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?"

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

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

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

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 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?"

"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.

>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 wrote:

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

"WhansaMi" > wrote in message
...
> >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?

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.

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
> 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.
>
>

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

kalanamak > wrote in message >...
> 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,

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 wrote:

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

"Darryl L. Pierce" > wrote in
s.com:

> Ken wrote:
>
>>> 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.

What about acidophilus and bifidus? Recent reports indicate that
making yogurt from anything other than milk and bacterial
culture,suchas the addition of sweteners, fruit and milk solids,
results in the elimination of acidophilus and bifidus, although they
may be present at beginning of the process. My wife and I are
discussing how to best go about doing it.

--
"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

> > Ken wrote:
> >> blacksalt wrote:
> >>> 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.

Read more closely, as mine, which started with "Lots. For modest
amounts" gives a description of how I made it on the real cheap with
non-instant non-fat powder. During a time period of no money, I ate the
food that came down the chute to the dishwasher (me) on the plates at
the Cornucopia in Lawrence Kansas (longest salad bar in Kansas), and
quarts of this cheap homemade yougurt. Me, BF and rescued starving Great
Dane subsisted on discarded food and huge bowls of yogurt for over a
month.
blacksalt
better than the month, 4 years later, I lived on onions and potatoes,
too sick with mono to work, and too broke for anything else.

"Ken" > wrote in message
...
> kalanamak > wrote in message
>...
> > 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,
>
> 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

You can use any type of milk you want. I use 2%. I like the mouth feel of
yogurt made with whole milk better, but I find that 2% is nearly as good.
If you want thin yogurt, omit the milk powder. Also, the longer you
incubate the culture, the thicker it will get until it reaches its maximum
thickness, which is in about 3 to 4 hours.