homemade yogurt questions..

[Pinoikoi]

Ok, so I bought a yogurt maker and made my first batch and it was YUCKY.

No one got sick, so I don't think I made it WRONG, but we are used to yoplait, and it did NOT taste anywhere similar.

I heated then cooled the milk, stirred in yogurt, scooped it all into the individual glass containers, let it "cook" overnight, refrigerated, added some frozen raspberries that I'd thawed.. and SOUR.

Even dp couldn't eat it.

I think I need to add a sweetener of some kind, if I add splenda at what point do I add it, and how much? Any other ideas? I don't want to give up on this!

ETA: I have also thought that perhaps if I start with yogurt "starter" rather than preexisting yogurt that might help? The directions on my machine said I could go either way, but???

[BedHead]

Well, raspberries are quite sour, so adding them to plain yogurt is going to make it that much tarter.

Plain yogurt is tart, and many people I know will not eat my home made stuff because they can't handle the tartness. I would never add a sweetener to mine other than honey or maple syrup. You can add it after the cool down and before incubation, or just when you eat it.

You could also try adding some vanilla - I make my own so it has booze in it so I just add it after incubation - I set the yogurt in the fridge overnight after incubation and once it's 'set' I add the vanilla. Usually just when I first open the jar to eat out of it (I make mine in quart jars)

[Llyra]

Plain yogurt is definitely sour, if you're used to sweetened commercial yogurt. Something like Yoplait has a bunch of sugar added, and it takes time to get used to plain yogurt.

If you plan on sweetening, do it after the yogurt has cooled in the fridge, or even right before you eat. Add a little, taste, and then keep adding until you're satisfied with the taste. I prefer honey or molasses, because sugar or sugar substitutes make the yogurt gritty, because they don't dissolve.

Another idea is to top your yogurt with a sweetened fruit syrup, instead of plain fruit. Then mix it up, and the sweetener in the fruit sweetens the yogurt. Just put the fruit in a pan with whatever sweetener you use, and heat it until it's boiled for awhile and started to gel, then let it cool in the fridge, then put a dollop on your yogurt. You can make up a whole bunch of it ahead of time. This eliminates the grittiness, since the sugar will dissolve in the fruit.

Jam works nicely, too.

A tip? You will get very sour yogurt if you use a reduced fat or skim milk. Yogurt made from whole milk will be sweeter because of the cream, and will have a nice rich taste. I actually add extra cream to the milk I make yogurt with, to have that rich taste.

Using a starter rather than commercial yogurt won't help. In my experience, this might affect the consistency of the yogurt-- thicker rather than thinner-- but it won't make the yogurt sweet.

[Delicateflower]

Originally Posted by Llyra

I prefer honey or molasses, because sugar or sugar substitutes make the yogurt gritty, because they don't dissolve.

Powdered sugar

[staceychev]

I haven't actually made yogurt in about 6 months, but I buy plain yogurt and yes, it is tart. Then, everyone adds what they want to it when they eat it. DH and I add fruit and maple syrup, and DD likes either maple syrup or honey.

FWIW, I imagine that it's really difficult to go from yoplait to plain! Years ago, I was a sugary-fruity yogurt eater, and if I remember correctly, organic vanilla flavored was my transition yogurt. I do sugar, though, and not the fake sweeteners.

[Llyra]

Originally Posted by Delicateflower

Powdered sugar

Now, why didn't I think of that?

[snowbunny]

It sounds like you made it right to me. It's just that if you're used to yoplait, homemade plain yogurt is going to be completely different. Yoplait has a TON of sweetener and isn't remarkably sour in the first place. Your tastebuds will adjust.