yoghurt: how to made at home?

shawn said:

Hi! I am learning to cook and was wondering how yoghurt can be made at thome.

If you already have some live yogurt (use plain and not vanilla), it's simple:

Take 4 cups of milk, add about 1/2 cup of non-fat dry milk and a dash of honey and mix it in a sauce
pan. Scald the mixture, then allow to cool to about 120F. Put your 5 tablespoons of live yogurt in a
bowl and mix a little bit of the milk to it to temper it (don't want to burn the bugs or give them
thermal shock). Then combine both milk and the yogurt in a _sealable_ container, wrap that container
in a towel or blanket to keep it warm, and place it in the oven overnight. After about 8-12 hours,
you'll have a nice batch of yogurt with a slightly tangy taste (from the honey) and a firm texture
(from the NFDM).

Quoted message said:

Any body has experience in making them.

Until I ruined it by trying to make a large batch for some curry chicken, I had maintained a batch
from India for about 3-4 months.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"shawn" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi! I am learning to cook and was wondering how yoghurt can be made at thome.

Any body has experience in making them.

Thank-you in advance Shawn

If you do a Google search on yogurt making, you will find a lot of information. For basic yogurt, I
put the milk in a stockpot and heat it to just under a boil. When the temperature has decrease to
between 100F and 110F, I add a small carton (1 cup) of commercially available yogurt that specifies
that it has live, active culture (Dannon, plain). You need to maintain the temperature in this range
for about 3 hours. You can do this in an oven or you can put it in a picnic cooler with hot water
added to about half way up the sides of the container. I find that it is best to portion out the
yogurt into serving sizes or into quarts before incubating it. For more firm yogurt, add non-fat dry
milk power - about one cup per quart of liquid milk. If you want to sweeten it, add the sugar before
you incubate it. I use inexpensive, clear disposable cups and add a bit of fruit puree or jam to the
bottom, ladle in the culture, and incubate them on sheet pans with the oven set to 110F.

Since this is new to me as well, I thank you for the very useful info, just a quick question, by
"live" you mean, Store bought?? Thank you Eric

Quoted message said:

If you already have some live yogurt (use plain and not vanilla), it's simple:

Take 4 cups of milk, add about 1/2 cup of non-fat dry milk and a dash of honey and mix it in a
sauce pan. Scald the mixture, then allow to cool to about 120F. Put your 5 tablespoons of live
yogurt in a bowl and mix a little bit of the milk to it to temper it (don't want to burn the bugs
or give them thermal shock). Then combine both milk and the yogurt in a _sealable_ container, wrap
that container in a towel or blanket to keep it warm, and place it in the oven overnight. After
about 8-12 hours, you'll have a nice batch of yogurt with a slightly tangy taste (from the honey)
and a firm texture (from the NFDM).

Eric d'Entremont said:

Since this is new to me as well, I thank you for the very useful info, just a quick question,
by "live" you mean, Store bought??

You didn't ask me, but look for 'live cultures' ... something along those lines on the label.

nancy

Eric d'Entremont said:

Since this is new to me as well, I thank you for the very useful info, just a quick question,
by "live" you mean, Store bought??

Wait! 'Active cultures' is the term, I think.

nancy

Eric d'Entremont said:

Since this is new to me as well, I thank you for the very useful info, just a quick question,
by "live" you mean, Store bought??

Yes, you can buy live cultures at the food store. Most yogurt (I've used Dannon) bought at the food
store is still alive. Check the label to see if it says "contains live yogurt cultures" or something
to that effect.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Hi Nancy Thank you, I will look for that today!! It looks like a Yogurt making day here in Nova
Scotia.. Cheers Eric

Quoted message said:

Wait! 'Active cultures' is the term, I think.

nancy

shawn said:

Hi! I am learning to cook and was wondering how yoghurt can be made at thome.

Any body has experience in making them.

Thank-you in advance Shawn

Lots. For modest amounts, slowly bring a quart of whole milk to a simmer, stirring frequently at the
end so it doesn't stick. Let cool waaaaaay down to baby bottle warm, stir in 2-4 T good yougurt,
cover and place on top of hot water heater overnight. That makes the very best. For cheap/bulk, get
noninstant whole or nonfat milk powder, mix with rather warm water as directed, stir in 1/2 cup
yougurt for a gallon of mix, place in a plastic container like what restaurants get big things of
sour cream in, and cover. Fill a cooler with rather warm water, and carefull set these in....they
will float just above the top. Cover the cooler let sit overnight. I've done both numerous times, no
flops, good, smooth result. For stronger taste, leave warm longer. blacksalt

Quoted message said:

If you do a Google search on yogurt making, you will find a lot of information. For basic yogurt,
I put the milk in a stockpot and heat it to just under a boil. When the temperature has decrease
to between 100F and 110F, I add a small carton (1 cup) of commercially available yogurt that
specifies that it has live, active culture (Dannon, plain). You need to maintain the temperature
in this range for about 3 hours. You can do this in an oven or you can put it in a picnic cooler
with hot water added to about half way up the sides of the container. I find that it is best to
portion out the yogurt into serving sizes or into quarts before incubating it. For more firm
yogurt, add non-fat dry milk power - about one cup per quart of liquid milk. If you want to
sweeten it, add the sugar before you incubate it. I use inexpensive, clear disposable cups and add
a bit of fruit puree or jam to the bottom, ladle in the culture, and incubate them on sheet pans
with the oven set to 110F.

Okay, I gotta ask. Yogurt isn't expensive. The yogurt I made back in my old "Birkenstock days"
didn't taste appreciably different than the stuff I got at the store. (Maybe I didn't do it right?)

Given this, why would anyone go to the trouble of making yogurt?

Sheila

WhansaMi said:

Okay, I gotta ask. Yogurt isn't expensive. The yogurt I made back in my old "Birkenstock
days" didn't taste appreciably different than the stuff I got at the store. (Maybe I didn't
do it right?)

Given this, why would anyone go to the trouble of making yogurt?

For the same reason that we make our own stocks, etc. Because we can, we can do it cheaper and we
can do it to our own tastes rather than accepting what someone else decided. 😉

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"WhansaMi" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

If you do a Google search on yogurt making, you will find a lot of information. For basic yogurt,
I put the milk in a stockpot and heat it

to

Quoted message said:

Quoted message said:

just under a boil. When the temperature has decrease to between 100F and 110F, I add a small
carton (1 cup) of commercially available yogurt that specifies that it has live, active culture
(Dannon, plain). You need to maintain the temperature in this range for about 3 hours. You can do

this

Quoted message said:

Quoted message said:

in an oven or you can put it in a picnic cooler with hot water added to about half way up the
sides of the container. I find that it is best to portion out the yogurt into serving sizes or
into quarts before

incubating

Quoted message said:

Quoted message said:

it. For more firm yogurt, add non-fat dry milk power - about one cup per quart of liquid milk. If
you want to sweeten it, add the sugar before

you

Quoted message said:

Quoted message said:

incubate it. I use inexpensive, clear disposable cups and add a bit of fruit puree or jam to the
bottom, ladle in the culture, and incubate them

on

Quoted message said:

Quoted message said:

sheet pans with the oven set to 110F.

Okay, I gotta ask. Yogurt isn't expensive. The yogurt I made back in my

old

Quoted message said:

"Birkenstock days" didn't taste appreciably different than the stuff I got

at

Quoted message said:

the store. (Maybe I didn't do it right?)

Given this, why would anyone go to the trouble of making yogurt?

Yogurt goes for about 50 cents for an 8 oz. cup, on sale, where I shop. That comes out to $8/gallon.
I can often buy milk, 3 gallons for $5. I only make yogurt when milk is very inexpensive. I also
make it, as someone pointed out, because I can. I seldom buy bread or any other baked good. I make
my own pasta, chicken stock, soup, many other basic items. I think it is a win-win situation. They
cost less, the quality is better than what you find at the supermarket, and it cuts down on the
inventory I keep in the pantry. I know what goes into the food and how old it is. In the case of
yogurt, there is very little hands on time to make it and I don't use any special equipment. Of
course, I understand that many people don't have the time or desire to do this and for them it makes
more sense to buy yogurt.

Hi Darryl Again, thank you. Off to the store I go, Cheers Eric

Quoted message said:

Yes, you can buy live cultures at the food store. Most yogurt (I've used Dannon) bought at the
food store is still alive. Check the label to see if it says "contains live yogurt cultures" or
something to that effect.

other people think, Mr. Feynman?"

Eric d'Entremont said:

Hi Nancy Thank you, I will look for that today!! It looks like a Yogurt making day here in
Nova Scotia.

I hope you let us know how it went.

nancy

Eric d'Entremont said:

Hi Nancy Thank you, I will look for that today!! It looks like a Yogurt making day here in Nova
Scotia.. Cheers Eric

Do you have a wide-mouth thermos? They work great for making yoghurt. Rinse out the thermos with hot
water. Pour the warm milk in the thermos and add a little starter culture (tablespoon of commercial
yoghurt or some you saved from your last batch.) Put on the lid loosely, and let it sit on the
kitchen counter overnight.

Best regards, Bob

Hi again I certainly will, just got back from the store... here's goes :-) Cheers Eric

Quoted message said:

I hope you let us know how it went.

nancy

Hi Bob I certainly have one of those, thank you for the great suggestion, I will put it in use
today. Cheers Eric

Quoted message said:

Do you have a wide-mouth thermos? They work great for making yoghurt. Rinse out the thermos with
hot water. Pour the warm milk in the thermos and add a little starter culture (tablespoon of
commercial yoghurt or some you saved from your last batch.) Put on the lid loosely, and let it sit
on the kitchen counter overnight.

Best regards, Bob

Exactly, it's not always about the money and saving or making it's the experience of producing
something and having fun eating it. I made Yogurt yesterday for the first time, having been "talked
through it" by many kind folks here, and I had some with my breakfast today. WOW, it was good.
Didn't taste like that "packaged plastic stuff" that I sometimes get!!! This will be a staple here
from now on, many thanks for all the advice and procedures. Cheers Eric

Quoted message said:

Yogurt goes for about 50 cents for an 8 oz. cup, on sale, where I shop. That comes out to
$8/gallon. I can often buy milk, 3 gallons for $5. I only make yogurt when milk is very
inexpensive. I also make it, as

someone

Quoted message said:

pointed out, because I can. I seldom buy bread or any other baked good.

I

Quoted message said:

make my own pasta, chicken stock, soup, many other basic items. I think

it

Quoted message said:

is a win-win situation. They cost less, the quality is better than what

you

Quoted message said:

find at the supermarket, and it cuts down on the inventory I keep in the pantry. I know what goes
into the food and how old it is. In the case of yogurt, there is very little hands on time to make
it and I don't use any special equipment. Of course, I understand that many people don't have

the

Quoted message said:

time or desire to do this and for them it makes more sense to buy yogurt.

kalanamak <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

shawn said:

Hi! I am learning to cook and was wondering how yoghurt can be made at thome.

Any body has experience in making them.

Thank-you in advance Shawn

Lots. For modest amounts, slowly bring a quart of whole milk to a simmer,

I've never made yogurt, but thought I may give it a try. I noticed all the postings call for whole
milk. Is this necessary to have the yogurt set-up properly or some other reason? Is it just because
it tastes better? What happens if you use 2% or non-fat?

And if I may again borrow a bit of your experience: How do you get the yogurt runnier? Keep testing
for the right consistency, then cool down in the fridge so most of the bacterial activity stops?

Thanks in advance,

Ken

Ken said:

Quoted message said:

Lots. For modest amounts, slowly bring a quart of whole milk to a simmer,

I've never made yogurt, but thought I may give it a try. I noticed all the postings call for whole
milk. Is this necessary to have the yogurt set-up properly or some other reason? Is it just
because it tastes better? What happens if you use 2% or non-fat?

I use only 2% milk when making yogurt, and reinforce it with some NFDM and some honey for taste.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"