Any Yogurt Addicts Here?

[BigBlueHen53]

Google it, it's not hard.

 

[tripletfeb]

How do you make yogurt!?!?

This is how I do it, but I make two batches at a time so scale down if needed. Put 10 cups of whole milk in a saucepan and heat to 180°F. Cook for a few mins then cool to about 115°. In a measuring cup, put about 1 cup of yogurt starter. I use Chobani plain Greek yogurt with live cultures(whole milk). Mix in some of the warm milk and stir. Pour into the rest of the warm milk in the saucepan and whisk so it all mixes in. I then pour the milk into small jars that came with my yogurt maker. You can use any size jar or glass container you want because then you'll wrap that jar or bowl with towels and put in a warm space for about 8 hours. An oven with the light on works. Some people put it on their fridge. I have two yogurt makers so I pour the milk into those jars and put them in the yogurt maker and then follow the directions for my yogurt makers. I like to ferment it for 9 hours. If it's not thick or tangy enough for you, ferment it longer next time. You can save some of the yogurt you just made for the starter for next time

 

[Not-so Slick Chicken]

I'm a sucker for those little containers of "Noosa" brand yogurt. But they're expensive, so I don't get them often.

Some brands have weird textures, so I try to avoid those (if it's grainy/clumpy but I can't smooth it out with mixing)

I mostly go for larger containers of plain. I'll add fruit, maple syrup, or preferably use it in a smoothie. Sometimes it goes into baking. Or a small amount frozen for a dog treat.

Not very particular about regular or greek yogurt.
Kefir is nice, too. Love that with granola.

 

[LoveMyPeepers]

This is how I do it, but I make two batches at a time so scale down if needed. Put 10 cups of whole milk in a saucepan and heat to 180°F. Cook for a few mins then cool to about 115°. In a measuring cup, put about 1 cup of yogurt starter. I use Chobani plain Greek yogurt with live cultures(whole milk). Mix in some of the warm milk and stir. Pour into the rest of the warm milk in the saucepan and whisk so it all mixes in. I then pour the milk into small jars that came with my yogurt maker. You can use any size jar or glass container you want because then you'll wrap that jar or bowl with towels and put in a warm space for about 8 hours. An oven with the light on works. Some people put it on their fridge. I have two yogurt makers so I pour the milk into those jars and put them in the yogurt maker and then follow the directions for my yogurt makers. I like to ferment it for 9 hours. If it's not thick or tangy enough for you, ferment it longer next time. You can save some of the yogurt you just made for the starter for next time

Thanks!

 

[Windy Wings]

I'm dairy free, so I'm always looking for good yogurt brands that don't taste like water with a slight coconut flavor. My favorite is GT's Cocoyo, but it's kinda expensive for a little jar so I don't get it that often. We once made coconut yogurt at home...It was basically just fermented coconut milk. It wasn't thick at all. Still tasted good though!

 

[Sally PB]

I make a gallon at a time, using 1% milk.
Heat to 182°F. Cool to 110°.
Mix about a cup of the warm milk into a cup of yogurt. (Purchased, or saved from my last batch.)
Pour into my Instant Pot, use the "yogurt" function, and let it sit overnight for 8-10 hours.
If you don't have an Instant Pot, pour the milk into jars and let them sit somewhere where they'll stay warm; about 100-105°.
Scoop the warm yogurt into mesh bags and hang them over a sauce pot to drain for about an hour. Save the whey that drains out.*
Dump the thick yogurt into a bowl and mix in vanilla (if desired) and honey or other sweetener to taste. Store in pint jars in the fridge.

*What to do with the whey?
Cook rice in it.
Mix it with chicken feed and give to the chickens.
Use it as the liquid in baking bread or rolls.
Those three things will use up any and all whey I get from making yogurt.