Homemade Yogurt

Discussion in 'Food' started by sotramk, Oct 29, 2012.

  1. sotramk

    sotramk Guide

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    Don't know why I waited so long to do this. Yogurt is ridiculously easy to make. First batch came out great.

    [​IMG]

    sot
     
  2. J

    J Bushwhacker Bushclass I

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    very cool man......
     
  3. Sailsmaker89

    Sailsmaker89 Tracker

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    Yep and if it is too "watery" or loose just cheescloth and a bowl and let it drain through the cheescloth it will be thick like peanutbutter
     
  4. sotramk

    sotramk Guide

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    Yogurt cheese !! yum
     
  5. Eagle

    Eagle Scout

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    You can flavor it with sugar free instant pudding mix (about a heaping tablespoon/ quart) , which comes in a multitude of flavors...
     
  6. infantryboy56

    infantryboy56 Scout

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    How'd you do it? I made farmers cheese the other day. It was pretty good too.
     
  7. sotramk

    sotramk Guide

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    I just brought a quart of whole milk to a simmer (for 5 min)
    Turned off the heat and let the milk cool to about 110 degrees
    stirred in a couple tablespoons of Plain Greek Yogurt
    Poured the mixture in a spill proof tupperware type container and wrapped it in a blanket with a heating pad set to low
    after 4 hours it went in the fridge for the night

    lots of youtubes on it, give it a go
    sot
     
  8. thewildroseforever

    thewildroseforever Tracker

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    My mom does it all the time and I love it! Glad to see were not the only ones!

    God bless -J
     
  9. sotramk

    sotramk Guide

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    Good to see ya Eagle, thanks for the tip!
    sot
     
  10. fratermus

    fratermus Tracker

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    I decant a serving each evening and drain it on a coffee filter in a sieve overnight in the fridge. Comes out very dense as you say. I pour the collected {whey?} out onto the dog's kibble in the morning. She loves it and I assume it's good for her gut.
     
  11. woodsmith

    woodsmith Guide

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    That's some good stuff. I make it in a quart canning jar, just fill up the jar with whole milk, microwave (it needs to hit around 180 degrees, that takes 4 minutes in my microwave). Let it cool till it's lukewarm (around 95-100 def F), add in a spoonful of yogurt, stir, loosely cap, and stick it in the oven with the light on (my oven holds around 98 degrees). I let it set 12-16 hours because I like it firm you er and tangier.

    If you use too much starter yogurt it can make it too thin, so if you have that problem don't worry, just add a little less next time and see if that fixes it.

    If you have some that just stays thin and runny, no problem, you have cultured buttermilk! You can also mix a spoonful or two of yogurt into a cup of milk to make a buttermilk substitute.

    If you let it sit till it's nice and tangy and drain off the whey you end up with a thick greek style yogurt. I use it instead of sour cream - similar taste, probably healthier.

    If you want to try fermented pickles save the whey, you can add a little to your pickle jar to help jump-start the fermentation. It's lacto-fermentation (bacteria based) so it makes acetic acid, not alcohol, btw. Check out this blog for a start on fermented pickles (his politics may not be your cup of tea, but the guy knows good food): http://www.wildfermentation.com/fermentation-blog/
     
    Last edited: Nov 12, 2012
  12. EternalLove

    EternalLove Scout

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    This seems great. I eat lots of yogurt. I should post up recipes later.
     
  13. solar geek

    solar geek Scout

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    Thanks for all this info. Think we have a spammer up in the thread.

    Oh see he is gone now, good!
     
    Last edited: Nov 12, 2012
  14. fratermus

    fratermus Tracker

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    I'm with woodsmith on the firm+tangy goodness.

    My memory of the processes is:

    lactobacteria + sugars = lactic acid
    vs
    yeast + sugars = alcohol; and then
    acetobacteria + alcohol = acetic acid (vinegar)
     
  15. phreak

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    Or you can use the whey to "start" a good fermented hot sauce!
     
  16. esker65

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    I do not throw out the whey. I either mix it back in. It is more runny but that does not bother me.
    Or I pour it off and drink it. After all body builders use powdered whey protien.
     
  17. Pappy Frank

    Pappy Frank Supporter Supporter

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    When the kids were home we used to make it by the gallon twice a week. We like yogurt.

    When we made it we used powdered milk which makes it fat free. Don't get me wrong, I like fat, but the fat free is an option.

    We mixed all kinds of nuts, fruits, and even some breakfast cereals in it. (Not all at the same time LOL) Better than milk for cereal.

    Alas, we purchased a gas stove without a pilot light and no longer make it. I need to make a proofing box and start again.

    By the way, the experts claim if you eat yogurt every day you will never have Gastro Intestinal problems. I don't know about that, but it sure taste good.
     

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