Comments on: Homemade Yogurt

By: mary

mary — Sun, 26 Jun 2011 12:06:28 +0000

i am always making my own yoghurt. i am using a yoghurt maker (the brand is stalton) just plug it and wait for 5-6 hours , using yogourmet powder as my starter. just want to share this infor to make yogurt making easier.

By: Divina

Divina — Wed, 20 Apr 2011 14:36:02 +0000

Where do you buy raw milk?

By: joanna

joanna — Thu, 20 Jan 2011 08:44:21 +0000

I like this blog. Ms Lori, I’m into homemade yoghurt, too. I make for friends and for myself. Frozen yoghurt available in the market gives it a more appealing taste but nothing beats the real thing and it’s more healthy when it’s homemade. )

By: ice cream lady

ice cream lady — Mon, 28 Jun 2010 21:20:33 +0000

I can’t fault you for making your own yogurt. I am horrified at the amount of sugar a single serving of shop bought yogurt contains!….nearly 5 teaspoons!!!!

The sugar is refined as well which personally I avoid like the plague. Home made is the way to go especially if you want to feed your family fresh yogurt without the nasty additives.

By: Lori

Lori — Tue, 08 Jun 2010 00:36:02 +0000

Kjerste- No, don't waste your time. Just buy some yogurt instead and use that as your starter.--lori

By: Kjerste

Kjerste — Mon, 07 Jun 2010 16:18:59 +0000

Just pulled out half a gallon of milk to make my yogurt and realized I’d forgotten to reserve a portion of last week’s batch to pitch. Do you think I could get the same results using left over whey that I saved?

Thanks!

By: victoria

victoria — Sun, 04 Apr 2010 03:36:09 +0000

Lori, I make yogurt using 1 liter milk reconstituted from full cream instant powder milk and cold filtered water plus 1/4 C active yogurt (Nestle) in a glass jar with lid. Using a 6 qt pressure cooker as my water bath container @ 115-150 degree F, immerse the glass jar containing the mixture. The water bath should reach just before the glass lid. Put pressure cooker cover and let it sit in a closed unheated oven for 8 hours. With this method, I don’t have to transfer the yogurt to another container. When done, refrigerate to further firm up the yogurt.

For frozen yogurt, I make vietnamese yogurt using condensed milk plus starter from my homemade yogurt. A cuisinart ice cream maker helps churn the
mixture into a sweet, tangy frozen yogurt.

By: RT

RT — Thu, 01 Apr 2010 14:21:42 +0000

Whey can be also used as a water replacement for breadmaking, pancakes, etc. Added protein and it helps rising to boot!

For a starter, best to check the label for live lactobacilli. Acidophilus and bifidus are good strains.

Sourcing good milk is important as well. Pasteurized is ok but try to avoid homogenized. If you trust your source enough, raw milk is best. I trust mine enough that I forego the scalding of milk.

Lattes and cappuccinos are actually better frothed to 140-160F only, enough to sweeten the milk while avoiding the” toasted/scalded” taste.

By: Fristine

Fristine — Fri, 12 Mar 2010 07:37:10 +0000

Hi Lori, I’m the biggest lurker of dessertcomesfirst. I adore great yogurt, always wanted to try making a batch at home but all of the recipes I came across with are a little too complicated or need “special” equipment. Thank you for sharing.

By the way, how much is the yield per batch?

By: MellowMarco

MellowMarco — Fri, 12 Mar 2010 06:06:30 +0000

Funny you should post this because I was just chatting with a friend of mine last Saturday about making our own yogurt.

I think I’ll try this one of these weekends. I just need to buy myself a thermometer.

Thanks for posting this sweetheart. You saved me the effort of researching. kisses and see you soon.