Homemade Yogurt

From: WhoKnew?

On Nov 5, 2009

It worked! It worked! Yay! It worked! I heated the milk to a very tiny bubble & then removed from the heat. I let it cool until I could touch it without it being too hot. Added about 2T of starter (store-bought)--let sit out for 4 hours & it was gorgeous---nice and firm. I feel so empowered; bye-bye store yogurt!

From: Chef #637435

On Oct 24, 2009

Perfect! I've used other recipes and come up short of a nice dense yogurt! I used your recipe almost exact.....I used organic non fat milk, added 1 cup non fat dry milk to the almost boiled milk, and then when it was time to put in the starter I used 1/2 cup of non fat vanilla yogurt. I processed everything else the same. It came out perfect! Even my picky 4 year old ate up a bowl full this morning (she usually only eats only vanilla yogurt), this was great cuz' there is way less sugar that regular vanilla yogurt. Thank you, I've found my yogurt recipe!

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.