39pm | IP Logged
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Can someone explain to me why the difference between making yogurt in one step:
Add water, 2T yogurt, & ice to quart mason jar, add 1/4 dry milk powder (not instant), add more ice and water to fill. (The ice helps this milk powder to dissolve.) Add lid. Shake. Place in heating pad. Heat for several hours until thick.
And other recipes with 3 or more steps? It appears that the first step of heating the milk is "to kill off any competeing bacteria so that the yogurt will respond better to the acidophilus cultures." Is this to improve set up? (Mine sets up fine) Is it to increase quality and "good bacteria"? Is it to avoid some dangerous bacteria?
Love,
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Angie Mc
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CatholicMommy
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| Posted: Jan 26 2012 at 11:27pm | IP Logged
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Angie Mc wrote:
Can someone explain to me why the difference between making yogurt in one step:
And other recipes with 3 or more steps? |
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This reminds that the first time I heard of homemade yogurt was from my son's godfather - his mother would use old yogurt cups and place them in sunny windows all day long with the milk and culture. If they were going on a car-ride, I seem to remember him telling me about a tray of cups sitting in the back window of the car - fresh yogurt when they reached their destination!
Mine always seems runny - and we use whole milk - you'd think it would be thicker than it is. BUT I wonder if I'm stirring it too soon (someone mentioned about refrigeratoring before stirring. I should try that.
And I'm all for fewer steps. I can't use ice here (long story, but mostly it's nasty water goes into the ice cube maker so we don't use it - and I don't have room for ice cube trays). But I'm going to do some experimenting :)
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Topic: Do You Make Your Own Yogurt?
