Yogurt

terri46355 · #1 09/12/11, 09:37 AM

I am so pleased to find so much good information on the Internet. I made my first batch of crockpot yogurt (goat milk), strained it, used the whey in chicken soup, and added peach jam to make fruit yogurt. I would never have learned how to make yogurt without the the Internet. It is such a valuable resource and with forums like HT, I can learn just about anything.

DW · #2 09/12/11, 09:58 AM

Many yrs ago we had a yogurt maker now I am trying other ways. I am currently making a qt jar at a time. Still a little thin. Tell us how you made it in the crock pot.

Alice In TX/MO · #3 09/12/11, 10:11 AM

Thin is more normal if you are comparing with the fake yogurt you get from the store with added texture ingredients.

One thing to do to help your homemade yogurt be thick is to heat the milk to at least 180 degrees, cool, then make yogurt. The heat alters the protein chains, and the yogurt sets thicker.

Take your homemade yogurt and strain it in coffee filters to make thick Greek yogurt!

I'm making a gallon today. I put the inoculated milk in quart jars, set them in a styrofoam ice chest, put an electric heating pad in the ice chest, and don't look at it for at least six hours.

terri46355 · #4 09/12/11, 10:32 AM

Here's the recipe. After it was done, I dumped the yogurt in a smooth kitchen towel (like you use for glassware) lined strainer and put the strainer in a bowl. A jelly bag or coffee filters would probably work just as well. Straining the whey made the yogurt thicker (like Greek). Be sure to have 1/2 cup plain yogurt to add to the milk before you start. I didn't want to waste the whey, so I put it in the crockpot with a chicken instead of water. After the chicken was done, we ate some, boned it and the broth was used for chicken, rice, vegetable soup. Waste not - want not.

Crock Pot Yogurt

Make your yogurt on a day when you are home to monitor it.

Use a 4 quart crockpot.

Plug in your crockpot and turn to low. Add a half gallon of milk. Cover and cook on low for 2 1/2 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then pour the bowl contents back into the crockpot. Stir to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around and on top of the crock for insulation.

Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened to the consistency of low-fat plain yogurt.

Chill in a plastic container in the refrigerator. Save 1/2 cup as a starter to make a new batch.

Harry Chickpea · #5 09/12/11, 12:37 PM

I agree with the heating to about 180. I also add one quart packet of dry milk to a gallon of whole milk, cook in the bottom of a pressure cooker, then set the covered canning jars that I fill with 100 degree milk and a dose of yogurt onto a heating pad and cover with dish towel.

beewench · #6 09/12/11, 02:57 PM

I've also seen on some recipe to use a small packet of unflavored gelatin to thicken up your yogurt. I tried it once and it worked great, not sure how I feel about gelatin though....

lemonthyme7 · #7 09/12/11, 10:40 PM

When I make mine I sometimes add some dry milk mixed into the regular milk. I think this makes the yogurt a little thicker. When I whisk in the starter (store yogurt or saved yogurt from previous batch) Many times I will add in about 2 tablespoons of honey. I combine the honey with the starter ahead of time.
I use two 1 quart jars which have been preheated (filled with hot water until ready to use) and put these into a box or bushel basket that has a couple towels folded in the bottom. I wrap the quart jars in a towel before I put them in the basket - several layers thick. I then fill in any holes in basket and lay another towel over the whole thing. That's it, I don't use a heatiing pad or anything. It turns out great and is done in 6 to 8 hours.
I love the homemade yogurt in the winter with homemade granola mixed in it for breakfast. Yummm!

#8 09/12/11, 10:44 PM

Quote:

Originally Posted by lemonthyme7

When I make mine I sometimes add some dry milk mixed into the regular milk. I think this makes the yogurt a little thicker. When I whisk in the starter (store yogurt or saved yogurt from previous batch) Many times I will add in about 2 tablespoons of honey. I combine the honey with the starter ahead of time.
I use two 1 quart jars which have been preheated (filled with hot water until ready to use) and put these into a box or bushel basket that has a couple towels folded in the bottom. I wrap the quart jars in a towel before I put them in the basket - several layers thick. I then fill in any holes in basket and lay another towel over the whole thing. That's it, I don't use a heatiing pad or anything. It turns out great and is done in 6 to 8 hours.
I love the homemade yogurt in the winter with homemade granola mixed in it for breakfast. Yummm!

Could you please post your recipe for homemade Granola? Thank you!

Alice In TX/MO · #9 09/13/11, 05:52 AM

There's a granola recipe on this thread:

Breakfast Dishes

XayInIowa · #10 09/13/11, 06:27 AM

I make my own yogurt too, because we go thru so much of it here. Sometimes I mix a little jello into it for some variety. The kids and BF like to mix peanut butter and granola into it for a high-protein breakfast.

lemonthyme7 · #11 09/13/11, 10:08 AM

Quote:

Originally Posted by mythreesons

Could you please post your recipe for homemade Granola? Thank you!

Feel free to substitute other ingredients for the 'dry' ingredients. Just try to keep the oats and liquid in the same proportion.

Almond Maple Granola

3 cups rolled oats (old fashioned oats)
1 cup blanched slivered almonds (or walnuts, or whatever nut you like)
1 (14 oz) pkg flaked coconut
1/3 sunflower seeds

Mix together in bowl. Pour over:

4 Tablespoons maple syrup (I've subbed maple flavored syrup if I was out)
4 tablespoons brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teasoon salt.

Toss and mix well. Spread on cookie sheets and bake at 250 degrees for 1 hour, stirring every 15 minutes. When cooled mix in 1 cup of raisins (I actually prefer craisins). Store in airtight container. Enjoy.

There are so many good recipes for homemade granola. Just remember not to put the dried fruit in til it comes out of the oven. I've used chopped dried apricots before and other types of dried fruit. All yummy!