Author Topic: Making my own yogurt  (Read 12693 times)


  • Handlebar Stache
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Re: Making my own yogurt
« Reply #50 on: February 07, 2015, 08:10:56 PM »
use the whey in that drink I posted a link to above, see if you like it at least. Here's an actual recipe for one, haven't tried it but it looks similar to ones I've tried before


  • Pencil Stache
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  • Location: New England
Re: Making my own yogurt
« Reply #51 on: February 10, 2015, 02:21:55 PM »
In my experience the scalding of milk is not needed for making yogurt.  I went around 6 months or more from the same starter once I stopped heating the milk first.  If you think about it the milk has already been pasteurized, by putting it into a pot for scalding you give it a chance to pick up contaminants, especially during the time that you are letting it set to 110, and if you don't sanitize the thermometer between each reading if you don't have one that stays in, same with adding the started in a separate container then mixing back in. 

I once saw some discussion (I think in the New England Cheesemaking newsletter) that bringing it to 180F and holding it there for 10 minutes or so allows the proteins to change somewhat so you end up with thicker yogurt. There's also some evaporation that helps with that.

I think you are overstating the concern about introducing contaminants when heating (although obviously I re-pasteurize, see my last sentence), I don't sanitize my thermometer in between or do anything but wash my pot well...lactobacillus is quite hardy, and a bit less risk than beer culture IMO. But whatever turns out well for you.

Next up for you all: cheese. You think yogurt is fun, wait til you get to ricotta or queso fresco. :)


  • 5 O'Clock Shadow
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Re: Making my own yogurt
« Reply #52 on: February 10, 2015, 06:35:46 PM »
that yogurt taste nasty. i want to make my own ice cream. anyone on here got any good rp???
« Last Edit: February 10, 2015, 08:11:26 PM by dopeysla69 »


  • 5 O'Clock Shadow
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Re: Making my own yogurt
« Reply #53 on: February 11, 2015, 10:09:18 AM »
Yogurt can be frozen and then defrosted to use as starter at a later date.


  • Senior Mustachian
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Re: Making my own yogurt
« Reply #54 on: February 15, 2015, 12:34:33 PM »
I have an old Salton yogurt maker, and it makes nice yogurt.  Only drawback is the quantity - 5 little jars.  I usually make it with powdered skim milk and add cream ( I want full-fat yogurt, not skim).  Our grocery store recently had whole milk (2 l) on sale so I used it instead.  It is way too much volume for my yogurt maker, so I went with the oven method.  I put the milk in a Corning ware casserole and heated it to 185oF (measured with my candy thermometer) because the milk was close to it's past due date, cooled it to 115oF with the lid on the dish, added my homemade starter, and popped it into a warm oven overnight (light on).  It is a bit runny, because the heat was a bit low and I probably should have left it longer, but tastes fine, and I have lots of yogurt.  I'm keeping my yogurt maker because sometimes I don't want to make a lot, or I want to make it "fast" and it provides the heat, but for big batches this was super easy.  The hardest part was waiting for it to cool.