Comments on: Homemade Yogurt

By: Carol

Carol — Sat, 19 Nov 2011 00:24:17 +0000

I have made yogurt for years. My sister got the recipe from some East Indians she lived near.
I use 1 % milk to a full rolling boil in microwave (doesn’t stick to the pan) Then cool to between 110-115 on thermometer.
Add yogurt and – my latest find is adding about 1/3- 1/2 cup skim mild powder, and some yogurt. The skim milk powder makes it much thicker.
I put it in the oven with the oven light on and voila! You can strain it in cheese cloth and use it as cream cheese, it’s yummy.

By: JulieVR

JulieVR — Wed, 25 Aug 2010 13:41:14 +0000

Hmmm.. I’ve not experienced yeasty yogurt! Perhaps it’s picking up natural yeasts from the air? Is the jar sealed? I would suggest switching starters – what kind did you use? And I don’t think it can be saved, but runny yogurt is perfect in pancakes, smoothies, and any baking that calls for buttermilk.

By: Jennie

Jennie — Wed, 25 Aug 2010 11:38:59 +0000

I’m having the same trouble as Lori, my last batch of yogurt turned out yeasty and watery. What went wrong? Can it be saved?

By: Lori

Lori — Sat, 17 Apr 2010 12:28:31 +0000

I finally figured out how to make my yogurt with skim milk thicker. Drain it overnight in cheesecloth. I just lined my colander with some damp cheesecloth, poured the yogurt in and left it overnight. Nice and thick.
Here’s my problem; the last few times I’ve made it it smells and tastes a lot like yeast. What is that? How do I end up with a yogurt-y tang instead?

By: Susan

Susan — Wed, 06 Jan 2010 18:59:31 +0000

I’ve been experimenting with yogurt making for a few years and am amazed at how others have come to same techniques. I use 4L organic 3.25% milk and whisk in 1/2 cup powdered milk before heating to make a thicker yogurt. I set up 5 clean 1L sealer jars to pour the milk into for cooling after it reaches 82 C. To make sweetened vanilla yogurt I add 3 Tbs sweetener (honey and/or sugar) to each jar before pouring in hot milk. Once cooled below 48 C I stir in a heaping tablespoon starter yogurt to each jar and 1/2 teaspoon vanilla to the sweetened milk. I place the jars in a small cooler with an extra jar of very hot water and leave for about 6 hours. The longer you leave it the more sour it gets and the more it separates. Refridgeration sets it up. For a milder yogurt try decreasing incubation time.I find it keeps 3 to 4 weeks but it usually is eaten well before then.