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FOOD & WINE DISCUSSION

msmrw

POSTED: Sun, 05/17/2009 - 5:42pm

Does Anyone Make Her Own Yogurt?

I've read so much re: the benefits of French-type yogurt, I am contemplating the purchase of a yogurt machine. Unfortunatley, Fage Total and Emmi Swiss Premium are hard to find/unavailable in my area. :(

emculp1

POSTED: Wed, 10/19/2011 - 4:50pm I do! I do! I moved in with my boyfriend in France, and he has a yogurt maker. He taught me how to make yogurt, which I adore. I'm actually learning to love unsweetened yogurt, though I still add a bit of jam or honey to it. We get our milk from an organic dairy farm near our house. The milk is delicious and super-fresh (never more than 2 days out of the cow).

vickie2

POSTED: Wed, 10/19/2011 - 6:28pm Sounds wonderful Wow - it must be nice to live near an organic dairy farm! I bet your yogurt is delicious!

Bella koma

POSTED: Sat, 01/16/2010 - 10:07pm Bonjour msmrw~ I have been Bonjour msmrw~ I have been making my yogurt for the past 2 months, twice a week. Love it! I have a yogurt maker, two actually...one makes a quart (which I do unflavored, and with goat milk...for me)..and the other holds 8 small individual jars..this one I do with vanilla flavoring for the rest of my family. I heartily recommend it! Much fresher!

Username

POSTED: Tue, 01/12/2010 - 1:45am Yaourtiere I can't remember if I've replies to this topic or not, but yes, I do make my own yogurt! I have a yogurt machine, but I don't see it as necessary. Sometimes I make viili instead of yogurt (check out this link: http://en.wikipedia.org/wiki/Viili) which doesn't require any extra equipment and not even any sort of heating is required. I'm more of a yogurt-girl though, and I don't think I could live without it!

cassandra

POSTED: Fri, 12/18/2009 - 12:41am Yesterday was first time I made both organic (no growth hormone!) 2% milk and light soy yogurt. I used Fage to seed both batches. Both turned out really good! For incubation I first used my oven's proofing setting but the temp was only mid 90's so I switched to a heating pad on low which held the temp at around 102 degrees. I used my jelly canning jars and the plastic lids you can purchase for canning jars. I put a towel over the heating pad and put the jars in a wilton springform pan and inverted another same size pan over the top. Then I covered the whole thing with a towel. I'm not going to purchase a yogurt maker because the heating pad works great. There are other settings on my oven I can experiment with also. I found out today that the Drying setting allows you to set the temp in the range that you need for yogurt. Yay!

Cheryl M

POSTED: Thu, 12/31/2009 - 10:58am Delicious homemade yogurt I too have recently made delicious, thick, creamy yogurt using my heating pad to incubate the yogurt mixture. I pour my mixture in sterile, wide-mouth pint glass jars and process for 6-7 hours directly on the heating pad set to medium (the temp is about 110 degrees). I cover the jars with two cotton kitchen towels. This works so great and I am enjoying my yogurt so much! I found this site online www.makeyourownyogurt.com that I used as a guide and tweaked it a bit to serve me better. Happy New Year!

Cecily

POSTED: Fri, 12/18/2009 - 9:59am Cassandra... I have only succeeded in making soy yogurt with full-fat soy milk without any additives. What brand/type of soy milk did you use?

cassandra

POSTED: Sat, 12/19/2009 - 2:06am Soy Brand Cecily - I used 8th Continent Light Soymilk. I'm actually debating which I like better... the 2% milk yogurt or the light soy yogurt. I never thought that would happen. I didn't think I would like the soy at all so I only made a half quart. The soy turned out almost as thick as the milk batch... almost. The flavor is fab. 8th Continent only has 50 calories per 8 oz.

violette

POSTED: Sat, 12/12/2009 - 7:38pm No.....there's too many good yogurts out there to make my own Wish I could say I make my own, but I do not. There are just too many good yogurts out there to fiddle with making my own........Stonyfield is one....Mountain High another...yes indeed~~~ Plus I'd be afraid it would come out totally awful... I did notice when in Paris, their shelf in the local Monoprix was filled with so much yogurt compared to here.....it MUST be a dietary staple much more than here in the states, as Mirelle has said. It's my favorite breakfast food! I love yogurt especially frozen yogurt~~~yum~~

Vintage1944

POSTED: Fri, 12/18/2009 - 6:13pm I am with you Too many good yogurts in the shops and making it is slow and fussy.Can buy organic yogurt anywhere and I do.We have a great yogurt called Astro,which I strain through a coffee filter and presto Greek yogurt!!

Cecily

POSTED: Tue, 12/08/2009 - 8:24pm Homemade Soy Yogurt I eat an exclusively plant-centered diet for ethical reasons, but I love good food. I make soy yogurt which is unsweetened, thickened slightly with agar powder, and strained in a Donvier yogurt cheese maker. I do this at least twice a week in my warming tray, but an oven which allows a low setting of around 100 degrees F would also do the trick. I enjoy this thick creamy yogurt with a slight drizzle of agave nectar.

Gigi L - Georgine

POSTED: Wed, 12/09/2009 - 4:21pm Hi Cecily! I would be interested in the recipe. Each time I have tried making soy yogurt it's outcome is too thin. Being lactose intolerant, I am fortunate to be able to eat dairy yogurt...however I would like to experience some wonderful soy yogurt. Perhaps you will share your secret? GiGi

Cecily

POSTED: Wed, 12/09/2009 - 4:50pm Thick soy yogurt I use 3/4 tsp. of agar powder to each quart of unsweetened soy milk prior to setting it to culture. Also, when cooled thoroughly in the refrigeraor, I strain the yogurt for 2 hours in my Donvier yogurt cheesemaker: http://www.amazon.com/Cuisipro-Donvier-Yogurt-Cheese-Maker/dp/B000064841 Then I whip it until smooth and refrigerate. Yummy!

Gigi L - Georgine

POSTED: Thu, 12/10/2009 - 2:18pm Thank You so much! I will Thank You so much! I will give this a try and let you know. :)

Gigi L - Georgine

POSTED: Sat, 12/05/2009 - 5:54pm Yogurt Cheese Last night I decided to make yogurt cheese. I did what Mireille said to do in the 'French Staples' section on this site. WOW! It is delicious! I have been making my own yogurt for years now, and have always used it in a variety of recipes and sauces etc. Now I think I will always make this cheese yogurt instead of buying cream cheese. I mixed some garlic, basil,chives and sea salt and black pepper together. Wonderful!

Jeanette

POSTED: Tue, 12/08/2009 - 12:49am Oh my gosh!!! That sounds Oh my gosh!!! That sounds simply divine!!! I must definitely try that!

Farrah27

POSTED: Mon, 10/05/2009 - 10:39am October/November 2009 In the Oct/Nov issue of MaryJane's Farm she talks all about making your own yogurt and how much money you can save on top of being healthy. Check it out!

Lauren_D

POSTED: Thu, 10/01/2009 - 11:28am Yes! I was so excited to wake up yesterday morning and find that my yogurt making was a success! I was worried because I didn't have a yogurt maker, heated the milk on med-high at first, probably let it cool a little too long, my towel cover wasn't that "heavy", and finally, I took the yogurt out of the oven so my husband could cook something. My house was pretty cool, and I still had a beautiful, solid, smooth bowl of yogurt! Don't be afraid to try!

mtnfamillede6

POSTED: Fri, 10/02/2009 - 5:38pm Lauren How inspiring! I usually buy Greek yogurt.I have been too intimidated to make my own, many excuses. I will try to make a batch this weekend.

Viva la Diva

POSTED: Thu, 10/01/2009 - 10:27pm Brava! So glad you had success with your first batch. Amazing what we can make...You've inspired me to give it another go.

Username

POSTED: Wed, 09/30/2009 - 1:38pm I do I make my own yogurts with a Domoclip yaourtiere, and no, I will not eat any other yogurt anymore! ;-)

Farrah27

POSTED: Tue, 09/29/2009 - 11:14am Nobody would eat it... When I made my homemade yogurt with the Euro machine and starter no one would eat it! I've tried twice now and each time not one person would try-even my husband. So, I buy Trader Joe's greek yogurt to have on hand. I may try it again with a little less cooking time, as recommended. I'm so glad that y'all have inspired me to give it a go!

St.TropezChic

POSTED: Sun, 07/19/2009 - 12:05pm Skyhill Napa Valley makes a delicious goat milk yoghurt. I'm sure it's not as good as the goat yoghurt Greg makes over in Iowa, but at least it's local for me! ;^) Lorraine

frenchy

POSTED: Sun, 07/19/2009 - 10:04am I found a new yogurt to buy for those who don't make. It is from Stoneyfield and what I like about it besides the probiotics and the fact that it is organic; is that 10% of the profits from the company are donated to earth and environment causes. It makes me feel good about spending my money for such a good product and it tastes great.

St.TropezChic

POSTED: Sun, 07/19/2009 - 11:43am Stoneyfield I love their organic products! If you go to their website and register, they will send you coupons, etc. I *hate* coupons, but hey, it's money in your pocket. :^) Lorraine

doroula

POSTED: Thu, 06/18/2009 - 3:51pm Today I made my first yogurt! I am so proud! I used no machine and it turned out just fine, but a bit runnier thatnhe one I buy at the supermarket. Its taste is mild, creamy, smooth and it's so refreshing.

Vintage1944

POSTED: Thu, 06/18/2009 - 11:53pm Hi Dora It does sound like a success.think I'll try to make it without a machine.had a Yogurt machine but did not like it.Hope you are well.Jean

RobinKay

POSTED: Thu, 07/16/2009 - 10:37pm a wonderful treat I made my first yogurt today, wonderful! So nice to read tips here I can experiment with.

St.TropezChic

POSTED: Fri, 07/17/2009 - 11:10am Bonjour, RobinKay! Congratulations on your first batch! Did you use a yoghurt maker? It will taste all the more delicious, knowing that you made it yourself. Have fun! Lorraine

ClaireMarie

POSTED: Tue, 06/16/2009 - 8:14am Yogurt making I've been making my own yogurt for over a year now. I start with the Fage OR a yogurt starter from my local healthfood store. I use new Fage OR starter every season ( 3-4 months) as the product gets thin, and is usable for recipes, but little else due to getting thin.... I have used a live active culture from the local grocery store also to make yogurt, but I like the result from the Fage the best. HTH

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