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.

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.

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

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.

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?

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

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.

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.

Thanks. I will try again this weekend.

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.

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

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.

more culture will ferment more milk.

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

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.

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