whuebl's Profile

Display Name:	whuebl
Member Since:	6/4/10

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While DIY yogurt making has a certain appeal to it, when my wife and I decided on making at least a gallon a week, we thought that discretion was the better part of valor, we bought a Waring Pro yogurt maker on sale at Tuesday Morning under $30. And are we glad we did.... it takes less than 2 hours for that machine turn turn out the best yogurt money can't buy! And all for the cost of milk. http://mryogurt.info/ Bill Three Ways to Make Yogurt Without a Yogurt Maker Flag this comment	3/21/11 9:58 PM
An update to our previous post... Now we are approaching nearly 100 gallons of yogurt made, we have some more suggestions... - you need only 1/2 cup of dry, powdered non-fat milk per quart of milk to thicken the yogurt; - try a mono-culture like Activia instead of some of the cultures which have many strains of bacteria in them. Those take some serious, serial temperature control to first ferment things at high temperatures like 120F for an hour or more to convert lactose to lactic acid, then a lower temperature for the remaining time to complete the yogurt. All yogurt must have more than one bacteria strain in it per USDA regs, but Activia acts like a mono-culture. Actually, we have been straining all of our yogurt for quite a while... use a metal coffee filter in a quart plastic container - it holds about a pint of yogurt and takes 8 hours or so to strain off most of the whey. Then we plop (technical term) the yogurt into another quart container to hold it in the fridge until we use it. Why do we stain our yogurt now? The result is more like Greek yogurt and works much better in shakes, parfaits, smoothies and so forth than plain yogurt - and you don't have to worry whether the result of making the yogurt turned out thin - which was your problem Good luck! Bill How Can I Make Thicker Homemade Yogurt? Good Questions Flag this comment	2/16/11 10:04 AM
We have had a Waring Pro Yogurt Maker for 3 months now and have made over 10 gallons of yogurt with it with few problems. Here are some key items which might help you: - add a cup of dry, powdered milk per quart of liquid milk you are using. And we add a teaspoon of a sugar/Splenda mix (50-50) for each quart. We also add just a pinch of salt to the batch. - make sure your temperature gets to 190F before cooling the milk. We use a crock pot to do this - you can heat it overnight on WARM (not low and not high) and then boost the setting to HIGH for an hour should do it. - use a thermometer. You must get the temperature to 190F and it must be cooled down to 110F before adding the culture. - we just take a cup of yogurt from a previous batch out of the fridge and use a blender with some of the warmed milk. About 5 - 10 seconds works great - but whose counting? Using a blender is very important as the culture contains trillions of bacteria which must be evenly distributed in the warm milk. Pour the blended milk into the remaining warm milk, if any, and whisk it in well with a wire whisk. And then pour into the containers through a fine strainer to make sure you have no big pieces which will cause grainy yogurt. - our favorite culture, believe it or not. is vanilla Activia. It sets up in under 3 hours and comes out perfectly - nice and firm and creamy. If you still have problems, then check our website: http://mryogurt.info/ Good luck, Bill How Can I Make Thicker Homemade Yogurt? Good Questions \| Apartment Therapy The Kitchn Flag this comment	6/4/10 4:07 AM