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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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  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.

  11. #11
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    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.

  12. #12
    Senior Member ncredbird's Avatar
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    Quote Originally Posted by yngldy View Post
    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.
    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
    Last edited by ncredbird; 03-08-2012 at 08:37 AM.

  13. #13
    Senior Member sewnbug's Avatar
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    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.

  14. #14
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    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

  15. #15
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    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.

  16. #16
    Super Member meanmom's Avatar
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    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.

  17. #17
    Senior Member Highmtn's Avatar
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    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.
    .
    "It's a *fine line* between HOBBY and MENTAL ILLNESS"~ Dave Barry

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