have talked to alex w. (standing on the side of love/ga ‘09) about it and have support (in knowing someone who makes his own yogurt.)
How to make yogurt
How I did it: Visit Dr. Fankhauser's excellent and highly detailed cheese-making pages. Here's his page on yogurt:
Lessons & tips: The temperature specs seem not to be extremely critical. I got very good results though I let the yogurt mixture cool below the optimum 50 degrees C. I warmed my leaky water bath/ incubator back up with some boiling water.
Resources: I used a Trefalia 6-quart pot for a gallon of milk, which (surprisingly to me) yielded a full gallon of yogurt. It took about one hour to reach the desired 85 to 90 degrees C (185 to 195 degrees F). A thicker bottomed pot or a double boiler might save some time...
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hellojulia enjoys dr pepper
I’ve used my $11 salton yogurt maker for about 2 years, and I found ANOTHER one at the thrift store recently for $2!! YAY!
PS: The only starter I use is a spoonful of plain, full-fat organic yogurt with live cultures.
I made yogurt using the probiotic starter and electric maker by Yogourmet. It didn’t turn out exactly how I expected, but I am going to try again using less milk powder.
Amy loves my life!!
Yummmm! It is SO good! I am marking this off, but I will probably do it again and again!
Amy loves my life!!
I made yogurt! It smells great! A little tangy like yogurt should smell! I will try it in the morning and let you know how it tastes before I officially mark it off my list!
Amy loves my life!!
I followed the recipe… My yogurt is in the cooler. I hope it turns out. The amount of yogurt my daughter eats gets expensive! This could help out a lot! I’ll let you know in a few hours!
It was worth doing just to see it happen, it was really cool to come back and see what was previously a pitcher of milk be a pitcher of yogurt! That said, my first batch came out really tart; I think I might have disturbed it a bit too much, I used a crock pot as an incubator. The second time I used a beach cooler that I filled with hot water and I left it in for only 4-5 hours. It was less tart, but still not quite what I wanted. I hope to try again some other time; I wonder if the tartness is because I stirred the whey back into the yogurt instead of pouring it off?



