Homemade Yogurt's topics - tribe.net

thicker yogurt?

Earthgirl — Thu, 30 Oct 2008 23:29:23 GMT

any special method for Greek or thicker consistancy yogurt? i havent tried my first batch yet but wanted to know if u have any suggestions.

thanks!
-Missa

posted in Homemade Yogurt - 0 replies

bifidus too runny

janathemama — Sat, 28 Jun 2008 13:06:38 GMT

Hi all,- I have recently started to make yogurt again and I am loving it. I started by using a commercial bifidus yogurt I love very much. Now, after about three batches, my yogurt turned out almost liquid.

Can anyone tell me what makes a yogurt runny?

I love the taste, but would prefer to spoon it rather than drink it.. Thanks in advance.

posted in Homemade Yogurt - 1 reply

Runny Yogurt!

Nick — Sun, 15 Apr 2007 04:10:07 GMT

I recently made my first batch of yogurt with a dannon starter culture and some "vitamin D" milk, which i think is a fairly dumb term for high milkfat. People are too afraid of fat nowadays. Thats another topic though. So I let it set for around six hours, pulled it out of the oven I was letting it ferment in, and it was perfect. Nice and solid, not broken up and chunky or anything, and not too sour. As soon as it had cooled in the fridge to stop fermentation i mixed in some raspberries and a little honey and tried it that way. It was some of the best yogurt i've ever had. The stuff on the shelf just doesnt compare at all.
Naturally I wanted to share some with my friends and show them how easy it is to make fantastic tasting yogurt. I sealed the jar, put it back in the fridge, and the next day it was more runny than when i put it in the night before. Then that night it was more or less a liquid. Is there a way I can keep this from happening, but still be able to add something to the yogurt? I don't have a problem adding something in at home, but if I want to take it somewhere i'd need somewhere to keep the fruit too, and these were frozen raspberries so just throwing them in a bag wasn't an option for me. Maybe just put in the add-ins but dont stir it till I want to eat it? How do the commercial makers do it? gelatine additives or something just as diabolical? The process that made the yogurt liquid again made me curious. Does anyone have an idea of what was happening at a molecular level to make the milk proteins change or abandon their structure?
Pardon my curiosity, and thanks in advance.

~Nick

posted in Homemade Yogurt - 2 replies

raw milk yogurt

Wed, 20 Aug 2008 03:48:37 GMT

is there a way to make yogurt from raw milk and have the end product be raw yogurt?

could you heat the milk to below 118 degrees (which would kill the enzymes in the raw milk) and then incubate it at a low temp?

anyone have any experience with this?

thanks!

posted in Homemade Yogurt - 3 replies

It's always grainy! And a question about whey

zimra — Thu, 05 Jun 2008 01:43:22 GMT

No matter what I do, my yoghurt comes out slightly grainy. I've used plain yogurt as well as powdered starter, and I'm using non-homogenized milk (usually 2%) in a machine. I make sure to mix the starter really well, and I've been incubating it for around 7 hours.

Also, I always have the liquid on top when I am done incubating (which I think is whey, right?) Is this a normal part of processing, or am I letting it incubate too long?

Thanks!

posted in Homemade Yogurt - 0 replies

using commercial soy yogurt as starter

Ananda — Thu, 22 May 2008 23:21:55 GMT

any ideas?

posted in Homemade Yogurt - 1 reply

Why don't stores carry yogurt makers anymore?

RoninHeart — Sun, 04 May 2008 03:26:39 GMT

I decided to start making my own yogurt again and was trying to find a yogurt maker in a local store. No luck. Fondue pots are back in but not yogurt makers. Even the "health food" chains don't have them but then they don't have sprouting jars either. Even the second hand stores which used to always have old yogurt makers are out. At least there are lots of options to be found on the Internet.

While waiting for my new yogurt maker to arrive, I made my own yogurt cheese from store bought yesterday, yummy!

I always used powered Milkman and warm water to make Yogurt because then I didn't have to boil the milk. (Yeah, I'm a lazy cook.) With the price of milk now days I think this is still a good option.

posted in Homemade Yogurt - 3 replies

Saving Yogurt Cultures

Bláithín — Wed, 09 Apr 2008 17:12:00 GMT

I've got 5 different yogurts that I make (viili, Greek, piima, matsoni, fil mjolk), plus a new culture on the way. How does one go about saving/freezing a yogurt culture for later use? I'd like some spare cultures in case something goes wrong with the ones I've got....like I get lazy and don't culture them for a couple weeks and they go bad, or I go on vacation and can't culture them. The cultures came in little packets when I bought them, and they were like a powder. How do they do this?

Deb--Central PA

posted in Homemade Yogurt - 0 replies

New to tribe.

Equi — Fri, 14 Mar 2008 02:42:34 GMT

Hello! I am new to the tribe, and wanted to say hi! I raise goats and would love to see what you are all doing for yogurt! I make it regularly, and have just gotten used to it being runnier than we would like. I had a friend give me some Agar powder. That is my next experiment!
Well, thanks, nice to meet ya!

Equi~Central Oregon

posted in Homemade Yogurt - 0 replies

Has anyone here made Quark?

Jabberwocky — Fri, 01 Feb 2008 20:55:46 GMT

I have just read the cancer-killing diet in Dr Johanna Budwig's Flax oil and Protein book and am interested in culturing my own 'quark' German for curd.

Apparently its is like a yoghurt and can be made from buttermilk. I'm wondering if it's the same thing as kefir?

thanks for advice, suggestions and leads,
blessings

posted in Homemade Yogurt - 1 reply

What is the easiest way...

Sandra — Sat, 17 Mar 2007 23:55:27 GMT

What is the easiest way to get started making your own yogurt? I would love to purchase a yogurt maker but currently don't have that much available cash to play around with. Is there an easy way to do it without all the fancy gadgets?

posted in Homemade Yogurt - 20 replies

non frozen home made yoguart

Rachael — Wed, 28 Mar 2007 07:11:39 GMT

Hi,
I want to make raw almond yogurt. Can anyone help me with are reciept.

posted in Homemade Yogurt - 2 replies

What did I do wrong?

Shannon — Mon, 09 Jul 2007 00:15:02 GMT

So, I tried to make some yogurt yesterday. I left it in the oven, on approx 100 degrees for 7 hours, and it came out super runny! I used only powdered milk...I used a vanilla yogurt as a starter and added some imitation vanilla extract before putting the jars in the oven...

posted in Homemade Yogurt - 3 replies

soy yogurt?

H.P. Meow Meow Meow — Wed, 27 Jun 2007 00:08:07 GMT

any experience making yogurt with soy milk?

posted in Homemade Yogurt - 0 replies

Making Dahi (Indian homemade yoghurt)

jahnava — Wed, 20 Apr 2005 22:09:52 GMT

Some detail on dahi making:

Dahi (homemade yoghurt) is fermented milk in which some of the lactose has been converted to lactic acid by the action of bacteria. Dahi is a highly valued foodstuff because it has the same nutritional value as milk, but 90% of yoghurt is digested with one hour, whereas only 30% of milk digests in the same period. This is the case because the bacteria in Dahi produce enzymes that continue to work favorably in the digestive tract. Dahi that has been pasteurized or processed at high temperatures causes the bacteria to be inactive, and these benefits are then lost. to make Dahi, begin with 1 quart of regular Milk, to which you may add 2 Tablespoons of starting culture. To begin, you can use a natural regular yoghurt as starter, then just reserve some of the produced yoghurt to use as a starter in future. Details follow:

~~~~~~~~~~~~

Bring milk to a boil, being careful not to burn or boil over. The milk must at least reach 185° F for two minutes. Desirable temperature is 200° F. Exposure to high heat changes the protein structure in the milk, needed to make Dahi. If the protein structure is not changed, the milk proteins do not coagulate to a firm yogurt, making it stringy. The pasteurization process does not change the protein structure enough to make Dahi. The commercial pasteurization process heats milk to only 162° F for 15 seconds, killing unwanted harmful bacteria only. Ultra-Pasteurization process on the other hand heats milk to 280° F for 2 seconds killing unwanted harmful bacteria and changing the protein structures needed to make Dahi. You can also use evaporated milk thinned with 50% water to make Dahi. It has the suitable protein structures. If you elect to use evaporated milk or the Ultra-Pasteurized milk, you will have to warm it to about 120° F before introducing the starting culture.

Turn off heat. Let it cool to tepid warm, cooling to 122° F but not below 105° F. Add starting culture. Incubate in a warm place for 7 hours. You have to keep the milk between 98° F to 105° F for proper incubation. Wrap it in a blanket and put it on a heating pad at low for about 7 hours. When 7 hours have passed, you should have a perfect batch of Dahi. Store it in the refrigerator.

Be sure to save culture from the new batch of Dahi each time. All the commercial Yogurts have stabilizers and texture enhancing compounds added. When you make Dahi, the cultures grow and the stabilizers don't. So, with each new batch you get a purer bacteria than the previous batch. By the time you get to third batch, it is almost same as if you were having homemade Dahi in India.

Why use an electric heating pad? The human body temperature is 98.6° F. The heating pads are designed so that at "low" setting they will not cause burns. They may go up to 115° F, still in a safe range for the culture.

Temperature & Culture Relationship of Dahi:
Culture becomes dormant below 90° F.
Culture is most active at 115° F.
Culture starts to die over 125° F.

To make thicker Dahi, just add 4 Tablespoons or more of non-fat dry milk. Stir it in when milk has cooled down to 120° F. To make a creamier Dahi, add 1 pint (2 cups) of heavy whipping cream as the milk warms up. Heavy whipping cream available in the U.S. is Ultra-pasteurized, meaning it was heated to 280° F for two seconds. So, the protein structure is suitable to make Dahi. You can add the cream at any time to milk. Continue heating till the milk has reached 200° F. Turn off heat.

Dahi can be stored for up to 15 days at 40° F in the refrigerator. You can also freeze it for about a month without affecting Dahi’s cultures. To do so, whip Yogurt and put in a freezer bag and freeze. If frozen, thaw it in the refrigerator overnight.

posted in Homemade Yogurt - 1 reply

How do you....

Sandra — Fri, 11 May 2007 16:24:10 GMT

How do you all get the starter yogurt up to 110 degrees before adding it to the heated milk without cooking all of the bacteria. I have tried microwaving (don't like using them in general), sitting a bowl in hot water, adding heated milk to the cold yogurt a bit at a time to bring up temperature etc. and haven't stumbled upon a good way to get it there that makes the process easy. I have fibromyalgia so standing at the stove stirring the milk as it heats is sometimes a trial for me. I'm trying to streamline and simplify the process so that I get consistently good yogurt every time. My last two batches have been far thinner than my first and really sour.

posted in Homemade Yogurt - 1 reply

yay for yogurt!

Theo — Fri, 22 Jul 2005 06:33:34 GMT

i haven't started my own batch, but have wanted to make yogurt for years now - i'm fascinated with live probiotics and cultivating them in healing foods.

random questions: how does the fat content of the milk effect the results of the final batch? does the water on top of store bought yogurt have as much good bacteria as the yogurt itself? does anyone here have cows that they get fresh milk from? what is really fresh yogurt like v.s. what is available in stores? i noticed tribe has ISKON related links - is yogurt a particularly important krsna conscious food? why?

posted in Homemade Yogurt - 6 replies

first batch

cocoafiend — Sat, 16 Apr 2005 21:15:31 GMT

In the Welcome post, I wrote:

"I made my first batch of homemade yogurt last night using the Donvier Yogurt Maker. Delicious! It's a little sweeter than store-bought yogurt, but it's thick, rich, and yummy. Next time I might let it incubate longer than ten hours to give it more tang, but no complaints."

Here's more on the details:

I used a good, non-fat, Organic milk and added in 1/4 cup of whey protein and 1/4 cup of caseinate as thickeners and to give it that extra protein punch. From there I just followed the directions. I heated the milk to 187 before taking it off the heat and allowing it to cool to 113. Then I prepared the starter by mixing 2 heaping Tablespoons of Stonyfield yogurt (will be able to use my own in the future) and a little of the warm milk in a separate container then stirring it back into the saucepan. Lastly, I portioned it all into the 8 containers of the yogurt maker, set it for 10 hours, and went to bed. In the morning, I moved it to the fridge to cool for four hours. That's as long as I could wait to try it. :)

posted in Homemade Yogurt - 3 replies

Welcome

cocoafiend — Sat, 16 Apr 2005 21:04:21 GMT

Hi everyone. Welcome to my new (and first) tribe.

I made my first batch of homemade yogurt last night using the Donvier Yogurt Maker. Delicious! It's a little sweeter than store-bought yogurt, but it's thick, rich, and yummy. Next time I might let it incubate longer than ten hours to give it more tang, but no complaints.

posted in Homemade Yogurt - 0 replies