Making yogurt?

[Anonymous]

So followed the directions, whole Milk, a quarter cream, double panned milk to 160, wait till it cool to 110, added freeze dried heat loving yogurt culture, in the new machine, 5 hours later nothing, at 24 a few small curds(not much), a little yogurt taste but more cream tasting and liquid. Also tested machine and it held at 110 the hold time. Help

[Anonymous]

My mother is always making yogurt and I've always found it's a little too "liquidy" as well. But I'm pretty sure she doesn't even use cream.

[Anonymous]

more culture will ferment more milk.

Is it possible your culture is dead? I've always made it with yoghurt starter.

[Anonymous]

I don't use thermometers or a yogurt maker. Bring the milk just to a boil (I do half gallon of 2% at a time), then set a timer and cool for 1 hour and 15 minutes. When cooled, mix in 2 tbsp of yogurt. I use some from my previous batch, but if it's your first, use a good quality plain store bought yogurt that contains live cultures and no icky stuff like pectin etc. Place a heavy pot over your milk like a dome to seal the heat in and leave undisturbed for 4 hours, more if your house is very cool. Refrigerate when done.

[Anonymous]

My guess would be bad starter. If you have some plain yogurt you can try again with that as a starter.

[Anonymous]

Yes, the culprit is most likely bad starter. Try a couple pf spoons of organic yogurt next time. I just save a little from each batch to start the next one. A yogurt maker is not necessary, but helps a lot especially in winter.

[Anonymous]

Thanks. I will try again this weekend.

[Anonymous]

Once you have a good starter, it's super easy. I just briefly microwave milk to lukewarm, mix in the previous batch, loosely cover, and leave it on the counter for ~2 days till the texture is right.

[Anonymous]

If it's too liquidy I've had good luck mixing in some dried milk in the beginning to firm things up (couple of tablespoons I think). Make your own greek yogurt by straining the yogurt in the fridge with some cheese cloth.

[Anonymous]

Bad starter most likely. I use plain Dannon, other brands haven't worked got me. I bring the milk to 180-190 on the stove, cool to 120, whisk in starter, and leave container on counter overnight wrapped in towels. If using your last batch as a starter, it should be no more than a week old. I use 1/4 cup and of starter to 1 quart of milk. I think my ratio is a little on the high side, but it works. You could experiment with less starter

[Anonymous]

What is the appeal of making yogurt? Can someone explain it to me? We eat a lot of yogurt in our house but just buy the big plain containers and I can't imagine it is that much cheaper to make your own, what with the cost of milk....does it taste better or something?

[Anonymous]

It tastes better when you make it; you can control tartness; no gums and fillers; literally milk and culture. You know what goes in. But it won't have the density like a commercial product unless you strain it.

[Anonymous]

It's like a gallon of milk will be a gallon of yogurt.

[Anonymous]

I make yogurt because I don't like the extra ingredients in commercial yogurt.
It is more convenient for us to just make enough for a couple of days at a time so it always stays fresh.
We also never eat flavored/sweet yogurt, so it works for us. And it is cheaper than commercial yogurt, but then I just use regular 1% milk.

[Anonymous]

Anonymous

What is the appeal of making yogurt? Can someone explain it to me? We eat a lot of yogurt in our house but just buy the big plain containers and I can't imagine it is that much cheaper to make your own, what with the cost of milk....does it taste better or something?

So a gallon of milk cost $3-4, a quart of plain yogurt(the big container) is $3-4. 4 quarts is a gallon. Milk converts to yogurt one for one, ie a quart of milk will make a quart of yogurt. The yogurt at the store cost 4 times what milk does.