I have been making yogurt for years with powdered milk. My recipe is 2 1/2 cups powdered milk to 1 quart of warm water and I have a salton yogurt maker that I have had for years. Love the yogurt, better than any you can buy!! I even have a neighbor making it and she loves it. Just add my on flavoring after the yogurt is done, lemon juice, vanilla, almond, dried cranberries, pineapple, coconut, actually any fruit.

That is exactly how I make mine!
Bella Boo, I would love to have you post your recipe using the products you listed above. DH is lactose intolerant so I would like to try some that are not milk based although he has fewer problems with cultured products than he does with standard milk products. It seems the little yeasties in the culture consume a lot of the lactose in the milk. I have tried soy yogurt and can say I am NOT a fan. We do use almond milk and enjoy that but I have never made yogurt with it. Our son gave us a yogurt maker for Christmas but the container is so small that I haven't even used it yet. I usually make a large batch when I get busy and make it.
Anyone know how to obtain a tangier flavor to home made yogurt? I actually prefer it a little tangier than the mild product that I get when making the home made version. Ann in TN

I've been making my own yogurt for years. I make 4 qts at a time and use a foam cooler. Stoneyfield organic yogurt is my starter of choice, but can't always find it, so have to resort to Dannon.

ncredbird, if you let it work for a longer time it has more tang. I do my (17) 1/2 pint jars in my dehydrator for 4 hours, using canning lids they seal when cool and in the frig--last longer when sealed. I always make 1 gallon at a time.

If you want a thicker Greek style--use 1 heaping teaspoon unflavored (Knox) gelatin to 6 cups of warm milk. I have been making my recipe with the Knox and it turns out nice and thick but you can add as much as you need to get the right thickness for your taste.
Jan

I make a Greek like yogurt and love it.
To make 1 quart of yogurt, I use 1 quart of milk and 1 cup non instant powdered milk. I use non instant powdered milk that I purchased in bulk. Not sure you can find it at the grocery store. My starter of choice is Stoney Field.
I incubate in the oven with an oven light on. Through trial and error, I found that if I switch out the oven appliance light bulb to a 75 watt household bulb, the temp stays perfect. I use a large 2 quart glass measuring cup covered with saran wrap and leave the mixture in the oven for approx 12 hours....the results are a wonderful tangy flavor.

I have been thinking about making my own yogurt recently. I used to make it all the time. I love stonyfield the best but it is pricey. i will have to experiment with it again. I would love to know how to make it with almond or soy milk. That is my breakfast of choice these days. PLain yogurt with a little fresh fruit, splenda and a 1/2 cup of fiber one thrown in for crunch. The fiber one adds crunch and almost tastes like nuts, also lots of fiber. It makes a good low calorie breakfast.

Yearrrrrrrrrrrrrrssssss ago I always made my own yogurt. Funny this thread should pop-up as j-u-s-t yesterday I bought some live culture yogurt, and a gallon of skim milk. I've been on the Dukan diet for going on 2 months and I eat a LOT of GREEK YOGURT and I feel near robbed when I pay for it.

I've never had a yogurt maker. I used to do the initial steps with scalding the milk etc. cover it and then go put it in my laundry room (basement) on top of my water heater for about 12-18 hrs. It was PERFECT every time. I don't live in that house anymore.....so I'll have to locate the perfect incubation area again.

We have a great little health food/organic store near us. I'm sure I can locate nonfat powerdered milk too.
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