Any one make their own yogurt?

[simple living mama]

I picked up a yogurt maker (non plug in type) at the thrift and wondering how difficult it is to get a nice tasting yogurt. Thanks.

[Tizzy]

I make mine without a yogurt maker, although that sounds pretty cool!
I just scald the milk to 180 (just before boiling) then cool to between 90-110 and pour into a large jar. I add one icecube of yogurt starter and open a gel cap of assorted probiotics for good measure.
For starter, I buy a tub of really good plain sugar-free yogurt and freeze it in an ice cube tray then store the cubes in a ziplock in the freezer.

After the milk and starter/probiotics are in the jar, I wrap a heating pad around it and wrap the whole bundle in a towel. I sit it in the windowsill (out of the way, yogurt doesn't like to be disturbed) and keep it warm for 2-4 hours. I have left it as long as 8 hours and it still tastes good, just a little richer.

We actually prefer the homemade yogurt over storebought now, some people find it a little too sour but we don't like all the extra sugar.
For flavour, I'll put in fresh or frozen fruit, vanilla extract or maple syrup.

[Sundance_11]

We make our yogurt, too. I use raw milk, and I don't even scald it first. I just heat it up to 110, and then add the starter, and incubate for 4-6 hrs (I have a Styrofoam cooler that I put 2 quart jars of water in with my yogurt, and wrap it all in a towel) .

To get it as smooth as store bought yogurt, I strain the whey out of it (I leave it to drip in the fridge for about an hour--any longer and it'll turn to cheese), and then put it in my blender. If it's too thick, I'll add a bit of the whey back in until it's the consistency we like. I LOVE it like this. It's not watery or clumpy at all, just perfectly smooth!!

Good luck with yours, you'll have to post about how it turns out

Originally Posted by Tizzy

For starter, I buy a tub of really good plain sugar-free yogurt and freeze it in an ice cube tray then store the cubes in a ziplock in the freezer.

That's a really good idea, thanks!! Do you thaw the ice cube, first? Or can you put it in there cold?

~Melanie

[lucifugous]

The PPs probably gave you all the info you needed to know! I am planning to make yogurt in the crockpot- it's pretty much the same deal where you heat the milk, let it cool to the right temp, then mix it in. I made kefir in the past (heating the milk on the stovetop, using a towel to maintain temperature while it cultured) and it didn't really work for me- I didn't start doing it weekly (which the kefir grains need to flourish). But that was probably because I started with dried grains, which need to be nourished back to a more productive state with regular use. Active kefir culture is much easier to work with, especially for a beginner. Back then I had no idea that you could use store-bought yogurt to culture more yogurt, so I have everything and plan to try it tomorrow. I will report back. We like it thick and sour!
ETA: didn't get to it today, will be able to try again on Tuesday or Wednesday!

[Tizzy]

Sundance - I used to put an ice cube in a little dish to thaw while the milk was scalding but I kept forgetting so now I don't bother and just pop it in the bottom of the jar. Then I sprinkle in the probiotic powder (from a capsule - I really should just buy the powder!) and I give the jar a little shake once the milk is in to mix everything around.

[simple living mama]

Thanks Ladies!

It's great to know I could make good yogurt without the maker. The cube idea is great. Im going to take the plunge and give it a try tomorrow.

This one is called a Yogurt Incubator and I got it for $2.00. I just looked it up and new it costs $52.95 How's that for a deal!
http://www.lehmans.com/store/Kitchen...bator___862513

[lucifugous]

I finally made some yogurt yesterday! It turned out delicious, but I still have improvements to make: For one, I wrapped the towel around the crockpot right after unplugging it. I guess I should have let it cool down uncovered, then used the towel after the culture was introduced. I ladled the milk into a bowl where the cold yogurt was already waiting, with a whole tablespoon (12 baby servings) of baby acidophilus. I saw some curds right away when I started mixing, and it could possibly have been too much powder, but I think there was a little bit of curdling. In addition to letting the milk cool down more over the three hour period, I could have done a better job tempering by putting the milk into a bowl and then whisking in the yogurt. But it is still delicious. I let it sit overnight in the fridge, by which time I had emptied the quart yogurt container I used as a starter. After filling that, I had just the right amount to put into a small colander lined with a coffee filter, which I set in the fridge over a bowl. I got a lot of water out of it and the result is very thick, just how we like it! Of course I have to deal with comments about my "experiment" but I am thrilled. I am confident I can work out the kinks (literally), and then I will be able to do this easily in the future. And I don't have to worry about feeding it at a certain interval like kefir or a sourdough starter- if I stop for a while I can grab a good container of yogurt and start again! For anyone who has a crockpot and a tight grocery budget, this is an excellent way to stretch one container of yogurt into two... or a dozen!

[SuburbanHippie]

I started making yogurt recently in my crock pot. I use 1/2 cup of store bought yogurt as the starter and 8 cups of milk. To make it "fruity" for the kids, I mix in some organic strawberry preserves. They go crazy for it!

[FtMPapa]

I make yogurt in my crockpot, too! I use the CrockPot lady's recipe....with a few tweaks. You can double this recipe, it works.

Cook 2 litres / half gallon of milk on low for 3 hours.

Unplug the crockpot. Let it sit for 3 hours. At the same time, take your starter out of the fridge, to let it come to room temp.

After three hours, whisk your starter into the crockpot.

Ladle the milk/starter mixture into a 1/2 gallon/ 64 oz / 2 litre mason jar and a 1 cup / 8 oz / 250 ml mason jar.

Wrap the jars together in a towel (important, the bigger jar will keep the smaller jar warm) and put them both in a cooler. If your house is cold, fill a few more jars with hot tap water to keep the temp in the cooler. Someone above suggested using a heating pad, and I've done it this way, too, by just removing the crock from the crockpot base and wrapping the heating pad around it and covering with a towel. That worked fine.

Ideally, you want to hold your yogurt at an even 100 degrees Fahrenheit for as long as you culture it. I tend to let mine sit overnight, approximately 12 hours.

The big mason jar is your eating yogurt, the small one is your starter for next time. My trick is to leave it unopened at the very back of my cheese/meat drawer so that it doensn't get contaminated or eaten by mistake. In my experience, it stays good for at least a month that way, especially because it's sealed in a clean jar and you're not adding bacteria with a spoon or by opening it or what have you.

[FtMPapa]

I forgot the reason I don't culture it in the crock pot:

It's much less likely to get a skin, and if it does, it's only the diameter of the top of the mason jar instead of the size of the whole crock.

It makes a smoother yogurt, the stuff in the crock has little baked bits near the top edges. Also, it's easier to clean the crock out if you clean it sooner.

And I might need my crock pot for something else, plus it's easier to keep the temp consistent and prevent cross-contamination with a sealed jar. My crockpot doesn't fit in my cooler, plus it's easier to ladle liquid milk than semi-solid yogurt.

[simple living mama]

I can't wait to try making it this week after all these posts!

[BfBobby]

Originally Posted by Tizzy

I make mine without a yogurt maker, although that sounds pretty cool!
I just scald the milk to 180 (just before boiling) then cool to between 90-110 and pour into a large jar. I add one icecube of yogurt starter and open a gel cap of assorted probiotics for good measure.
For starter, I buy a tub of really good plain sugar-free yogurt and freeze it in an ice cube tray then store the cubes in a ziplock in the freezer.

After the milk and starter/probiotics are in the jar, I wrap a heating pad around it and wrap the whole bundle in a towel. I sit it in the windowsill (out of the way, yogurt doesn't like to be disturbed) and keep it warm for 2-4 hours. I have left it as long as 8 hours and it still tastes good, just a little richer.

We actually prefer the homemade yogurt over storebought now, some people find it a little too sour but we don't like all the extra sugar.
For flavour, I'll put in fresh or frozen fruit, vanilla extract or maple syrup.

A heating pad, that's GENIUS! Why didn't I think of that? I'm always reluctant to make my own in the crock pot because I always always always need the crock pot for something else. I've searched for other (easy) ways without buying fancy/expensive equipment (I should be so lucky to find one at the thrift store!) but hadn't thought of that. Thank you!

[heathenmom]

The element in my crock pot base died, so I junked it and kept the insert. I've been using it to make yogurt thusly:

1. Add about 1-3/4 cups of milk (or reconstituted powdered milk) to pint jars (as many as you want ... I usually make 2 pints at a time).
2. Stir in a tablespoon of plain yogurt.
3. Screw lids on jars.
4. Line crock pot with a heating pad and turn on lowest setting.
5. Set jars on pad and cover with crock pot lid.
6. Leave for several hours/overnight.
Easiest, yummiest yogurt ever!

So delicious, that I just realized as I was typing this that I ate ALL of it and didn't leave myself any starter.

[conniebonnie]

so
i make yogurt, but i need some help, my yogurt NEVER gets any where near thick enough.
i make goat milk yogurt, heat it to scalding, cool to 110 and then add a tablespoon of already made yogurt, pour it in a hot jar, cap it and put it in a strofoam cooller with some hot water bottles and leave it for 18 hours. it gets thicker than milk, but is alittle thinner than say, kefiir would be.
what am i doign wrong?

[Tizzy]

18 hours is a fair bit longer than it needs. Maybe it is getting too hot or too cold? I would put a thermometer in it and see. I find 3-4 hours is plenty long enough, and mine gets thicker (grocery store thick) if I add the extra probiotics.
Not sure if that's any help

[lakeruby]

Wow-- these are GREAT ideas! I have tried making yogurt twice, without much success... I am determined to try again and will be using some advice from this thread-- thanks!

One question, though-- we buy raw milk, but I'm not sure if it's worth it to use this (expensive) raw milk for yogurt, since I'm heating it anyway. Should I just buy the (somewhat cheaper) pasturized grass-fed milk for yogurt making?

[lakeruby]

Originally Posted by heathenmom

The element in my crock pot base died, so I junked it and kept the insert. I've been using it to make yogurt thusly:

1. Add about 1-3/4 cups of milk (or reconstituted powdered milk) to pint jars (as many as you want ... I usually make 2 pints at a time).
2. Stir in a tablespoon of plain yogurt.
3. Screw lids on jars.
4. Line crock pot with a heating pad and turn on lowest setting.
5. Set jars on pad and cover with crock pot lid.
6. Leave for several hours/overnight.
Easiest, yummiest yogurt ever!

So delicious, that I just realized as I was typing this that I ate ALL of it and didn't leave myself any starter.

Heathenmom-- is your heating pad turned on? Or it's just there for insulation? (In which case, could I use a towel instead? I don't have a heating pad)

[LianneM]

Originally Posted by lakeruby

One question, though-- we buy raw milk, but I'm not sure if it's worth it to use this (expensive) raw milk for yogurt, since I'm heating it anyway. Should I just buy the (somewhat cheaper) pasturized grass-fed milk for yogurt making?

I would like to know about this as well, and in addition, I have raw milk that is sour - any tips on using that to make yogurt? I'm hoping to use it and not waste it. Right now I have more than I can even bake with and am out of freezer space.

[Tizzy]

Honestly, I don't know why I scald it - that's what my first instructions said to do and so I do it.
Now I have done two batches unscalded and it has turned out to be very runny. Obviously we eat it anyway, but we prefer the thicker kind. It could have just been a coincidence because I've changed heating pads and it turns out better with the new heating pad. Or perhaps the windowsill was more drafty on the days I didn't scald it, or maybe I didn't add the extra probiotics? I haven't bothered to experiment again yet, but I would rather use raw/whole milk.

[CookiePie]

Nope, scalding it does make it thick it "sets the proteins" in the milk to make it become thick. That is why I'm not sure how mamas are making it with raw milk & not scalding it, unless they just don't mind the consistancy of it thinner....?