Homemade yogurt ?
FitnessGirl11mfp
Posts: 232 Member
Does anyone have any recipes for homemade yogurt and how would I know the serving size and calories in order to log it ?
I have a ton of leftover milk and I thought yogurt might be a good way of using it up.
I have a ton of leftover milk and I thought yogurt might be a good way of using it up.
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Replies
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I bought a yogurt maker and followed the recipes included with the maker. I tried makimgg it before in a crock pot. Epic fail. I like plain and add fresh fruit to reduce the sugars.0
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This will give you the proportions.
http://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070
I set the milk yogurt mixture in mason jars set in a cooler where I had also put a cup of boiling water - warm and moist. I left it overnight.
Expect the home made to be thinner. You may try straining it through cheesecloth.0 -
lcardona4543 wrote: »I bought a yogurt maker and followed the recipes included with the maker. I tried makimgg it before in a crock pot. Epic fail. I like plain and add fresh fruit to reduce the sugars.
Thank you so much! I'll have to buy one and give it a try :-)0 -
This will give you the proportions.
http://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070
I set the milk yogurt mixture in mason jars set in a cooler where I had also put a cup of boiling water - warm and moist. I left it overnight.
Expect the home made to be thinner. You may try straining it through cheesecloth.
Ok thank you! I'll try it out and see if it's a success :-)0 -
I've been wanting to make homemade Greek yogurt ever since I bought my slow cooker! It seems way to easy to be true, but the ingredients are basically just a gallon of milk and some yogurt to start the process! Anyone have any tips or experience making fat free Greek yogurt in a slow cooker?0
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I've heard if you want a thicker yogurt to add some powdered milk to it but I've not tried it yet.0
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I know someone who makes yogurt from yogurt and milk but I'm not sure what to do just from milk. With yogurt and milk I think he "bakes" it overnight at like 110F in the oven. something like that. Use plain yogurt, add flavour after. Every time you make it, use new yogurt from the store, don't keep using your homemade stuff over and over. Its a food safety/bacteria culture control thing.0
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I used to make homemade yogurt in the crockpot, but if you don't get the timing right, it can end up a really weird texture (like stringy and elastic!). I ended up getting a Dash Greek Yogurt Maker on Groupon. It's a lot easier. The only thing that makes it Greek is straining it, so the yogurt maker comes with a strainer. The why that gets strained out can be added to a lot of things for extra protein but I could never really peg down what the calorie content is though.
One of the why recipes I really liked was this whey lemonade where you just mix the whey with some water, lemon juice and stevia. It sounds weird and was a little weird at first, but I ended up drinking it all the time!0 -
I've heard if you want a thicker yogurt to add some powdered milk to it but I've not tried it yet.
I did this over the weekend, and I can say that it makes the taste a little off to me. My best friend adds gelatin to hers to thicken. I'll be trying that once I get my bulk order later in the month.
I added the milk powder to the cold milk then heated the milk to 180F, then let it cool to about 110F. I then ladled out a cup or two of the milk and whisked in 1/2 cup of plain yogurt, and then poured it back into the pan of milk. That was all mixed up and then ladled into mason jars. I had preheated my oven on the "warm" setting while the milk was heating so it wasn't cold when I put the mason jars in. I turned on the oven light and left it for about 9 hours and it was fine when I got up.
ETA: I just put everything into the recipe builder and knowing how many ounces of yogurt I had (mason jars are handy like that) I set a serving size at 1oz.0 -
I make home made yogurt from skimmed or whole milk
Its easy and for thicker or greek yogurt just drain off more whey.
Its simple.
I use
2000 gram of skimmed milk
100 gram of Nonfat yogurt. ( starter)
1. Warm your desired milk to 160-180F
2. Take it of the burner and let it cool down till about 110F
3. Put your starter( yogurt) in it ( i use 100 gram Nonfat yogurt WITH LIFE ACTIVE CULTURES) tHE CULTURES PART IS not OPTIONAL YOU NEED THOSE!
4.Wrap a towel around your pan and put it in the oven with the pilot light on for 8 to 12 hours. You dont have to do the oven on. ( i preheated the oven for just 30 seconds)
5. Take it out and drain it ( with a cheese cloth) The longer you drain it the thicker your yogurt. Every 246 gram whey you drain is 59 calories less of your finished batch of yogurt.
6. Put it for 12 hours in the fridge before you eat it. ( i do the draining in the fridge).
7. And ready is your batch ( Greek) yogurt. You take the amount of calories of your milk. And subtract the amount of calories of the whey you drained off.
And walla fresh homemade yogurt which cost not even half the price of store bought yogurt. I make from a gallon milk about two tubs of yogurt. About 1000 gram. I make sure i drain off around 1000 gram of whey. Any that is drained of to much i mix back in the yogurt.
Be aware you can save some of this batch to make a new starter again. But you can only do this a couple of times. I prefer the buy my starters.
Never use a "flavored" starter. And always use a starter with life/active cultures. Dont use ultra pasteurized milk.
The temperature and the time of culturing in the oven will decide how sour it will become. The draining off liquid ( whey) how thick it will be.
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Natural yogurts are typically very close in calories per volume to the milk that was used to create them, so 200 ml of the yogurt would have about the same calories as 200 ml of the origin milk.
I don't have any particular recipe since we always do the very basic and traditional kind: heat milk, let cool to the point where it won't kill the bacteria, add previously made yogurt, stir, bundle in a bunch of heavy blankets and leave overnight. For greek yogurt, put in a multi-layer cheesecloth and hang somewhere with an empty bowl below it to catch the whey until it reaches the desired consistency. Knead salt into it to taste (we eat traditionally plain savory greek yogurt, the sweet stuff is very uncommon)0 -
amusedmonkey wrote: »Natural yogurts are typically very close in calories per volume to the milk that was used to create them, so 200 ml of the yogurt would have about the same calories as 200 ml of the origin milk.
I don't have any particular recipe since we always do the very basic and traditional kind: heat milk, let cool to the point where it won't kill the bacteria, add previously made yogurt, stir, bundle in a bunch of heavy blankets and leave overnight. For greek yogurt, put in a multi-layer cheesecloth and hang somewhere with an empty bowl under it until it reaches the desired consistency. Knead salt into it to taste (we eat traditionally plain savory greek yogurt, the sweet stuff is very uncommon)
Seems to be not true
When you drain of the whye ( protein) that is for every gram 4 calories less. ( Whey is loaded with the proteins)0 -
BurnWithBarn2015 wrote: »amusedmonkey wrote: »Natural yogurts are typically very close in calories per volume to the milk that was used to create them, so 200 ml of the yogurt would have about the same calories as 200 ml of the origin milk.
I don't have any particular recipe since we always do the very basic and traditional kind: heat milk, let cool to the point where it won't kill the bacteria, add previously made yogurt, stir, bundle in a bunch of heavy blankets and leave overnight. For greek yogurt, put in a multi-layer cheesecloth and hang somewhere with an empty bowl under it until it reaches the desired consistency. Knead salt into it to taste (we eat traditionally plain savory greek yogurt, the sweet stuff is very uncommon)
Seems to be not true
When you drain of the whye ( protein) that is for every gram 4 calories less. ( Whey is loaded with the proteins)
I meant the plain yogurt, not the drained (greek). I apologize for not making myself clear. To know the exact calories all you need to do is weigh the drained yogurt and the resulting whey then subtract the calories using the "acid whey" entry.
example:
You used 1000 grams of milk+starter yogurt: 600 calories
It resulted in 500 grams of drained yogurt and 500 grams of whey.
500 grams of whey has 120 calories.
This means 500 grams of drained yogurt has: 600 (milk calories) - 120 (whey calories) = 480 calories, or 96 calories per 100 gram.
Of course these amounts are hypothetical for ease of calculations, you typically lose more or less whey than that, depending how hard you want your drained yogurt.0 -
amusedmonkey wrote: »BurnWithBarn2015 wrote: »amusedmonkey wrote: »Natural yogurts are typically very close in calories per volume to the milk that was used to create them, so 200 ml of the yogurt would have about the same calories as 200 ml of the origin milk.
I don't have any particular recipe since we always do the very basic and traditional kind: heat milk, let cool to the point where it won't kill the bacteria, add previously made yogurt, stir, bundle in a bunch of heavy blankets and leave overnight. For greek yogurt, put in a multi-layer cheesecloth and hang somewhere with an empty bowl under it until it reaches the desired consistency. Knead salt into it to taste (we eat traditionally plain savory greek yogurt, the sweet stuff is very uncommon)
Seems to be not true
When you drain of the whye ( protein) that is for every gram 4 calories less. ( Whey is loaded with the proteins)
I meant the plain yogurt, not the drained (greek). I apologize for not making myself clear. To know the exact calories all you need to do is weigh the drained yogurt and the resulting whey then subtract the calories using the "acid whey" entry.
example:
You used 1000 grams of milk+starter yogurt: 600 calories
It resulted in 500 grams of drained yogurt and 500 grams of whey.
500 grams of whey has 120 calories.
This means 500 grams of drained yogurt has: 600 (milk calories) - 120 (whey calories) = 480 calories, or 96 calories per 100 gram.
Of course these amounts are hypothetical for ease of calculations, you typically lose more or less whey than that, depending how hard you want your drained yogurt.
Indeed when you drained anything off it is the same 0 -
[/quote]
Of course these amounts are hypothetical for ease of calculations, you typically lose more or less whey than that, depending how hard you want your drained yogurt. [/quote]
This is why i always take 2000 gram of milk and make sure i mix back to a 1000 gram total left ( greek) yogurt.
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Wow! Thanks everyone!!! :-)0
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Be careful! Making yoghurt is a slippery slope to wanting to make ALL THE CHEESE! Soon you'll start making mozzarella as a party trick. Yes, I'm speaking from experience...0
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You don't need a yogurt maker, I used a heating pad and wrapped my quart jars with the yogurt mix in kitchen towlels, place on heating pad on med and put a large pot over them.0
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FitnessGirl11mfp wrote: »Does anyone have any recipes for homemade yogurt and how would I know the serving size and calories in order to log it ?
I have a ton of leftover milk and I thought yogurt might be a good way of using it up.
Ive made it in the crock pot many times. Homemade is definitely thinner and the lower the fat content the thinner it is. You can add unflavored geletain if this bothers you. Also, expect it to take 10 hours or so to "set up" ( the final step).
There are excellent instructions on Pinterest.
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I bought a yogurt maker (under $30 including shipping!). I made my second batch last night. I just follow the recipe for unflavored yogurt that's included in the manual. I add fruit & low fat granola when its done. I put the recipe on mfp to get the calories.0
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We make Yogurt everyday at home. No fancy appliance needed. Boil the milk, cool it until the milk is little warmer than our body temperature (test dipping a clean finger in the Milk). Add some yogurt which has good culture and mix it well. Leave it in the oven for about 6 to 8 hours without moving it. The right temperature and good culture is extremely important to make good yogurt.0
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mohanj has it right.
Make sure you have a good starter culture. The end result of your yogurt is that it will taste like whatever your starter is.
My favorite is Kalona Supernatural Plain Crean Top. I buy it, but every once in awhile when I have extra milk and don't have time to run to the store to buy more yogurt, I use the remaining yogurt as a starter to make homemade yogurt.
Organic Valley's new Grassmilk yogurt is pretty good, too.
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Wow thank you all so much for all the awesome advice!!! Haven't tried it yet but I will soon!!0
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We make homemade yogurt all the time, we have a yogurt maker we got on Amazon and we buy small plain yogurt Greek style and use a tablespoon for the bacteria to make that type of yogurt. Takes 24 hours super simple and amazing. I'm Turkish we eat a ton of yogurt.FitnessGirl11mfp wrote: »Does anyone have any recipes for homemade yogurt and how would I know the serving size and calories in order to log it ?
I have a ton of leftover milk and I thought yogurt might be a good way of using it up.
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My family makes it in much the same way mohanj and amusedmonkey described. We heat the milk, then let it cool down. Once it's cooled down we had a small amount of (already strained) Greek yogurt as a starter, dry milk, a little flavoring, and sugar. We have a yogurt maker so the yogurt is poured into separate jars. Based on how we make it, I'm often wondered how to calculate calories and macros. Would it simply just be adding up all of the milk, small amount of starter yogurt, and sugar? Or is there a loss somewhere?0
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Take the amount of milk calories + the starter.
That is the calories for your yogurt ( when you didn't drain anything off)
The drain of liquid ( whey) is 1 calorie for each 4 grams less.
So 400 gram of whey/liquid drain off is 100 calories less than your total milk and starter amount.0 -
I've been making about a half gallon whole milk yogurt every two weeks - using this recipe - Super simple -
http://trinaholden.com/easiest-yogurt-recipe-ever/1 -
Mmmmm tangy home made yogurt. I also have a yogurt maker. I think it was $25 on sale and included the jars and strainer. The instructions are easy to follow. Instead of yogurt starter I use freeze-dried yogurt starter, which I find more convenient. I like Yogourmet starter best.0
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I was wondering about the whey thing (love making yogurt!), and this is what I learned: The whey that's strained off yogurt is "acid whey" (aka sour whey) and is primarily carbs. "Sweet whey," which is what's used in protein powder, comes from making hard cheeses if I remember correctly.
Link to USDA nutrition info for acid whey: https://ndb.nal.usda.gov/ndb/foods/show/101?fgcd=&manu=&lfacet=&format=&count=&max=35&offset=&sort=&qlookup=acid+whey0
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