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Thread: making yougert

  1. #1

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    does any one out there know how to make yougert at home?and what you use, to do the heating process

  2. #2
    Super Member Lisanne's Avatar
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    No personal experience with this, but maybe you've gotten me to give it a try!

    There seem to be good tutorials and tips on the web.

    http://www.makeyourownyogurt.com/

    http://hubpages.com/hub/How_to_make_...ustrated_guide

    http://www.wikihow.com/Make-Yogurt

  3. #3

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    thank you very much : i will let you know how it turns out. my problem is findig the right tool to keep it warm for all those hrs. but now i have some good ideas thanks again

  4. #4
    Super Member peaceandjoy's Avatar
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    We wore out our yogurt maker and haven't replaced it - yet. My favorite yogurt (Oikos by Stonyfield) is pricy, so investing in the yogurt maker would be worth it.

    Not hard to make. Milk and culture (you can use a plain yogurt that has live cultures in it). That's it! After the first batch, you can use your own yogurt as the starter. Now and again you'll need to buy some from the store; it seems that the cultures from home made don't last forever.

  5. #5
    Super Member Margie's Avatar
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    I just bought a yogurt maker and haven't tried it yet. I love the flavored yogurts, especially key lime. How do you flavor the yogurts you make?

    Margie

  6. #6
    Super Member ConnieF's Avatar
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    been years since I made Yougert. I had and prob still do have my maker, and yes you start with a starter.... there was 5 cups I thing in mine. I see them ever so often at the good will.
    but I'd od a search on the net...
    Good luck and let us know how you do with it
    Connie

  7. #7
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    I read a recipe for making yogurt in a crockpot. I don't remember where but thought the idea was good.

    Rita

  8. #8
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    I foung the info

    crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

    Rita

    Tell me how it turns out

  9. #9
    Power Poster BellaBoo's Avatar
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    I posted how I make yogurt in the recipe section. Try it it's so much better then bought!


    I added a picture to the recipe of yogurt I made.

  10. #10
    Super Member butterflywing's Avatar
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    when we lived in caves, it was very easy to make yogurt. you poured milk into a jar, put it on the stove right over the pilot light and went to sleep. next morning, bingo! yogurt.

    now it's become a hooha. i'll give the crockpot a try, but i won't bother with the thermometer. i refuse to add another item to my kitchen. i'm hoping that everything wears out so i can never cook again.

  11. #11
    Power Poster MadQuilter's Avatar
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    caves with pilot lights? lol

  12. #12
    Super Member butterflywing's Avatar
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    we were a very progressive group of cave women. i'm older than i apprear. :mrgreen: picky, picky. :roll:

  13. #13
    Junior Member fabuchicki's Avatar
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    I use a yogurt maker. I take 1/2 gallon of skim milk pour it in a pot and put a thermometer in it. I heat it to between 180º and 185º and take the pot off the stove and stick it in cold water in the sink (the pot, not the milk :-P ). When it's at 125º I put in 1/2 cup of dried milk and two packets of yógourmet yogurt starter. Then I spoon it into the jars and turn on my yougurt Waring Pro yougurt maker for 12 hours. This keeps it at a constant temperature so I don't have to worry about it. After 12 hours the machine beeps 3 times and I put the yogurt in the fridge. It's easy peasy and I have smoothies for breakfast each morning and don't have to wonder about chemical or sugar additives from a store brand. :thumbup:

  14. #14

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    ngreat i made some last night and put it in myoven with the light on and the pilot light is there and it kept a constant 100 degrees.
    tll me how you made your smoothies, i am interested in that
    thanks again

  15. #15

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    and by the way the yougurt turned out perfect.

  16. #16
    Junior Member fabuchicki's Avatar
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    I forgot to say *IMPORTANT* that you're supposed to keep the temperature always above 110º (that's why the yogurt machine is so handy since you don't have to worry about that part).

    The smoothies I make go like this: 1 cup of yogurt, a whole bunch of fruit (strawberries, mixed frozen berries, blueberries - frozen or fresh or bananas), ground flax seeds (I have a coffee grinder for them next to the blender), a scoop of protein powder (I use GNC's chocolate Whey protein but you can get it at the grocery store and you can use Soy protein too), a couple oz. of water to make it grind smoothly and some ice.

    You can also use honey as a sweetener; my Mom likes that. You don't have to use protein powder but I think it makes it more filling. Flax seeds are good for you and this is an easy way to add them to your diet - they add a nutty flavor.

  17. #17
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    I've been making yogurt for a while now. It's very easy, and much better for you than the store-bought kind that is full of sugar and preservatives. Unfortunately, I recently discovered that I'm not allowed to eat yogurt due to health reasons :(

    I have the following yogurt maker sitting around if anyone would like to trade some fabric for it. It's gently used, but it works fine, and since I can't use it anymore, it would be nice to have it go to a good home :)

  18. #18
    Senior Member vjengels's Avatar
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    I make yogurt all the time! It's very easy, and cost so much less! It all started when I wanted to have greek style yogurt and the cost was 4.89 a lb!That's 1.22 a serving!!!! a gallon of fat free milk costs 1.50.
    Okay here's what you need:
    1 deep pot, with lid to fit ( like a stock pot) for the milk, 1 gallon.
    1 bigger, deeper pot for the pot of milk to fit into along with water ( double boiler)
    candy thermometer,
    LOTS of ice, use outside ice if you live in the colder climes.... ( I use those freeze pops.( otter pops)..you just re-freeze them,)
    heavy bath towel ( complete covers your stock pot)
    heating pad
    1 gallon of fat free milk ( not skim, it makes it grainy...)
    1 6 oz. container of PLAIN yogurt with active cultures, no sweeteners, no flavors.
    Here's how you make it:
    put enough water in the largest kettle to come halfway up the stockpot ( full of milk) but not enough to make it float , or you'll lose all your hard work.
    put both kettles on the stove, clip the thermometer on the inside of the kettle with the milk in it; I use high heat, because I'm inpatient, stirring occasionally, bring to 180*.
    fill your sink half full COLD water, place kettle of 180* milk in the water, add ice, bring temperature to 110*, take 8 oz of your awrmed milk and add the yogurt to it to temper it, pour tempered yogurt back in to 110* milk, stir until combned.
    place stockpot on heating pad, cover with the lid and the towel, wrapping the towel around the kettle to completely cover it. turn the heating pad on and leave undisturbed for 6-12 hours, depending on how tangy you like your yogurt.
    Refrigerate for up to 14 days, if your frig is very cold it'll keep a little longer..
    I like to strain it through a clean muslin bag hanging from the cupboard for 2 hours or so,with a bowl under it; I like it very thick, like cheese.
    Add your own mix ins, and Viola' . Good luck!

  19. #19
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    Quote Originally Posted by ritamaew
    I foung the info

    crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

    Rita

    Tell me how it turns out
    I've made it this way many times, and it always turns out perfect. And it is SO easy!!!

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