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.