Greek yogurt fail. Help!

NYCNika
NYCNika Posts: 611 Member
in Food and Nutrition
So I have a yogurt maker and used to make greek yogurts. The problem is, it only came out 1 out of 3 times. I used another yogurt for a starter and I think cultures are dead in 2/3rds of them.

So this is a lot of work for nothing.
The last few times the odds were against me even more. It was really frustrating.

I even bought another yogurt maker, just in case that was the problem. But that did not change anything.
I tried a dried culture pack, did not help.

A lot of organic milk and my time wasted. But I really want to be able to do this -- we eat a lot of yogurt, so does my 2 year old son, and I would love to give him organic yogurt with no preservatives and stabilizers.

Replies

  • Snoozypaws3000
    Snoozypaws3000 Posts: 133 Member
    I've got a Rosemary Conley Yogurt maker and about once a month I start a new batch of yogurt from culture and then use yogurt made from this as a starter for my next batch.

    I make sure I have quite a good quantity in each new batch and add a few spoonfulls of organic milk powder which I find gives a thicker yogurt.

    I;ve never managed to get a super thick yogurt like TOTAL Greek yog but I do get a nice thick "better than shop bought" tangy product.

    Maybe you could try adding some of that?

    Sky x
  • metacognition
    metacognition Posts: 626 Member
    It's probably a heating issue.
    .

    Don't waste your money on starter. Ditch the yogurt maker.

    Buy one single container of plain greek yogurt (1.00)

    Heat milk on the stove, slowly until it reaches 180 degrees. Take it off the stove and let it cool to 100 - 110 degrees. Set the oven to warm for a minute, then turn off. Leave the oven light on.


    For 1/2 gallon of milk, add your starter: a mix of 2 tablespoons of the plain greek yogurt and 2 tablespoons of unheated cold milk.

    Mix well.

    Put everything in a container with a lid. Wrap a towel around it. Stick it in the oven (make sure it's off) and leave the oven light on. Let it sit overnight. Too hot (130 +) and the yogurt cultures will die. Too cool ( < 100) and the yogurt won't form. The light provides just enough heat to keep it around 100 - 110 degrees.

    You'll get more yogurt for less effort.
    Pull it out the next morning.
    Stick the yogurt in a strainer over a pot until enough whey runs out (takes about two hours in the fridge) to give you the consistency of Greek yogurt.

    It has worked for me every single time except for one - when the milk scalded during heating and the entire yogurt batch ended up with a smoky odor that is unpleasant. But it was still yogurt !

    More on making yogurt here:

    http://www.happysimpleliving.com/2011/03/06/make-your-own-homemade-greek-yogurt/

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