| T O P I C R E V I E W |
| lilwing |
Posted - Jan 05 2010 : 8:42:24 PM
Okay, am I getting in over my head? I started making the yogurt that was in the December issue of MJF and I don't have a yogurt maker. I don't think any of the ways she suggested will keep it at 110 degrees.
And I started it at night...OH, geez. *smacks forehead*
Did any of you make it without a yogurt maker and what did you do?
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Proud Farmgirl #775
http://maggielousdaughter.blogspot.com
(in construction!)
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| 13 L A T E S T R E P L I E S (Newest First) |
| quiltin mama |
Posted - Mar 01 2010 : 1:04:12 PM
I do the same as Jan. I just made 2 qts last night! :)
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
| Species |
Posted - Feb 28 2010 : 5:44:05 PM
I put my jars in a small cooler with warm water 55 degrees C (about 130 F)up to the shoulder of the jars and let it set all night. In the morning, I just pop it in the back of the fridge to chill.
"Getting old aint for sissies" Bette Davis |
| Peace2u2 |
Posted - Jan 26 2010 : 2:44:29 PM
I have used my heating pad on low for my yogurt making. I found one without an automatic shut off. Works good for me.
All things good are possible with a bit of sun, soil, and love. |
| MaryLD |
Posted - Jan 25 2010 : 1:18:05 PM
I have not made it with soymilk. I've made soymilk villi- another cultured milk. But you have to keep the culture alive on dairy between uses, so it is not as good if you CANNOT or do not eat diary. I liked it, though. You can keep the villi alive by feeding half and half- I used the organic. The result can also be used like sour cream, or can be made into cheese if you make a lot of it.
I also use Stoneyfield Farm for a yogurt culture- lowfat cuz that's what I can get at the store nearby.
~ Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| debbies journey |
Posted - Jan 23 2010 : 11:12:01 PM
Has anyone made it with soymilk?
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| Singing Tree Farm |
Posted - Jan 11 2010 : 2:34:42 PM
I have a pilot light in my gas oven that it is the right temp.
All of creation sings Your praise! |
| lilwing |
Posted - Jan 08 2010 : 9:37:34 PM
Wow! Thanks to all of you! I just stopped that night and decided to wait for a better time...but I will make it soon. I like all of your suggestions!! Bea, I forgot about adding vanilla..!
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Proud Farmgirl #775
http://maggielousdaughter.blogspot.com
(in construction!)
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| Perennial |
Posted - Jan 08 2010 : 8:58:39 PM
Here is what i do with great success. The kids will not even eat store bought yogurt anymore!
I just buy stonyfield plain yogurt (has active culture) and mix some in with my mixture. I have heard of people that put the leftover in the ice cube tray and freeze it and then pop them out into a baggie and use a couple when they make yogurt.
I mix 4 cups milk, 1-2 teaspoons vanilla(to taste) and a couple T. of sugar and bring to boil on stove to 180 degrees. let cool to 110 degrees. Take a little milk mixture out and add 1/4 cup yogurt and mix, then add back to big pot. Pour into steralized jars and put in a 8 qt. stockpot with heating pad inside on high. I put a thermometer in there and cover with heavy towels and keep it at 110 and let it go for 6-7 hours and then pour off a little liquid 1/8 c. or less and put it in the fridge to "set". My kids and hubby LOVE it. I make it when I know I'm going to be "around" for the day so I don't have to leave it alone.
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| faithmarie |
Posted - Jan 08 2010 : 05:50:33 AM
Hi I make yogurt all the time by the gallons..... When I test to see if the milk is ready I usually use my finger ( I know gross) But I count to 10 even if I use the thermometer and I make sure it is still hot to the touch.... but not burn my finger. if it has cooled too much I heat it again.... a little. When I put the yogurt in the jars I wrap them in two heavy blankets.I open the blankets one on top of the other and place the yogurt on top and fold the blanket all around it. And Place them where there is peace and quiet and the warmest place in the house.... in the winter. I have 6 grandchildren so that is why I keep it out of the way of the children. They are all under 11. It gets pretty wild when they come over.
To every thing there is a season, and a time to every purpose under the heaven
Farmgirl sister # 34 |
| MaryLD |
Posted - Jan 06 2010 : 3:13:15 PM
I made mine in the oven with the oven light on. I could see that the oven light was not going to keep the oven on an even 110 degrees, and I do not have a pilot light. I just left it in overnight. Hubby got up at 5 am and turned off the oven light, thinking it was wasting power. The yogurt was in the oven for 12 hours while the rest of the house was pretty cool- 60 degrees. I think it would go faster in the warmer months. Mine set perfectly and was delicious! Now I need to get busy and make some more- I'm down to the last jar!
I used leftover glass jars from spagetti sauce, etc. We moved and I do not know where my caning jars went-
Mary LD
Texas
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| ddmashayekhi |
Posted - Jan 06 2010 : 06:43:42 AM
My husband used to make yogurt for us and he always wrapped the bowl in a thick towel. He makes it in the summer months though, he doesn't during the winter.
Dawn in IL |
| windypines |
Posted - Jan 06 2010 : 05:32:06 AM
I have a friend who makes her yogurt under a light bulb. She has the bulb set up just over top of a pint jar. Works great for her.
Michele |
| MommaJ9 |
Posted - Jan 05 2010 : 9:36:46 PM
Brooke, I haven't made yogurt without a maker, but a friend of mine puts hers in an insulated cooler. I think she wrapped the jar in a towel first and then put a blanket over the cooler. She owns a goat dairy and I know she makes yogurt quite often. It's worth a try...good luck!
Farmgirl #783
http://jabezfarm.blogspot.com |
