Making yogurt

[Tybee]

I bought a Salton yogurt maker years ago and never tried it, so this week I decided it either works or it goes.

It works. I screwed up and left it on too long, overnight, which made the yogurt really strong. I have a plan for that, will make it right before bed and then turn it off when I get up.

It seemed more like Kefir as far as texture, but I stuck it out in the mudroom which is really cool, and it seems to be a little thicker from sitting. My husband likes Kefir so he is committed to eating all of it and I will try again next week.

Anyone else use this system, and do you have any tips for how to make it thicker?

I like lemon yogurt--can I put the lemon in when I put in the starter?

[JaneV2.0]

I'm planning on making some l. reuteri (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917019/) yogurt (with tablets from Amazon) in the Instant Pot. I'll be using commercial yogurt as a starter, so the result should be a mixture. This could happen within the year, or during the next millennium. :~) I haven't made yogurt for years.

You can drain the whey if you want a thicker product, Greek yogurt.

ETA: You may be able to add flavor to the milk before it ferments--the l reuteri tablets I plan to use are orange flavored, and they're reported to work fine.

[Tybee]

I'm planning on making some l. reuteri (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917019/) yogurt (with tablets from Amazon) in the Instant Pot. I'll be using commercial yogurt as a starter, so the result should be a mixture. This could happen within the year, or during the next millennium. :~) I haven't made yogurt for years.

You can drain the whey if you want a thicker product, Greek yogurt.

ETA: You may be able to add flavor to the milk before it ferments--the l reuteri tablets I plan to use are orange flavored, and they're reported to work fine.

I don't have an Instant Pot--can you cook rice in them?

I think I like the Greek yogurt, so yes, draining the whey--or maybe straining it??

I used a really good organic yogurt as starter, Nancy's.

[JaneV2.0]

I could rave about Instant Pots all day...>8)

You can cook excellent rice in one (you may have to experiment with times; I cook extra long basmati for 13 minutes).

[razz]

I make my yogurt weekly. I take 1 1/3 litres (5 1/2 cups) of 1% milk, stir in 5 tbsp of powdered skim milk and heat in the microwave to 170F. Pour the hot milk into a large thermos and let cool to between 120-130F. I gently add 1/3 cup of commercial yogurt without stirring, cover and place a towel around the container, and place in an insulated lunch bag with a tea cozy over all. I leave it overnight or 10 hours and refrigerate. I use about 3/4 cup on my oatmeal each morning. Fresh fruit over all and I am satisfied til lunch.

Re flavouring - I have considered adding stevia and vanilla but not done so as yet so cannot answer that question. Artificial lemon flavouring might work but lemon juice with high acidity would cause problems.

[Tybee]

[QUOTE=razz;337953]I make my yogurt weekly. I take 1 1/3 litres (5 1/2 cups) of 1% milk, stir in 5 tbsp of powdered skim milk and heat in the microwave to 170F. Pour the hot milk into a large thermos and let cool to between 120-130F. I gently add 1/3 cup of commercial yogurt without stirring, cover and place a towel around the container, and place in an insulated lunch bag with a tea cozy over all. I leave it overnight or 10 hours and refrigerate. I use about 3/4 cup on my oatmeal each morning. Fresh fruit over all and I am satisfied til lunch.

Re flavouring - I have considered adding stevia and vanilla but not done so as yet so cannot answer that question. Artificial lemon flavouring might work but lemon juice with high acidity would cause problems.[/QUOTE


Thank you, Razz. I wondered about the acidity of the lemon, as it curdles milk.

But then yogurt is kind of curdled milk, I guess.

Jane, maybe I should get my husband an instant pot for Christmas. I'd like a quicker way to make bean soups and chilis.

[JaneV2.0]

[QUOTE=razz;337953]I make my yogurt weekly. I take 1 1/3 litres (5 1/2 cups) of 1% milk, stir in 5 tbsp of powdered skim milk and heat in the microwave to 170F. Pour the hot milk into a large thermos and let cool to between 120-130F. I gently add 1/3 cup of commercial yogurt without stirring, cover and place a towel around the container, and place in an insulated lunch bag with a tea cozy over all. I leave it overnight or 10 hours and refrigerate. I use about 3/4 cup on my oatmeal each morning. Fresh fruit over all and I am satisfied til lunch.

Re flavouring - I have considered adding stevia and vanilla but not done so as yet so cannot answer that question. Artificial lemon flavouring might work but lemon juice with high acidity would cause problems.[/QUOTE


Thank you, Razz. I wondered about the acidity of the lemon, as it curdles milk.

But then yogurt is kind of curdled milk, I guess.

Jane, maybe I should get my husband an instant pot for Christmas. I'd like a quicker way to make bean soups and chilis.

If I'm any judge, you won't regret it. I use mine nearly daily for everything from warming stuff up (I don't have a microwave), to cooking rice, bone broth/soups, meat, desserts, even (gasp) beans and pasta. They're on sale all the time, and there may be big Black Friday deals. One of the newer models has a sous vide function, which is particularly good for precision cooking. If you like flavorful fare, Urvashi Pitre has a couple of cookbooks (and a website: twosleevers.com)--I hear her (Indian) butter chicken is delightful.

[Tybee]

[QUOTE=Tybee;337963]

If I'm any judge, you won't regret it. I use mine nearly daily for everything from warming stuff up (I don't have a microwave), to cooking rice, bone broth/soups, meat, desserts, even (gasp) beans and pasta. They're on sale all the time, and there may be big Black Friday deals. One of the newer models has a sous vide function, which is particularly good for precision cooking. If you like flavorful fare, Urvashi Pitre has a couple of cookbooks (and a website: twosleevers.com)--I hear her (Indian) butter chicken is delightful.

Thank you, I think I will look for one for him; he is an avid daily cook. His other present I got him is a Cuisinart cast iron dutch oven since he is always using mine and never cleans it to my satisfaction, so I am getting him one he can do whatever he wants with.

[KayLR]

I have made yogurt quite a bit. I have a little 6-jar incubator. When I have made vanilla yogurt, I've added the thick vanilla paste stuff (can't think of what it's called) to the hot milk or steeped a vanilla bean in it. I might suggest adding lemon zest (probably would take a good bit) to the milk, but not lemon juice.

[Tybee]

I have made yogurt quite a bit. I have a little 6-jar incubator. When I have made vanilla yogurt, I've added the thick vanilla paste stuff (can't think of what it's called) to the hot milk or steeped a vanilla bean in it. I might suggest adding lemon zest (probably would take a good bit) to the milk, but not lemon juice.

The vanilla bean idea is brilliant!

[happystuff]

I used to make yogurt all the time through many of the methods mentioned above. Had a Salton and had the yogurt cups. Both worked well, but were largely dependent on the recipe used. Have pasted on those a long time ago, but still have my thermos for the method razz described. I like that the best, but - again - haven't made any in a while. This thread is a great reminder, thanks!!

[Rosemary]

I've been using a Salton quart-size yogurt maker for over 12 years. I use a glass mason jar instead of the plastic container that came with it. Here's my system:
Heat milk to at least 165F. Allow to cool to below 110F. Stir in 1/4 to 1/2 cup plain yogurt (I don't measure).
Incubate for at least 8 hours (actual time I use depends on what time of day it starts... overnight is convenient).
When done, it should be quite thick. I drain off most of the loose whey and use it in bread baking, but I don't strain it through a strainer and coffee filter.

What has caused thin yogurt for me:
- Milk too hot when adding yogurt
- Starter yogurt too old, or used for too many cycles of yogurt making (I usually can guess in advance when this will happen, as the yogurt will have a very creamy but somewhat stringy texture for a couple of batches first).

[Teacher Terry]

You guys are a lot more ambitious than me. I buy it:))