| T O P I C R E V I E W |
| GirlwithHook |
Posted - Feb 21 2012 : 07:35:29 AM
So, I eat a lot of yogurt. I mean, a LOT. I still have an MJF magazine from a few years ago featuring an article about making homemade yogurt. The Mister thought it would be a good way to save money--but when we priced yogurt makers and starter, he reconsidered.
Does anyone here make her own yogurt on a regular basis? How does it compare to store-bought (I'm thinking Stonyfield Organic to be precise)? Do you find it's less expensive to make it, or to buy it on sale?
A hook, a book, and a good cup of coffee.... |
| 14 L A T E S T R E P L I E S (Newest First) |
| GirlwithHook |
Posted - Mar 02 2012 : 12:18:45 PM
That is a great idea, Kim...if you can get the recipe, could you post it here? I bet quite a few farmgirls would be interested!
A hook, a book, and a good cup of coffee.... |
| nampafarmgirl |
Posted - Feb 29 2012 : 12:03:08 PM
Hi Alyce,
My yoga instructor makes her in a crock pot. She boils it then lets it simmer. She told me the recipe but it was verbal and half of it left when I walked out of the studio door. I can have her email it to me and post it if you want it. She adds a container of already made yourgurt to hers for the culture and we discussed ways of not having to add it and use orgnic cultures instead. I wonder if a probiotic would work?
Kim
Farmgirl Sister # 302 |
| GirlwithHook |
Posted - Feb 25 2012 : 10:42:50 AM
Thank you, all of you! Looks like I have some fun research to do. 
A hook, a book, and a good cup of coffee.... |
| Dusky Beauty |
Posted - Feb 24 2012 : 09:29:38 AM
Alyce, this is how I make my yogurt with no special equipment and it works REALLY well. I have a consistent problem with people forgetting to leave starter in the jar to make the next batch, but that's fixed with a 1$ single serving plain greek yogurt cup. I like Fage brand best for consistency and the fact that it's always use-able because it's not packaged as flavors.
http://www.azcookbook.com/how-to-make-yogurt-at-home/ |
| Okie Farm Girl |
Posted - Feb 24 2012 : 08:32:32 AM
Alyce, if hubby would feel better about a "maker" go on ebay and look for a Salton Cosmopolitan. You can get one for about $9. I had one and bought a second on ebay so that I can have a running batch of yogurt going. And I gave up on yogurt cultures that you buy specifically for that purpose. I now use Stoneyville plain and I use three tablespoons instead of one. You can see what a Salton Cosmopolitan looks like and see my recipe at my blog at http://www.oklahomapastrycloth.com/blog/?p=1387 It is one of my older posts and it also tells how to make yogurt in your oven if you don't have a yogurt maker. Hope that helps!!
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| shelbyc |
Posted - Feb 23 2012 : 8:35:24 PM
ve been making yogurt for a couple years with a recipe I got on the internet. 2 quarts milk, 2T plain yogurt. I put whole milk in the crock pot until it reaches 180-190 degrees. Turn off and unplug. Let cool in base 3 hours or 110-111 degrees. Skim off top. Remove 1 cup and whisk in yogurt,return and stir. Place covered pot in oven with light on and leave overnight. If I could get fresh cows milk from a neighbor I would really like that, but I am really happy with the results, and it seems a lot cheaper than store bought.:) |
| GirlwithHook |
Posted - Feb 23 2012 : 06:34:32 AM
Glad to inspire, Lyn! I ran the jar idea past the Mister and he turned white as a sheet; I didn't realize it would trigger his phobia about things that might conceivably attract bugs.
Back to the drawing board!
A hook, a book, and a good cup of coffee.... |
| DvilleMama |
Posted - Feb 22 2012 : 6:51:03 PM
Your post has put a bee in my bonnet...I want to start making yogurt again. :)
Lyn
Farmgirl Sister #1574
Mid-Michigan Farmgirl Chapter
http://simplelifeseeker.blogspot.com |
| GirlwithHook |
Posted - Feb 22 2012 : 12:13:02 PM
Wow Lyn, that sounds a lot simpler and cheaper--thanks!
A hook, a book, and a good cup of coffee.... |
| DvilleMama |
Posted - Feb 21 2012 : 8:00:09 PM
And I just found a trusted site to purchase it from, if you do want to try it. I have bought things from this site for my kombucha-making but didn't know she sells yogurt cultures too. She has a FaceBook group with the same name as her company.
http://www.culturesforhealth.com/?a_aid=4e56fa3d5f8dc
Lyn
Farmgirl Sister #1574
Mid-Michigan Farmgirl Chapter
http://simplelifeseeker.blogspot.com |
| DvilleMama |
Posted - Feb 21 2012 : 7:45:44 PM
Alyce, what type of milk do you or would you use?
I used to get raw cow milk & would make a yogurt called Viili. http://en.wikipedia.org/wiki/Viili . You can buy a starter (small amount of prepared Viili yogurt) off the internet. Maybe somebody local to you makes it & would be willing to share some. I got my starter from a friend.
All I had to do was stir in a couple spoonfuls of the Viili into a quart size mason jar of room temperature milk. I can't remember if I'd tighten a lid on it or rubber band a piece of cloth over it. [Some fermented foods need air in order to ferment, while others do not] In the winter, I'd put the jar in my bedroom where it was warm. In summer, I'd keep the jar on the back of the kitchen counter. Keep out of sunlight. Within 24-48 hours, I would have a quart of yogurt without ever having to heat the milk first. No yogurt maker needed. If it does take 48 hours, after your first quart is made, you can make a double batch for the next day so you can then have a new quart every day.
Taking some yogurt from the jar that was ready, I'd start the process all over again. You can literally make a quart of fresh yogurt every day, in a mason jar, without heating the milk first and just scooping yogurt out of the fresh made jar & using it as a starter. Naturally, you want to keep the finished product in the fridge.
In my experience, it's not like Stonyfield. When using raw milk, it was creamier with a very slight tang & pleasant flavor. I actually liked it better than Stonyfield. I don't know about you but in my area, I can no longer find the whole-fat plain Stonyfield that used to have the cream on the top. They changed their recipe. I bought the plain because of the cream.
Except for having to buy milk, it's a 1-time cost for a starter and no equipment costs. Doesn't get much cheaper.
It's been awhile since I've researched this but I think you can use any kind of milk ( would not use ultra-pasteurized).
Here's a youtube link on how to make it. I did not watch this so I don't know whether it's consistent with what I've written. www.youtube.com/watch?v=M8ZXWB6mOWE
Good luck! Now that I've written this, I'm going to search the web to find a starter for myself. I miss not having the Viili. I haven't made homemade since I stopped making Viili. The dairy farm closed so I went back to eating Stonyfield. Let me know if you go this route? I'd love to know what you think.
Lyn
Farmgirl Sister #1574
Mid-Michigan Farmgirl Chapter
http://simplelifeseeker.blogspot.com |
| GirlwithHook |
Posted - Feb 21 2012 : 12:12:32 PM
Honestly, there's no such thing as leftover Stonyfield at my house; I go through it the way your son does! :) (Around here, I can get single-cup servings of Stonyfield if it comes to that.)
I'll double-check the prices, but I think ours are comparable to yours. Thanks Mary! 
A hook, a book, and a good cup of coffee.... |
| MaryLD |
Posted - Feb 21 2012 : 11:56:39 AM
I have also used grass fed, local, raw organic milk, which is more expensive but makes a wonderful product. I did bring it to 185 degrees as the recipe says. I have also used organic milk on the last sale date, and starter on the last sale date, which saves money as our local store will have it marked down a ton at that point.
Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| MaryLD |
Posted - Feb 21 2012 : 11:54:27 AM
I make my own as much as I can. My son can eat a quart in about one day! I use the oven method. It has never failed me.
I use organic, (not ultra pasturized, though) whole milk, and then I use a nonfat or at least lowfat starter. It takes a cup of starter per gallon, I think. So I just get a cup of Fage yogurt for the starter. I used to buy a quart of Stoneyfield for the starter, but then you end up with the leftovers unless you make yogurt again soon.
Say organic milk is $6.00 a gallon, and starter is $1.35, then you have 4 quarts of yogurt for $7.35 and that is like getting 2 free quarts. Right?
Feel free to double check me on how much starter is needed, I may have my signals crossed on that!
Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
