Homemade Yogurt

From: Chef ChiSox#1

On May 25, 2009

When I made this the first time it did not come out. It was milk with tiny lumps and just smelled like sour milk. It never thickened in the fridge. I found another recipe that uses a thermos. So I used your recipe except after I added the starter I poured into a wide mouth thermos, wrapped in foil, then covered in a towel and placed in a cooler and it worked fantastic. I make 1/2 a recipe (4c) at a time and have made it now 3 times. Fantastic. I also use a yogurt strainer during the refrigeration time for a thick yogurt just like the expensive greek yogurt.

From: ajiwac

On May 9, 2009

I have made this twice now with raw milk. The first batch was a bit on the runny side, so I did a little research. I found a suggestion to decrease (yes, decrease) the amount of starter/yogurt to get a thicker consistency. The second batch came out perfectly thick with just a couple tablespoons of yogurt from the first batch. BEAUTIFUL!! Thanks.

From: Chrissyo

On Jun 30, 2002

Thank you Dee514. I use to make this recipe myself when money was tight and the kiddies had hollow legs, but got out of the way of making it. Then when I went back to making yoghurt again, I could not for the life of my remember the quantities of milk to yoghurt. So you can imagine how excited I was when I came across your recipe while "browsing around Zaar". As we say here in Australia, "You lil ripper Dee." I made this early this morning on low fat milk. Then with MY home made yoghurt, I made 2 yoghurt cakes, 2 potato bakes using yoghurt instead of cream, yoghurt and chives cheese and we had fruit and yoghurt for lunch. We will be eating the last of the yoghurt for dinner as a dessert and in cucumber sambol. Folks, why on earth buy yoghurt when you can make your own. It is so easy, so simple. This recipe looks after itself once you have added the yoghurt starter. I used a thermometer to get the exact temperature but this is almost fail proof. Please try it. You will have fun using your home made plain yoghurt in your recipes.

From: Daydream

On May 18, 2005

Chrissyo promoted this recipe in the Aust & NZ group, and I made it on that recommendation - this was my first attempt at making yoghurt, and I was delighted with the result. I used full cream milk, and for the starter, a European-style, pot-set yoghurt which contains both acidophilus and bifidus. Like Chrissyo, I used a thermometer to obtain the exact temperature, both at boiling point and to cool the milk to 120F. After adding the starter to the cooled milk, I covered the pyrex dish with two layers of alfoil, then wrapped it snugly in four towels. I let it sit, undisturbed, on my kitchen counter for 7 hours (just to be on the safe side!) and when I "unveiled" it, it was set beautifully. I will never buy yoghurt to cook with again. DH is going to give it the taste test on his muesli tomorrow, but whatever his opinion, in my eyes this recipe is a winner. Thank you Dee 514, for posting.