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Homemade Yogurt: Easier Than I Thought!

| 3/2/2011 1:07:03 PM

A photo of Anna WightI *love* yogurt. Plain yogurt with a splash of vanilla and a sprinkle of cinnamon and maybe some nutmeg. Yummm! But GOOD yogurt is expensive. And, I like "good" yogurt. So in an attempt to save money and learn a new skill, I figured it was about time I learned how to make it at home using supplies I have on hand. I did some digging around online and found several sources that helped me come up with my current "experiment". I've added links I found helpful at the bottom of this post if you're interested in them.

I gathered up all of the ingredients, sterilized several quart jars, set out my enameled cast iron dutch oven, the canning kettle, several towels, a thermometer, and a heating pad (one that doesn't have auto-shutoff). To the dutch oven I added a half gallon of 2% organic milk and 1 cup of powdered milk, and heated the mixture on the stove top to 170*. I added a bit of honey and vanilla, and let it cool to 115*. Once at 115*, I added about a 1/3 cup (I probably should have added 1/4 cup more...) of Fage 0% Greek yogurt for the "starter".


Once the starter yogurt was stirred in, I ladled the mixture into the sterile jars, and set them into the canning kettle which INSTEAD OF WATER had the warm heating pad in the center.


I covered the jars and heating pad loosely with towels, inserted a thermometer, and watched. The heating pad did a GREAT job of keeping the heat in the canning kettle very consistent! By morning, I hoped to have some tasty homemade yogurt to enjoy.

3/12/2011 6:26:13 PM

Try Crockpot Yogurt. Couldn't be easier or better: Drain the finished yogurt to make affordable "Greek" yogurt. Yummy!

3/11/2011 7:57:52 PM

We have been making both Yogurt and Sour Cream with quart jars and an Excalabur food dehydrator. The joy of this system is multiple, greatest to me is that WE DON'T PRE-HEAT the milk or cream. In addition, there are no additions - no extra skim milk powder. We usually do both Sour Cream and Yogurt at the same time. Yogurt is made with either the 1% milk I usually have on hand (along with a hefty glug of whipping cream if we have it = which we do if we are also making sour cream or krema). Sour cream uses full whipping cream. Process? put some yogurt starter (bought yogurt with live culture) in the bottom of a quart jar. Pour in milk and cream. Put on a lid and screw top, shake for a bit, and place in the dehydrator at the lowest setting. For Sour Cream, the starter is a bit of buttermilk - once you have made some, just use some leftover sour cream for starter for the next set. we use about 1/4 cup or more of yogurt, and about the same of buttermilk or sour cream, to a quart jar. heat for overnight, then put in fridge to set longer. you get to play - how long works for you AND, if you make yogurt extra creamy and set it extra long, once it is cool you can pour into a collader lined with a very fine dishcloth - the whey drips off and you get Labneh, a yogurt cheese like cream cheese but a bit more tart. EASY PEASY

Ann Keehbauch Loud
3/11/2011 12:57:43 PM

I make yogurt a half-gallon to a gallon at a time in a stainless steel pot with a lid by slowly heating it to the boiling point then the turning it off and letting it cool to 115 degrees. I add the starter, 1/4 c. organic store-bought or 2 cubes defrosted from the previous batch that I had made and frozen in icecube trays. (Great for starter and smoothies!) I then wrap the whole pot in a large thick towel and let it sit for at least six hours or overnight. No water, no jars, easy! I learned how to make it this was from my Turkish neighbors who have had the same culture going for years.

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