Comments on: How to Make your own Yogurt

By: Amanda Simmons

Amanda Simmons — Thu, 03 Jun 2010 22:02:49 +0000

I find that adding in more yougurt (as the starter-usually 6-8 oz to 1/4 gallon milk) makes the over-all product thicker and reduces the need to strain it.
Also, I use raw milk and put the yogurt into mason jars in a cooler for 7 hours with about 4 cups almost boiling water). It works well. Do I need to be concerned about the temperature being maintained in the cooler for health safety reasons?

By: Jaime G

Jaime G — Fri, 26 Mar 2010 16:59:55 +0000

Yum! I do homemade yogurt too, and just “upgraded” my method to using an actual yogurt maker. I love it! I usually end up straining mine so that it’s thicker.

By: Kim

Kim — Thu, 11 Mar 2010 02:44:15 +0000

Yes, I actually just bought a yogurt culture from Cultures for Health that you can culture on the countertop. I just started using it and it is a lot easier than the heating method, but they all have their pros and cons. I am going to try out a few more of their products and then do a future post on the cultures. that yogotherm sounds cool, let us know how you like it!

By: Vera

Vera — Wed, 10 Mar 2010 16:18:05 +0000

I found a website cheesemaking.com. They sell a “yogotherm” a simple insulated container for making 2 quarts of yogurt at a time. I ordered one off their website, so we will see how good it works. I can’t wait to try it out! I looked at the cultures they sell and most appear to contain dry milk. I know you can use yogurt you already have as a starter, but do you ever use culture you bought?

By: Lindsey in AL

Lindsey in AL — Mon, 08 Mar 2010 23:41:44 +0000

I use the cooler method when I make yogurt but I don’t use nearly as much starter as 1/2 cup. 1/4 cup would be the most I’d use for a quart of milk. It also really helps to cool the milk after it’s heated to 180 (I can only get pasteurized, non-homogenized milk right now). If I stir in the starter while it’s that hot it seems to end up much runnier. I have also found my yogurt ends up thicker (without extra straining) if I culture it in 2 pint jars instead of 1 quart jar. I’m not sure why but it works for me

Thanks to your post on crackers, I am going to haul up the dehydrator this week and make them again. I LOVED those crackers and have no idea why I stopped making them, except maybe that I loved them too much

By: Julia

Julia — Mon, 08 Mar 2010 20:09:31 +0000

I love using yogurt in place of sour cream too… I stir a big dollop into chili and definitely use it in a lot of curry dishes!

Another thing I’ve been doing is blending it with fresh flax oil using a hand blender. Then I blend in organic berries, chopped nuts, pumpkin seeds, or whatever else I have on hand. It’s a great cancer-fighting breakfast dish and so delicious too!

I ordered Greek yogurt cultures from culturesforhealth.com a week ago and it’s supposed to arrive today… sooo excited to finally try making my own!!

By: Kim

Kim — Mon, 08 Mar 2010 15:56:14 +0000

Hi Jo… these temps are in fahrenheit… sorry!

By: Jo Douglas

Jo Douglas — Mon, 08 Mar 2010 08:59:02 +0000

Hi there. Are the temperatures farenheight or celcius?

By: Joann

Joann — Sat, 06 Mar 2010 23:30:57 +0000

My 5 year old son likes the yogurt in small containers. So when I make yogurt at home put some in half pint canning jars especially for him. Maybe the appeal is that it is convenient, or it could be that the small jars look cute. We mix in homemade jam like you suggest.

By: Mandi

Mandi — Thu, 04 Mar 2010 16:47:06 +0000

Question: I have been making my own yogurt using a crockpot… cooking 1/2 gallon raw milk on low for 2 hours, turning it off for 3-1/2 and then mixing in a 1/2 cup of starter yogurt and letting it sit overnight. After that I’ll strain it to make the yogurt thicker and make use of the whey.
Is this beneficial? Or should I be doing it different?
Thanks for any help!