yogurt culture

[onetrumpeter]

We're borrowing a friend's yogurt maker - so I'm excited to try making some yogurt! So far I've only made kefir but my daughter is a big yogurt fan, not so much a kefir fan.

Anyway, what can I/should I/do you use for a starter culture?

I've got a 6 oz Dannon non-fat (our store only seems to stock the no-fat small cups) plain yogurt, but IIRC it's got either gelatin or maybe pectin.

What would likely give me the firmest end result? I keep reading of runny homemade yogurt...

[Amatullah0]

pectin/gelatin makes the yogurt firm, thats why they put it in there.

i think the amount of time you let it incubate can help with firmness(i dont recall if you would leave it for more or less time though...), and you can buy firming agents(like pectin) but i dont recall what they are...

i always use yogurt to make my yogurt, but its usually thin, so i cant really help...

i'd be interested in learning if you can make yogurt from the whey though, i have so much of it!

eta: i dont use a yogurt maker, i boil the milk, let it cool a half hour(until you can put your finger in it and not get burnt) then i turn the oven to 400 until i can put my hand in and its a bit warm, but not too hot, then i wrap the yogurt container in a blanket and put it in the(now turned off) oven, stand by to make sure it doesnt catch fire(lol) dont open the oven door for about 10 hours, then take it out and put it in the fridge. i think taking it out earlier would yield thicker yogurt)

[StrongBeliever]

I always use the Dannon All Natural, they sell it in quarts locally. It has nothing in it but yogurt, I believe, but I might be wrong. It always works pretty well. I don't think the fat content makes a difference when it comes to culture. PP was right about taking it out earlier... There is a line in there somewhere at which you have perfectly set yogurt, after which is starts to become runny. Finding that line is easier said than done. Also, I have found that too high a temperature can result in runny yogurt. Both of those issues are less of a problem with a yogurt maker... Lucky gal that you are able to borrow one! Raw milk usually ends up with runny yogurt. When I make mine, I kind of half pasteurize... I'll bring it up to the point where it is barely steaming, around 145 or 150. I figure I am denaturing less protein and enzymes that way, but not really sure. I usually have good luck getting decently think yogurt that way. Keep in mind though that homemade yogurt is probably never going to be quite how you expect it to be i.e. just like store bought yogurt. Good luck!

[BedHead]

I buy organic yogurt that has nothing except milk and bacterial culture in it and use that. I use organic pasteurized milk, not raw. I only get a gallon of raw a week right now.

To thicken my yogurt I strain the whey out with cheesecloth.

[onetrumpeter]

made the yogurt - turned out great!

Just wanted to update! I was so nervous (moreso than I was the first few times I made kefir) but the result was great!

I used the Dannon "all natural" non fat yogurt for the culture, and boiled pasteurized, homogenized, conventional store milk (we're almost out of raw and I want it for DD to drink) and poured it into the yogurt cups for the yogurt maker we're borrowing. Voila - 8 hrs later, firm, thick yogurt! Couldn't believe it. So fun - will definitely do again and hopefully w/ better starter and better milk next time!

YAAAAY for culturing successes

[Amatullah0]

Originally Posted by onetrumpeter

Just wanted to update! I was so nervous (moreso than I was the first few times I made kefir) but the result was great!

I used the Dannon "all natural" non fat yogurt for the culture, and boiled pasteurized, homogenized, conventional store milk (we're almost out of raw and I want it for DD to drink) and poured it into the yogurt cups for the yogurt maker we're borrowing. Voila - 8 hrs later, firm, thick yogurt! Couldn't believe it. So fun - will definitely do again and hopefully w/ better starter and better milk next time!

YAAAAY for culturing successes

Congratulations!!!

[Mother Cake]

Even though the op already had her success, I'd like to chime in. I'm really interested in other people's methods. I make my yogurt in the oven. I started with an organic yogurt with live active cultures (Nancy's) and since then have used my own yogurt to culture. I boil my milk (organic cream top) and then let it cool like one of the pp's, but then I turn my oven to just barely on, and put the yogurt in for 6-8 hours, until the way on top is yellow/clear and the yogurt holds its shape when the container is tipped. My yogurt is firm enough for me, but somewhat grainy--getting grainier towards the bottom of the container. This doesn't really bother me, either, once I realized that it's just part of the whole process of home-made yogurt.

Anyway. So much fun to read about other people's techniques. I might try the heat the oven, then turn it off way, to save on electricity . . . :-)

[velcromom]

Another low-cost way to do it is to use the "hay box" concept, it's a really useful idea for a lot of foods.
http://http://en.wikipedia.org/wiki/Haybox

[elleystar]

Originally Posted by Mother Cake

Even though the op already had her success, I'd like to chime in. I'm really interested in other people's methods. I make my yogurt in the oven. I started with an organic yogurt with live active cultures (Nancy's) and since then have used my own yogurt to culture. I boil my milk (organic cream top) and then let it cool like one of the pp's, but then I turn my oven to just barely on, and put the yogurt in for 6-8 hours, until the way on top is yellow/clear and the yogurt holds its shape when the container is tipped. My yogurt is firm enough for me, but somewhat grainy--getting grainier towards the bottom of the container. This doesn't really bother me, either, once I realized that it's just part of the whole process of home-made yogurt.

Anyway. So much fun to read about other people's techniques. I might try the heat the oven, then turn it off way, to save on electricity . . . :-)

My yogurt was only grainy once, and that was when I accidentally boiled the milk. I always stick a candy thermometer in the milk while I'm heating and pull it off when it reaches 180 like NT says. This is when it's starting to steam, but isn't even quite simmering yet IME. Then I stick it in the fridge till it cools to 110, stir in the storebought yogurt, and let it incubate in a cooler with a few jars of hot water and towels over the top. Always thick and perfectly smooth!

Try not heating it quite that hot and see if it helps the graininess.

[Amatullah0]

Originally Posted by elleystar

My yogurt was only grainy once, and that was when I accidentally boiled the milk. I always stick a candy thermometer in the milk while I'm heating and pull it off when it reaches 180 like NT says. This is when it's starting to steam, but isn't even quite simmering yet IME. Then I stick it in the fridge till it cools to 110, stir in the storebought yogurt, and let it incubate in a cooler with a few jars of hot water and towels over the top. Always thick and perfectly smooth!

Try not heating it quite that hot and see if it helps the graininess.

hmmmm, i'm gonna have to try that! thanks, I seem to be having the grainy problem lately.

[Adamsmama]

I use Dannon, also and have had great results. I start out with 2% milk and let it incubate for 5-6 hours and then let it rest in the refrigerator. Turns out very creamy and full -- not watery.

[blessedwithboys]

i started making my own yogurt just a few weeks ago, but i bought a culture that works at room temp, and i LOVE it. perfect results every time with virtually no effort.

[elleystar]

Originally Posted by blessedwithboys

i started making my own yogurt just a few weeks ago, but i bought a culture that works at room temp, and i LOVE it. perfect results every time with virtually no effort.

Which culture did you get? A friend and I are going to order from Cultures for Health in the next few days and are debating...

[onetrumpeter]

Originally Posted by elleystar

Which culture did you get? A friend and I are going to order from Cultures for Health in the next few days and are debating...

I'm wondering, too! I'm happy w/ the results using the Dannon, but it would be cool if I could use a culture that I don't have to worry about buying a new cup of yogurt from the store here and there, if that makes sense. Plus - keeping it on the counter like we do w/ kefir would be awesome!