Comments on: How to Make Homemade Yogurt

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By: Dot

Dot — Thu, 25 Mar 2010 20:07:57 +0000

I know! too funny. Although technically you don't need yogurt per se, it's just the easiest way to get the bacteria needed. You can also use yogurt starter, instead :) Freeze-Dried Yogurt Starter

By: elizabeth

elizabeth — Thu, 25 Mar 2010 14:59:39 +0000

I love that in order to make yogurt, one must start with it! :-)

By: Dot

Dot — Sun, 21 Mar 2010 23:29:02 +0000

Excellent idea! thanks for sharing these!

By: Lisa

Lisa — Sun, 21 Mar 2010 23:03:29 +0000

I just put my yogurt in a prewarmed (with hot water) one litre thermos, that seems to work just fine.

By: Dot

Dot — Thu, 18 Mar 2010 17:10:45 +0000

mausfrau:
Thanks for the additional info. I’m sure that will help others who want to try the crockpot method!

Glenda:
Yes, I noticed when I tried to find my yogurt maker on amazon to link to it, it wasn’t available. Good to know about ebay option.
The canning jars sound like a great idea too!

By: mausfrau

mausfrau — Thu, 18 Mar 2010 16:55:17 +0000

My slow-cooker doesn’t have a temperature gauge; I just set it to low to heat the milk, and then after that it’s unheated. :-) I use this recipe: http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html. I’ve tried adding powdered milk, using low-fat milk, etc. etc., but the basic recipe seems to work the best for me.

Note that there is something in my house that seems to keep bacteria from multiplying, though. Bread won’t rise if I don’t proof the yeast (and sometimes even if I do). The showers seem miraculously mildew-proof. I have no idea why. I think the former owner, who seemed to be kind of a clean freak, just scared the little beasties into submission. :-) In any event, sometimes my yogurt doesn’t work AT ALL, even if I’m using exactly the same method that I used the time before, and I end up with a crock full of slightly solid milk. :-)

By: Glenda

Glenda — Thu, 18 Mar 2010 13:20:10 +0000

Looks like you have the same Salton yogurt maker I do! And, yes, I agree. Having a yogurt maker does make it MUCH easier. Unfortunately this model is no longer made, but you still can find them on eBay.

When I want to make more than 1 quart at a time, I use my large wide-mouth canning jars and place them in my oven with the light on. I have an oven thermometer and watch the yogurt closely so it stays in that temperature range. I only let it go for about 6 or 7 hours.

My husband likes it plain so I usually make it without any flavorings and just sweeten for myself.

By: Dot

Dot — Thu, 18 Mar 2010 02:19:42 +0000

Thanks for sharing about the slow cooker. I meant to mention that method specifically. Does your slow cooker have a temperature gauge, or did you just set it on ‘keep warm’ or something similar?

By: mausfrau

mausfrau — Thu, 18 Mar 2010 01:32:17 +0000

I use the slow-cooker method to make yogurt overnight. I love to make it with nothin’ but whole milk and plain yogurt… it makes delicious thick plain yogurt. Just stir in some honey or still-frozen berries, and wow. I think I must go purchase some whole milk and do this tomorrow. It’s been MONTHS! I think I’m in yogurt withdrawal!