Homemade yogurt?
wellthenwhat
Posts: 526 Member
Wou
How do i do it? Would this yogurt work to start a batch of the homemade stuff? And how much would I need to add to one quart of milk?
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Replies
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I guess this really should have gone in recipes, sorry.0
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Yes that works. Three tablespoons yogurt to one quart milk.
https://www.google.ca/amp/www.epicurious.com/recipes/food/views/homemade-yogurt-395111/amp0 -
Any plain yogurt would work.
The quantity is not as important as there are a few other factors like temperature when you put it, using whole milk, bringing the milk to a quick boil and let it cool down etc.
I've made homemade yogurt for over 15 years, love it. Sometimes I strain it to make thicker and sometimes I don't.
I have had no success in making good yogurt with low fat milk. I've tried numerous times. Would be curious if anyone has been able to.1 -
Ironandwine69 wrote: »Any plain yogurt would work.
The quantity is not as important as there are a few other factors like temperature when you put it, using whole milk, bringing the milk to a quick boil and let it cool down etc.
I've made homemade yogurt for over 15 years, love it. Sometimes I strain it to make thicker and sometimes I don't.
I have had no success in making good yogurt with low fat milk. I've tried numerous times. Would be curious if anyone has been able to.
I'll be using whole raw milk.0 -
Is there any special way I need to store it to keep it fresh?0
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Your container should be clean before you start. Yogurt keeps better than fresh milk but keep it in the refrigerator just in case.0
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wellthenwhat wrote: »Ironandwine69 wrote: »Any plain yogurt would work.
The quantity is not as important as there are a few other factors like temperature when you put it, using whole milk, bringing the milk to a quick boil and let it cool down etc.
I've made homemade yogurt for over 15 years, love it. Sometimes I strain it to make thicker and sometimes I don't.
I have had no success in making good yogurt with low fat milk. I've tried numerous times. Would be curious if anyone has been able to.
I'll be using whole raw milk.
Are you able to get raw milk at the same price (or cheaper) than pasteurized milk? If not, it seems like a waste of money. You're going to be boiling it to make the yogurt, so it won't be raw anymore, so any benefits you think you get from raw milk won't exist anymore.0 -
When I lived in the Philippines, I had homemade yogurt for breakfast every day. We made it with powdered milk, which worked very well. I think you'll get a more predictable yogurt taking this route.0
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lynn_glenmont wrote: »wellthenwhat wrote: »Ironandwine69 wrote: »Any plain yogurt would work.
The quantity is not as important as there are a few other factors like temperature when you put it, using whole milk, bringing the milk to a quick boil and let it cool down etc.
I've made homemade yogurt for over 15 years, love it. Sometimes I strain it to make thicker and sometimes I don't.
I have had no success in making good yogurt with low fat milk. I've tried numerous times. Would be curious if anyone has been able to.
I'll be using whole raw milk.
Are you able to get raw milk at the same price (or cheaper) than pasteurized milk? If not, it seems like a waste of money. You're going to be boiling it to make the yogurt, so it won't be raw anymore, so any benefits you think you get from raw milk won't exist anymore.
My dad drives a milk truck. After pumping off, there is about 2.5 quarts left in the hose that just get dumped down the drain, so instead he brings it home, so I get my milk free.1 -
lynn_glenmont wrote: »wellthenwhat wrote: »Ironandwine69 wrote: »Any plain yogurt would work.
The quantity is not as important as there are a few other factors like temperature when you put it, using whole milk, bringing the milk to a quick boil and let it cool down etc.
I've made homemade yogurt for over 15 years, love it. Sometimes I strain it to make thicker and sometimes I don't.
I have had no success in making good yogurt with low fat milk. I've tried numerous times. Would be curious if anyone has been able to.
I'll be using whole raw milk.
Are you able to get raw milk at the same price (or cheaper) than pasteurized milk? If not, it seems like a waste of money. You're going to be boiling it to make the yogurt, so it won't be raw anymore, so any benefits you think you get from raw milk won't exist anymore.
True, but raw milk has a distinct flavor that doesn't exist in store milk (at least to me - higher fat content probably?) . It's less about the benefits and more about creating a better and creamier yogurt, so raw milk is the only thing we use for yogurt making.
Yes, OP. That yogurt should work since it has live culture, but make sure you use the freshest one you can find. Make sure your container is very clean (we usually boil water in our yogurt pot before making). Not all free floating bacteria tastes good and some could make your yogurt slimey. It also doesn't matter how much your add, as long as you introduce enough active culture. You don't have to be precise, but err on the side of more rather than less if in doubt.
As for storage, it keeps well in the fridge, but if you can't consume it all within a week strain some of it. Strained yogurt keeps better.1 -
Ironandwine69 wrote: »Any plain yogurt would work.
The quantity is not as important as there are a few other factors like temperature when you put it, using whole milk, bringing the milk to a quick boil and let it cool down etc.
I've made homemade yogurt for over 15 years, love it. Sometimes I strain it to make thicker and sometimes I don't.
I have had no success in making good yogurt with low fat milk. I've tried numerous times. Would be curious if anyone has been able to.
I make yogurt every week and I use either 1% or nonfat milk depending on what's freshest. I never have any problems. I also add about half a cup of nonfat powered milk to my milk before boiling. I'm not sure if that has something to do with it or not. Alton Brown says it adds protein so I do it!
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Oh ... how lucky to be able to get raw milk! It makes the best, the very, very best yogurt. You can cook the milk on the stove, but I always preferred the taste of the finished yogurt if the milk was baked in the oven. My mom used to make it for us that way when I was a girl and we had a cow. It was the way my dad liked it also. However, my sister and mom liked it made with the milk cooked on the stove top ... because that made for a more tart flavor than when the milk was baked.0
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Oh ... how lucky to be able to get raw milk! It makes the best, the very, very best yogurt. You can cook the milk on the stove, but I always preferred the taste of the finished yogurt if the milk was baked in the oven. My mom used to make it for us that way when I was a girl and we had a cow. It was the way my dad liked it also. However, my sister and mom liked it made with the milk cooked on the stove top ... because that made for a more tart flavor than when the milk was baked.
That sounds interesting. Still same directions otherwise?0 -
Speaking of baked milk, you may be interested in this one:
http://rusakraut.com/ryazhenka-recipe/
Higher in fat, but amazingly good!0 -
I make yogurt with skim milk all the time. Turns out fine, although I do strain it to get it thick and take some whey off. Less fat gives more whey.
I have an Instant Pot, so I follow these directions. They'll work without it, you just have to do the scald more carefully (the IP keeps it from burning).
https://thisoldgal.com/instant-pot-greek-yogurt/
Haven't had a failed batch yet. I made it a few times when I was a farm girl with raw milk - as long as you get the temperatures right, it works. If you like the Siggi and start with that, the taste should be similar. Try different incubation periods to get what you want; longer = tarter generally.0 -
Good on you for starting on your 'homemade yogurt' journey. Believe it or not, it's the easiest thing to make and yet there will be times when you just don't feel like it. Lol!
I do it how my mum used to it... which is to add half a tsp (or sometimes a whole tsp) to a good 4-5 cups of boiled --> cooled to slightly above room temp milk. We had a 'yogurt maker' at one point but it broke. So we started putting the container in the oven overnight or turning on the microwave for 2 mins, then putting in there over night. We use 2% milk but it still comes out thick and not too tangy.0 -
wellthenwhat wrote: »Oh ... how lucky to be able to get raw milk! It makes the best, the very, very best yogurt. You can cook the milk on the stove, but I always preferred the taste of the finished yogurt if the milk was baked in the oven. My mom used to make it for us that way when I was a girl and we had a cow. It was the way my dad liked it also. However, my sister and mom liked it made with the milk cooked on the stove top ... because that made for a more tart flavor than when the milk was baked.
That sounds interesting. Still same directions otherwise?amusedmonkey wrote: »Speaking of baked milk, you may be interested in this one:
http://rusakraut.com/ryazhenka-recipe/
Higher in fat, but amazingly good!
Yes, the instructions are the same as for the amount of yogurt to use from the old batch to the new.
Interestingly, my mom called the baked version of the yogurt ryazhenka ... and the post above gave a link to a recipe for it!0 -
wellthenwhat wrote: »Oh ... how lucky to be able to get raw milk! It makes the best, the very, very best yogurt. You can cook the milk on the stove, but I always preferred the taste of the finished yogurt if the milk was baked in the oven. My mom used to make it for us that way when I was a girl and we had a cow. It was the way my dad liked it also. However, my sister and mom liked it made with the milk cooked on the stove top ... because that made for a more tart flavor than when the milk was baked.
That sounds interesting. Still same directions otherwise?amusedmonkey wrote: »Speaking of baked milk, you may be interested in this one:
http://rusakraut.com/ryazhenka-recipe/
Higher in fat, but amazingly good!
Yes, the instructions are the same as for the amount of yogurt to use from the old batch to the new.
Interestingly, my mom called the baked version of the yogurt ryazhenka ... and the post above gave a link to a recipe for it!
Yeah, we make it sometimes but not often because of the time required. The website above says 2 hours in the oven, but we usually do 4-6 hours. It comes out much smoother in texture and mild tasting, and it traditionally uses live sour cream not a yogurt culture. It has an ever so slightly caramel flavor without being explicitly sweet.0 -
amusedmonkey wrote: »wellthenwhat wrote: »Oh ... how lucky to be able to get raw milk! It makes the best, the very, very best yogurt. You can cook the milk on the stove, but I always preferred the taste of the finished yogurt if the milk was baked in the oven. My mom used to make it for us that way when I was a girl and we had a cow. It was the way my dad liked it also. However, my sister and mom liked it made with the milk cooked on the stove top ... because that made for a more tart flavor than when the milk was baked.
That sounds interesting. Still same directions otherwise?amusedmonkey wrote: »Speaking of baked milk, you may be interested in this one:
http://rusakraut.com/ryazhenka-recipe/
Higher in fat, but amazingly good!
Yes, the instructions are the same as for the amount of yogurt to use from the old batch to the new.
Interestingly, my mom called the baked version of the yogurt ryazhenka ... and the post above gave a link to a recipe for it!
Yeah, we make it sometimes but not often because of the time required. The website above says 2 hours in the oven, but we usually do 4-6 hours. It comes out much smoother in texture and mild tasting, and it traditionally uses live sour cream not a yogurt culture. It has an ever so slightly caramel flavor without being explicitly sweet.
My mom baked it in a 350 degree F oven until a milk skin formed a large bubble over the top of the baking pot and caramelized to a nice golden brown. We didn't like it baked so long that it took on a yellowish appearance to the milk. You can discard the skin, or eat it. I loved the taste of the skin so it was usually my treat on yogurt making day.
As for starter, if my mom didn't have any yogurt on hand, she used sour cream ... but you need to be careful that it is cultured cream with no addiitives as so many of our commercial sour creams are today. If she didn't have either on hand, she had been known to keep a cup of milk out on the counter until it started to sour, or even to add a little vinegar to the milk to help it sour. That method didn't work consistently well for me ... but it might be because when I make it now, I use commercial milk that has already been pasteurized.0 -
Then if I'd want drinkable yogurt, I would just add milk until I get the desired consistency, correct?0
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Yes, that would work. You could also look into culturing milk kefir if you like a drink.wellthenwhat wrote: »Then if I'd want drinkable yogurt, I would just add milk until I get the desired consistency, correct?1 -
annacole94 wrote: »
Yes, that would work. You could also look into culturing milk kefir if you like a drink.wellthenwhat wrote: »Then if I'd want drinkable yogurt, I would just add milk until I get the desired consistency, correct?
I love the drinakability and taste of Kefir ... however you need to buy grains to culture kefir ... or get them from someone who is already making kefir and has grains to give away.
However, if your ryazhenka or yogurt turned out 'loose', it's great to drink! ... That's the way we often had it instead of in a bowl with a spoon.0 -
wellthenwhat wrote: »lynn_glenmont wrote: »wellthenwhat wrote: »Ironandwine69 wrote: »Any plain yogurt would work.
The quantity is not as important as there are a few other factors like temperature when you put it, using whole milk, bringing the milk to a quick boil and let it cool down etc.
I've made homemade yogurt for over 15 years, love it. Sometimes I strain it to make thicker and sometimes I don't.
I have had no success in making good yogurt with low fat milk. I've tried numerous times. Would be curious if anyone has been able to.
I'll be using whole raw milk.
Are you able to get raw milk at the same price (or cheaper) than pasteurized milk? If not, it seems like a waste of money. You're going to be boiling it to make the yogurt, so it won't be raw anymore, so any benefits you think you get from raw milk won't exist anymore.
My dad drives a milk truck. After pumping off, there is about 2.5 quarts left in the hose that just get dumped down the drain, so instead he brings it home, so I get my milk free.
Can't get much cheaper than free!
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Well I have my first trial batch in the oven overnight with the oven light on in it. We'll see what we have tomorrow!
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Well, we have yogurt. It's kinda thin and clumpy, do I mix it up before I strain it?0
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But it's definitely yogurt! It's a little more mild than the starter was, though. This is exciting!
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Homemade yogurt is more often than not lumpy. This is normal. You don't need to mix it up before straining, you do that after if you wish. If you want it tart like the starter you just leave it out longer before straining.0
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I don't heat the milk, I just make it on the bench over night.0
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amusedmonkey wrote: »Homemade yogurt is more often than not lumpy. This is normal. You don't need to mix it up before straining, you do that after if you wish. If you want it tart like the starter you just leave it out longer before straining.
Can I beat it gently after straining to smooth it a bit, or will that hurt it? I like the milder flavor, although the tart wasn't bad. It's like making magic, lol, so cool how it does that! I put some starter in my freezer from this batch, can't wait to see what that will do.0 -
wellthenwhat wrote: »amusedmonkey wrote: »Homemade yogurt is more often than not lumpy. This is normal. You don't need to mix it up before straining, you do that after if you wish. If you want it tart like the starter you just leave it out longer before straining.
Can I beat it gently after straining to smooth it a bit, or will that hurt it? I like the milder flavor, although the tart wasn't bad. It's like making magic, lol, so cool how it does that! I put some starter in my freezer from this batch, can't wait to see what that will do.
You can beat it before or after straining, it's really up to you. Yogurt is pretty resilient, not much you can do it to to ruin it short of using a dead culture or picking up a nasty one. If you are beating it you might notice it might get a bit thinner, if you don't like that just strain it further. If you overstrain it and it gets too hard for your liking, you could mix some of the whey back in. Really, don't worry too much about it and experiment away!0
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