how we see it
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on making yogurt, still and again


There has been a resurgence in yogurt making.  I hear people talking about it and read posts on it more and more frequently.  It is a staple in my diet.  I've made it more or less twice weekly for most of my life.  If you like yogurt and use it often, it pays to make it yourself.  The cost is that of the amount of milk you use and if you make it the way I do, of some additional powdered milk.  That's it. Norma has the costs figured out in her recent post

A while back, in 2008, I posted my method for making yogurt.  More recently, I've been reading posts talking about the crock pot method.  I toyed with the idea of using a crock pot several years ago but found that mine stayed too hot for the cultures that I use.  Each yogurt bacteria has, I have been lead to understand, a temperature at which it works best.  Too hot and the culture dies, too cold and it slows down or doesn't work at all.  Also, I like to get it made in a much shorter time frame than the crock pot method uses.  I figure, that if it takes me more than 3-4 hours, something has gone wrong.  Usually, my yogurt works in under three.  My active time in the making depends on how fast I can heat up the milk to scalding.  Not long at all.  The cool down goes on while I do other things, or for about 5 minutes in a sink water bath.  If I have more than 15 minutes invested in the process, I'm lollygagging. The batch I did yesterday went into the frig after about 2 1/2 hours.  

See the way it stays together and yet separates from the side of the pot?  That shows that it has plenty of body.  The texture that you see on the top is from the froth on the milk.  Inside, it is very creamy.  VERY!


It isn't as thick as sour cream, but it could be if you choose to add more powdered milk and let it work a bit longer.  


That's my breakfast.  Fruit, yogurt and a about 1/4 cup of granola.  yummmmmm!


I eat it every morning.  It doesn't get boring.  I look forward to it.  No sugar, no syrup nor honey for me.  Chris, on the other hand, loves his with maple syrup. 

One more thing..

For those of you that prefer using a thermometer, the temp is best between 110 - 120F for most cultures.  If you find you aren't having success, check your temps first.


And is it truth or myth that the cultures die off after a while? That seems counterintuitive to me -- I liken it to sourdough -- that you are making more cultures when you are making more yogurt -- they grow and multiply. Am I wrong about that? (And what culture do you use?)

The culture I used for years, was brought over from Bulgaria by a friends mother over 70 years ago. When the same friend went to visit 5 years ago, he brought some yogurt back that we then mixed in with the old. So, I would say no, it doesnt get weaker. I imagine that it changes, as most living things do. If you kill off some of the less heat tolerant strains, then next time, unless you rotate your starter, you will have a new yogurt with those traits.
I suggest Stoneyfield as a starter.

Your yogurt looks so creamy and delicious. I have never tried adding the powdered milk. Next time I will. I wrap our yogurt in a towel and put it in a cooler for about 6 hours. Once I left it overnight and it was pretty tangy. After reading your post, I am going to check it sooner. I read on that after about 8-10 times of reusing the culture, the yogurt will get more acidic? I usually use a scoop of Stonyfield as my culture. I don't make it every week so I have only reused my own culture a few times.

Your yogurt looks perfect!

Thanks Judy. I was inspired to try yogurt making when we talked about it this summer, but now I am definitely going to try it. I really appreciate your directions. :)

All this yogurt making has me motivated to make my own. I eat a ton of it and you guys make sense! Thanks for the lesson, this post is bookmarked.

Lovely photo up top, as pure and white as new snow. As soon as the Christmas baking is done, I'm trying it.

I wish I liked yogurt... Making it looks like fun.

ok, first, I clicked on to post a comment: we eat the same breakfast! but I don't make my yogurt (piker).

Then.....I saw all those spindles in your banner (I usually read from bloglines...).

Jell-us. Off to google spindles again. I can tell there are buttons involved in some of those, sigh.

Addiction. I haz it.

That looks really good and now I am going to have to try this. What kind of granola are you using. Is is free of sugar as well?

The breakfast looks so yummy. I'll have to look into this. I would love having this for breakfast, looks hearty and healthy.

Ok..I think I have to give yogurt making a try. I made cheese once, so I should be able to do it! Your pictures are beautiful.

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