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Started By
Message
Anyone make yogurt?
Posted on 8/28/24 at 7:37 am
Posted on 8/28/24 at 7:37 am
So I got a new self contained ice cream maker which has a setting for making yogurt. A little research shows you don't really need any special equipment to make yogurt so I'm not seeing the value in using the machine other than holding the proper temp for 8-12 hours.
Does anyone here make it or have tips on technique? I may start experimenting.
Does anyone here make it or have tips on technique? I may start experimenting.
5
Posted on 8/28/24 at 7:48 am to tewino
El Gaucho had a gurt thread on the H/F board. I think he was making it with an Instapot. I've been wanting to try it but I haven't gotten around to it.
Posted on 8/28/24 at 2:57 pm to tewino
I do every other month or so when I get the itch. Jug of Fairlife whole, can of condensed milk, 2 tbs plain unflavored yogurt from store bought brand single cup. Set to Yogurt and adjust timer to 13 or 14 hours. Makes basically 56 ounces. Flavor any way you want to but only after it's done. Keeps for about 2 weeks.
Posted on 8/28/24 at 4:42 pm to tewino
I do on occasion. I use my sous vide to do it, but the concept is the same. It's all about holding temp between 110-115 for 24 hours. 8-12 will work, but 24 gets that amazing tang and allows the bacteria to massively multiply.
Make sure you buy a high quality yogurt loaded with microbes. I use WHite Mountain from Whole Foods. It has a 24 hour ferment and contains numerous different microbes. If you can find unpasteurized milk then you are in business. If not then make sure you do not get the ultra pasteurized; this won't work well.
Technique is everything, and the payoff is worth it.
this is a good recipe with technique to it, and there are others online worth reading as well. I did not use small jars. I actually use a half gallon jar to make one big batch and keep everything in one jar.
Good luck
Oh, and here is the yogurt that I use.
Make sure you buy a high quality yogurt loaded with microbes. I use WHite Mountain from Whole Foods. It has a 24 hour ferment and contains numerous different microbes. If you can find unpasteurized milk then you are in business. If not then make sure you do not get the ultra pasteurized; this won't work well.
Technique is everything, and the payoff is worth it.
this is a good recipe with technique to it, and there are others online worth reading as well. I did not use small jars. I actually use a half gallon jar to make one big batch and keep everything in one jar.
Good luck
Oh, and here is the yogurt that I use.
This post was edited on 8/28/24 at 4:44 pm
Posted on 8/28/24 at 4:51 pm to tewino
Made it many years ago in college. Milk and a bacteria starter. That’s about all I got.
Posted on 8/28/24 at 5:15 pm to Loup
quote:
think he was making it with an Instapot
My aunt does this. Its pretty good. I just buy Siggi’s.
Posted on 8/28/24 at 5:46 pm to Loup
quote:
El Gaucho had a gurt thread on the H/F board. I think he was making it with an Instapot. I've been wanting to try it but I haven't gotten around to it.
That was actually me. I was making it with a sous vide machine and jars but I believe he started making it with an instapot
Posted on 8/29/24 at 8:45 am to tewino
Wifey makes a fantastic yogurt using the Ninja insta-pot. I'm pretty sure she uses this recipe:
https://recipes.ninjakitchen.ca/homemade-vanilla-yogurt/
Ingredients
1/2 gallon whole milk(she uses Fair Life)
3 tablespoons plain yogurt with active live cultures
1/2 tablespoon vanilla extract
1/2 cup honey (optional)- ( I don't think she does the honey)
Directions
1 Pour the milk into the pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select Yogurt and set time to 8 hours. Select START/STOP to begin.
2 After the milk has boiled, the display will read “Cool”. Note that this process can take several hours.
3 Once cooled, the unit will beep and display “Add & Stir”. Remove lid. Add plain yogurt and whisk until fully incorporated.
4 Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select START/STOP to begin the incubation process.
5 After incubating is complete (8 hours later), transfer the yogurt to a glass container or bowl, then cover and refrigerate for a minimum of 8 hours.
6 Once yogurt has cooled, add the vanilla and honey (if using) and stir until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Yogurt may be refrigerated up to 2 weeks.
https://recipes.ninjakitchen.ca/homemade-vanilla-yogurt/
Ingredients
1/2 gallon whole milk(she uses Fair Life)
3 tablespoons plain yogurt with active live cultures
1/2 tablespoon vanilla extract
1/2 cup honey (optional)- ( I don't think she does the honey)
Directions
1 Pour the milk into the pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select Yogurt and set time to 8 hours. Select START/STOP to begin.
2 After the milk has boiled, the display will read “Cool”. Note that this process can take several hours.
3 Once cooled, the unit will beep and display “Add & Stir”. Remove lid. Add plain yogurt and whisk until fully incorporated.
4 Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select START/STOP to begin the incubation process.
5 After incubating is complete (8 hours later), transfer the yogurt to a glass container or bowl, then cover and refrigerate for a minimum of 8 hours.
6 Once yogurt has cooled, add the vanilla and honey (if using) and stir until well combined. Cover and place the glass bowl back in the refrigerator or divide the yogurt among airtight glass jars. Yogurt may be refrigerated up to 2 weeks.
Posted on 8/29/24 at 3:17 pm to Zephyrius
i was making it a few yrs ago in crock pot using some Greek yogurt as starter. it was good, you just had to drain it well.
then I started developing a reaction to lactose and that was that.
then I started developing a reaction to lactose and that was that.
Posted on 8/29/24 at 9:14 pm to Sao
quote:
I do every other month or so when I get the itch. Jug of Fairlife whole, can of condensed milk, 2 tbs plain unflavored yogurt from store bought brand single cup. Set to Yogurt and adjust timer to 13 or 14 hours. Makes basically 56 ounces. Flavor any way you want to but only after it's done. Keeps for about 2 weeks.
I keep homemade yogurt available for my wife all the time. This recipe except I use powdered yogurt starter bacteria off amazon. I also use the instapot yogurt boil function to bring temp to 180, put the liner into ice water in the sink to bring temp back down to 110, add bacteria, then instapot yogurt setting for about 5 hours or so, just until it sets, then put the liner in fridge to cool. Once it's down to fridge temp, I'll transfer to a strainer for thickening/storage. It's apparently way better than store yogurt.
Posted on 8/30/24 at 7:35 am to Jack Bauers HnK
I’ve done it several times, using either the Instant Pot or just putting it in the oven, wrapped in a towel, with the light on. The light keeps it at a good, warm temp.
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