Homemade Yogurt

From: Tiggertmk

On Jul 30, 2008

This is only my second attempt at making yogurt and I was not pleased with this one. I followed the directions exactly and used my crockpot to "cook" the yogurt. It thickened up nicely, but the taste was way too tart. After it set up in the fridge I added a tsp of vanilla and two tsp of sugar to take away some of the tartness. It helped only slightly. I will use what I have made since milk is not cheap, but I will continue looking for the right yogurt recipe for me.

From: PaulaG

On Sep 5, 2006

I have been making homemade yogurt for years and was interested in the combination of the 2 types of milk. Using some of my reserved yogurt as starter and fat free milk with the powder milk, I placed this in a large glass jar, covered with a towel and placed in the oven with the light on overnight. As I wanted my yogurt thicker, I did strain off some of the whey. The yogurt is thick, creamy and tart.

From: Susiecat too

On Dec 29, 2007

I made this using just short of 1 cup of dry milk powder, probably 3/4 cup. And I tried my new yogourmet freeze-dried culture as a starter instead of using yogurt from the store — but now I can just keep this culture going with the next batch. It set up overnight in the oven, came out nice and thick at just warmer than room temperature. When it gets firmer in the fridge, it ought to be nice and thick, which is what I like. Fantastic idea using the dry milk powder, Bonnie! Thanks!

From: Kasha

On Mar 25, 2007

Very easy and economical to make and set up very well. I used a cup of dry milk powder, but wouldn't use so much next time, it set up too firmly and lost some of the tanginess I think because of the quantity of milk powder I used. I also used all organic products to make it--where else could you get so much organic yogurt for the price?? Good, easy technique.