Homemade yogurt

feelin_gr_8
feelin_gr_8 Posts: 308 Member
in Recipes
Have you ever made your own homemade yogurt? I did just the other day and it's different than store-bought, but in a good way I think. The texture is different because it doesn't have additives...and it's fun to make flavors up as you go! Here's my blog post about it- http://rekamirecreations.blogspot.com/2014/01/tasty-tuesdayhomemade-yogurt-success.html

Replies

  • mungowungo
    mungowungo Posts: 327 Member
    Unfortunately your link didn't work but yes home made yoghurt is lovely.
  • feelin_gr_8
    feelin_gr_8 Posts: 308 Member
    I just copied/pasted...no problem pulling it up for me.
  • CTcutie
    CTcutie Posts: 649 Member
    I have made it before, and love it, buuuuuutttt... I can't ever seem to make ENOUGH of it! :sad: Especially if I want it to be like Greek yogurt. Straining the extra (whey??) off wastes a lot (I had no use for the liquid portion) :grumble:
    And don't strain it for too long, or you will end up with some nice cheese instead!

    Another minor issue I had was with the starter- it was getting really hard to find, and I tried using plain Dannon instead (or some from the previous batch of yogurt), but I liked the flavor best with the starter.
    I :heart: yogurt.
  • sarab99
    sarab99 Posts: 134 Member
    cultures for life has a lot of different types of cultures. (no I don't work there and I'm sure you can find other places). Anyway, there are a lot of cultures that you just use a bit of your last batch to start your next. They all come with instructions and there's also a great selection of free e-books if you want to learn more, no purchase required for those. You can use the extra whey in different things, I use it when I make bread in place of water, but you can also use it in salad dressings, etc. The flavor of mine has been pretty consistent using their Greek Culture as my starter then starting the following batches with it. Hope that helps if you decide you want to try making Greek yogurt again.
  • aquarabbit
    aquarabbit Posts: 1,622 Member
    Yep. I do every few weeks or so. I have so many recipes that I use it for as a substitute, I stick with keeping it plain. Sometimes I'll keep some pureed berries on hand to add as a flavoring, but I'm a big fan of a spoonful of honey. I make a gallon of milk's worth at a time since I go through it so fast. Takes forever to cool down, even with an ice bath, but I go through it so fast that it's worth the wait. And it lasts a long time in the fridge. I used to strain mine to get greek yogurt, but it didn't work as well in recipes for me. Shame, because I loved cooking pasta and rice in the whey. Gave such a nice tang and some extra protein!
  • Kristinemomof3
    Kristinemomof3 Posts: 636 Member
    Yes, it's SO easy to make, plus you can add exactly what you want to it.
  • cerumens
    cerumens Posts: 45 Member
    I make a gallon or so a week. I posted the recipe on a thread somewhere here. I use unflavored gelatin in mine to thicken it like Greek yogurt without the waste of straining the whey. I also add whole milk powder to up the protein when I heat the milk. I use a crockpot to heat the milk and my Excalibur dehydrator to culture it.
  • Alliwan
    Alliwan Posts: 1,245 Member
    I make it every two weeks or so in the crockpot. Heat on low for 2.5 hours, turn it off and let it cool for 3 hours, stir in your starter, cover with as many towels as you can find and let it sit over night. In the morning its thick, almost like greek yogurt but not quite but definitely more thick than regular yogurt. We put berries or honey or just stevia in it and eat it. very delicious.

    Note: doesn't work well for me in the winter as the house isn't warm enough even with the towels to make the yogurt well, but in the spring/summer/fall its the most awesome breakfast to wake up to.
  • aquarabbit
    aquarabbit Posts: 1,622 Member
    I make it every two weeks or so in the crockpot. Heat on low for 2.5 hours, turn it off and let it cool for 3 hours, stir in your starter, cover with as many towels as you can find and let it sit over night. In the morning its thick, almost like greek yogurt but not quite but definitely more thick than regular yogurt. We put berries or honey or just stevia in it and eat it. very delicious.

    Note: doesn't work well for me in the winter as the house isn't warm enough even with the towels to make the yogurt well, but in the spring/summer/fall its the most awesome breakfast to wake up to.

    Stick it in the oven with the oven light on. It gives just enough heat and keeps it insulated. I learned that trick from Chef John from Foodwishes if you need a warm place and it's cold out.
  • Kristinemomof3
    Kristinemomof3 Posts: 636 Member
    I make a gallon or so a week. I posted the recipe on a thread somewhere here. I use unflavored gelatin in mine to thicken it like Greek yogurt without the waste of straining the whey. I also add whole milk powder to up the protein when I heat the milk. I use a crockpot to heat the milk and my Excalibur dehydrator to culture it.

    Haha, I add unflavored gelatn to mine & use my Excalibur too.

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