FOOD & WINE DISCUSSION
MichellePelzl
POSTED: Sat, 05/15/2010 - 9:00pm
Trying to make yogurt, with no luck! :(
I am trying to make yogurt (just dumped another batch!). I dont have a yogurt maker and would rather not have the expense. My mum raised us on homemade, but even with her recipe and I having a devil of a time getting it right (this last batch was in the oven, pilot light on, wrapped in a tea towel for 12hrs and it was barely curdled!). Any advice? And, if should I do buckle and decide to purchase a maker, any recommendations for a budget friendly single pot maker? Thanks everyone!MIREILLE'S CALENDAR
Click here to view Mireille's CalendarACTIVE FORUM TOPICS
RELATED
FRENCH WOMAN'S MANIFESTO
French women balance their food, drink, and movement on a week-by-week basis.
FRENCH_WOMEN ON TWITTER
- In latest survey on France's fave dish, duck breast is latest dish of choice for taste & variations on the same theme http://t.co/6SHjMUUf — 6 hours 17 min ago
- @yungseoulkim Merci! — 1 day 11 hours ago
- @jlawrenceclark Delish! — 1 day 11 hours ago
- Short of flying to Paris for Valentine's, a must read is Paris: The Collected Traveler, ed. by Barrie Kerper http://t.co/GJ7aQxTb — 1 day 11 hours ago
- New phenomenon in France: non smokers are becoming less tolerant, esp when the seat is ze terrace. Arguments galore! http://t.co/4cHeTFJS — 3 days 3 hours ago
STAY AU COURANT
Sign up for the newsletter to receive news, special features and more.
Visit the fan page on Facebook
ChristineE
POSTED: Mon, 07/11/2011 - 8:08am
Crock pot yogurt?
I came across a recipe for yogurt using a crock pot. Has anyone tried that?jrenai67
POSTED: Tue, 06/28/2011 - 6:30am
buy FAGE- Total yogurt. add
buy FAGE- Total yogurt. add honey and fresh fruit. you wont make it again. make sure its the total and not reduced fat. your brain needs the fat so try not to worry about a number.Editor
POSTED: Mon, 05/24/2010 - 10:28am
Yogurt
Michelle, you should be able to use whole milk without a problem, as Mireille has done. In fact, whole milk generally cultures more easily. One thing that can cause issues is using ultra-pasteurized (UHT) milk (which is becoming much more common in stores these days). Culture won't grow on it properly, so it can't be used for making yogurt or aged cheeses. You may want to check your milk carton to see if this is the issue. Regular pasteurized milk works best. If you're not using ultra-pasteurized milk, other issues can have to do with using a good culture (are you using a dried culture? Or plain yogurt from the store? You may want to try another type of yogurt that may have a better mix/strength of culture).Cheryl M
POSTED: Tue, 05/18/2010 - 9:38am
www.makeyourownyogurt.com
Michelle, I have had great success since Nov. 2009, making yogurt following the directions at the web address listed above. I don't put my milk mixture in a pot like he directs but instead I fill 5 wide mouth pint jars and place those jars directly on my electric heating pad, then cover with 2 thick dish towels. I process the jars for 5-6 hours and my yogurt comes out thick, creamy, and simply delicious! I start with 1/2 gallon of whole milk bring the temp to 185 degrees, cool down to 110 degrees and mix in 1/2 cup of Greek yogurt (my starter), then process on the heating pad. Good luck! I've enjoy my yogurt tremendously! :)Laurel61
POSTED: Tue, 05/18/2010 - 1:53pm
Cheryl, I think I too will
Cheryl, I think I too will try this way. One question? Will it work with skim milk? That's all we drink for several years now. Maybe that's why mine didn't work before. Non-fat milk?Cheryl M
POSTED: Tue, 05/18/2010 - 2:45pm
I don't know how skim milk would work
I only use whole milk so I can eat less in quantity and the fat content helps to hold me up longer. My mother makes this same recipe of yogurt with 2% milk fat and it comes out perfect...not sure what skim milk or non fat would do...wish I could help more.Nya_Nya
POSTED: Tue, 05/18/2010 - 3:56pm
2% milk vs. skimmed milk
It's better to use 2% milk. If you are worried about the fat (but you shouldn't be) you can scrape the top layer off while the milk is cooling (several times, if it forms again) and then again when the yogurt is done. The milk fat stays mostly on the surface so you can scrape it off. Has anybody else noticed that yogurt looks more curdled and chewy if skimmed milk is used? As if nothing holds it together - it separates and is not creamy at all...frenchy
POSTED: Fri, 05/21/2010 - 4:53am
Soymilk?
Has anyone tried soymilk with success?Vintage1944
POSTED: Fri, 05/21/2010 - 10:36am
Soymilk
Somewhere in here Cecily talks about Soymilk yogurt and how she does it.OXOLaurel61
POSTED: Sun, 05/16/2010 - 12:37pm
Ok well mine did curdle but
Ok well mine did curdle but it looked so Nasty that I was afraid to eat it. haha. If you discover the trick please post it as I too would prefer to make my own. So far no luck in Utah :(jas
POSTED: Sun, 05/16/2010 - 7:05am
not having the warmth
Your piolet light isn't giving you the warmth it needs. Try a heating bad under the pot and a towel on top. Keep it longer than 12 hrs if you don't notice anything at first. The problem could also be the starter yogurt isn't potent...Nya_Nya
POSTED: Tue, 05/18/2010 - 4:17pm
Not enough heat
I agree with jas - the pilot light is not enough. I turn on the oven every hour and a half or so, and leave it on 40°C for a few minutes, just so it warms up, then turn it off again. And after an hour and a half I do that again. A heating pad under the pot might work just as well, but I haven't tried that.MichellePelzl
POSTED: Mon, 05/17/2010 - 7:18pm
Yogurt Blues...
Thanks Jas, I had suspected that either could be the culprit. I'll try ONE more time, then move onto a recipe that uses a slow cooker...oh how I miss my yogurt...le sigh...Vintage1944
POSTED: Mon, 05/17/2010 - 11:05pm
Hi Michelle
Any luck with the yogurt ?JeanMichellePelzl
POSTED: Tue, 05/18/2010 - 7:41am
Hi Jean
Going to start my "final" batch this afternoon! Wish me luck! :) Yay!Vintage1944
POSTED: Tue, 05/18/2010 - 9:36am
Wishing
you luck.Being an undomestic woman,I buy my yogurt.LOLMichellePelzl
POSTED: Tue, 05/18/2010 - 1:31pm
LOL well i may just continue
LOL well i may just continue to if my bad luck persists! Ha I'm not so much domestic as merely bored! :)Vintage1944
POSTED: Wed, 05/19/2010 - 10:11am
Yogurt Blues
I like Cheryl's idea with the heating pad.very low tech.But I will continue to buy mine.We don't have "Greek"yogurt here in Canada yet.I get one called Astro ,which makes a Balkan style yogurt.Thick and creamy and yummy.Battling with yogurt migt deal with the boredom factor.LOL.Undomestically Yours,Jeanannamey
POSTED: Wed, 05/19/2010 - 1:47pm
Greek yogurt in Canada
Jean, I have seen national-brand yogurt here labelled as "Greek"-style, just not at the supermarket (pause for internet research -- Olympic -- which is an organic/natural dairy). The variety is called "Krema" and it is 11% M.F. They also make a Balkan-style yogurt that is 6% M.F. They are a B.C.-based company.For more information, you can check it out at www.olympicdairy.com They also have recipes on their site.
Vintage1944
POSTED: Wed, 05/19/2010 - 1:56pm
Anna
Thanks for the info.OXOMarilyn
POSTED: Thu, 05/20/2010 - 7:06am
Good luck
To those of you trying to make your own yoghurt. I know it is better for you and more delicious but I can get really good greek yoghurt here in UK that like Jean I buy mine. We also have a greek deli and I am going to check it out for yoghurt after my holiday.Vintage1944
POSTED: Thu, 05/20/2010 - 10:00pm
You are a brain!!
Greek groceries abound in Montreal.I'll look there for Greek Yogurt.