directions, temp. for homemade yogurt
Phxmom
Feb 11, 2004
1:15 PM |
Does anyone out there have the directions and temperature requirements for making homemade yogurt? Or where to find it?
Thanks! |
Romans5_8
Feb 11, 2004
8:45 PM |
I'll tell you what we do. This yogurt is thinner than store-bought, and I have not figured out exactly why (not that I've tried...!) But it is very good. This recipe is for 2 qts, tho I have doubled it successfully.
In a stainless steel pot, heat 2 qts milk (we've tried every kind--%--of cow milk!) over medium heat, covered, to boiling point. (The tricky part is getting it to the boiling point without boiling over! Oh, the tales I could tell...)
Cool, uncovered, (it will form a skin) to 115 degrees. This takes a while, so you have to be around and check it every now and then. In fact, if it cools too much, you CAN very easily bring it up to 115 again on the burner with no harm done that I can tell.
Skim the skin off. Gently mix in 1/4 c plain yogurt. (I use whatever's cheap, even Aldi's flavored kind--the flavor won't carry.)
Cover and place in a warm place for 5-8 hours. Here's where it gets a little interesting till you figure out your best "warm place." For simplicity's sake, I just turn my oven to "warm" for 2 minutes, then TURN IT OFF before I put the yogurt in the oven. Then I just let it sit and it comes out fine! I do not know the temp. I also know people who set it outside in summer. I haven't been that brave!
It's done when it pulls away from the pot. Chill at least 3 hours.
After it's cold, we usually add up to a cup of jam for sweetness and flavor.
I hope it works for you. It is so inexpensive that it's worth trying a couple of times to get it right. There are a lot of variables, but it is quite easy to make!
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HelpingHand
Feb 12, 2004
8:16 AM |
My recipe is very similar. I use 2 qts of whole milk and heat it to 185-190 degrees, stirring frequentlty. Then I let it cool down to 110-115. Add 3-4 T of plain yogurt. Make sure that it says that it has live cultures or that it contains acidipholus (sp?) or your recipe may not turn out at all or may be very thin. I then pour it into 2 1-qt canning jars. For my warm place, I put the jars on top of a heating pad set on low, and then cover with several towels. This works very well. If the temperature isn't warm enough, it won't get thick enough. Let it set at least 4 hours undisturbed; I usually do 8 hours overnight. Then put it in the fridge!
HTH,
Heather |
JulieInUSA
Feb 12, 2004
11:15 AM |
I use the same temperatures as HelpingHand to make my yogurt. Just a tip...heating milk in the microwave is so easy if you have a temperature probe; I've never had it scortch or burn yet. You do not have to watch it or sit and stir it! HTH! |
Romans5_8
Feb 18, 2004
1:08 PM |
Heather is right. I kept mine a little warmer this time while it was "culturing" and it did turn out thicker. Thanks! |
inearnest
Feb 18, 2004
1:49 PM |
Another suggestion. I used to make nonfat yogurt with powdered milk. Just run the tap water to "pretty hot" and mix in the powder. Voila--no scorched milk!
You can add extra milk powder for increased nutrients.
I think the reason homemade is thinner than storebought is because you're not adding the gelatinous thickeners.
another reason to make homemade yogurt is that milk is fortified w/A and D which are necessary to absorb calcium (I think) but storebought yogurt is not.
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Leah_IL
Feb 18, 2004
6:05 PM |
I tried dissolving 1 tablespoon of Knox gelatin in a few teaspoons of boiling water and adding it to the yogurt right before I refrigerated it. It was great, nice and thick. Just make sure you dissolve the gelatin completely or you will have lumps. |
Browniesmoke
Feb 21, 2004
9:06 PM |
I haven't done it in awhile, but I followed the instructions in the TIghtwad Gazette and it worked perfectly every time, no matter what flavorings I put in. Her method was to leave it on a heating pad until it was done. |
MomofEight
Feb 23, 2004
8:50 AM |
Helping Hands recipe is just like mine...I let it set up on a heating Pad on low...I place a stock pot upside down over the top and cover in a towel. I let this sit all day or all night...wonderful!!! I save a little yogurt in ice cubes for the next time I make it. It ensures I get the live enzymes. Enjoy. |
JulieInUSA
Feb 25, 2004
6:33 AM |
I made up a batch of sugar free jello and added my unsweetend yogurt instead of cold water; it was pretty good! |
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