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Topic Review (Newest First)

  • 02-26-2016, 10:19 PM
    wilesfiles
    There's an even cheaper way to get cultures that only costs pennies and makes very good yogurt that is rich and creamy. Take about 3 pepper stems (just use the stems only) - I used Serrano peppers - do not use bell peppers. Put the stems in about 2 tablespoons of milk and culture it the way you do the yogurt. Then once it is cultured in to yogurt, remove the stems and use the yogurt to culture your next batch. I use 2 TBS per half gallon.
  • 02-10-2015, 07:45 AM
    aroha
    Got my slow cooker yoghurt all wrapped now waiting until the morning. I added 1 cup of milk powder to mine as we like ours thick..crossing fingers it works as we eat so much of it.

    I do recall seeing a recipe on line for making it will only milk powder,, will be trying that next time.
  • 02-08-2015, 06:31 PM
    nmandpa
    I would be interested in how to make Greek Yogurt. But, since I eat a lot of yogurt, I am going to try this recipe...sounds easy enough.
  • 01-28-2015, 07:45 PM
    Leilaroc
    I want to try making this recipe so printing it out to save. I eat quite a bit of yogurt and will be interesting to follow this recipe and hope I have great results. Thank you for posting it.
  • 06-11-2014, 06:45 AM
    ejpoeta

    Re: Make Your Own Yogurt

    Quote Originally Posted by journey911 View Post
    I tried this recipe using the crockpot, but I turned it on high for 2 hours and 45 and then let it cool for 3 hours. It didi set but will it affect the final product.... did I over cook the milk. Also does this technique work for greek yogurt? What kind of milk should I use to get very thick yogurt?
    Journey911
    turn it on low instead of high. that's what the recipe says. good luck
  • 06-02-2014, 03:27 PM
    ABerg

    Re: Make Your Own Yogurt

    Quote Originally Posted by journey911 View Post
    I tried this recipe using the crockpot, but I turned it on high for 2 hours and 45 and then let it cool for 3 hours. It didi set but will it affect the final product.... did I over cook the milk. Also does this technique work for greek yogurt? What kind of milk should I use to get very thick yogurt?
    Journey911
    If I want thicker yogurt, I add some dry milk flakes to the batch. This takes a little experimenting to get it right. Also, make sure you whip the culture into the mix really well (this won't weaken the culture as some people say). I also make and keep mine in a mason jar, so when I store it in the frig, I turn the jar upside down and will always have thick yogurt when I open the jar.
  • 06-02-2014, 03:21 PM
    ABerg
    I've been experimenting with homemade yogurt on and off for the last year or two. The success of the yogurt depends highly on the incubation period after it has been cooled. While I'm making the yogurt, I preheat oven to 250. When I put the yogurt in the oven I wrap in a crocheted towel and turn the oven off, but leave the oven light on. I keep it in there overnight without opening the oven door. This keeps the temp consistently low to help with the cultures. Also, I freeze the original store bought yogurt in ice cube trays and then thaw a few out as I make new yogurt. You'll notice that with each new batch of yogurt you make, the culture will get weaker and weaker if the MYO stuff.
  • 03-16-2014, 11:56 AM
    journey911
    I tried this recipe using the crockpot, but I turned it on high for 2 hours and 45 and then let it cool for 3 hours. It didi set but will it affect the final product.... did I over cook the milk. Also does this technique work for greek yogurt? What kind of milk should I use to get very thick yogurt?
    Journey911
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