yogurtmaking

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit

runny.

Quoted message said:

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

The maltodextrin didn't seem to do anything so I won't add it next time.

Adding cornstarch before I simmer the milk seems like cheating.

Thanks for bringing this up as I am using a lot of yogurt and so am
considering making my own...

My last experience with making yogurt was back in the 70's with one of those
Salton yogurt makers - remember them? I've never tried making yogurt
since...

--
Best
Greg

In article <[email hidden]>,

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

The maltodextrin didn't seem to do anything so I won't add it next time.

Adding cornstarch before I simmer the milk seems like cheating.

Try reducing your milk by 1/3 to 1/2 and then cooling it of course.
Also, yogurt won't thicken if you disturb it. You must not move it once
you've stirred in your culture. It might also be that you are using too
much heat. In my experience, 115° is too hot. Let the reduced milk
cool to 110° instead. Frankly, I always had better success with a
yogurt maker because it keeps a very steady low temperature which is
also essential and it allows you to make the yogurt in serving sizes.
Also be sure not to use too much starter. In yogurt making, more is not
better. Too much starter will produce a watery result... something
about crowding the culture IIRC. It's been years since I made yogurt,
however. Let me know if any of this helps.

Emma

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

The maltodextrin didn't seem to do anything so I won't add it next time.

Adding cornstarch before I simmer the milk seems like cheating.

Bob

I make yogurt all the time with a Salton yogurt maker... I use a
quart of whole or 2% milk, a half cup of dry milk, and roughly half a
cup of yogurt... combine milk and powder, stirring to just below
boiling and then let it cool to about 100-110 degrees... blend yogurt
into cooled milk mixture and add to container. leave container in
yogurt maker for 6 - 10 hours...

In your case, you might want to add a little more yogurt and wrap the
thermos in a heating pad.

...fre

kuvasz guy said:

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

The maltodextrin didn't seem to do anything so I won't add it next time.

Adding cornstarch before I simmer the milk seems like cheating.

Bob

I make yogurt all the time with a Salton yogurt maker... I use a
quart of whole or 2% milk, a half cup of dry milk, and roughly half a
cup of yogurt... combine milk and powder, stirring to just below
boiling and then let it cool to about 100-110 degrees... blend yogurt
into cooled milk mixture and add to container. leave container in
yogurt maker for 6 - 10 hours...

In your case, you might want to add a little more yogurt and wrap the
thermos in a heating pad.

..fre

Thanks; this is a glass-lined Thermos, and 6 hours later it was still
just over 105 degrees. It wasn't disturbed, and it didn't separate,
it's just not thick and creamy enough. Actually, the problem is my
family is accustomed to commercial yogurt that has thickeners added.
That's OK if I can duplicate it.

Your proportions are a little richer than what I used. I'll try that first.

Bob

Emma Thackery said:

In article <[email hidden]>,

zxcvbob said:

Any yogurt makers here?  How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch?  (that's the only way my family will eat it, and
they eat a lot)

Quoted message said:

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk.  I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter.  Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Quoted message said:

Do I need to add more powdered milk or do I need to add a little
gelatin?  Or more fat?  Or should I pour the curd into a muslin bagand
hang it up to let some of the whey drip out?

Quoted message said:

The maltodextrin didn't seem to do anything so I won't add it next time.

Quoted message said:

Adding cornstarch before I simmer the milk seems like cheating.

Try reducing your milk by 1/3 to 1/2 and then cooling it of course.  
Also, yogurt won't thicken if you disturb it.  You must not move it once
you've stirred in your culture.  It might also be that you are using too
much heat.  In my experience, 115° is too hot.  Let the reduced milk
cool to 110° instead.  Frankly, I always had better success with a
yogurt maker because it keeps a very steady low temperature which is
also essential and it allows you to make the yogurt in serving sizes.  
Also be sure not to use too much starter.  In yogurt making, more is not
better.  Too much starter will produce a watery result... something
about crowding the culture IIRC.  It's been years since I made yogurt,
however.  Let me know if any of this helps.

Emma- Hide quoted text -

- Show quoted text -

I have always thought about making my own Yogurt. This seems like it
would be pretty interesting. hmmm I just might try it.

Thanks for the info ALL

Xenia

zxcvbob wrote on Mon, 23 Apr 2007 16:01:27 -0500:

z> kuvasz guy wrote:
??>> On Apr 23, 2:57 pm, zxcvbob <[email hidden]> wrote:
??>>> Any yogurt makers here? How do you get it nice and thick
??>>> like the stuff from the grocery store that is full of
??>>> pectin, gums, gelatin, and modified food starch? (that's
??>>> the only way my family will eat it, and they eat a lot)
??>>>

We used to make yoghurt by putting a spoonful or two of yoghurt
with active cultures into milk in a container sitting on a cloth
pad on a warming tray at a low setting. But, to tell the truth,
no-one thought it better than store bought stuff. The plain
yoghurt sold in my local Giant supermarket under their own name
is good as are Dannon and Face Greek style yoghurt (that does
not mention ingredients other than milk and the bacillus.)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

In article <[email hidden]>,

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

Quoted message said:

Bob

Add some pectin, xanthan gum, gelatin, and modified food starch, ya
dimwit! '-) HTH.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article <[email hidden]>,

zxcvbob said:

Thanks; this is a glass-lined Thermos, and 6 hours later it was still
just over 105 degrees. It wasn't disturbed, and it didn't separate,
it's just not thick and creamy enough. Actually, the problem is my
family is accustomed to commercial yogurt that has thickeners added.
That's OK if I can duplicate it.

Your proportions are a little richer than what I used. I'll try that first.

Bob

I've got some xanthan gum that Row-behr-to sent me some time back.
Knowing your fondness for old ingredients, ya wanna try some out? I
think I can find his message that tells how to use it. Serious. Let me
know. You like experiments.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

The maltodextrin didn't seem to do anything so I won't add it next time.

Adding cornstarch before I simmer the milk seems like cheating.

Bob

Try starting with either whole or reduced-fat milk, then add powdered
milk to that instead of reconstituting the powdered stuff separately.
Bring the mixture almost to a boil while stirring, to the point where it
starts to skin over, probably at 180-190 degrees or so. Peel the skin
off or stir it back in, your choice.

Cool the mixture down to 105-110 degrees and stir in a couple
tablespoons of your last batch or a good "live" commercial yogurt, or
use a powdered starter culture. Incubate overnight and you should have
good, thick yogurt in the morning.

You can experiment with gelatin and guar gum for thickening, but it's
pretty easy to overdo these additives. Better to experiment with the
amount and type of powdered milk you add to the real milk. Definitely,
don't even consider cornstarch. Try adding some half-and-half if you're
looking for even more richness than whole milk + powdered milk can
yield.

Bob

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

The maltodextrin didn't seem to do anything so I won't add it next time.

Adding cornstarch before I simmer the milk seems like cheating.

Bob

The way I make it thick is to add more powdered (nonfat, instant dry
mix) than it calls for to just make milk to drink. It adds a few
calories and more protein and makes it very thick. Your culture has to
be fresh too of course, and be very careful not to overheat the milk
or you'll kill the yeast cells. I use a yoghurt maker which controls
the heat very nicely so I get a perfect yoghurt every time. BTW, I
seldom eat it just plain, but adding just a little sugar-free jam
improves the flavor remarkably.

Commercially, they thicken it by adding gelatin or other thickeners.
You could always do that too. Just use the unflavored gelatin, but the
standard amount of milk. I would use one package for about each 4
standard sized servings. Heat the water for the milk and completely
dissolve the gelatin first, then add more water to make the amount of
water you need to reconstitute the skim milk and do everything else as
above. I use this to thicken pudding as well and it works very well,
and each serving of gelatin adds only 5 calories, and if you prefer,
you can even use LESS milk because the gelatin really gels. That way
you can make really low-calorie yoghurt if you want. dkw

On Mon, 23 Apr 2007 13:57:03 -0500, zxcvbob <[email hidden]>

Quoted message said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Do I need to add more powdered milk or do I need to add a little
gelatin?

I used to make yogurt when it was popular a gazillion years ago. I
just added powdered milk to regular milk.... no water involved. I
don't remember the portions.... maybe a half cup of nonfat dry milk to
a quart of milk - it was absolutely perfect. It was just as thick,
without the jello-ish quality of commercial yogurt. I could try to
find the recipe if no one else has a better idea.

Quoted message said:

Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

You might try using less fat, not more... it doesn't sound like you
want it creamier. Also, if you let it drain overnight, you'll end up
with a yogurt cheese. It's very good (especially when flavored with
powdered sugar and grand marnier), but it's not what you want.... or
maybe it is.

Quoted message said:

The maltodextrin didn't seem to do anything so I won't add it next time.

I have no idea what that stuff is, so no comment.

Quoted message said:

Adding cornstarch before I simmer the milk seems like cheating.

What a weird addition to yogurt.

--
See return address to reply by email

wrote on 23 Apr 2007 in rec.food.cooking

Quoted message said:

On Mon, 23 Apr 2007 13:57:03 -0500, zxcvbob <[email hidden]>

Quoted message said:

Any yogurt makers here? How do you get it nice and thick like the
stuff from the grocery store that is full of pectin, gums, gelatin,
and modified food starch? (that's the only way my family will eat
it, and they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just
because I had some) to a simmer, added the cold whole milk, and when
it had cooled to about 115 degrees I poured it into a Thermos bottle
that had a couple of tablespoons of commercial yogurt in the bottom
for a starter. Six hours later, I had very nice yogurt with about 2%
fat, but it's a bit runny.

Do I need to add more powdered milk or do I need to add a little
gelatin?

I used to make yogurt when it was popular a gazillion years ago. I
just added powdered milk to regular milk.... no water involved. I
don't remember the portions.... maybe a half cup of nonfat dry milk to
a quart of milk - it was absolutely perfect. It was just as thick,
without the jello-ish quality of commercial yogurt. I could try to
find the recipe if no one else has a better idea.

Quoted message said:

Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

You might try using less fat, not more... it doesn't sound like you
want it creamier. Also, if you let it drain overnight, you'll end up
with a yogurt cheese. It's very good (especially when flavored with
powdered sugar and grand marnier), but it's not what you want.... or
maybe it is.

Quoted message said:

The maltodextrin didn't seem to do anything so I won't add it next
time.

I have no idea what that stuff is, so no comment.

Quoted message said:

Adding cornstarch before I simmer the milk seems like cheating.

What a weird addition to yogurt.

Google is your friend
follow the procedure here
http://chetday.com/howtomakeyogurt.htm

In article <[email hidden]>,

Mr Libido Incognito said:

Google is your friend
follow the procedure here
http://chetday.com/howtomakeyogurt.htm

That's really mind boggling. I never used any of those additives and my
yogurt was always plenty thick, especially if you reduce the milk first
(you know.. like a reduction sauce). My yogurt maker is a Salton too
btw.

On Mon, 23 Apr 2007 22:50:19 -0500, Emma Thackery <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Mr Libido Incognito said:

Google is your friend
follow the procedure here
http://chetday.com/howtomakeyogurt.htm

That's really mind boggling. I never used any of those additives and my
yogurt was always plenty thick, especially if you reduce the milk first
(you know.. like a reduction sauce). My yogurt maker is a Salton too
btw.

I never thought about "reducing" milk for that purpose mainly because
I don't like the taste of boiled milk. However, it's an interesting
idea that's worth a try since the finished product should taste like
yogurt - not boiled milk.

🙂

--
See return address to reply by email

sf said:

On Mon, 23 Apr 2007 13:57:03 -0500, zxcvbob <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I'm wondering if your family when using the store bought yogurt that
they prefer, do they whip it before using. I always whip store-bought
yogurt for myself (my texture preference.) DH dips it out and likes
it the way it comes out.. If so, perhaps just whipping it would do
the trick?

Dee Dee

Emma Thackery said:

In article <[email hidden]>,

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

Quoted message said:

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Quoted message said:

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

Quoted message said:

The maltodextrin didn't seem to do anything so I won't add it next time.

Quoted message said:

Adding cornstarch before I simmer the milk seems like cheating.

Try reducing your milk by 1/3 to 1/2 and then cooling it of course.
Also, yogurt won't thicken if you disturb it. You must not move it once
you've stirred in your culture. It might also be that you are using too
much heat. In my experience, 115° is too hot. Let the reduced milk
cool to 110° instead. Frankly, I always had better success with a
yogurt maker because it keeps a very steady low temperature which is
also essential and it allows you to make the yogurt in serving sizes.
Also be sure not to use too much starter. In yogurt making, more is not
better. Too much starter will produce a watery result... something
about crowding the culture IIRC. It's been years since I made yogurt,
however. Let me know if any of this helps.

Emma

I have a relatively new yogurt maker, a 1 quart westbend. They call
for adding 1/3-1/2 cup powdered milk, bringing the milk to just below
a boil (180-185F), cooling to 110, adding 1/4 cup of yogurt with live
bacteria, (I find by adding a little of the milk and thinning out the
yogurt, it distributes better), and then keep warm for 4 -10 hours.

I do end up with a fair bit of whey on top -- I'll try Emma's
suggestion to cut back on the culturing medium -- but 6 hours seems to
give me a nice custardy texture. More time makes it more sour, since
the culture is converting more of the milk sugars.

You could try draining your yogurt for a few hours. 24hours in the
colendar will give you "Greek" yogurt, and any more and you'll have
yogurt cheese.

maxine in ri

zxcvbob said:

kuvasz guy said:

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

Quoted message said:

Quoted message said:

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit runny.

Quoted message said:

Quoted message said:

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

Quoted message said:

Quoted message said:

The maltodextrin didn't seem to do anything so I won't add it next time.

Quoted message said:

Quoted message said:

Adding cornstarch before I simmer the milk seems like cheating.

Quoted message said:

Quoted message said:

Bob

Quoted message said:

I make yogurt all the time with a Salton yogurt maker... I use a
quart of whole or 2% milk, a half cup of dry milk, and roughly half a
cup of yogurt... combine milk and powder, stirring to just below
boiling and then let it cool to about 100-110 degrees... blend yogurt
into cooled milk mixture and add to container. leave container in
yogurt maker for 6 - 10 hours...

Quoted message said:

In your case, you might want to add a little more yogurt and wrap the
thermos in a heating pad.

Quoted message said:

..fre

Thanks; this is a glass-lined Thermos, and 6 hours later it was still
just over 105 degrees. It wasn't disturbed, and it didn't separate,
it's just not thick and creamy enough. Actually, the problem is my
family is accustomed to commercial yogurt that has thickeners added.
That's OK if I can duplicate it.

Your proportions are a little richer than what I used. I'll try that first.

Bob- Hide quoted text -

- Show quoted text -

I think you're on the right path... I wouldn't reconstitute the dry
milk. One other thing I like to do ocasionally is to add a squirt of
honey ( roughly a tablespoon, I'd guess) because I think it's a nice
offset to the tangyness of the yougurt.

...fred

Dee Dee said:

sf said:

On Mon, 23 Apr 2007 13:57:03 -0500, zxcvbob <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I'm wondering if your family when using the store bought yogurt that
they prefer, do they whip it before using. I always whip store-bought
yogurt for myself (my texture preference.) DH dips it out and likes
it the way it comes out.. If so, perhaps just whipping it would do
the trick?

Sounds to me more like they don't stir it.

--
See return address to reply by email

Gregory Morrow said:

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because I
had some) to a simmer, added the cold whole milk, and when it had cooled
to about 115 degrees I poured it into a Thermos bottle that had a couple
of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit

runny.

Quoted message said:

Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

The maltodextrin didn't seem to do anything so I won't add it next time.

Adding cornstarch before I simmer the milk seems like cheating.

Thanks for bringing this up as I am using a lot of yogurt and so am
considering making my own...

My last experience with making yogurt was back in the 70's with one of those
Salton yogurt makers - remember them? I've never tried making yogurt
since...

I've got it worked out pretty good. If you want a little wiggle to it,
you'll need to add a small amount of gelatin or agar agar. This is
smooth and rich, but it doesn't wiggle. If you increase the cornstarch,
it gets kind of slimy. Whisking is assumed:

1) Put 1 cup of water and 1 tsp cornstarch in a saucepan and bring it to
a boil. Add 2 cups of cold whole milk and 1 cup of powdered milk. [if
you don't care if it's *really* thick, skip #2. After adding the milk
it should be just the right temperature]

2) Heat slowly to 185°. Allow it to cool to 120°. I don't know why
scalding the milk makes the yogurt thicker.

3) Pour into an insulated 32 or 34 ounce insulated mug that has a lid.
Stir in about a tablespoon of yogurt (for a starter) and enough hot tap
water to fill the mug. Snap on the lid and let the yogurt sit
undisturbed for 6 hours to overnight.

4) Store in the refrigerator. :-)

Best regards,
Bob