Super fun and ez way to make your own yougurt!
TheAlexMarkov
Posts: 23 Member
Replies
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Does it come out strong like homemade butter and cheese does? Or not as strong because sweet milk is used rather than 'turned' cream? Can you use raw milk?0
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Specific reason for plastic bottle, or could I use a glass jar?0
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Hi,
yes you can use raw milk - even better as it has more nutrients;
When you say strength I presume flavour and not thickness - IME the flavour of the final product depends on the starter culture - I used FAGE full fat as a starter; you can experiment with different brands
You can controll the thickness by varying the time you simmer the milk - the longer the thicker the yougurt will be.
Use plastic or jar bottle but not metal to avoid contaminating the bacteria.
Once you get going you can make yougurt forever and ever by using your previous batch as a starter:)
Hope you like it,
Alex0 -
I've used milk with less fat in yogurt. It comes out a little thinner, but works.
I make skyr every so often in the Instant Pot. It's a similar process, only I add rennet tablets and leave it to incubate longer.0 -
ActivatedAlm0nds wrote: »I make skyr every so often in the Instant Pot. It's a similar process, only I add rennet tablets and leave it to incubate longer.
I've just discovered Siggi's yogurt and am a convert to skyr. Amazing stuff!! I ordered some rennet and will be making my own soon.
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I make it often in the Instant Pot with skim milk. I strain off a bunch of whey to make it Greek.0
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TheAlexMarkov wrote: »Use plastic or jar bottle but not metal to avoid contaminating the bacteria.
and wash it hot first. i made a couple of batches that didn't kill me, but there was this yeasty/beery thing going on when i skipped doing that. i keep mine sealed all the time it's setting too, to make sure.
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You can also use a non-dairy milk by thickening it with 1 tbsp of tapioca starch (make a slurry with it like you would with cornstarch) per cup of milk, adding a little honey or maple syrup to sweeten, and opening a probiotic capsule into it.1
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I just boil milk in a large stainless steel vessel and let it cool. Test the temperature by dipping your clean finger into the milk. It should be warm, neither too hot nor cold. Then I add the yogurt. For half a gallon of milk I add 5-6 tbsp of plain whole milk yogurt. Give it a good stir and cover it with a lid. Leave it undisturbed in a warm place for 6 hours.0
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Heyy,
so cool to see so many yougurt enthusiast - I forgot to post macros (in case you wonder):
100g:5C/8P/4F
Sweet ratios - i always look for yougurt that has 2:1 protein:carb ratio,hence FAGE:)
I consume this delicious God-made concoction pre-bed time as casein protein is slow digesting and will help me build lean mass during sleeeeeep.
Enjoy folks,
Alex
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I bought myself a yogurt maker (since I'm lazy and like gadgets). Homemade yogurt is just amazing!!!! I absolutely love it.
You can use lower fat milk, but it makes the yogurt slightly more acidic (tarter taste).
Personally, I prefer full fat milk and a greek yogurt as starter. Currently trying to see how long I can recycle my homemade yogurt as starter
I go through a batch of 7 in about 3 days
You can guess that I like yogurt 
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Hi Lady Reva,
Awesome - you can use your own yougurt foreeeeeever - I am on year 3:
Alex1 -
That's good to know!
I've spent the first month testing different varieties to see which I liked best. I've only now started recycling my own
I love preparing a batch in the evening and getting up to a freshly made yogurt.0 -
Awesome0
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Question about boiling the milk, how do you keep it from scorching?
I am really interested in trying this, thanks for posting.0 -
Hi 3rdof7sisters,
are you really 3 of 7 - kidding:)
It is a fun project for those who love to make things - to avoid scorching set on med; in 10 min keep an eye on it as will boil over; I personally don't use lids and the milk never rises too much.
Hope this helps,
Alex0 -
Yeah, I really am the 3rd of 7 sisters, no brothers.
Thx Alex! It helps a lot. I have stainless steel pots & pans. Do you think it would be beneficial to buy a non-stick pan to use exclusively for making yogurt? I have a beer cheese soup recipe, which is milk based, that took me years to perfect, so I know a little bit about scorched milk LOL0 -
I do one gallon whole milk a week and strain for Greek. I use stainless steeel pan pan and a thermometer to watch the temp. I was taught never to let it boil. I get it to 180 degrees then cool it in ice water to just under 120 degrees before adding to yogurt. Then stick it in the oven with the light on to incubate.
Going to look up skyr now.3 -
Yes I guess you can invest in non-stick - or just scrape the old one; whatever works for you.
Alex0 -
My directions are heat to 180, cool to 110, add starter, incubate. My Instant Pot is stainless steel; the thing with milk is to heat it slowly and stir it fairly often. To get it thicker without adding extra ingredients, keep it at 180-185 for about 5 minutes before cooling. The recipe I use uses 2 tablespoons of starter yogurt/gallon of milk, and incubates 10 hours. Incubating for a shorter time will make a less tangy yogurt, but I find what I've got very mild (might be the starter, which was just some Oikos I had in the fridge).
Anyone considering buying a yogurt maker, definitely get an Instant Pot instead. Yogurt maker, plus rice cooker, plus generally awesome pressure cooker. I impulse bought on Black Friday and I love it. Makes dried beans to cooked in about an hour.1 -
Hi Anna,
thanks for sharing
Alex0 -
So set the IP to sauté for five minutes or just leave the inner pot in the IP?annacole94 wrote: »My directions are heat to 180, cool to 110, add starter, incubate. My Instant Pot is stainless steel; the thing with milk is to heat it slowly and stir it fairly often. To get it thicker without adding extra ingredients, keep it at 180-185 for about 5 minutes before cooling. The recipe I use uses 2 tablespoons of starter yogurt/gallon of milk, and incubates 10 hours. Incubating for a shorter time will make a less tangy yogurt, but I find what I've got very mild (might be the starter, which was just some Oikos I had in the fridge).
Anyone considering buying a yogurt maker, definitely get an Instant Pot instead. Yogurt maker, plus rice cooker, plus generally awesome pressure cooker. I impulse bought on Black Friday and I love it. Makes dried beans to cooked in about an hour.
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I just hit the "boil" cycle two times, generally. The second cycle keeps it at temp for a few minutes.ActivatedAlm0nds wrote: »
So set the IP to sauté for five minutes or just leave the inner pot in the IP?annacole94 wrote: »My directions are heat to 180, cool to 110, add starter, incubate. My Instant Pot is stainless steel; the thing with milk is to heat it slowly and stir it fairly often. To get it thicker without adding extra ingredients, keep it at 180-185 for about 5 minutes before cooling. The recipe I use uses 2 tablespoons of starter yogurt/gallon of milk, and incubates 10 hours. Incubating for a shorter time will make a less tangy yogurt, but I find what I've got very mild (might be the starter, which was just some Oikos I had in the fridge).
Anyone considering buying a yogurt maker, definitely get an Instant Pot instead. Yogurt maker, plus rice cooker, plus generally awesome pressure cooker. I impulse bought on Black Friday and I love it. Makes dried beans to cooked in about an hour.0 -
Wait, to make yogurt, you add yogurt in this recipe? What's the point then?
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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Seriously
1 150 gram tub is Siggi's is 1.50- I get four initial starters
The rennet tablets I bought were 1.97 and gives me 32 batches
Half a gallon of milk is 1.47 here
I end up with 700+ grams of home made skyr for less than two bucks. You can save some of what you made for next time! I'll do this up to 5 times (someone on the IP forums recommended this to prevent a runny batch) per initial starter.1 -
Wait, to make yogurt, you add yogurt in this recipe? What's the point then?
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
2 Tbsp of yogurt per gallon of milk. Then I freeze two tablespoons for next time. Yogurt is cultured milk - you have to introduce the culture to get it to be yogurt rather than sour milk.0 -
Okay, you save a little more with the time you put in. If I get a 32 ounce Dannon light and fit it's $3.29 (896 grams). But then again, I don't have to make or store it, so I'd forego the savings personally for the convenience.ActivatedAlm0nds wrote: »
Seriously
1 150 gram tub is Siggi's is 1.50- I get four initial starters
The rennet tablets I bought were 1.97 and gives me 32 batches
Half a gallon of milk is 1.47 here
I end up with 700+ grams of home made skyr for less than two bucks. You can save some of what you made for next time! I'll do this up to 5 times (someone on the IP forums recommended this to prevent a runny batch) per initial starter.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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It's perfectly valid to buy it for convenience. I enjoy making things, so I make them. I also don't like weird things in my yogurt, so it's nice to control ingredients by doing it at home. I find homemade has a milder taste than many store brands. And I get whey to use in making bread.3
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