Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Cheese Making Forum (http://www.homebrewtalk.com/f130/)
-   -   Making yogurt (http://www.homebrewtalk.com/f130/making-yogurt-119645/)

tspilker 05-16-2009 10:15 AM

Making yogurt
 
I found out tonight that the "Active Cultures" on yogurt means its a fermented item! Thats exciting. I guess it only takes about 6 hours to ferment too.


Anyone have any experience with making yogurt? I might have to make a batch.

My question is, I only see people making it plain. At what point would you add strawberries if you were to do such a thing?

jamesnsw 05-16-2009 02:44 PM

My mom used to make yogurt a lot- it's pretty easy. Try searching Boingboing.net and Lifehacker.com- they both had a recent article on making yogurt.

Also try asking this in the cheese making forum- it actually may already be in there.

Yooper 05-16-2009 02:52 PM

You'd add the fruit at serving time.

Yogurt is pretty easy, it just requires a steady temperature. You can use a slow cooker on low, or an oven turned off but the pan with hot water. I'm going to be trying some yogurt with goat's milk, just to see how it tastes.

adfirmus 05-16-2009 03:02 PM

In Indian cuisine, if they want to make a yogurt based dish for dinner, don't they usually just leave a bowl of milk out in the morning to catch wild cultures? I don't think you'd get a most consistent results but it may be worth a try with a small batch, or even with a starter taken from some store bought yogurt. Just make sure it's not pasteurized or anything. I've never tried to make yogurt, but from what i've read that room temperature or a little bit warmer (80 degrees-ish) will give you decent results, but don't quote me on that. You can also buy little yogurt fermenting boxes, which is just a temperature controlled trey with a lid. I think i've seen it in SkyMall or something, so it's probably gimicky. I don't know if you would need anything special like that.

giligson 05-16-2009 04:58 PM

Yogurt:
4L milk (I like 2%)
One container organic style yogurt (ie live culture)
one cup powdered milk (I like to up the milk solids in mine - this is optional)

Heat your milk mixed with powdered milk up to scalding temp (just below boiling) this pasteurizes out all the unwanted bacteria in the milk. Cool to fermentation temp (25-35 celsius) Add your starter - live yogurt. Keep the temp steady using your favourite method (insulated cooler, water bath, brew belt etc). Ferment for at least 4 hours but up to 24 hours (this is "to taste", the longer it goes, the more sour the yogurt will get).
If you want a more solid product, take the finished yogurt and dump into a cheesecloth lined strainer in the fridge and let drain - If you let it go long enough you will have soft cheese.

Bokonon 05-16-2009 06:56 PM

I'm not a yogurt fan but I've helped my wife make it before. What we do is take 1/2 gal or gal of milk and add packet or half packet of dry powdered milk to it. Heat that up to about 200 to pasteurize (I'm not sure this is really necessary unless your using some non pasteurized milk)

Cool down in a water bath (or let cool down naturally) to 110-120 and stir in your yogurt culture.

With the oven light on my oven stays at about 80. We move the covered pot into the oven and leave it for a while, usually overnight.

With the oven light on and the the warm milk the temp never gets below 90-95

Using the powdered milk seems to make a thicker product

Edit: We've also taken half the yogurt and made yogurt cheese by putting some cheese cloth in a colander and setting that over a bowl in the refrigerator. This is something I'll eat, it ends up being similar to cream cheese.

Irie5447 05-16-2009 07:05 PM

My LHBS sells all different types of make-it-yourself kits including cheese and yogurt kits. They have a website its Fermented Foods You Can Make Yourself. They also have good info on the website!

Saccharomyces 05-16-2009 09:40 PM

When I was in college I made yogurt all the time. I would scald a quart of milk and cool it to ~120*F. Then I would stir in a heaping tablespoon of active culture yogurt from the grocery store, dump it into a thermos bottle, and put that in the fridge. The next morning I had perfect yogurt. When I got to the bottom I'd harvest a few tablespoons for the next batch, and that worked for a few generations after which I had to start over with a fresh culture since the yogurt would start to get thin and sour.

Mike M 05-17-2009 02:02 AM

Quote:

Originally Posted by giligson (Post 1327907)
Yogurt:
4L milk (I like 2%)
One container organic style yogurt (ie live culture)
one cup powdered milk (I like to up the milk solids in mine - this is optional)

Heat your milk mixed with powdered milk up to scalding temp (just below boiling) this pasteurizes out all the unwanted bacteria in the milk. Cool to fermentation temp (25-35 celsius) Add your starter - live yogurt. Keep the temp steady using your favourite method (insulated cooler, water bath, brew belt etc). Ferment for at least 4 hours but up to 24 hours (this is "to taste", the longer it goes, the more sour the yogurt will get).
If you want a more solid product, take the finished yogurt and dump into a cheesecloth lined strainer in the fridge and let drain - If you let it go long enough you will have soft cheese.


Thanks, I may just try this.

MeatyPortion 06-16-2009 05:23 PM

How about Greek yogurt?


All times are GMT. The time now is 07:07 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.