Homemade Yogurt **Updated** Cheese and Buttermilk

[MissPrissy]

You're welcome.

It will easily keep a month in the fridge in a sealed container.

Too tangy - buy a better yogurt culture. Some come more dessert like than others. Or whip in some honey before setting it to increase the sweetness and offset the tartness.

Stoney Feild non fat works. Remember you are culturing the yogurt enzymes not their cream or non cream , fat or no fat milk base.

The longer you leave it you get the yogurt many people use to substitute sour cream with.

 

[FloridaChickenChick]

I knew it was only for the cultures, but since I was using low fat milk, I was afraid to use non-fat starter. That's the twisted way my mind works.

I was thinking about my yogurt after I posted: It's so tangy I can't eat what I consider a serving. BUT I eat huge portions. Maybe the reason I eat so much is because I'm not eating enough REAL food, you know? I've been thinking alot about my relationship with food since deciding to get the chickens and putting in a (small) vegetable garden. I haven't read Michael Pollan's latest, but I really think a "half" portion of this real yogurt may be better than a whole cup of the artificially sweetened and thickened stuff I've been eating (which I still think is a healthy choice).

I think your yogurt, MissPrissy, is just one more piece of my puzzle. So when I say thank you, it's more than good manners.

 

[Backyard Buddies]

FCC - Start checking the yogurt at about the 3 hour mark. I've had some set up by then. Perhaps MissP could clarify, but if it's set by 3 hours and you leave it 8, might it pick up more of a sour taste? Otherwise, I agree with MissP. The starter makes ALL the difference. Although I'm making my yogurt with 1% milk, the starter that is my favorite has a line of cream on the top. It is, by far, the best of the starters I've used because that particular brand of yogurt is really smooth and creamy. Start with a yogurt you like, and that'll give you a far better chance of having a finished yogurt you like.

 

[Three Cedars Silkies]

The ONLY problem with the yogurt is that I can't stop eating it until it' all gone!

I had only fat-free organic Horizon milk so I added about 1/2 cup heavy cream (I know, I know...) and it was incredible.

My 12 sixteen week old pullets go nuts over it. I originally was making it for them but now I claim it ALL. I give it to them out of the goodness of my heart...after all, they aren't even laying yet!!

I'm glad you mentioned starting with the best tasting plain yogurt. I'm not absolutely wild about the Stoneyfield....but the Brown Cow...that's another story!!

 

[charmed one]

Ok..I have been reading this thread for a week now. Last weekend I MADE YOGURT!! I love the old way...the homemade ways of doing things.

My mother tells me I should have been born 100 years ago. Miss Prissy....this recipe is the BOMB!!

I really appreciate all of the time and trouble you have put into your posts to help us all.

I would really like to hear your soap recipe. This is something I have yet to try but would like to. Your making homesteaders out of us all!!! Yea!

 

[MissPrissy]

Glad I can help

 

[southernsibe]

MP, I'm not sure if this was asked yet or not, but I was wondering if there was any way to incubate outside. I want to make yogurt this week, but it has been so hot, I just can't stand the thought of heating up my kitchen with the steam etc. It has been NO less then 105 for the past week. Can I put the yogurt jar outside to incubate?

Thanks
Rachel

 

[MissPrissy]

In principle I would like to think if you wrapped the jar in a thick towel and set it out in the very warm weather that it would work. the thing is - you want to keep it gently warm - that is why I use a warmed cooler. Once the inside is warm it doesn't radiate heat into your home. If you set it outside if it gets too warm the cultures will die and you can't use your new yogurt to make more yogurt.

I guess the only real way to find out how well it works is to try it. Let us know how it goes.

Let me place this reminder-

The cooler is the warm dark place where you are INCUBATING the bacteria culture that transforms the milk to yogurt.

It is the same way we incubate the chicken eggs - a constant steady temp over a period of time and out pops chicks from the eggs.

too hot the chicks/culture dies - too cold the chicks/culture dies

Good luck everyone. Once you make it you'll never want store bought again.

 

[southernsibe]

I think what I am going to do is make it the regular way, and use the cooler. When I put the jars in and close the lid, I am going to put the thermometer in there as well. When i lift the lid I will check the temp. I will check it with just the hot water and heated cooler as well. Then once I know what sort of steady temp it needs I can judge more accurately if I can just set it outside. Thanks!!
Rachel

 

[southernsibe]

I incubated my yogurt, and it has set up fine. but the button on the top of the jar didn't go down. Is it still ok to eat?

thanks
Rachel