Make Your Own Yogurt- vBCms Comments

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  1. #1
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    Default Article: Make Your Own Yogurt


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    Is the 1/2 c milk mixed with the active yogurt from the heated milk, or is it cold milk?

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    from the heated milk- which has (been removed from the heat) & cooled (on it's own by resting away from heat) to between 110-115 degrees.



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    Homemade Yogurt in the Crock Pot Recipe

    1/2 gallon milk (Whole milk will make the yogurt thicker, but any milk will work.)
    1/2 cup plain unflavored yogurt (Any kind with live active cultures will work. Be sure to save a half cup of this batch of homemade yogurt to use as a starter next time!)
    Pour the half gallon of milk into your crock pot and turn it on low. Cook it for 2 hours and 45 minutes (set the timer to remember to turn it off!)

    After 2 hours and 45 minutes, turn the crock pot off and let it sit down 3 hours.

    Spoon a small amount of the milk into a small bowl and add the half cup of yogurt to it. Mix together thoroughly.

    Dump this mixture back into the milk in the crock pot and mix it around well.

    Put the lid back on your crock pot and wrap the crock pot with a large beach towel or blanket (make sure the crock pot is unplugged and turned off!). Yes, I know, it sounds a little ridiculous to wrap a crock pot with a beach towel, but I did some research online and it seems that the experts recommend this step as it helps keep the heat in the crock pot and allows it to cool more slowly.

    Let the beach-towel-wrapped crock pot sit for 8-12 hours (or overnight). After 8-12 hours, it should be thickened.

    Spoon yogurt into jars or plastic containers and refrigerate a few hours before eating.

    This will keep for one to two weeks in the refrigerator. Be sure to save a half cup to use as a starter for your next batch of homemade yogurt.

  5. #5
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    These are great instructions. And what money savers! Yogurt prices have gone through the roof!

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    The recipe says any kind of milk, can you use reconstituted dry milk? My hubby loves yogurt and it is expensive!

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    This is interesting will have to try it. So glad I found this site.

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    Has anyone had problems with cold sores after eating store bought yogurt but tried homemade and didn't have a reaction? I love yogurt but can't eat it because of the reaction. I am curious if it is just a reaction for store bought because of the citric acid ( I am very sensitive to this- citric fruits are not on my enjoy list either). I can't figure out if the citric acid is something that is naturally in this or if its an unneeded additive.

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    Default Re: Make Your Own Yogurt


    Quote Originally Posted by Ketsyc View Post
    Has anyone had problems with cold sores after eating store bought yogurt but tried homemade and didn't have a reaction? I love yogurt but can't eat it because of the reaction. I am curious if it is just a reaction for store bought because of the citric acid ( I am very sensitive to this- citric fruits are not on my enjoy list either). I can't figure out if the citric acid is something that is naturally in this or if its an unneeded additive.
    Citric acid is used in many commercial foods as a preservative. It does not naturally occur in plain yogurt! I hope you enjoy your homemade yogurt

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    I made this last night and it is Amazing! My kids love it with honey. Thanks!

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    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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    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.

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    Default 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.

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    Default 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

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    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.

 

 

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