Make your own Yogurt

[Dray67]

http://www.makeyourownyogurt.com/make-yogurt/stir-and-enjoy
Im gonna try this, has anyone had success with it?

 

[Illia]

We make our own from our own goat's milk, bought yogurt culture, and our own yogurt maker, so. . . . Yes and no.

 

[ranchhand]

Go for it! But also compare it to Miss Prissy's thread about hers. She started out with yogurt and it has really grown!

https://www.backyardchickens.com/forum/viewtopic.php?pid=70639#p70639

 

[Pascal PicklePants]

Yes, I do this frequently for feeding to the dogs (they are just as spoiled as the chickens)

I do mine similar to MissPrissy, only I use a crockpot and I make bigger batches. works great for me and saves a lot of $$$$

 

[alhanse77]

I had better success with whole milk than with skim. I kept my yogurt warm by putting a 100 W light bulb in the oven and monitoring the temperature with a thermometer. I turned the light off and on as necessary to maintain the temperature. A little bit of a pain, but I am a SAHM so I was around anyway. I would mix with fruit and a little bit of sugar to give my kids. With practice and patience it turned out wonderfully!

 

[zekii]

Have been making my own yogurt for over a year... Bought a Yogourmet setup ... pretty much fool proof
http://www.amazon.com/Yogourmet-104-Electric-Yogurt-Maker/dp/B000N25AGO

started with 2% milk, but now I buy raw whole milk from a local farmer, definitely much better !!!
I use regular yogurt 3 tbsp per batch has a starter, has always produced Delicious yogurt.

Just my .02

 

[WallTenters]

The chickens will love even buttermilk/soured milk, which is MUCH easier to make.

Basically, get all your equipment clean (pretty easy if it's all new) pour some of the milk out of your gallon (or mason jars, as we always made ours from our goat's milk) and add whatever you've got - buttermilk w/ live cultures, yogurt with live cultures or sour cream w/ live cultures... anything works, but plain is always better than flavored.

Let it sit on the counter for a day (I cover the mason jars w/ a couple layers cheesecloth - you could do the same w/ plastic gallons). Voila.

Pour it in a trough/feeder of some sort - our chickens LOVE it! Nothing like home grown soured milk!

I should add - this is the BEST stuff for baking. I know the smell is interesting... like water-thin sour cream, but replace your milk in your recipes for this stuff and it takes them to a whole new level.

 

[classicsredone]

Whole milk does work better, or at least add powdered milk to thicken before culturing. I like to use whole milk and save the whey for lacto fermenting.

 

[justbugged]

I have been making yogurt. I tend to use whole milk that has been reduced.

 

[Jillian]

I make yogurt that will culture at room temperature (70-78 degrees F). Villi and Matsoni are the two types I have used. It's very simple, simply add to milk, stir, and let sit for about 12 hours. What's great is once you get it going, you can continue to culture straight from your last batch. No need to buy new cultures.

The dogs and parrots love it mixed in their food and I like it too, especially over fruit. The slightly sour matsoni in particular makes fantastic frozen yogurt!