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Farm Kitchen:  Homemade Yogurt?  |
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HollyG
True Blue Farmgirl
214 Posts
Holly
Hamburg
Arkansas
USA
214 Posts |
 Posted - Jan 07 2011 : 11:10:55 AM
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Good Afternoon Farmgirls,
I am very new to MJF and the forum. I've scanned through and not seen a post about this, but if there is a way to search, someone please tell me!
I'm interested in making my own yogurt and have scanned the electric machines at Amazon. Any opinions theres? My husband and I eat it nearly every day, but need the light and even sugar-free varieties. We are trying to get away from artificial sweeteners and I'd like to try my own. And, what about starter - do you have to keep buying the packages? Can't you use your own for a while?
Before I invest, I thought I'd get a few opinions. Any and all thoughts and opinions welcome!
HollyG
Farmgirl #2513
Be fruitful today! |
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star-schipp
True Blue Farmgirl
942 Posts
Starletta
Middletown
Indiana
USA
942 Posts |
Posted - Jan 07 2011 : 2:00:54 PM
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I love making yogurt and use the Yogotherm which doesn't use any energy while incubating
http://www.cheesemaking.com/store/p/100-Yogotherm-Yogurt-Maker-2-QT.html
I have only used the packaged starter for my first batch and use the yogurt I make as the starter for my next batch. You will love it!
We can do no great things; only small things with great love - Mother Teresa
Star - farmgirl sister #1927
Master Food Preserver |
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Cindy Lou
True Blue Farmgirl
2325 Posts
Susan
Lonsdale
MN
USA
2325 Posts |
Posted - Jan 07 2011 : 4:49:56 PM
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We have a Deni yogurt maker from Amazon. It does six little containers, 6 ounces each. It is electric but can't take much power because its just slightly warm. I have used starter but you can use the last jar for a starter the next time or just buy a small natural type yogurt at the grocery store, that has active cultures and is plain, not flavored. Some turn out better than others so you might try different varieties. We really prefer a Greek yogurt. You can use anything from skim milk or whole milk. Yum!
Susan
"Tell me, what is it you plan to do with your one wild and precious life?"
Mary Oliver |
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nubidane
True Blue Farmgirl
2900 Posts
Lisa
Georgetown
OH
2900 Posts |
Posted - Jan 07 2011 : 5:04:13 PM
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I make crock pot yogurt courtesy of Sofya
Here is the link. I have used many types of milk & it always turns out fine. It thickens even more once refrigerated
http://girlsguidetobutter.com/2010/02/crock-pot-yogurt/
Sofya grew up in Azerbaijan, & this gal knows her yogurt |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Jan 07 2011 : 6:09:52 PM
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I use a Salton yogurt maker from the 80's called The Cosmopolitan and noticed that there are always some on ebay. It makes 5 cups of yogurt. But I have also used my oven and jelly jar sized canning jars. I use Stoneyville Farms plain all natural yogurt as my starter and keep a small cup of it on hand. I don't like using my homemade yogurt as the next starter. It just doesn't seem to go as well. If I want to make a whole bunch, I just put it in canning jars in the oven at 110 degrees for about 10 hours overnight.
My recipe is as follows for 5 small jars:
4 cups skim milk
1/2 cup dry milk
(dissolve dry into skim by stirring)
Cook at medium-high heat until just before it starts to boil or 180 degrees. You can use a jelly thermometer to track this. Continue stirring milk as it heats. Remove from heat and let cool down to 110 degrees. In one of the jars, put 2-3 tbsps of the Stoneyville yogurt. Pour a little of the milk into the jar and stir until you have a nice, thick and smooth mixture. Pour this back into the pan of milk and mix thoroughly. Evenly divide the milk mixture between your 5 jars. Put a lid and ring on not too tight. Set these on a cookie sheet and place them in the warmed oven or put into your yogurt maker. Before I put the milk into the jars, I add 1/4 tsp vanilla and 1 tbsp splenda or equals of stevia in the bottom to make a sweetened vanilla yogurt. Anyway, leave it for 10 hours without moving it at all. NO MOVING. :-) And you'll have yogurt. It is very, very thick and smooth.
Mary Beth
www.OklahomaPastryCloth.com
The Sovereign Lord is my strength - Habakkuk 3:19 |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
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N@n
True Blue Farmgirl
223 Posts
Hackett
Arkansas
USA
223 Posts |
Posted - Jan 08 2011 : 08:58:54 AM
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Yogurt is easy, easy. I bought my first "starter" at walmart- a small carton of organic Greek yogurt. Heated a half gallon of organic milk to 185 degrees, cooled it to 110. Whisked a couple of Tablespoons of the starter yogurt into about a cup of the 110 degree milk till smooth then whisked that into the rest of the milk. I then turn on my over the oven light that is on the bottom of my over the stove microwave(this keeps the microwave at a nice warm temp)closed the microwave door and waited for about 8 hours. Fantastic yogurt was the result. I also found that for thicker yogurt, I mix some dry milk into the cooling liquid milk and it makes a very thick yogurt. Good stuff
keep searchin'-it's out there somewhere. |
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Farm Kitchen: Homemade Yogurt? |
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Homemade Yogurt?
