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Thread: Anyone make their own yogurt?

  1. #1
    Power Poster BellaBoo's Avatar
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    Anyone make their own yogurt?

    I quit buying yogurt years ago when I discovered how easy it was to make my own. Even Greek yogurt. I made it in a quart mason jar in my counter top oven until the oven broke. I couldn't find another oven that would maintain a constant 100 degree temp. All the new ones started at 150 degrees. I bought the Salton quart yogurt maker and it works great. It was the same price as one of the new countetop ovens so I opted for the maker. I tried the thermos and crock pot but nothing worked better then that old toaster oven except this yogurt maker. To make Greek yogurt, let regular yogurt strain from cheesecloth over a bowl. The more liquid that is strained the smoother and firmer the yogurt. Let it strain all the liquid and you have a cream cheese consistency that makes great cheesecake. I use flax, almond or coconut milk instead of regular milk. Adding dry powdered milk to the liquid milk make the yogurt a firmer texture. Here is a site that explains how to make homemade yogurt without a yogurt maker. http://www.hillbillyhousewife.com/yogurt.htm

    Try it! You can add any flavorings or fruit you like and you know exactly what is in the yogurt and it's so cheap to make. Save more money for fabric.

    Here is a picture of my yogurt made in the quart mason jar:

    Click image for larger version. 

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    Got fabric?

  2. #2
    Super Member ptquilts's Avatar
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    I have made my own many times, I used a picnic cooler with warm water in it, the jars of yogurt sitting in the warm water. Top off the warm water several times to maintain the temperature.

    I agree with adding extra milk powder - yogurt made from regular milk is too thin.

  3. #3
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    I make my own yogurt, and there is no comparison to homemake vs store bought - like apples and oranges. I add frozen fruit to it, and it is wonderful. I will say that the new Greek yogurts and pretty good though, closer to my homemade than Dannon, etc. If dieting, the strained homemade is like sour cream; yummy!

  4. #4
    Super Member jillnjo's Avatar
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    I have made yummy yogurt in the dehydrator and it's the best. Add fruit and enjoy!
    jillnjo

  5. #5
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    I remember when people made their yogurt in jars on top of a heating pad! Guess if you put the pad and jars in a cooler, the heat would hold better.

  6. #6
    Super Member MaryAnnMc's Avatar
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    I used to make yogurt all the time with a small heating pad I bought at the health food store that maintained the perfect temperature. I should pull it out again.

    I had no idea you could make yogurt from almond or soy milk! Do you use regular yogurt for starter, or buy some? I have a friend who can't have even a speck of dairy.
    aka Chicken McLittle

    If it's true we learn from our mistakes, I'm going to be a genius!

  7. #7
    Super Member JoyjoyMarie's Avatar
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    I've been making it again since I read the crock pot recipe here on the board. But I don't do it in the crock pot.

    The way that works best for me is the one where you just scald 2 quarts of milk, then cool to 110 and add a half cup of yogurt. I turn on my oven for a short while to warm it; then turn it off, put in the covered pan of cultured milk, and leave it until I remember it. About 8 hours later. (sometimes the next day) Then I strain it into Greek yogurt. I use a large mesh strained lined with coffee filters to eliminate the excess liquid. It makes about a qt of yogurt, and I love it!
    KEEP CALM and CARRY ON!!

  8. #8
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    I used to make it all the time in my yogurt maker, until I tried an organic yogurt that's really good and creamy. A little on the expensive side but the price of powdered milk is outrageous so I guess it's a toss up.

  9. #9
    Senior Member quiltbuddy's Avatar
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    I was thinking of making my own again since we are addicted to the Chobani yogurt at $1.00 each if on sale. Do you ever read the blog called "101 Cookbooks"? Great site that I was reading about making yogurt on the other day. She prefers Stoneyfield yogurt as the starter because it has many more different cultures in it.

  10. #10
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    Ahhh. Stoneyfield is the creamy one I like better then homemade.

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