homemade yogurt - Mothering Forums
Forum Jump: 
 
Thread Tools
#1 of 5 Old 06-26-2011, 03:35 PM - Thread Starter
 
RobTom83's Avatar
 
Join Date: Jun 2011
Posts: 2
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

   Hello. I recently learned about making yogurt at home. I've done alot of research on it now, and I just made my first batch yesterday. It came out great. I would prefer it a bit thicker though. I used 2% milk and know that whole milk will yeild a thicker product, and that some people use a bit of powdered milk to thicken it also. I was wondering if I could use a single can of sweetened condensed milk in addition to my quart of whole or 2% to make it thicker and to add some sweetness to it. Has anyone ever heard of this or tried it?

RobTom83 is offline  
#2 of 5 Old 06-27-2011, 09:01 AM
Administrator
 
cynthia mosher's Avatar
 
Join Date: Nov 2001
Location: An Arabian kingdom far far away
Posts: 28,852
Mentioned: 14 Post(s)
Tagged: 0 Thread(s)
Quoted: 83 Post(s)

Moving to Nutrition and Good Eating...


cynthia mosher is online now  
#3 of 5 Old 06-27-2011, 09:40 AM
 
ameliabedelia's Avatar
 
Join Date: Sep 2002
Location: where I am
Posts: 2,280
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

Letting it culture longer will also make a thicker yogurt.  I use whole milk and let my yogurt culture for a full 24 hours (sometimes 25 or 26 if I forget to take it out) and it is very thick and creamy.   I don't add anything to it.


Homeschooling mom to 4 joy.gif

 

My Home Remedies Website treehugger.gif

ameliabedelia is offline  
#4 of 5 Old 06-27-2011, 09:56 AM - Thread Starter
 
RobTom83's Avatar
 
Join Date: Jun 2011
Posts: 2
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Wow that's a long time culturing. I've really only read about 4 - 8 hours of culturing time. Do you keep it warm, like around 110F, or do you just let it sit at room temp for all that time?
RobTom83 is offline  
#5 of 5 Old 06-28-2011, 07:59 AM
 
ollyoxenfree's Avatar
 
Join Date: Jun 2009
Posts: 4,933
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 3 Post(s)

 

Lately I've been making yoghurt with a fairly good, reasonably thick consistency. It isn't quite as thick as the thickest supermarket yoghurts, but I think it could be if I let it sit in a cheesecloth-lined sieve for awhile as a final step. I think I'm using a recipe posted here awhile ago, so you may want to search old threads on the subject:

 

- bring 1 qt. milk (I use organic 1%) to 180 degrees F.

- remove from heat

- let cool to 116 degrees F

- whisk in 1 cup of plain yoghurt

- wrap in heavy towels and let sit on the kitchen bench until thickened (I usually wait 12 hours - start in the morning and it's finished that evening) 

- if you want to thicken further, drain it in a cheesecloth-lined sieve 

 

I use an enameled cast iron Dutch oven and wrap in 2 beach towels, arranged in layers. 

 

 

 

 

ollyoxenfree is offline  
Reply

Quick Reply
Message:
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Options

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off