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  1. #1
    Deal GURU
    Join Date
    Mar 2007

    Default Homemade yogurt--tips, advice sought

    Hello, everyone

    I recently purchased a yogurt maker, and made some! I didn't care for it--I
    used the "all dry milk" version--and it was just overpowering. Has anyone
    made yogurt with regular scalded milk? Did it taste better? I'm kind of
    bummed--I have wanted this for so long.

    I know that I can make it without the maker--but I'm away from home so many
    crazy hours, that I wanted something consistently heated. And, I figure a
    maker uses less electricity than my big oven.

    Trish in IL
    All of my posts were transferred from
    the budget101 Discussion list

  2. #2
    Deal GURU
    Join Date
    Mar 2007


    HOme made yogurt

    When I make my yogurt, I don't use dry milk. I use whole raw milk that
    I get from the local dairy..

    Here's the recipes I have for yogurt.

    Basic Home made Yogurt

    1 quart whole milk
    1/3 cup nonfat dry milk (optional to produce a thicker texture)
    1 rounded tablespoon of plain yogurt or recommended quantity of powdered

    Combine and incubate per your machines instructions.

    Home made flavored yogurt.

    1 quart whole milk.
    1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt,
    molasses, or artifical sweetener.
    1/3 cup instant nonfat dry milk (optional.)
    1 rounded tablespoon plain yogurt or recommended quantity of powdered
    Fruit or flavorings.

    Scald 1 quart of milk and stir in 1/4 to 1/3 cup desired sweetener. If
    other flavors are desired, after dissolving the sugar or honey, stir in
    1 tablespoon of extract, such as vanilla, lemon, almond, or peppermint,
    or instant coffee. Or ad 1 tspn ground cinnamon, nutmeg, mace, ginger,
    or try your own combinations. Add instant nonfat milk. Cool mixture to
    110 degrees F and stir in culture. Poor into warm containers, cover,
    and incubate.

    For jam, preserve, or peanut butter flavors, put 1 Tablespoon of the
    flavorings into the bottom of 1 cup containers and pour warm milk-yogurt
    mixture into container. Cover and incubate as usual.

    If fresh, canned, or dried fruit is desired, it is best to make such
    additions to the yogurt after it is incubated. The acid content of some
    fruits can curdle the milk-yogurt mixture and prevent proper fermentation.

    Whenever you are flavoring yogurt, always remember to leave one cup
    plain so that you will have fresh starter for the next batch.

    I do not claim credit for these instructions. They were passed to me a
    long time ago and I can not remember who gave them to me or the source
    of these instructions.

    Hope they help.

    Angela in OK
    All of my posts were transferred from
    the budget101 Discussion list

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