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

shawn wrote:

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).

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
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

"shawn" wrote in message
...
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
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 wrote:

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 wrote:

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 wrote:

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

nancy

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

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 wrote:

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

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

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

shawn wrote:

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

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