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Farm Kitchen:  Homemade yogurt?  |
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pamcook
True Blue Farmgirl
228 Posts
Pam
Chapel Hill
NC
USA
228 Posts |
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Tammyb
True Blue Farmgirl
511 Posts
Tammy
Bluffton
Ohio
USA
511 Posts |
 Posted - Apr 15 2009 : 07:12:19 AM
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If you find one please post it.
I have tried several times but it always seems to taste bitter.
Tammyb |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Apr 15 2009 : 08:46:35 AM
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I have a yogurt maker that I bought used on line years ago. I haven't made any in awhile because I've gotten hooked on Stoneyfield whole milk French Vanilla. It is so good. But when I do make it I use cow milk because goat milk makes a runnier yogurt. I have seen where people put it in the oven overnight or in a cooler on a hot pad. You have to get the milk to 186 degrees I think then keep it at a certain temp for several hours. I know, not much help. But the yogurt makers are great and not very expensive. And come with directions. I paid $5 for mine.
Kris
Life is what you make it. Always has been. Always will be. |
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Tammyb
True Blue Farmgirl
511 Posts
Tammy
Bluffton
Ohio
USA
511 Posts |
Posted - Apr 15 2009 : 12:18:45 PM
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I bought a yogurt maker on line but have not had any luck yet ... always runny even with raw milk
what am I doing wrong?
Tammyb |
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Ms.Lilly
True Blue Farmgirl
826 Posts
Lillian
Scotts Mills
OR
USA
826 Posts |
Posted - Apr 15 2009 : 1:13:37 PM
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I have a yogurt maker, one with 7 jars in it. I use it all of the time and the yogurt turns out fine. The recipe I use with it is 4 cups milk (I use whole milk) heated to 180 degrees and then cooled to 110 degrees. Add 1 package of yogourmet (starter)mix well and pour into jars. Mine usually takes about 7-8 hours. If you don't have yogourmet then add 1/2 cup plain yogurt. Also you can add up to 1/3 cup powdered milk to help make a thicker yogurt. If you use the yogourmet you don't need to add the powdered milk. Hope this makes sense. There is a great book out there called "The Book of Yogurt", I highly reccomend it.
Lillian |
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farm~maid
True Blue Farmgirl
176 Posts
Christine
IN
USA
176 Posts |
Posted - Apr 15 2009 : 3:16:32 PM
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I have a recipe I've been using for about a year. We like it and it turns out well. I'll post later.....have to get supper ready.
Christine |
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farm~maid
True Blue Farmgirl
176 Posts
Christine
IN
USA
176 Posts |
Posted - Apr 16 2009 : 01:20:55 AM
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I found this recipe on the BYC forum and it was shared by MissPrissy.
I want to eventually get away from using the powdered milk, but this recipe has been the most successful for me. So, until I find the "perfect" recipe this is the one we will enjoy. It makes yummy smoothies. Sometimes, I add a bit of vanilla and sugar or honey for a sweeter yogurt. Most often I make it plain as I use this yogurt as a substitute for sour cream in dips. I make the yogurt in the morning and then it's ready after supper, pop it in the refrigerator and we have it for breakfast the next morning.
Christine
1 quart milk (I use our cow's milk)
1/3 cup powdered milk
2 heaping Tab. plain yogurt (plain - fruit....I can only get Dannon.)
Wash and sterilize quart jar and lid.
Combine milk and powdered milk in a large pan. (It takes some mixing to incorporate the powdered milk.) Using a double boiler, heat slowly to 185 degrees.
Remove from heat and cool to 110 degrees.
While milk is cooling, fill a small cooler with boiling water. (I use a teapot full of water.) Close the cooler lid and allow to set.
When milk is 110 degrees mix in the yogurt, stirring well.
Pour into the quart jar.Wrap a dishtowel to insulate.
Using another jar, fill it with boiling water. Wrap in a dish towel.
Place both jars in a small cooler that you have previous heated with boiling water. (You have poured out the hot water before placing the jars inside.)
Allow the yogurt to incubate 10-12 hours. (It's usually done sooner.)
It's done when the milk is set. (Mine is solid.)
Refrigerate until cold. |
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Mumof3
True Blue Farmgirl
3890 Posts
Karin
Ellenwood
GA
USA
3890 Posts |
Posted - Apr 16 2009 : 05:15:57 AM
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Thanks for sharing this recipe, Christine. Making yogurt is on my list of "must-dos" as I try to eat it every day! I am going to get everything I need today for a yogurt breakfast tomorrow. :)
Karin
Farmgirl Sister
# 18 :)
www.perfectlittlemiracle.blogspot.com
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pamcook
True Blue Farmgirl
228 Posts
Pam
Chapel Hill
NC
USA
228 Posts |
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JulieJ
Farmgirl in Training
40 Posts
Julie
In The Trees
MD
USA
40 Posts |
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farm~maid
True Blue Farmgirl
176 Posts
Christine
IN
USA
176 Posts |
Posted - Apr 16 2009 : 3:04:57 PM
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I'm happy to share the yogurt recipe. I hope you all have success with it and you like it.
Julie, I've tried it in the crock pot and it seemed I always got a grainy-like bottom layer. I thought it might be that it was cooked.
I was careful to put a towel on the bottom of the crockpot and I tried to make sure the water didn't get too warm.
Is there a trick to making yogurt in the crock pot?
Christine |
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JulieJ
Farmgirl in Training
40 Posts
Julie
In The Trees
MD
USA
40 Posts |
Posted - Apr 17 2009 : 03:39:11 AM
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Hi Christine. This was the first time I made it, so I dont know if there's any tricks yet :) It wasnt grainy, but it also wasnt really thick. Planning to give your's a try this weekend.
My husband is a yogurt eater, but I cant get him to even taste what I already made. I think he's chicken to try homemade yogurt. I've been eating it for a week now and I'm still standing! |
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farm~maid
True Blue Farmgirl
176 Posts
Christine
IN
USA
176 Posts |
Posted - Apr 17 2009 : 3:31:13 PM
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Julie, I hope your husband gives it a try. Funny thing, I never could eat store bought yogurt before. I'd try it, but could never finish a carton. I just didn't care for it. But, the homemade yogurt is different. Maybe it's just me.........I've been known to be different.LOL
I enjoyed a bowl of yogurt for breakfast this morning. Topped it with blueberries and homemade granola - finally found a good recipe for that.
Christine |
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Mumof3
True Blue Farmgirl
3890 Posts
Karin
Ellenwood
GA
USA
3890 Posts |
Posted - Apr 18 2009 : 06:13:56 AM
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I made the crockpot yogurt last night and it worked!! Oh, so yummy and very easy to do. I actually started it yesterday morning and had my doubts because when I went to bed, it was still very liquidy. But, when I woke up this morning it was lovely and thick and delicious!! Pam, thanks for asking this question and Julie for giving us the crockpot recipe. Yum. 
Karin
Farmgirl Sister
# 18 :)
www.perfectlittlemiracle.blogspot.com
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milkmaid
True Blue Farmgirl
187 Posts
Heather
Higginsville
Missouri
USA
187 Posts |
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pamcook
True Blue Farmgirl
228 Posts
Pam
Chapel Hill
NC
USA
228 Posts |
Posted - Apr 21 2009 : 4:21:19 PM
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Thanks again - you all are the best! I'm going to have to try this too. I love the thick Fage yogurt and splurge on it every chance I get (hey, it's cheaper than chocolate, right?). Making my own would be wonderful.
www.ikat.org
www.longaberger.com/pamcook |
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Pammy
True Blue Farmgirl
66 Posts
Michigan
USA
66 Posts |
Posted - Apr 23 2009 : 08:47:10 AM
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| I am going to a yogurt making class in a few weeks, I will try to remember to come back in and let you know how it goes. Pam |
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knittingmom
True Blue Farmgirl
665 Posts
AnneMarie
Edmonton
Alberta
Canada
665 Posts |
Posted - Apr 23 2009 : 08:50:56 AM
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I've made yougurt many times. You can get the bacterial mix (for lack of a better discription) at most healthfood stores and whole foods markets. It's an orange box and has a few packets. You simply heat your milk on the stove and then follow directions. The higher fat the milk the better the yogurt gels (it's close to a honey consistency). I usually add honey after I've poured it in my bowl to sweeten it up a bit. Very good with granola.
"There is no foot so small that it cannot leave an imprint on this world" |
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MissDotty
Farmgirl in Training
49 Posts
Anna
Coralville
IA
USA
49 Posts |
Posted - Apr 23 2009 : 09:06:18 AM
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*Caveat Emptor: I don't eat yogurt due to stomach problems.
My little sister makes her own yogurt and when I asked her what she does to thicken hers (she has a yogurt incubator machine thingy) she said:
Use whole milk
keep the temp consistant
drain it in a coffee filter or a couple of layers of cheese cloth. (removes some of the whey)
or
Add a thickening agent (agar-agar, gelatin, the various gluten free thickeners, etc)
The thickness of the set is determined by the amount of protein in the milk so you either add more protein or take out some of the whey. |
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mulegirl
True Blue Farmgirl
184 Posts
rosemary
cottonwood pass
co
USA
184 Posts |
Posted - Apr 23 2009 : 09:44:10 AM
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here's one of my favorite yougart things to make:
(I make my own yougart, heat ORGANIC whole milk to 185, let cool add few tablespoons of my previous yougart, don't need "starters", it's just active yougart, I like to add some powdered milk, wrap the quart jar of milk/yougart in a towel, let it sit 10-12 hours in a cooler) sometimes it isn't as firm as Horizon plain yougart, but it doesn't matter to me, I like to mix in organic berry-applesause or honey or here's my favorite:
cup of yougart, half peeled, cubed cucumber, a sprinkel of curry or cumin, mix. Had it in Morocco. mmmmm
smile, follow your heart and don't look back
http://web.mac.com/rosemaryart |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Apr 23 2009 : 09:50:48 AM
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Julie,
Thank you for posting the Crock Pot recipe! I made it the day before yesterday and it is so good! I didn't add the gelatin or powdered milk (which I probably would next time). I used raw, whole milk thinking it would be thick enough. Even though it wasn't thick it was still more tasty than store bought. My husband and I rarely purchase yogurt, but this was so good he had two helpings yesterday. This morning I added a little bit of vanilla extract and some peach preserves. Thanks for making my life easier 
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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pamcook
True Blue Farmgirl
228 Posts
Pam
Chapel Hill
NC
USA
228 Posts |
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jenybea
Farmgirl in Training
10 Posts
Jenny
Caldwell
Tx
USA
10 Posts |
Posted - Apr 25 2009 : 8:04:51 PM
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I use the basic recipe and cook it on the stove in a double boiler type set up. Then pour into jars and put in a ice chest and heat with a heating pad. I use liquid stevia and vanilla. It comes out awesome. Although I strain it so it's like greek yogurt. I have used honey but didn't get the taste I hoped for. If I make it w/o stevia, it is tart. I use it for sour cream. No one in my house is the wiser.
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nouveau_farmchick
True Blue Farmgirl
173 Posts
Paris
Sequim
Wa
USA
173 Posts |
Posted - Apr 28 2009 : 05:46:54 AM
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If you are looking for a thicker/creamier yogurt give this a try: 1(13 oz)can evaporated milk (1 2/3 cups)
2 1/3 cup whole milk (heated to 180 degrees and cooled to 110 degrees) 1/3 cup nonfat powdered milk 1 Tablespoon plain yogurt. |
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farm~maid
True Blue Farmgirl
176 Posts
Christine
IN
USA
176 Posts |
Posted - Apr 28 2009 : 8:01:46 PM
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quote:
Originally posted by pamcook
What if you used heavy cream? Would it be thicker? Has anyone ever tried that?
www.ikat.org
www.longaberger.com/pamcook
I tried a batch of yogurt using cream skimmed from our cow's milk. It didn't set. Since I don't have a problem with the recipe when using just the milk, I'm thinking it was the cream.
Christine |
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5 acre Farmgirl
True Blue Farmgirl
1007 Posts
~~~*Terri*~~~
WA.
USA
1007 Posts |
Posted - May 02 2009 : 7:12:31 PM
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Homemade Yogurt usually will not be as thick as storebought, they ada gelatin in it to make it real thick....my experience anyhows...
Farmgirl Sister #368
"It is most common for man to value most what has least worth."
My Farm and Garden blog....
http://blogonthefarmandgarden.blogspot.com
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Farm Kitchen: Homemade yogurt? |
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Homemade 
