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Old 10-08-2008, 07:06 PM   #1
emoutal
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Jun 2008
Ottawa, ON
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I figured that since we love to make things ourselves isntead of buying something here, there might be some yogurt makers here.

I make it now and then, and it's great. Super easy. Basically I take some milk (I usually have 1% or 2% at home) and heat it until it's close, but not boiling. I then add some skim milk powder (i never actually measure but i would bet it's about 1/2 cup per 2 liters of milk), stir it up and let it stay hot for a while (this is to hopefully kill any wild bacteria). Then I cool it down. Once it is cool to the touch (still warm), I transfer it to a plastic container and add a couple spoonfuls of store bought yogurt (or from my previous batch). Make sure the yogurt has active bacterial cultures. You then place it in an oven that was heated for a minute or two, and turn the oven light on (this will keep it warm). Leave it overnight or until it solidifies.

I have never been overly worried about sanitation, but I have also had a few batches that turned out lumpy or watery (but still tasty). I'm not sure if that had something to do with wild bacteria.

 
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Old 10-08-2008, 07:23 PM   #2
zoebisch01
 
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Yeah we used to make it all the time. Probably should get back into it, it's really really easy.
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Old 10-08-2008, 07:39 PM   #3
Special Hops
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SWMBO has makes it sometimes. pretty easy.

 
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Old 10-14-2008, 03:24 AM   #4
Borisbbadd
 
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Wife makes it every now and then.
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Old 10-14-2008, 10:47 PM   #5
Laurel
 
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Sounds easy! I may try this! Thanks for the idea and instructions! Does the milk need to be raw milk, or can it be regularly pasteurized?

 
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Old 10-14-2008, 10:51 PM   #6
Brewing Clamper
 
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Quote:
Originally Posted by emoutal View Post
I have never been overly worried about sanitation, but I have also had a few batches that turned out lumpy or watery (but still tasty). I'm not sure if that had something to do with wild bacteria.
IIRC, yogurt strains are very temp sensitive so if its not a specific temp it won't gel quite right, but it's still go. So basically, the watery or lumpy yogurt is good, just didn't set because of temp.
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Old 10-18-2008, 03:29 AM   #7
emoutal
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Jun 2008
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Quote:
Originally Posted by Brewing Clamper View Post
IIRC, yogurt strains are very temp sensitive so if its not a specific temp it won't gel quite right, but it's still go. So basically, the watery or lumpy yogurt is good, just didn't set because of temp.
Good to know, thanks.

Quote:
Sounds easy! I may try this! Thanks for the idea and instructions! Does the milk need to be raw milk, or can it be regularly pasteurized?
Regular milk works fine (that's all I've ever used).

 
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