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Making your own yogurt is amazingly easy, and it is very good. Taking it another step and making Greek yogurt or yummy cheese is just as easy.
Now the starter. You can buy yogurt cultures from most places that sell cheese making supplies. One on line source is Lehmans.com I have never used purchased cultures. I make yogurt with my favorite store bought yogurt, or with yogurt I've made myself. It is vital that this be all-natural yogurt with live cultures and NO thickeners like gelatin. You can use store bought Greek yogurt if you like.
Pour the milk into a medium sized saucepan. Over medium high heat, bring it to 100 degrees F. If you don't have a cooking thermometer, this is about as warm as you make a baby's bottle. Temperature is important - if it is not warm enough, it won't work; if it is too hot, it will kill the cultures.
Once it is the right temperature, stir in the yogurt, combining thoroughly.
Now you have to keep the mixture warm for at least 8 hours. In hot summer weather, just put it somewhere where it won't be disturbed. Temperatures in the 80's will be good, in the 90's perfect. In cooler weather, try the top of your refrigerator or hot water heater, or inside an oven with a pilot light. I have heard that some people have success by wrapping the container in some kitchen towels and putting it on top of a heating pad on the lowest setting, with a few layers of towel between the pad and the bowl.
Put the warm milk and yogurt in a very clean container with a lid. Wrap it is a kitchen towel to keep as much warmth in as you can. Put it in your chosen spot. Leave it without disturbing at all (don't peek!) for at least 8 hours. After 8 hours, check and see how thick it is.
Now to make Greek yogurt or yo-cheese: they do make special strainers for doing this. I have two, and they work really well. Mine look just like the little baskets used as strainers in coffee makers. If you don't have any, use cheesecloth. You can try lining a colander with a few layers of it. Put your yogurt in this, put the colander in a bowl to catch the liquid, cover the yogurt, and let it drain until it is as thick as you want, 1/2 hour or more. You can also line a bowl with the cheesecloth, put the yogurt in, draw up the edges of the cheesecloth, tie it up like a money bag, and hang it over the bowl.
For Greek yogurt, check the thickness after 1/2 hour.
For yo-cheese, you will have to let it drain for several hours until the yogurt is very thick, like cream cheese. It will taste very similar to cream cheese, and can be used very effectively in place of cream cheese. Or try mixing in a little garlic and/or onion powder and some herbs. Oh so good! In the Middle East, when they have yo-cheese that is getting a bit old and dry, they roll it into small balls, like a large olive, then put it in some olive oil that has been flavored with garlic and herbs. This freshens it beautifully. Take the cheese balls out of the oil, drain well, and serve with crackers or veggies.
All yogurt and yo-cheese has to be refrigerated after it is done.
As a thrifty benefit, take all the whey you have drained off of your yogurt and use it to make bread. It makes a delicious, slightly sour loaf. Try toasting it and spreading it with yo-cheese!
Source: A life time of making yogurt.
By Copasetic 1 from North Royalton, OH
I've been making yogurt for a few years now and I bought a yogurt maker that makes almost a quart of the best yogurt at a time. I do leave it to "process" longer than called for in order to get a more tart flavor and a thicker yogurt since we like it that way.
I always start with dry milk, and make it a little richer than called for. This also gives the finished yogurt a more tart flavor. Do use a store brand dry milk if possible though. I've tried using Carnation and was never happy with the results. We have Winn Dixie stores here in Florida and so far, that has given me the best of all in flavor and texture. I'm the only one in our family who enjoys yogurt although I've often substituted yogurt for sour cream. No one knew the
difference. I think yogurt is just as good on baked potato as any sour cream, but of course, I like yogurt in the first place.
I think yogurt is one of those foods that you need to practice with just a little in order to get exactly what you like best. So when you're making it, don't give up if you don't get what you want the first time around. You can always use it when making mashed potatoes along with some butter for the best ever mashed potatoes.
I do start with about 1/2 cup of store-bought live-cultured yogurt, then save back enough to make the next batch etc. It's very good, and very good for you.
Thank you for sharing your recipe, directions and expert advice, Copasetic. You come up with some wonderful recipes, so I always watch for them. I especially love learning new ways to do old things.
Fill a clean one quart container (I use the large yogurt containers) with 2 cups water. Stir in the plain yogurt, then stir in the cream, then the powdered milk. Then add the rest of the water. Stir once more.
I then place the container in a large (popcorn) bowl lined with an old electric heating pad. I turn the heating pad to low. I cover the bowl with a kitchen towel. Let it sit there for about 12-14 hrs (depends how firm you like your yogurt). Then remove the container from the bowl and chill in the refrigerator for at least 2 hrs before serving.
To serve, stir yogurt to make sure it mixes well. Then you can add sugar, splenda, flavoring (lemon, strawberry, vanilla extract, etc.) and food coloring to make it look like store bought yogurt.
This is so rich and creamy I can only eat about a half a cup at a time. It is very, very good though. You can use this recipe of plain yogurt as a starter for the next batch so you never again have to buy store bought yogurt.
I hope it is OK to provide a link which I have used to make the best, most fool proof yogurt I have ever made. Although it has a lot of reading material and instructions, after you do it once, all you need to remember are the temperatures. I find it is easier to follow the Centigrade temps on my candy thermometer. Basically, you incubate your yogurt in an ice chest with water surrounding the jars. The water temperature fluctuates very little and can be maintained very easily by removing a cup or so when it gets on the cool side and heating it in the microwave and returning it to the ice chest. This recipe has always worked for me, and I now have it figured out exactly which glass jars to use in a relatively small volume tall ice chest that it doesn't even involve very much water...I have two wide mouth scant half gallon tall jars and a smaller jelly jar for my "next time starter". I fill a tall narrow jar with hot water to put the starter jar on so the lid will be above water. If you visit the link you will see what I'm talking about! Of course, when the yogurt is done, I use the water for my houseplants! Check this link out: http://biology. g/YOGURT2000.htm
It is an excellent presentation!
I have always been intimidated to make yogurt. Not ANYMORE. For thick and creamy yogurt!
Take 1 qt wide mouth mason jar. Put in 3/4 milk in your jar and shove it into the microwave and heat until just under boiling (however, IF it boils a little bit then it's ok!). Sit it on your cabinet or stovetop and let it cool to lukewarm.
Recipes in both Metric and U.S. measurements . . .
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I made a batch of yogurt and took a container to my sort-of shut in neighbor, she CAN get out but rarely does. She called in a couple of days and asked if she could pay me for some more yogurt. I made a batch and took it all over to her. She came to my house (first time I had ever seen her outside!) and was all smiles.
She's a very prim and proper lady and had a hard time telling me this but felt she should so that it may help other people. She said the reason she hardly ever got out was that she had such terrible flatulence she couldn't be around anybody. She stopped going to church and dropped out of her ladies club and just stayed at home alone UNTIL she ate my yogurt! All I can figure is that something in the active culture in the starter container of yogurt I purchased helped with the problem. Whatever helped was greatly appreciated by this very kind and gentle lady who had suffered for years.
I'm going to order a Salton yogurt maker for her, buy the starter, and give her my recipes so she won't need to depend on me. I don't know why it worked but am just grateful I could have a part in helping. How about that!
That was very nice of you.
Here is a recipe I got from the internet I have not made it yet.
4 cups water, divided
1 1/2 tablespoons plain yogurt with active cultures 1 3/4 cups dry milk
Pour 2 cups of water into a sealable 1 quart container, and stir in the
yogurt until dissolved. Whisk in powdered milk until completely blended.
Fill with remaining water, and stir. Close the lid, and set in a warm
place for 12 to 15 hours. I use a gas oven (turned off), or even a
heating pad. Refrigerate, until chilled before serving.
This is probably obvious and common knowledge to everybody but I just discovered this. You can make your own flavored yogurts by buying the largest cheapest container of plain yogurt and adding fruit preserve to it. It really cuts down on the cost (and sugar if you choose).
I add about 1 tbsp of strawberry preserve (or any other flavors you want) to 1 cup of plain yogurt. I use Smuckers low sugar preserves to cut down on sugar even more. My husband likes it sweeter so we add one packet of sugar (or splenda if you choose) to his.
Try this and you'll never buy pre-mix expensive yogurt again! :)
I would strongly suggest that you not get grape preserves. Grape preserve, we have found, does not mix well with yogurt or oatmeal. Strawberry seems to be wonderful. I will try peach and apricot next!
Coolchinilla - you are saving money. If a 4 cup container costs almost $2 for plain, and a 1-cup container costs $2 each, you're saving yourself $6 by buying a 4 cup of plain.
Unless I'm reading this wrong, you have $6 to spend on flavorings which shouldn't cost anywhere near that to flavor 4 cups. An initial purchase might cost you that much depending on what you're using, but it could be used for more than 4 cups of yogurt, if you know what I mean.
Warm milk till it is comfortable temperature (45-50 degrees C or 100 degrees F). Dissolve 1 teaspoon leftover yogurt as starter in 500 ml. (2 cups) milk. Leave in warm place overnight. In the morning, it will be ready. Store in the refrigerator. For thick yogurt, add a teaspoon of milk powder.
By paramjeet from Mohali
When I get near the bottom of my container of plain regular or Greek yogurt, I add milk, stir, place covered in hot water, and let the milk develop for a few hours into a new container of yogurt. Chill. This is not a science with me, but there are optimal temperatures, if you look online. I'm not picky about the consistency and quality of the yogurt, so you can experiment to suit yourself.
This is a guide about making yogurt without milk. For lactose intolerant people, finding a dairy-free yogurt alternative can be helpful. While it possible to make dairy free yogurt, the process is a little different.
This page contains Greek yogurt recipes. Greek style yogurt has recently become very popular. Greek yogurt is traditionally made from sheep's milk, but cow's milk can be used. Because it is strained, it is a thicker, creamier yogurt than you may be used to. Making your own can possibly save you money, but will surely guarantee the quality of the ingredients used.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I have just started making my own yogurt and have been looking at different recipes and was wondering why you put in powdered milk? Does it make it creamier or set better or something else? Thanks.
The powdered milk does help it thicken and set better. I use Fage Greek as a starter for mine and warm my milk in the microwave before putting it in my yogurt maker. Cindy
Hi Kerry - I've never heard of adding powdered milk to home-made yogurt. I haven't made some for a while now, but it was so very simple. If I didn't have any yogurt on hand, I would start with heating milk (I always used 2%) and adding the contents of one or two acidophilus capsules. Stir well, cover (with plastic wrap or such) and put in oven with pilot lite on, leave overnight.
In the morning, it was solidified and delicious! If I saved some of the yogurt from the last batch, just stir that into the warmed milk -let set same as before. I used to do like a half-gallon at a time in a big glass mixing bowl.
With electric ovens, I think you could do as with yeast doughs--that is, pre-heat the oven a bit then turn off and put yogurt mix into oven. Do not open door before morning. In most cases, should be enough warmth to do the job. I've heard some people using heating pads - haven't tried that at all m'self.
I did try those commercial yogurt makers, the ones with 4 or 5 small cups. I preferred the big batch for my own use--it was less time-consuming, less costly, and I had more on hand for various uses at any one time.
Don't know what recipe(s) you're using--but you know that after you've got the basic yogurt you can add any fruits and/or sweeteners you want. So much cooking can be done with yogurt as well.
Hope this helps - I know I've gone way beyond the why-add-powdered-milk question! One of my problems with powdered milk for anything I used to use it for is that now-a-days it's more expensive than regular liquid milk! Good luck with your own homemade yogurt.
I am using this recipe: yogurt and milk in a yogurt maker without using sachet, is this safe for children aged around 5 to eat?
Twice now I have made flavoured yoghurt and it has gone like slimy and one plain didn't set after leaving it all night. Please help.
By Eileen from Qld, Miles
I make yogurt with my goats milk and to set it up I have to add unflavored gelatin to it. Because you are adding more fluid and possible acid from the flavoring then you will need to add gelatin to it. I have even used unsweetened flavored gelatin to add flavor.
Add about a half cup of dry milk powder when you're warming it. That works every time. I always do it and it never fails.
Can I make yogurt made with milk on top of 1/4 cup leftover yogurt?
By Cecil from Wellford, SC
Would anyone have a recipe for homemade yogurt made with skim milk powder, Knox plain gelatin, and water? It is then left overnight in an oven that has been preheated to 200 and then turned off.
I used to make it, but lost the recipe so I don't know what quantities I need.
By Katie from Sault Ste Marie, Ontario, Canada
Greetings to my neighbor to the north! Here's a recipe I've had in my collection for ages but have never used. Maybe it's the one you need?
Plain Yogurt With Gelatin
1 envelope unflavored gelatin
2 tablespoons cold water
1 quart 2% or skim milk
3 tablespoons plain yogurt, room temperature
1/3 cup dry milk powder
In a small cup soften gelatin in cold water about 5 minutes.
Pour one cup milk in a bowl. Add dry milk and stir till dissolved. Rinse a 2-quart saucepan with water. Pour in remaining 3 cups milk, dissolved dry milk and gelatin.
Heat milk gently to 190 degrees F (90-99 degrees C). Remove protein film.
In a small bowl, stir yogurt until creamy. Mix about 1/3 cup milk into yogurt, then add the rest.
Incubate 3-4 hours at 110 degrees. Chill before serving. Makes about 1 quart.
To make flavored yogurt, refrigerate 15 minutes, then fold in fruit flavorings.
I tried one of these recipes for homemade yogurt with powdered milk. I love it! Never again will I buy store bought yogurt. There is just no comparison in taste. Homemade is so much better, smoother tasting.
I have a yogurt maker but have lost the recipe. Does anyone have the plain yogurt recipe they will share with me?
I bought a used yogourt maker in great condition...but no instruction booklet. It`s a Braun yogourt maker so I contacted the company and they sent one. Here is the recipe: 1 litre milk (2% or homo gives best results)
1 jar (175ml) plain unflavoured yogourt (with no additives)
1/4 cup skim milk powder
Mix milk & skim milk powder Heat just to boiling point but do not boil(about 180 degrees(will look foamy on top with many small bubbles.Remove from heat immediately .Skim any film.Cool to lukewarm (about 110 degrees) Add yogourt to mixture. Blend well to evenly distribute the yogourt. Pour mixture into jars and place jars in yogourt maker without lids.Place cover on the yogourt maker and plug in. Incubate yogourt for 10 - 12 hours.Cool, cover & refrigerate.
The longer the incubation period;the firmer the yogourt and the more tart it becomes in taste.
I hope this helps you. If not, try to locate the maker of your yogourt maker and ask for a book for your model. Good luck
hi, i have such recipe
1 qt milk
4 TB commercial plain yogurt
Sugar or honey, to sweeten
1 pt raspberries for serving
There are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer. Sterilize all equipment in boiling water before using. Bring milk to a boil, then cool to 100 degrees F. In a small bowl blend yogurt with 1/4 cup of warm milk. Whisk it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours. Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling. Cover and refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and serve with raspberries.
Yogurt will keep for 4 to 5 days, covered and refrigerated.
Yield: About 1 quar
This recipe is from http://actual-r made_yogurt.html
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Make your own yogurt by boiling 1/2 gallon of milk and let it sit in a cool place until lukewarm. Add 1 Tbsp. plain yogurt you might have in the fridge. Let sit on the stove top overnight. It will be done the next day. Make sure to have a clean dish towel covering the yogurt, to prevent insects from landing in it. The longer the yogurt sits, the more tangy it will become.
By fossil1955 from Cortez, CO
It is not hard to make your own yogurt. The most critical tool you need that you may not have would be either an instant read or a candy thermometer. The instant read is more versatile and available on the internet for about $10; the candy thermometer would be less expensive but more fragile.
I first made yogurt about thirty-five years using a kit that consisted of a circular cardboard container (think oatmeal box) lined with reflective foil, a candy thermometer and a thick, round foam cap. I had to supply my own one quart mason jar.
Heat about 3/4 quart milk to 180 degrees F. You can use high heat but you must keep a close eye on the pot. Glass is preferable but a metal pot will heat more quickly.
When the milk has reached 180 degrees F, remove it from the heat and allow it to cool to 130 degrees F. Then stir in 6-8 ounces of plain yogurt, blending it to uniformity as much as possible.
At this point the mixture needs to be put in a temperature controlled environment overnight. A sufficiently large, wide mouth Thermos bottle will do nicely. If there is none, pour the mixture into a clean tempered glass quart jar, cover with the lid and wrap it in aluminum foil. Then put it in your microwave overnight. In either case, the yogurt is ready in the morning.
You can use whole, 2% or 1% milk. My experience is that using 2% requires me to add about 4 ounces of evaporated milk; otherwise, there will be excess whey in the final product. You could instead add dried milk. If you do add evaporated or dried milk, you can do so while the milk is cooling; it would likely speed up the cooling cycle.
Another thing I have noticed is that the resulting product will be more firm if the fresh product is placed in a clean, permanent coffee filter and allowed to drain. It can be done at room temperature.
When the product reaches the consistency desired, place it in a clean container and store it in your refrigerator. You can use a small portion of the product you have made as a starter for you next batch.
Costco offers milk at about $2.25/gallon which will give you yogurt at about $.75/quart.
By Tracy from Kansas City
Editor's Note: Be sure to use yogurt that is labeled "Contains Active Cultures" in this recipe
Mom used to make yogurt for us when we were kids back in the 70's. She had a little yogurt machine. She probably still has it. I wonder though if you want to make vanilla or say a fruit yogurt when would you add it to the mix after it has cured over night? (06/27/2009)
You can make yogurt with your crock-pot, too.
I line my colander with cloth, dump in the yogurt and strain out the whey, which makes it thicker. I strain for one day for "sour cream" and four days for "cream cheese". (07/13/2009)
Does anyone have a recipe for making yogurt in a crock-pot?
Chris from Muskegon, MI
Hi, I don't know about making yogurt in a crock-pot, but I can tell you how to make yogurt. My husband is Turkish and this is the way they make it.
He usually makes this at night. You need about 4 litres of milk which he puts in a large pot until it boils - then removes from the heat. He takes a glass - puts about 4-5 tablespoons yogurt in it (store bought - greek yogurt we call it here), then he adds about the same amount of water and mixes it really well. By this time the milk has made a skin - in the center he makes a small hole with the back of the spoon, put the yogurt - water mixture in there and stir it slightly with the back of the spoon. (Why he does this, I don't know but it seems to work, lol.) Then he covers the pot with its lid, and carefully wraps the pot in two or three bath towels. Leaves it the whole night on the kitchen counter and tomorrow morning, there's your yogurt.
Just a note: This type of yogurt is not as smooth as store bought yogurt. (09/27/2006)
Yogurt In A Crock-pot:
1 quart milk (2%), homogenized
4 teaspoon yogurt, plain
4 teaspoon sugar, optional
Heat the milk in a saucepan until lukewarm; if the milk is too hot at this point, it will destroy the culture and the mix will set. Put the yogurt in the crock-pot and stir in the sugar and milk thoroughly. Cover with a clean dish towel (do *not* cover pot). Heat on low 1 hr. then turn off the pot and leave undisturbed for 2 hours. The yogurt should now be just set. Lift the pot from base, cool, then refrigerate.
Flavorings should be added after yogurt has set. Flavorings such as powdered coffee (2-3 t.), powdered milk drink flavorings (2-3 t.), cocoa, chopped fruit, honey, vanilla extract (1 t.), and various types of extract can be used (try 1 t. to 1 qt. of yogurt).
**This can only be made in a crock-pot that can be removed from base. Yogurt doesn't like to be disturbed when setting. Try draining 1 pt. of the set yogurt overnight in cheesecloth. You end up with "Syrian cream cheese." You use it (cold) the way you use regular cream cheese. (10/19/2006)
By Vicki Bradley
If your crock-pot has a "warm" setting in addition to "low," this is easy. Partially fill crock-pot with water just enough to reach below the top of 8 oz jelly jars and put it on warm setting. Follow any yogurt recipe, filling 4-6 jars with the yogurt mixture. Place them in the warm water in the crock-pot and let them go for the allotted # of hours.
A thermometer is a good idea to make sure the water is not over 110 degrees. (03/17/2008)
There's a good slow cooker yogurt recipe here:
I use my crock-pot to heat up the milk, then when it is 180-190, I turn it off and take out the removable ceramic part, and let it cool to about 100. Then once that is reached, I mix in the yogurt. Then I fill two old water bottles with HOT tap water and put them and the inner crock-pot part into a cooler with a clean towel to wrap them all up and keep them warm. Then I go to bed. When I wake up, I have fresh yogurt.
You can then turn this into "Greek" yogurt by dumping the whole thing into a strainer lined with cloth. (I use an old piece of a silk shirt. Some use muslin, but it is really sticky and you lose yogurt in all the thick muslin that way.) Let that sit in the sink for about 1/2 hour. Put the strainer into a big mixing bowl with enough room for the whey (liquid) to drain and let it sit in the fridge for 2 hours or longer. The longer, the thinner it gets. I love this stuff. Just remember to save some at the end for your next batch. (12/18/2008)
I would like to know how to make my own yogurt.