Make your own regular or Greek yogurt at home with this easy method.
Next to salad in a jar, homemade fat-free Greek yogurt is one of my most powerful weapons in the war against extra poundage. I eat it a minimum of twice a day–with my breakfast cereal and as an afternoon snack.
Benefits to eating more yogurt:
- It’s satisfying. (Similar to milk–see Got Milk?)
- It has luxuriously creamy texture.
- It’s mild.
- It’s full of calcium and protein (See more extensive discussion about protein here.)
- It’s good for the digestive system.
- It lends itself to many flavor variations.
- It’s inexpensive when you make it yourself.
I honestly can’t think of a better snack. It’s that good!
This yogurt even helped me kick my ice cream habit and that’s saying something.
But it can be expensive to buy. So I make it myself at least twice a week. Now that I have my system down, actual hands-on time is less than 10 minutes.
I use non-fat milk to keep the calories low. Adding 1/4-1/3 cup nonfat dried milk solids increases the calcium content and richness without extra fat. Milk higher in fat will also work if you prefer.
Editor’s Note as of 2/19/11: I no longer add dry milk solids. I find I like the texture better without it.
Check out the video below or keep reading for all the details.
My directions are perfect for making large batches as opposed to the individual servings produced by an electric yogurt maker. However, the yogurt maker is easy and foolproof if your needs are small.
Directions:
First: Fill Pyrex batter bowl (my preference) or 2-quart glass container with 2 quarts of milk. Use skim for fat-free.) Microwave ’til bubbles begin to appear around the edge. Temperature should reach 175-180 degrees after you stir it. (In my microwave, it takes 17 minutes on HIGH). Do not skip this step. It is important to unravel the proteins so they will behave during the incubation process.
Stir milk once or twice during the heating process to prevent skin from forming. If a skin does form, remove it.
Second: Allow milk to cool until temperature drops to between 110 and 120 degrees. This can take 30-45 minutes. Use a cooking thermometer to check. I like this one with an alarm that goes off when mixture reaches a preset temperature. If you are in a hurry, fill sink or large bowl with ice and set the container of milk in it.
Third: Whisk in 1/4 to 1/2 cup nonfat dried milk and 1-2 teaspoons yogurt as a starter from your favorite brand of plain yogurt (but it must contain live cultures and should not have any additives). You may use yogurt from a previous batch of your own homemade yogurt. I started out with nonfat Fage Greek yogurt. If you buy it, take note of the price and then pat yourself on the back for all the money you saved by making your own.
Editor’s Note: I have now been using my own yogurt as a starter for over six months. It seems to get better and better despite what some people say about using it only three or four times or even just once. Since I make yogurt at least twice a week, it never has a chance to get old.
Fourth: Cover milk and place in a conventional oven that has been preheated for only one minute. Wrap in towels. Turn the oven light on. In a gas oven, the pilot light may keep it warm enough. Other ways to keep the yogurt warm during incubation include an ice chest, heating pad, electric yogurt maker or an unusually warm spot in the house. If it is a hot summer day in Texas, just stick it on the porch! Let sit for 6-10 hours but it may need up to 11-14 hours. It’s difficult to make a hard-and-fast rule here since each environment is slightly different.
Editor’s Note: The more I hear from people who have tried this, the more I’m convinced of the importance of keeping a steady incubation temperature around 100 degrees. Many newer ovens can be set to 100-110 degrees which is perfect.
How can you tell when it’s finished? Good question and the hardest part of the entire process. You will learn by experience when it “looks right.” It should be set– as in slightly gelatinous, even though you have put no gelatin in it. There will most likely be a watery, slightly yellow liquid on top called “whey.” I haven’t figured out a good use for the whey but let me know if you think of one.
At this point you could chill the yogurt and eat as is. It is your choice to pour off the whey or stir it back in. Straining makes the yogurt thicker and less tart resulting in Greek yogurt.
From regular yogurt to Greek yogurt:
Fifth: Very carefully pour yogurt into a bouillon strainer aka chinois. This is where I part company with other directions I’ve seen for Greek yogurt. Most suggest using several layers of cheesecloth to line a strainer or even a coffee filter (for a small amount). What a mess to clean up!
Although a bouillon strainer or chinois is pricey, it is well worth it. You will lose very few solids if yogurt has set up thick enough. If the solids flow through the strainer, you need to put it back in the oven for a few hours to thicken. (See editor’s note below and troubleshooting tips at the end of this post). Just to be clear, a bouillon strainer has a very, very fine mesh. The only place I know to purchase one is a restaurant supply or look online (see link above). A standard grocery store strainer is not fine enough. Read more about the process of straining here.
Editor’s Note: Because I know the process so well at my house, failed yogurt at this point usually means I have problems with the starter. Either I have killed it with too high of temperature or it was too old. So I simply stir in more starter and re-incubate.
Let yogurt sit in the strainer till the yogurt is reduced by approximately half. Time will vary according to the thickness of the yogurt out of the oven and your own preference regarding texture and sourness. Tip the strainer or stir very gently if whey has pooled on top while straining.
Empty whey from batter bowl and pour yogurt out of strainer back into the original bowl. Use a good whisk to beat until smooth. (Tip: Rinse the strainer immediately. Do no let any residue from the yogurt dry on the mesh or it may be impossible to get clean. However, they clean up beautifully after a trip through the dishwasher.)
At this point you have several options. Pour into glass jars as is. Mixture will be very thick when cold (and reportedly keeps longer when thicker). Or you can continue with one of the following:
* Add sugar, sweetener, honey, flavorings, or Torani Syrup– sugar-free or not. My personal favorite is a combination of almond and vanilla sugar-free syrup.
* Since I like my yogurt mellow (one reason why I strain the whey out of it) and not quite as thick as sour cream, I add some kind of milk back to it until it is the perfect consistency for my tastes. Start with 2-3 tablespoons and mix to suit yourself. Good choices would be skim milk, sugar-free vanilla-flavored soy milk, sugar-free vanilla almond milk or splurge with heavy cream. I recently tried adding light coconut milk and it was oh so creamy and velvety smooth on the tongue. I couldn’t believe it!
Suggestions for stir-ins before eating:
* sugar-free jelly
* fresh fruit
* banana and a small crumbled cookie (reminiscent of banana pudding)
Please don’t be discouraged if at first you don’t succeed. Check out the troubleshooting guide and try again. If you have time, reading through the comments may give you some additional hints.
Troubleshooting Failed Yogurt
* Did the milk cool below 120 degrees F but not below 105 F? Above 120 degrees F, the bacteria in the yogurt starter will be murdered.
*Did you heat the milk sufficiently to kill the bacteria in it and rearrange the proteins? It should come just short of a boil.
* Where did you incubate your yogurt? Is it too warm or not warm enough? In the past, I have forgotten to turn on the light in my oven. Didn’t work. Not warm enough. Temperature needs to stay around 100 degrees.
* Was your yogurt starter too old? Did it have active cultures? Don’t forget to save some yogurt from a previous batch so you won’t have to buy it again. Some people recommend you start over with commercial yogurt every 3-4 batches but I find it unnecessary if you use starter from your homemade yogurt not over a week old.
* Did it incubate long enough? Times will vary. 12-14 hours may be necessary. Watch for gelatinous texture.
*Was the yogurt mixture disturbed during incubation?
* Did you add too much starter to the warm milk? Only 1-2 teaspoons-not over a tablespoon– are needed. More is not better. The bacteria need room to grow. (Sorry about that last sentence. I know it doesn’t sound very appetizing, but it’s true. That’s why yogurt is so good for the digestive system.)
* Are you using a strainer with a very, very fine mesh? If you don’t have one, you must use several layers of cheesecloth to line your strainer instead.
* When pouring the yogurt into the strainer, did you pour it too rapidly or let it fall a long way to the strainer? This can cause you to lose too many solids through the strainer.
* Do you feel little bits of “skin” in the yogurt? You may have missed some attached to the side of the bowl as the milk was cooling. Stirring at least 2-3 times during the heating process will help prevent a skin from forming.
Not working out for you? Email me, leave a question in the comments, OR . . . break down and buy yourself some Fage Greek Yogurt. Just be sure you get the Total 0% variety for lowest calories. At least it’s cheaper than a bag of chips.
Want to read more about making yogurt? Check out these posts.
Answers to Your Questions About Making Homemade Yogurt
More Than Six Ways to Incubate Yogurt Without a Yogurt Maker
A Discussion About Protein in Greek Yogurt
How to Strain Yogurt the Easy Way
Nutritional Stats per 6 ounce serving:
- Calories 90
- Total Fat 0
- Cholesterol 0
- Sodium 65 mg
- Carbohydrates 7 g
- Fiber 0 g
- Sugars 7 g
- Protein 15 g
PDF 
{ 374 comments… read them below or add one }
← Previous Comments
Next Comments →
Hello, my name is Tamara and I’m a Greek yogurt addict.
Thanks for the great tutorial and tips, Paula. I’ve been making yogurt about every other day — it’s fun and easy and I still give a little squeal of joy when I uncover the bowl in the morning and see the magically transformed yogurt. I think that my favorite mix-in has been Ideal Brown Sugar – which is made from the sweetner Xylitol. It has no sugar, few calories and it tastes great.
A couple of tips that have worked for me — I’ve put foil over the top of the bowl to help retain heat and then double wrapped in dishtowels. I incubate mine in the microwave, because it’s smaller than the oven. I also heat up a microwavable hot pad that will stay warm for hours. That provides the right amount of heat in the small space. I usually put it to bed about 11pm and it’s ready by 7am. Also, OXO makes an 8″ fine mesh strainer (about $20) that will hold the entire contents of a 2-quart batch and strains beautifully.
I’m planning on making up a large batch to use for the holidays in place of the sour cream that I normally use for dips and dressings.
Thanks again!
Tamara, I love your tips. Haven’t tried the Ideal Brown Sugar. I’ll look for it. The microwavable hot pad is a stroke of genius. If I didn’t have an oven that heated to 100 degrees, I would definitely be doing that one. I also did not know about the OXO strainer but will check it out. Certainly cheaper than the one I use. Keep in touch. I would love to hear about all the variations your come up with.
I’m so glad I found your blog! I was looking for a homemade yogurt recipe, and then found the salad in a jar. Now the #1 item on my Christmas wish list – a Keurig – has been replaced by a Foodsaver!
I just made my first batch of yogurt and it turned out wonderfully, but I was wondering if I was going to have to dump it out and start over. I tested my oven before I even started heating the milk and found that it would not hold the temp anywhere near 100 degrees even with the light on, so I decided to try the crockpot wrapped up in towels. I set that up last night and hoped it would work. It didn’t. The yogurt hadn’t set up at all and the temp of the mixture was only 80 degrees. So I plugged the crockpot in until the mixture reached 110, preheated the oven for 1 minute, then put the crock in the oven. I then preheated the oven again for 1 minute almost every hour on the hour and was able to maintain the oven temp between 100-120 degrees. After 6-1/2 hours, I had yogurt! I was running late, so I only had time to strain the yogurt for about 35 minutes, but I just checked it after chilling and it is beautiful, thick Greek yogurt and tastes fabulous!
Next item on my list is a nice strainer like you have so that the whole batch fits in one strainer. I had 3 strainers going because all the ones I have are rather small!
Thank you for the info on the Greek yogurt. I’ve been making yogurt for over a year now, and love it, but haven’t tried the Greek style yet. I use the whey for my oatmeal. Instead of using boiling water, I just boil the left over whey and use it. I also add the yogurt to my oatmeal, instead of milk. I flavor my yogurt with dried fruit – doesn’t add any more liquid, actually absorbs some, and has a much more concentrated flavor so you don’t need to add very much. I particularly like Trader Joe brand mangoes, blueberries, and bananas. They are only the particular fruit, no additives, or preservatives. I’m going to try drying my own fruit also, just bought a dehydrator at a yard sale and anxious to try.
Great ideas Debra.Thanks for your input. Wishing I had a Trader Joes in the area. Haven’t tried much dried fruit other than raisins in my yogurt but blueberries sound especially good.
Would love to hear more about your dehydration adventures when you get it figured out. paula
I found your recipe when I googled “how to make nonfat greek yogurt” and I love it! I really want to try it out but there is one thing I wasn’t sure of. I know you’re supposed to preheat the oven for a minute and then put the yogurt in the oven for 6-10 hours, but is the oven on and set at 100 degrees for that period of time as well?
Why does the milk have to be heated to 175-180 if the milk has already been heated during pasteurization….just curious?
Hi, these are great directions, I have now made two batches, and both have been perfect. I do have a two quart yogurt machine for the “baking portion.” My question is this, does it matter if it incubates for longer periods, i.e, through the night if you make it after dinner? Thanks, A.
I use they whey from making Quark, a fresh cheese in my French bread. It is delicious!
I also buy only raw milk. Do you think there will be a difference in your process with raw milk?
Connie, I’ve never tried raw milk so can’t speak to that with any authority. Good luck–and let me know how it goes.
Am sure I saw on one of your recipes you wanted suggestions for using whey…..WHEY FLUFF
1oz. Gelatin
1/2 cup cold water
2 cups whey
3/4 cup sugar
1 cup grated raw carrot
rind and juice of one lemon
1-2 egg whites
Soak gelatin in water, add whey and sugar. Heat till gelatin melts and sugar dissolves. Add lemon rind and juice. When beginning to set, beat and when thick and fluffy fold in raw carrot, and stiffly-beaten egg-whites. Pile in serving dish. Serve with cream or soft custard.
Source: Whitcombe’s Everyday Cookery for New Zealand. Price on cover 3/- (three shillings) Haven’t tried it myself, but looks interesting.
Thank you so much for the recipe. I tried a crockpot recipe recently and it just did not work as well as this one.
So I kinda combined two different recipes… I am using yours without the dried milk, but I used 1/4 c of starter… Is this why my yogurt is still liquid? Other recipes call for this amount of starter for the same amount of milk… can I remedy this without wasting a second batch?
I have a question. When you strain it, how much yogurt do you lose?
Nancy, I lose very little yogurt– maybe 1-2 teaspoons of solids. The rest is clear whey.
If you are losing more than that, there are two possibilities:
1. Your yogurt is not thick enough. Maybe it needs to incubate longer or your starter was not fresh enough (even though you may have just bought it).
2. Even more likely is your strainer is not fine enough. It is very important you use a bouillon strainer–sometimes called a chinoise– which is extremely fine. What you find at the grocery store will not work. I bought mine at a restaurant supply and there is a link in my post to buy it online. Otherwise you must use cheesecloth if you have a strainer with larger holes. YUK! What a mess to clean. I think that is too much trouble. The more expensive chinoise strainer is well worth the money if you make a lot of yogurt.
Many thanks! I have not tried to strain it yet; just ate it with the whey and it was still very good. I was just curious how much whey there was in yogurt.
I am addicted to greek yogurt but it has really been taking a big chunk out of my budget. I really wanted to try to make my own to cut costs but I was super nervous. After reading your directions and all the comments, I finally decided to just go for it and hope for the best. I am pleased to say that it was a complete success! I was really worried about keeping it at a constant temperature of 100 but then I discovered that my oven has a “proof” setting on it (for proofing homemade bread) and it kept it at the perfect temperature! I did some math and discovered that my greek yogurt costs a fourth of the cheapest store bought. Thank you so much for your easy to follow directions! Im so ecstatic!!
Hi Paula, love your website. Do you know of any issues with leaving the mixture for say 15 hours. Will this cause the yogurt to go bad?? It took a while for it to come together and now Im afraid it has spoiled. It looks great but want to get your advice before I eat it.
I got hooked on making my own greek yogurt as my grocery bill was enormous going through 5-6 750 ML containers of regular yogurt a week.
Now All I do is buy 3 bags of 4L milk (12 L) for about $12 (Can) at Costco and I can make a 2 week supply of greek (not regular) yogurt on that (beats spending $30-35 every 2 weeks).
Instead of microwave, i fill a double boiler (or my ghetto solution, a 4L pot inside a 6L stock pot with water) with milk and heat it to about 180′F. then set aside in containers filling them about 1/4 each, I then repeat this 2 more times with the other 2 4L bag sets and when each one gets to 180′F i fill the containers again 1/4 full til they’re each 3/4′s full. I then wait about 50 mins for the containers to cool to the necessary temp of 110-120′Fish.
After that I pour some of the milk (which is right temp into a new container), add a container of yogurt to it and mix it all up then pour that into all the yogurt containers and mix them.
While I am waiting for this to happen, I set up a regular camping cooler, and I put one plastic container in it which I fill with 2 kettle fulls of boiling water, then seal container/cooler right away. When yogurt is ready I put all the containers inside the cooler (where the boiling water makes it the pefect sauna and maintains the temperature you need) and let it sit for 7-8 hours and then it’s ready.
I cool containers in fridge and then strain. My ghetto strainer is a mixing bowl, with a pasta strainer on top (with large sized wholes, then I put 2 layers of thick bounty paper towel and poor all the yogurt in, when it’s strained for 4 hours it gets all the liquid through and the paper towels easily separate from the yogurt if you strained it enough
Yogurt Man, Thanks so much for writing about your technique. Love the “ghetto strainer”.
This is great but for me I know being busy and all I’d rather go to the local organic market and pick me up a tub of it. Greek Gods brand is by far my favorite.
This was so fun!! It is so easy. My gas oven did not stay hot enough with the pilot light on. I got our cooler out of the garage and put a heating pad in the bottom. I set it at med. heat. Wrapped the bowl in a beach towel, and set it in the cooler with the lid on. Next morning (12 hours) I have the most yummy stuff ever. Question- I drained the whey off that was on the top and just put it in the fridge. Not sour at all and plenty thick. Just wondering how long this will last? Also is there any reason I need to drain it more than this?
Paula,
This is the first time EVER that I have posted to comment to anyone. I absolutely LOVE this recipe. I had much trepidation on trying this. I make a lot of my own food at home. This recipe has now become one of my favorites. First time trying it came out perfect! I was amazed. I have since graduated to making 1 gal of fat free milk (with the addition of 1/2c. of nonfat dry milk) twice a week. I love this yogurt! I find that 1 gal of milk makes 2qts. and little bit more after straining. I strain in a large colander layered with 2 layers of cheesecloth. You are right in saying that once you get it down , it is very quick to make. I also heat the milk on the stove to heat it up to temp. (It goes a little quicker.) Then I incubate with a light on in the oven overnight! It is awesome! Thanks for taking the time to share with everyone! You are the best!
Nadine
One more thing… in using the cheesecloth layers lining the colander, it does not become messy. Actually the strained yogurt plops out and the cheesecloth is almost as clean as it starts. A little swish in a dishpan, hang to dry and you are ready to go!
Hi Nadine, So nice to hear from you. I love the success stories. I am wondering where you buy a colander big enough to hold a gallon of yogurt (before straining). You make the cheesecloth sound like no big deal–impressive. I found it a mess to keep up with but whatever works for you is good. Also surprised that heating the milk on top of the stove is faster. Either you have a gas stove (I do not) or maybe it’s faster than microwaving a whole gallon of milk. I am normally working with two quarts at a time.
I no longer add the nonfat dry milk. Find it unnecessary as the texture is even better without it. My yogurt cultures are so fresh (using my own yogurt every 3-4 days as a starter) that it sets up unbelievably firm. Of course the dried milk does add calcium so that is a side benefit.
Look forward to hearing from you again soon even if you don’t usually comment. (I feel honored.) pr
Paula,
As for the size of the colander, I use a large pasta one. Most of the gal fits in. The remainder I can add after 10 mins or so. The cheese cloth is large enough to drape over the sides of the colander. Every so often if I am around I will pull up the sides like a bag and fold the yogurt on itself. In about 1-2 hours it is at the consistency that I like. Looking online at Amazon they have a “Euro Cuisine Yogurt Cheese Strainer” for $5.99 that will do the same thing and holds a gal. It is made of cotton. Cleans up beautifully.
As for the stove top method- I do have a gas stove. Off to eat YOGURT!!!
Nadine
WOW! I have not made yogurt in 30 years (with an electric appliance w/little jars)….this recipe not only worked for my limited brain, but was DELICIOUS! THANK YOU from my whole family!!!!! I will pass this recipe on to other family members.
Word of caution: We used a heating pad on the first round which had an automatic shutoff (something we didn’t realize before starting the process)–the yogurt did not get thick overnight! We added more starter (from a small container of nonfat Fage plain Greek yogurt) and found another pad in the house (lucky!) which didn’t shut off at all. We have had a great experience with this yogurt and will make it often! Agave syrup sweetens it beautifully (also a new discovery as an alternative to sugar), as well as fruit and granola. YUM! Thanks from our family!
Agave syrup? I’m going to give it a try. Thanks for writing.
Hello there! I just want to say the both me and my wallet thank you- I have made two batches- both successful and I incubated the bowl in front of a long burning pellet stove! If you are a little bit handy- I have another trip for straining- Buy some of those cheap splatter shields that you place on top of frying foods and pry off the frame, bend in to a funnel shape and curve down the edged.. I wonder if window screen would work?? Anyway thank-you again!
A long-burning pellet stove? You must live in a cold place. Whatever works.
Thanks for the hint about splatter shields. Re: window screens, mine are not nearly fine enough but I suppose they vary. Thanks for taking the time to write. Love to hear the success stories!
LOVE the tips here. I love making yogurt and used a yogurt maker with about 8 oz cups until now. A friend of ours makes his yogurt in quart jars and wraps the warm jar in towels and then puts it in an ice chest. Using commercial starter this method only takes about 4 to 5 hours. I used the commercial and then save yogurt from each batch to add to the new. I have also taken starter from store bought yogurt and have had real success with that also. This just goes to show that you don’t need sophisticated equipment to make your own yogurt. Thanks so much!
I’m excited about making some this weekend can’t wait. I went to the store earlier to try thr greek yogurt well I fell in love with it, it taste so much better I just can’t wait till tomorrow to start making it. I’m glad I found your recipe on the net will let you know how it turns out. Thanks a bunch.
You are so right about the expensive/sophisticated equipment. Not really necessary. Glad you are enjoying all your yogurt.
I just tried some of the yogurt after making it lastnight it turned out so perfect yummy thank you so much for the recipe .No problems I have some fresh grapes so going to put them in it and take some to my neighbor after a bit.
WOW – it worked first time! We have been spending a fortune on greek yogurt since my wife’s doctor put her on the Dukan diet and I went on it to support her and lose some weight also.
Was not sure if it would work for me so spent minimum on first attempt. Though I did buy a new digital BBR/Oven temperature device as I needed one for other cooking.
What I used:
I am in NSW australia, so I used Woolworths skim milk at $1.25 per litre (2 litres).
As all yogurt in my local supermarkets and delis is adulterated with all sorts of added junk, I went looking in an Indian smallgoods shop and found Sharma’s Kitchen premium yogurt which only has milk, non fat milk solids and live culture listed as ingredients.
Heated milk in microwave and added two teaspoons of the yogurt when it cooled to 120F.
Next, how to keep warm! Saw another reader’s microwave and pad idea. No pads, so used wheat bags we regularly use for muscle strain/pain. Heated the bags and wrapped around bthe owl which was covered in alfoil. Then covered in two small towels making sure door side of microwave was well insulated with towelling.
8.5 hours later the microwave was still nice and warm and lo and behold I had lovely yogurt with no strong tang. Just very yummy.
Next problem was straining. So with no cheesecloth or suitable strainer I lined a large colander with a single layer of rinsed new chux type cloth (got this idea from a site for straining my seafood stock). Left for 2 hours and then spooned and scraped yogurt into bowal and whisked to find I had two 500 gm tubs for $2.50. Supermarket price for same $6.70.
Now off to buy a bouilon strainer for the next batch while I work out what to do with all the whey as we do not eat bread etc on this diet.
‘THANK YOU’ for a showing how easy this can be and all the other ideas from other yogurt makers. Next challenge is ‘fromage blanc’ which we cannot buy here at all.
I’m so glad you wrote of your experience. Lots of ideas in here for others who may not have the same resources I do. Will be interested to know what you come up with for all that whey. paula
Hi! I left the heated milk on the porch to cool and forgot about it while watching a movie! (oops)–do I start the process over by just heating it up again in the microwave? Thanks again for this recipe…..nancy and husband Tom and kids who love it, too!
I accidentally set my oven temp at 140 instead of 100. The result was a thick cream cheese consistency floating in whey. I went ahead and strained it. It was very thick and creamy. Not sure if I could reproduce this but I have a cheesecake in the oven now that looks perfect. Can’t wait to taste it.
Interesting…let me know how it tastes. Did you take any pictures?
I made my third batch last nite. Awsome and tasty. I blend in 1 tsp of van. and 2 tbl of Stevia Extract in the Raw to the whole batch. Then to each 1/2 cup 1 tsp homemade blueberry syrup, 1tsp of my own honey and a handfull of walnuts. Sometimes I can’t stop and make another 1/2 cup! I’m hooked. I’ve been puting it in the oven overnite with a 100w bulb with the door cracked a little and the temp stays at 105-110. So far every batch has been a success. Thanks I enjoy the website. I’m going to make my second batch of your Red Beans and Rice this weekend.
Homemade blueberry syrup?? Please send asap. My address is 1234 Mapl….. Just kidding. But that sure does sound good. And do you have your own bees? Glad the yogurt is working for you. Mine gets better all the time as long as I keep using starter from the yogurt I make myself.
Made another batch of yogurt for this is the 3rd time and it turns out perfect everytime. My microwave must be pretty high for iwhen I put the milk in their I go for 8 and 1/2 minutes only for it is at the correct degrees, everytime I make it it gets easier.Love it with crushed pineapple and freshh coconut yummmm
Paula can I use chocolate instant pudding and mix it in the yogurt? My grandson loves everything choco.ate and I know if he finds this and it taste good he will eat it all up. By the way he is only 5
The consistency and taste was very much like cream cheese. I do not have a photo. The cheesecake is good, not like a full fat restaurant cheesecake, but much lower in fat, and sugar (substituted half the sugar for French vanilla sugar free syrup), and higher in protein. I’m happy with the results. Hopefully next time I want cheesecake I will just strain my yogurt to cream cheese consistency.
Yes my honey is from my own bees (three hives it’s a great hobby). I’d be glad to send you some for hooking me up with this yogurt. I’m hooked. Can’t help with the syrup, it came from a friend near Grand Marias, Minn. near the Boundary Waters Canoe area. She sent one bottle in exchange for honey. Only a few drops left
.
FYI. I’m making a batch of yogurt today w/o the dry milk to try that. Thanks for the tip.
I use a sous-vide water bath to incubate yogurt at 113 degrees – worked great overnight.
Wow Tim! How sophisticated and cool.
[chuckle] That goes into the book: first time I’ve *ever* been associated with the word, “sophisticated” – truth is, this ‘sous vide’ water bath is one I made using a bucket heater from Tractor Supply and an old Igloo water cooler, and sits under the dining room table in our trailer in the hills of Appalachia. Still, I *am* able to fix wonderful steaks and hamburgers for my wife (from our own farm), and the yogurt I did a couple of days ago came out perfectly. And I would have done the Greek Yogurt trick here, except I inhaled nearly two quarts of the regular stuff this weekend. Next batch will be Greek… and thanks for your great website!
If anyone is interested in building a lab-quality water bath, see http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/ and http://qandabe.com/2011/02/21/70-diy-sous-vide-universal-controller/ for the basic instructions. But using this for yogurt was overkill: more along the lines of, “I have a +/- 1 degree water bath – what can I do with it?” than being a true requirement. A cooler filled with 113 degree tap water, perhaps with a blanket over it, would probably do a fine job a lot cheaper.
Not wishing to hijack the thread, of course, but sous vide cooking really is a hoot: see http://www.douglasbaldwin.com/sous-vide.html for a great intro and great info.
Now back to your regularly-scheduled discussion.
Hey Tim, You just burst my bubble. But your way sounds kinda fun–except for the part where you keep it under the dining room table. Glad you are enjoying the yogurt.
← Previous Comments
Next Comments →