Homemade yogurt questions...

[Pariah]

I bought a yogurt starter yesterday from the health food store. It is a couple 5 gram packages, and the instructions say to mix one pack with 1 quart of milk, leave in a warm area until it thickens to how you want it. So, it seems like you use a new package each time you want to make a new batch of yogurt, but I remember reading here that you can keep making yogurt forever by saving a little bit each time to use as a starter for the next batch. I want to do that, instead of having to buy the packages each time. It kind of defeats the purpose for me because a big motivator for doing this is to save money. We go through yogurt like crazy, and I want to use organic milk and make it myself to have inexpensive organic yogurt.

Help?

[Mpenny1001]

I always just use a bit of the previous batch of yogurt for my starter. My original starter was a package of store-bought organic plain yogurt. There have been a couple of times when I killed my yogurt (note to self: when using the oven as the incubator for the yogurt, remember to remove it before you preheat the oven to 400 degrees for dinner, lol!) and had to buy a new one, but barring a circumstance like that, you shouldn't need to use purchased starter each time.

[jenniepaige]

Yes I second that. The only advantage for using a starter like you bought is that they all have different strains of the benificial bacteria so they will yield a different taste. The powered kind is find and you can just use some from the batch that you just made for the next one.

[Pariah]

So I would keep a little of my first batch and what, just add milk to that and keep it warm so it grows? How much do you need to keep as the starter? Can I take a little when we're about to run out and put that in the oven (what temp?) with more milk and it will become yogurt? My package of starter said that when it reaches the consistancy you want, put it in the fridge and it will stop growing/incubating/whatever. So will some of that still work as a starter?

I'm totally brand new to this so I need it broken down, LOL. Thank you very much for the replies!

[brightonwoman]

I have never successfully kept over a bit of yogurt to start the next batch...but most of the time I've forgotten to try...I admit I just keep buying starter (which is still cheaper than buying the yogurt, so...)

One thing I discovered very early on though, is that one 5gm packet will work on double the amount of milk. My yogurt maker holds 2 quarts, so I do 2 quarts of milk with one starter packet (rather than two packets like the directions say). Then just prepare it as normal...I usually let it process a little longer so that it all thickens up. My yogurt maker says 8-10 hours, and for the double-size batch we usually go 12ish.

[sh118]

I use a crock pot to make mine, when done, scoop it into re-used yogurt containers. I save a single serving one as starter for the next batch (1/2 gal.) I also add about 1/2 c. powdered milk when I add the starter. This makes the final product thicker.

[Pariah]

Oh, I have a crock pot, I can make it in that. Do you put it on low? How do you store the one serving to use as a starter for the next batch?

brightonwoman, thanks for the tip about double the milk...that's definitely good to know.

Thanks again for the replies! I am so excited to get started!

[proudmomof4]

I'd also like to know whether it really works just using a bit of "leftover" yogurt as a starter. I'm an expat in China, and plain yogurt is really expensive here. The milk is for sure not as good as what I could get back in Germany. However, when I buy the yogurt here it's still the same milk so I might as well save some money...
I could bring a yogurt maker with me from Germany (after our home visit this summer) - would this be worth the space and weight in our luggage?

[sellendie]

I use about 1/2 cup leftover for a quart of new yogurt. I use a yogurt maker, which is incredibly handy and makes it super easy.

[jenniepaige]

I would say it depends on how much yogurt you are making for how much starter you make. When I make it I usually do it in 2 qt. batches and use about 1/2 cup or so. It doesn't need to be specific. I have never used a yogurt maker and have made it many many times. It's really easy. I'm sure a yogurt maker would be nice, but it just incubates it which you can do yourself several different ways that are all pretty easy.

[sh118]

In the crockpot, pour in 1/2 gal. milk, turn on low for 2.5 hours. Unplug and let sit (covered) for another 3 hours. After this, stir starter and 1/2 c. powdered milk into two cups of the warm milk. Pour this back in. Wrap crockpot in towel and let sit for 8 hours.

[Pariah]

Originally Posted by sh118

In the crockpot, pour in 1/2 gal. milk, turn on low for 2.5 hours. Unplug and let sit (covered) for another 3 hours. After this, stir starter and 1/2 c. powdered milk into two cups of the warm milk. Pour this back in. Wrap crockpot in towel and let sit for 8 hours.

I wish I would have seen this earlier!

My first attempt was an epic fail, and I guess your instructions explain why mine didn't turn out... I put the milk and starter in all together, turned it on high for some stupid reason...came back to boiling milk with a skin on the surface. Did the high temperature kill the starter (like how too-hot water would kill yeast?)? I'm mostly miffed because I wasted a carton of organic milk.

Why do you use powdered milk? I haven't seen that in any instructions before.

Thanks for the responses! Hopefully my next try will go well.

[brightonwoman]

The directions I have heard for making yogurt in crockpots do not involve putting the yogurt right in the pot. My yogurt maker puts the milk/starter in an inner container, then that sits in warm water in an outer container...kinda like a warm water bath for canning. The crockpot directions I've seen before say to put water in the crockpot, then to put the mixed milk & starter in canning jars which are set in the crockpot...so it's got the water bath thing going on. A crockpot on 'warm' (not just low) should be around 110 degrees which is about what you want for culturing yogurt.

My yogurt maker directions say to heat the milk in a saucepan to 180F (if you're using raw or fresh milk then maybe don't bother, but in my understanding it kills some of the proteins in the milk so that they won't kill the starter...kinda like when you scald milk for breadmaking) After heating it, then let it cool to a set temp (varies on the starter--read directions and use a thermometer), then pour out a small portion and mix with the starter powder really well, then pour the bit back into the whole pan and mix well.
Then put the prepped milk into glass jars and set them in the crockpot and let it go all night.

Here are some links on yogurt making:
crockpot365 has directions for doing it in the crockpot (no jars--the towel method)
this thread has tons of helpful info about making yogurt in crockpots--both methods
this thread has lots of info about starters--both using freeze dried, or saving your own, etc.

[Pariah]

Ahh, thank you! I will check those out and try again...I need to get some more organic milk, or better yet raw...

[jenniepaige]

How did the yogurt making go Pariah?