DIY Yogurt---Can I make my own using a crockpot?
 

How to Make Homemade Yogurt (including instructions for Greek Yogurt!) - Creative Green Living

Has anyone done this?

What milk do you use/ organic, 2%, whole?

If I use skim milk will it taste good? or even close to good?

Does anyone want to try it out with me and compare notes?

I like vanilla---do I just add a splash of extract?

bonus question:

How do they get teflon to stick to the bottom of the pan?

I have a neighbor who is vegan and makes his own non dairy cheese and some of it is quite good.

Little too much caffeine today? You need to stop reading articles. And really don’t engage in Pinterest. :loco::mmmm: That said, yes you can make or your own yogurt, however one must have a starter.

It does not matter what dairy you use, I have even tried strawberry or chocolate milk. You can make it on a slow cooker, or a pressure cooker. I prefer an actual yogurt maker. There are hundreds of recipes. Have been making Greek yogurt since I was little. No skill involved, just correct Temperature and in a yogurt maker at least 12 hours

I have been making my own for years. "Greek" yogurt is just yogurt. The stuff sold in stores as yogurt is yogurt, water and corn starch or modified food starch. In other words pudding with yogurt.

You can use that yogurt as a starter. He simple, scald the milk, cool, mix one dollop starter per quart, place a top a heating pad set to low, cover with towel and over night You have yogurt. Pour off the whey, sweetener and fruit to taste. I add my favorite preserves.

I have been making my own Yogurt for several years. Before you do anything get a really good plain yogurt to use as a started - it must state Live Culture on the container.

I use whole milk, sometimes mix in half and half, bring it close to a low simmer (about 170 degrees) and let it cool to where you can put the tip of your finger into the milk. When it is cooled Take out about a cupful of milk mix it with two or three tablespoons of the starter and pour back into the boiled milk. Cover and set aside to cook.

I put my covered yogurt in the garage (which is very hot right now) and leave it for at least 12 hrs because I like my yogurt thick. At this point I strain my yogurt though a piece of thin fabric (I use an old tee shirt) in a wire strainer and just let it strain off the whey until the yogurt is the consistency you want.

I don't put any sugar, honey or other sweetener into my yogurt ... I like it just thick and creamy. Once you make your first batch of yogurt this will be your starter for future yogurts.

It's obvious that you like to play in the kitchen, and when you have made your own yogurt you will never want to buy anything else. This link has some interesting information How to Make Greek Yogurt | Easy Homemade Greek Yogurt | The easiest how to guides to make greek yogurt at home

This looks like it will work too.

So how did it turn out?

He'll report back after his stomach is pumped...and the hospital releases him.




:D

I haven't made any yet. It takes a long time to prepare. The recipe calls for an active culture and I have been reading Don Quixote, going to art museums and listening to Yo Yo Ma and her son.

Ok, I'll admit I thought CNM's response was pretty funny, but yours is hysterical :1rotfl::1rotfl::1rotfl:

Active culture is a great thing.

I've expanded my inner upper-crust tremendously, studying Picasso's...while doing jumping jacks.

Too funny! Better not make the Greek yogurt.

Is that the one with the fruit on the bottom?

I do think there may have been a few fruits involved.

I've heard of folks making their own in an Insta-pot. I looked at the recipe and it seems too time/work intensive to get a "good product".

Making yogurt is not a big of a deal. I do use a yogurt maker put all ingredients in, turn it on 12 hours later YOGURT.

Use a strainer to convert to Greek yogurt.

which one? can you turn the whey into cheese by compressing it? does it taste like cream cheese?

Is there another whey to do it?

Tom, you really need to do a search on home made Greek Yogurt ................. whey is liquid and it is never, ever, going to compress into anything other than liquid.

I had that coming.
I sent a message and expecting to hear from my friend Chef Will who know everything about about making cheese from yogurt.
After all, if there's a Will there's a whey.

I will. I misunderstood. I'm the one in the home ec class the "kindly extra teacher" gets to help.

When my yogurt is finished I have a very fine sieve, that was passed down from my Greek godmother. I drain, to the consistency of a Greek yogurt. We dispose of the whey from yogurt, cottage cheese, or butter.

I have by mistake drained it too long and it actually was the same consistency as brick of cream cheese. I ended up using it as a dip or on bread.

I was taught as very young child how to make yogurt in a warmed oven. My godmother as she neared 90 fell in love with my yogurt maker. She was no longer capable of the labor intensive recipe she grew up with. But she always said the yogurt was close but not as good as the recipe passed down for generations.

I was trying to imply that if you needed to go to these lengths to make yogurt you would probably need to study the Iliad to make Greek yogurt...but if you need to explain a joke it was pretty bad to start off with :oops:

By exhorting your Will...it sounds like you're doing it the right whey.

Actually bought a yogurt machine and did this a couple of times a few years back. Sorry, but in my opinion its just not worth the effort. The result was good but not good enough to offset the convenience of buying the stuff in the grocery store. There are after all lots of choices in the grocery, some mediocre and some darn delicious.

I agree that there are a couple of good brands out there, but it’s the endless list of additives that are a problem for us. My machine must be different. I pour in my ingredients, stir in my starter, and press start. Eight to twelve hours later I am eating yogurt, I make enough for the week, unless I have company over. Our boys were in for two weeks while I was gone, and made yogurt on their own neither will eat store bought.

Agree, I will not touch store bought yogurt after perfecting my own and I do it the old fashioned way in a saucepan!

So... what is the sauce pan method?


I have trouble finding 0% fat yogurt where we are, and I use it for our dog's intestinal health and for myself to put over fruit. My favorite in the TV area was Fage.


I'm thinking about making my own, because I can get 0% fat milk.


I have an Instant Pot, but it doesn't have a yogurt setting.

Oh, you will not like this .............. but, I don't eat anything fat free any more, nothing. Been doing some research on the body needing fat and now I eat fat. There is a school of thought that believes that the no fat craze led to so much obesity in this country. As you well know, the French eat plenty of fat foods and they are among the slimmest people you will meet. I'll pm you the Greek Yogurt method I use.

Which store bought is the best tasting, in your opinion? I buy Publix, fruit on bottom. I am the only yogurt eater in our house now.

Yes... because they all smoke!


I get plenty of healthy fats from the way I cook. My family genetics have given me borderline high cholesterol, and full-fat dairy is a no-no for me. Plus I use non-fat cultured yogurt for the dog's weight control. He is older and not so active these days and getting a bit of arthritis. I have to keep his weight down; it's easier on his joints.



I look forward to your instructions. Thanks.

Huh? YoYoMa is a guy.

Yo Yo is a boy. Yo Yo Ma is his mother.

Who do you think taught him how to play?

When the orchestra would not hire him because they said they had too many strings already, who do you think told the maestro "There's always room for cello."

Be aware that some heating pads turn off after a certain time.


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