Homemade Yogurt

[diggitydot]

But I suck at yogurt-making. It has the consistency of Elmer's glue every time.

Hmm. Cook it longer, maybe? We like ours thick, like Greek yogurt. I just cook it a little longer.

[MsSassyBaskets]

I do this:

Equipment:
Containers that can hold 1/2 gallon of yogurt - I use two one-quart Ball canning jars
Food thermometer
Wire mesh strainer
A pot, preferably a double boiler. I use a regular sauce pan, not a double boiler, and it works just fine.

You're also going to need some starter yogurt. Choose some at the store that has active cultures and no extra ingredients, preferably fresh and local. I also encourage you to use a natural, fresh milk. The "name-brand" milk may have been sitting on the shelf for a long time - go for the fresh local stuff.

Ingredients:
4 tbsp starter yogurt
1/2 gallon all natural whole milk

Here's how you do it:

1. Let the starter yogurt sit out while you do the next couple steps, so it warms to room temperature.
2. Heat the milk to 185F-190F, slowly and stirring occasionally. You'll probably get a film on top, but don't worry, you'll strain it off. A candy thermometer works great for measuring the temp.
3. Cool the milk to 110F-115F. You can leave it sitting, put it in the fridge, or do a cold water bath. Don't let it get too cold!
4. Add the starter yogurt and mix well.
5. Pour the mixture through your wire mesh strainer into the jars. You can skip the straining, but you might end up with noticeable chunks of "milk skin" in your finished product.
6. Close up the jars and put them somewhere warm, like the back of your oven (turned off!) above the pilot light. The top of the fridge would probably also work. You can wrap the jars in tea towels to insulate them.
7. Leave it alone for 7 hours. If you leave it longer, it will get even tangier! Don't check it early. When you open it, you'll find it thickened, with some greenish liquid on top.You can pour the liquid off if you want.
8. Refrigerate your yogurt for at least 12 hours. It will thicken a bit more as it cools.
9. Add flavorings if you want - if I'm going to eat my yogurt straight, I add some honey and a dash of vanilla. Otherwise I leave it plain to use in recipes.

Enjoy! Now you can use some of your own yogurt as a starter for the next batch.

[diggitydot]

Have you guys used a yogurt maker/incubator? I was gifted one by the amazing Poky and use it so much that it is one of the few items that lives in the kitchen counter. I love it.

[Momo]

Only in America do we have to make something so simple so complex. I guess it's the American way, to sell us products we "need." ????
Seriously, the way I mentioned is the way many do it here& throughout the world. Good luck if& when you may make it!

[scrub-jay]

Anyone have experience w/soy milk? We do have an incubator, but can't use the recipes we had before bc most cultures are dairy-based.

[v-girl]

Only in America do we have to make something so simple so complex. I guess it's the American way, to sell us products we "need." ????
Seriously, the way I mentioned is the way many do it here& throughout the world. Good luck if& when you may make it!

My mom does it your way mostly. She either puts it outside or leaves it on the kitchen counter.

[Momo]

Anyone have experience w/soy milk? We do have an incubator, but can't use the recipes we had before bc most cultures are dairy-based.

never tried it, but it least this one has photos that accompany the instructions.

http://m.wikihow.com/Make-Soy-Yogurt

[ides]

Are the soy yogurts in stores made with live cultures? You could try those as a starter?

[scrub-jay]

Are the soy yogurts in stores made with live cultures? You could try those as a starter?

I'll give it a shot and report back. When we were making cow milk yogurt, I had mixed luck using yogurt as a starter, but worth a shot, soy yogurt is expensive!

[Mrs. MD, Esq.]

Bumping this...I'm probably going to try this tomorrow as I have a serious Greek yogurt addiction and have been thinking about it for a while (since I spend anywhere from $40 to $70 on Chobani every month (it's the only yogurt I like and I eat it every morning...sometimes DH will eat it for breakfast or as a snack)).

Anybody try straining their yogurt? How about using 1% or 2% milk? Has anyone used chobani as their starter?

Still trying to figure out how to track calories after straining out the whey...hmmm.

[diggitydot]

Yup, I've used Chobani as a starter and it works well. I usually use non-fat milk, but 1% or 2% will work well, too.

[Momo]

"Anybody try straining their yogurt ? "

Yes, I used cheese cloth and strained it to make "lebneh" thicker/heavier yogurt. I have never had Greek yogurt, but I assume, since the originator/owner is Turkish, that Chobani yogurt is similar to a type, that most folks from Mediterranean countries make.

[MsSassyBaskets]

I've strained my yogurt before using cheesecloth set in a mesh strainer. It worked well and turned out similar to Greek yogurt.

[HouseofWool]

bumpity-bump

I have a serious greek yogurt addiction and at more than a buck a serving I need to start making it myself. However, I really dislike plain yogurt and typically get the pineapple, black cherry and raspberry flavors. What do you mix into yours at home? DD loves the raspberry and I am wondering if a spoonful of jelly mixed in would work.

[diggitydot]

Yup. That is exactly how many of the yogurt makers suggest doing it with fruit.