Alice in TX/MO

[PamB]

Do you make Greek yogurt? if so what do you use for a starter and how do you make it? thanks, Pam

[Wolf mom]

Yogurt Making Questions

I asked the dairy subforum the same question, Pam. My question states how I made it. Even with help from others here, I still can't get it thick enough. Chobani brand has no additives or sweetners, and I still can't get my homemade to taste like it.

If you go back on past Dairy threads, there's a lot on yogurt making.

[Alice In TX/MO]

Yes, I do.

I make a gallon of yogurt using my own goat's milk. Heat to 185, cool to 120 or so. Stir in either one Yogurmet culture packet or about 1/2 cup of the previous batch of yogurt. Divide into 4 quart jars, place in styrofoam cooler with a hot pad set on Medium sort of woven between the jars. I use a turkey fryer thermometer stuck through the top of the cooler to keep an eye on the temp. Set it up to High if necessary. It really does better over 125. Sets THICK in about six hours.

Chill.

Then, I put a quart of the yogurt in a fine mesh cheese curd straining bag suspended over a container to catch the whey. Allow to drain in the fridge over night. In the morning, you will have THICK Greek yogurt.

If you are doing smaller amounts, you can put a coffee filter in a mesh strainer suspended over a bowl and it will strain/drain overnight just fine.

[PamB]

Thanks, Alice. Pam