Homemade yogurt

[Princess L]

I made homemade yogurt yesterday.  It was super simple and tasted great, but 4 cups of milk only made about 7 ounces of (Greek style) yogurt 

[Overload]

I am not sure what style it is, but my girlfriend makes homemade yogurt all the time and i eat some almost every day.

[tbombz]

can you post the recipe details?

[Princess L]

can you post the recipe details?

You'll need a cooking thermometer and some ready made plain yogurt with live active cultures - any brand.
If you want to start out small and "experiment" like I did, start with a quart (4 cups) of milk - whole, skim, 2% - whatever you want fat wise.

In a large pot, slowly bring the milk up to 180 degrees, stirring constantly (kitchen basics 101).   As soon as it reaches 180, remove it from the heat. I put the pot in a sink full of cold water.  Bring the temperature down to ~110 degrees.  No hotter, no cooler.  Take about 2 tablespoons of the ready made yogurt and about 1/4 cup of the milk and mix together (temper) and then add that mix to the pot of milk.  Now pour the milk into glass jars and keep them at 110 degrees for at least4 hours (longer for a tangier taste), up to 12 hours.  I kept mine warm in a pot of water with the burner on super low.  You could keep it in an oven if you can trust the temp. It is important to keep it at ~110 to keep the bacteria alive - any warmer and it will die (I think it dies at ~120 degrees) and any cooler it won't grow.  You need the ready made yogurt to get the live cultures in the first place and you don't want to use too much because they need room to "bloom".  Or you could get live cultures at a health food store I think.  If you cover the pot while incubating, make sure it's with a towel because you don't want the sweat from a lid dripping in the yogurt.  When it's done incubating, you'll see some yellow whey floating.  You can keep it or drain it off or to make it "Greek style", line a strainer with paper towels or a cloth (not cheesecloth cuz it's holes are too big).  I used a clean flour sack towel.  Put the strainer on a bowl and dump in the yogurt.  Let it drain til it gets to the desired consistency.  If it gets to dry, stir some whey back in.   Don't dump the whey (there will be 1-2 cups).  I'm sure you can come up with a use for it  

[WOOO]

i totally thought this thread was about something else.... 

[Princess L]

i totally thought this thread was about something else.... 

Where the he!! have you been?
 

[WOOO]

Where the he!! have you been?
 

around....