Any one make their own yogurt? - Page 2

[mollusk]

great ideas!!
also--here's a recipe from a blog I follow. I like all the things they come up with....everything is made from scratch and follows a no processed no boxed plan of attack

[lakeruby]

Originally Posted by LianneM

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.

If you can stomach it, I've heard that letting your milk sour a bit is really healthy! I think this is a WAP/Traditional Foods thing. I can drink milk when it's a tiny bit sour, but only so much. It's probably a taste you can develop, though!

[heathenmom]

Originally Posted by lakeruby

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)

Yes, I turn it on the lowest setting, but I don't heat the milk first. If you heat everything, then wrap with a towel, it should work fine.

[jessjgh1]

I pay a premium for raw milk so (imo) there's no good reason to buy it raw and then cook it(-; If I want it thicker I will use a tablespoon or so of powdered milk. Oh, actually, I think it is more like 1/4 c-- I'm going to have to look that one up ((sorry, I usually don't measure stuff).
I also think it thickens up over a longer incubation time.

I have not tried the crockpot yet, I need to.
I have a incubator that has 7 glass-single servings and I have not always had good luck if I've done a large batch in a large glass bowl that I have that fits in the heater. I'm not sure why it would be so different when it is one container of the same ingredients verses 7 smaller jars, but it has often ended up really watery? Any tips?
I'm thinking maybe doing the single servings in the incubator and a large batch in the crock pot would be perfect. I hate using the single servings for smoothies(-; Just seems silly to empty 3-4 jars, but then we've been having smoothies less often, which is silly

I've been saying I was going to try the crockpot for ages, nows the time to do it(-;

Jessica

[Tizzy]

Okay I tried it again without scalding the milk (I know it's pointless to use raw milk and then cook it ) and made sure I kept it the right temperature and it turned out lovely.

I know my crockpot isn't exactly high quality, but even on low it kept the temperature too high. I was actually hoping to try and hatch some eggs in it too but it's too hot for that as well

[lucifugous]

Some crockpots have a "warm" setting that might be better for you! I know mine will eventually simmer liquid if left on low. Takes several hours, but it'll eventually be a-bubblin!

I made my fourth batch on Monday- the first batch made from homemade yogurt instead of storebought. I was gone all day Tu & Wed so just now enjoying it! Haven't strained it yet but I can tell it's the best batch so far. Still -some- visible texture issues but unnoticeable otherwise. I could certainly go for more sourness- even after 9 hours incubation, this batch is pretty mild. The third batch was mild too and that's what the fourth was cultured from so it makes sense. ...The second batch was inedible (I killed it I guess?) and the first kinda gritty but tasty and super sour. So I expect I'll be able to do this consistently from now on.

[annarose999]

does anyone know the ratio of milk to powder probiotics? I have some baby probiotics i'd like to use to make yogurt.

[Chicky2]

Originally Posted by 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?

I use powdered milk. I use about 4 Tbsp per gallon.

Originally Posted by 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?

That's what we do for our yogurt and our kefir. We have raw goat milk for drinking.

Originally Posted by 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....?

Mine is never thick from the scalding. Mine gets thick if I use powdered milk. Or drain some whey like a pp said.

[Tizzy]

Okay now I have a problem

I strained my last batch on a whim and I have a bowl of whey (that is what the liquid is, right?). What should I do with the liquid?

I doubt I'll strain it again because it seems pretty wasteful, plus instead of 8-9 1/4pint jars (I put them in single serving jars so they're quick to grab for lunches and snacks) I only had 4!

[newbymom05]

Originally Posted by Tizzy

Okay now I have a problem

I strained my last batch on a whim and I have a bowl of whey (that is what the liquid is, right?). What should I do with the liquid?

I doubt I'll strain it again because it seems pretty wasteful, plus instead of 8-9 1/4pint jars (I put them in single serving jars so they're quick to grab for lunches and snacks) I only had 4!

I usually use left over whey in baking or in oatmeal. I don't incubate mine as long as some of you, so the whey isn't very bitter or sour at all.

I'm surprised at everyone's long incubation periods. I only let mine sit about 4 hrs--it comes out like a thick sweet cultured cream. To me, that's one of the big pluses of making my own, it isn't as sour as store bought. I do the crockpot or the heating pad method too. I add powdered milk, but for me what works best to firm it up is to cook the milk on low for 30 minutes or more. I got that tip (and my yogurt instructions) from The Tightwad Gazette.