OT: Yogurt

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  • October 29, 2013 at 11:54 pm
    Misty
    Participant

    Quick question:

    I make yogurt simply like this – heat milk up, cool quickly, add starter and stir, pour in jars, put jars in dehydrator for 9 hours at 110.  All is good!  Turns out every time.

    My friend would like to make home made yogurt also, but doesn’t have a the big dehydrator like I do.  Can we do the same basic steps 1) if her stove goes to 110?  or 2) could she just put it in a cooler somehow?  What are your suggestions?

    October 30, 2013 at 12:01 am
    Rachel White
    Participant

    She could do the oven at 110 (If it doesn’t go that low, heat it up to 110, then leave the light on, that’s the way I used to do mine before the dehydrator except it was for less time). Or a cooler or a crockpot.

    Or she could buy yogurt culture that cultures without heat and do it on the counter:

    http://www.culturesforhealth.com/viili-yogurt-starter.html

    October 30, 2013 at 12:04 am
    ruth
    Participant

    Yes, just wrap it in a towel and put in a cooler.  This is how I have always made yogurt and I have never had a problem with it. 

     

    October 30, 2013 at 11:44 am
    jeaninpa
    Participant

    I make mine by heating raw milk to 180, letting it cool to 110, adding the active yogurt culture and then putting it into canning jars and incubating it in a cooler overnight.  I fill in the empty space in the cooler with other canning jars full of hot water and covering it all with a towel.  Turns out perfectly.  If I want a thicker yogurt, I strain it through a cheesecloth afterwards.  

    I’d like to start making my own sour cream and cream cheese, so if anyone has a great method for that, please share.

    October 30, 2013 at 12:00 pm
    Tristan
    Participant

    I did it a few times in a crock pot. http://ourbusyhomeschool.com/yogurt-success/

    October 30, 2013 at 12:36 pm
    jeaninpa
    Participant

    I used to do it in the crock pot, but I think it turns out thicker with the cooler method and it makes less dishes since the yogurt is incubated in the jars that I store it in.  

    October 30, 2013 at 4:15 pm
    Kristen
    Participant

    I do mine in a crock pot and think it works great! I get thicker yogurt by using older milk.

    October 31, 2013 at 2:26 pm
    Misty
    Participant

    Thanks everyone I am meeting my friend for lunch and will share with her!

    October 31, 2013 at 3:45 pm
    HaRae
    Participant

    I put the glass jars of yogurt (heat to 180, cool to 110, add starter) in my oven on the “warm” setting, and then I turn the oven off and leave the jars in there overnight (or about 8 hours…sometimes they are ready earlier but it doesn’t hurt to go a little longer) without opening it.

    October 31, 2013 at 3:50 pm
    amama5
    Participant

    Sorry to hijack the thread a bit, has anyone successfully made crockpot almond or coconut yogurt? (or any other way too) I searched for the best recipe, found one with great reviews and it flopped. I don’t want to waste the almond milk again, but I would love for all my kiddos to be able to have yogurt! Thanks

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