Homemade Yogurt (Feb. 19, 2010)

I knew a girl in college who did this as one of her Advanced Food Prep class experiments. I’ve wanted to try it since but have never been brave enough. Well, the courage has grown and I am going to try this. I eat yogurt all the time and would love to save money on it!

Here are three sites on how to make your own yogurt. I’m trying the one using my crockpot!

Make Yogurt in Your Crockpot (http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html)

An Illustrated Guide (http://hubpages.com/hub/How_to_make_your_own_yogurt_-_An_illustrated_guide)

Make Your Own Yogurt – PDF available on this website (http://www.makeyourownyogurt.com/)

Here’s a note from my cousin’s wife, Rose, who makes her own yogurt:
Hi Melissa,
Here’s the comment that I was trying to post. Thanks for posting it for me.
I’ve experimented with a bunch of different methods but here’s a few things that I’ve learned. The basic method as you can see from other sites is to pasteurise your milk, cool it to within the lacto-bacteria happy range (90-120F), add commercial yoghurt, keep at happy range for 4-8 hours.

I’ve found that the microwave is much easier to use than the stove top for the pasteurising. The first time around you’ll have to watch that it doesn’t overflow but after that you’ll know roughly how long to put it in for and you don’t have to worry about burning the milk.

I like to use low-fat milk but I add skim milk powder before I heat it up. I add the powder as though I was reconstituting it with water so my end product is about double strength.

I usually add about 1 tbsp commercial yoghurt to 1 cup of milk but I don’t measure, I just guess.

I like to incubate my yogurt in jars, submerged up to their neck, in 120F water in a small cooler. I usually don’t have to heat the water at all but I do check it half way through the incubation and some hotter water if necessary.

These days I’m using a rice cooker on the “keep warm” setting for incubating. I have to keep the lid off or else it gets too hot. Because of that, the yoghurt develops a skin. I just pull it off and throw it out when it’s done. I just like how easy the rice cooker is.

You can freezer the commercial yoghurt in ice cube trays so that you have some healthy starter whenever you feel like making yoghurt. You simply thaw it in a little milk while your milk is cooling.

Yoghurt cheese is wonderful. When your yoghurt is finished dump it all into some cheese cloth (or a clean tea towel), bring the corners together, tie some string around the corners and hang it from a cupboard handle. In a few hours you have wonderful, low fat cream cheese substitute. It’s great on bagels.

I’m surprised how popular h.m. yoghurt is compared to sour cream. Sour cream is super simple because the ideal incubation range is room temperature. To make sour cream you dump about a 1/4 cup of sour cream into a litre (~4 cups) of cream. Twelve hours later you have sour cream. If you start with milk instead of cream you end up with buttermilk.

I find it so sad how nobody knows any of this stuff any more. My mom didn’t teach me this stuff. I’ve just made it a bit of hobby to pick up old skills.

Thanks for the tips, Rose!! I’ll let you know how it goes. ~Melissa

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