Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 8, 2015 13:05:14 GMT
Does anyone make their own yogurt? I love the plain greek yogurt and have had great success with making it with a vintage yogurt maker from the thrift store- it makes 5 half pint containers-
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 8, 2015 16:15:38 GMT
I've made it on the stove top in the past and then incubated it in the oven. Haven't tried it since we moved, but now that we're moving out of hot oatmeal season it may be time to look up the recipe again!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 8, 2015 16:22:51 GMT
|
|
|
Post by mzgarden on Apr 8, 2015 16:32:17 GMT
Ok folks, I've tried for years to make yogurt. The taste comes out fine but it's thick on top and watery on the bottom. I have tried every method I can find that does not require a specialized yogurt maker. Anybody recognize my reoccurring mistake by the results?
I've tried (to name a few), whole milk, adding powdered milk, Dannon plain yogurt as starter,oven, cooler, crockpot, countertop, etc. It has to be user-error.
Until next year, I will not have access to raw milk.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 11, 2015 18:00:29 GMT
I make my own yogurt. Process it on the stove mix in the culture when cooled & pour in quart jars. Then in the winter I let it culture in my oven overnight, and in the summer I put it in an ice chest with bottles of hot water to keep it warm to culture. The only time I've had a problem I think my cultures went bad. I usually use organic milk.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 13, 2015 22:27:36 GMT
I occasionally make yogurt, and it is much thinner than storebought, even with dried milk added. I thought I'd give it a try again with Greek Gods plain yogurt...but...it has pectin added. Anyone know if that will change the thickening or flavor of the next generation?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 13, 2015 22:29:06 GMT
mzgarden, do you heat to 185, then cool to 120? The 185 temp is critical to open up the milk proteins so that the culture can bond & start the thickening.
|
|
|
Post by solargeek on Apr 14, 2015 0:09:39 GMT
I make mine and last time it was TOO THICK! Had to use whey to thin.
I use the cooler method (using jars in the pot, then into the cooler with the hot water for 5-7 hours), and J
UST tried the jars in the crock pot method which was decidedly easier but the product was as thick as Greek Yogurt and more.
I love making it - we all love eating it.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 7, 2015 14:40:02 GMT
I put mine in quart jars, wrap the quart jars in towels and put into a cooler or even just a box and cover with another layer of towels (to hold in heat). I've never put hot water jars in with them and have had no problem with the yogurt not setting up. I love homemade yogurt with some nice homemade granola for breakfast!
|
|