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How to make yogurt???? Expand / Collapse
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Posted 6/27/2012 7:56:04 AM
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I made yogurt from my crockpot for the very first time.  Used greek yogurt as my culture.  At first i didn't think it was going to turn out.  But then it started to get thick.  So when i thought it was finished i started putting into my prepared half pint jars.  It smelled like yogurt and tasted like yogurt but it did not look thick like it does when you buy it from the store.  It almost reminded my of slime...did i do something wrong...did i not let it go long enough...?  Need some help and advice.  Can't find anybody else to help me out.
Post #29012
Posted 6/27/2012 7:39:52 PM
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I sometimes add a package of unflavored gelatin, dissolved in a little water to my milk before adding the starter.

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Post #29017
Posted 6/28/2012 11:33:57 AM
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http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/yogurt2000.htm
Post #29018
Posted 1/2/2013 5:03:38 AM
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Great info, Will try it out

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Post #29938
Posted 1/3/2013 8:15:45 PM
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I like to drain mine until I get the right consistency. Use a cheese cloth, or flour sack or something similar.
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Posted 1/31/2013 6:44:43 PM
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I have often made yogurt. If the starter you are using comes from a yogurt made with gelatin then you'll have to add gelatin I imagine. The yogurt I use is the one with nothing else added. I've never had any troubles with it not setting. My recipe uses powdered milk, not sure if that makes a difference.


Valerie
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Post #30102
Posted 2/17/2013 5:28:50 AM
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I make Yogurt all the time. I get a 1 gallon jug of whole organic milk with a good expiration date. I also get some powderd milk in the small individually packaged packets that are about 1 cup each. If you get bulk powderd milk it may get old before you use it all. The powdered milk makes the yougurt a bit thicker, but you don't really need it if you like your yougurt loose. Commercial yogurts add pectin to skim or nonfat milk to thicken it. Whole milk makes better yougurt in my opinion.

I fill 4 wide mouth quart canning jars with the milk and divide the powdered milk into each one. Stir it well and put in a pot with water almost to the top of the jars but not so high that water splashes into the milk.  A typical water bath set up but not over the top of the jars. Bring this to a temperature of at least 165-185, put some lids on very loosly so they don't seal and shut off the heat. Wait until this all cools down to about 100, add the culture and stir well again. Put on the lids loosly and put the pot with the water and the jars of milk in the oven and turn on the oven light for heat. The water acts as a heat sink and moderates the temperature of the culture. Leave overnight and by morning you will have great yougurt. Screw down the lids and refigerate. This seems to keep forever in the refigerator.

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