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    « Terrier Tuesday -- Snow Day! | Main | Be Sure To Have Your Seatbelt Fastened »

    Wednesday, December 02, 2009

    Comments

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    Mel

    Since I have an icky electric range and oven, I make my yogurt on the range. I nestle a large soufflé dish in tea towels inside a large stock pot with cover and culture the milk in that, with a saucepan lid over it, more towels, and the stockpot lid on top. Turn one of the small eyes on to the lowest setting and then leave it overnight - works pretty well. The lowest setting for our oven is 170°, so too hot.

    sandy

    Bethany and I have been eating it like it is going out of style. I will need to make more pronto!
    :)
    (Sorry, was I talking with my mouth full? Perhaps!)
    LX

    Julie

    There's nothing better than homemade yogurt (though my method is different). But $3 for a gallon of local milk? I'm green with envy, it's more like $7 here.

    Mary Fran

    You Vermonters are so crunchy sometimes. It's adorable. We do get the local milk in bottles (delivered by the milk man, no less) and it tastes SOOO much better. The yogurt? My kids like the ones with Disney characters on them. At least they color them with vegetable dies now instead of the dreaded Red #40.

    Ann

    Yum Yum Yum. Going to make some when I get home. Another question, how much powdered milk do you add? I know, I know, what a pain in the ass! I need a fast scarf, any suggestions, anyone???

    Joansie

    Now, if that picture doesn't entice someone to make their own yogurt, nothing will. I made my own yogurt for years and it is so much better. I still have my yogurt maker and need to return to it. You've inspired me again.

    gale (she shoots sheep shots)

    Ok I'm intrigued. I can make my 5 minute artisan bread and my crockpot yogurt. If I can get that self cleaning house thing going, I'm good.

    Becky

    I've been making my own yogurt for a few years now. (I also make my own granola, but that's another story. Homemade granola and Greek yogurt for breakfast - heaven.) Anyway, here are a couple of suggestions. You will not be able to keep your culture alive forever. I find that I must buy a the very small container of yogurt and use about half of it as starter every 3-4 batches. Otherwise, the yogurt begins to become watery and weakens. Those bacteria don't live forever. It's still very cheap, and it keeps my yogurt thick. Also, I have found using a very cheap men's hanky in a mesh strainer is superior to coffee filters or cheesecloth. I just throw it in the laundry and re-use! A mason jar of yogurt is a beautiful thing!

    Marcia

    I'm with Gale....definitely intrigued since I usually do have yogurt for breakfast (but will not tell you what kind!). But, Norma, bread dough does NOT need warmth to rise! Gale will back me up, if she does ABin5 as I do....the darn stuff rises like gangbusters in the fridge, and that's with only 2 tsp of yeast for 6 cups of flour! Cool rise is actually better tasting, albeit slower. You certainly could rise bread dough in your kitchen...if you made bread!

    Bex

    I like the idea of this recipe - it sounds very easy! I might try it if I can get my husband to promise to help me eat it. I think you would have to eat the yogurt relatively quickly, though, since it would be difficult to totally keep it from getting contaminated in the crock pot. What do you think?

    The last time I made yogurt, I used frozen yogurt from one of those $1 cups for the starter. I got like 4 batches from one cup!

    marianne

    Damnit. Now I'm really going to have to make some crockpot yogurt! After I buy the ingredients. I quit buying milk years ago unless something called for it specifically.
    That last photo has me drooling.

    Becky in VT

    I waited for over a year before finally going to a local farm to get milk. And I have NO IDEA why I waited that long! I highly recommend searching out and supporting one of your local dairy farm. It's way tastier then milk from the store, uses no plastic jugs, and supports the farmer directly. Also, a half gallon of raw milk, drawn out of the stirring tank and placed in the fridge? It's just a pretty as the yogurt!

    Kristin

    Wonderful! Thanks for all the notes and the comments. I've got to give this a try!

    Vicki

    I eat a lot of yogurt and love the Greek stuff, too. I can't wait to try this.

    margene

    The only time I made yogurt it was horrible. We just bought a new crockpot, however so I just might give this a try!

    kmkat

    Sorry, I think I want to join the crackpot brigade. :^P

    Judy

    I use the stove. One gallon milk, one cup of powdered milk, and heat to nearly scald. I cool it in about 10 min. by putting the pan in a sink of cold water. Or let it sit on the counter until cool if I'm doing other things. I whisk in the almost cup of yogurt, wrap the pan in two bath towels and walk away. It is ready, as in quite firm in 2-4 hours. Soft in 1 1/2. The crock pot is way too much trouble and slow for me. Too much timing. Love that you are making your own.

    Carrie

    Smatterings Judy had a yogurt recipe on her site a while ago too, for the stovetop. I hates my crock pot most of the time (and the stovetop version seemed faster anyway) so I used hers. One thing I noticed - I made some the other day and when I got it out of the oven in the morning, it hadn't set. I left it on the stovetop to deal with it later, and after the rest of the day, it set fine. (It took almost 24 hours.)
    I tried your draining thing too, and after several false starts and some wasted yogurt, I got some lovely stuff, but BOY does it cut the volume of the final product...

    Cheryl S.

    I made yogurt after your first post (and it was delicious), but instead of commenting with my experiences and thoughts, I'm going to do a blog post on it. Stay tuned.

    Melissa G

    The thing that gets me is planning ahead. As for baking bread--bread maker over the running dishwasher (heat AND humidity) works well in my cold Colorado kitchen.

    Julie

    Okay -- I've been wanting to try this forever and you have convinced me to do it -- finally! I think I'll make my first batch this week.

    Joannah

    Mmmmmmmmmmmmmmmmmmmmmmm! I know what I what for breakfast tomorrow. Today's was oatmeal and cranberries. I started coming to this website thinking it was about knitting. Little did I know it's about knitting and eating, with an adorable terrier on Tuesdays! Mmmmmmmmmmmmmmmmmmmmm!

    Cindy in Happy Valley

    Oh man, did this bring back memories. My Lebanese father used to make our yogurt all the time. The main elements were, get starter from Sithu (my grandmother); heat milk on stove until you could hold your finger in it for 10 seconds without scalding; remove from heat and stir in starter; pour into bowl, wrap in dish towel; leave on counter.

    If it made a particularly delish batch, he'd take a starter back to Sithu. I'll bet we kept generations of the same bacteria cultures going for years!

    Julie

    OK so maybe I've just been knitting too many Christmas hats lately but I just had a vision of a giant felted crockpot cozy, sort of like t a tea cozy only much bigger and felted so it would stay warm longer. It would be much easier than trying to wrap a towel around the crockpot and I'm the kind of person who would be likely to forget the crockpot in the oven.

    Adrienne S.

    Making my own yogurt has been intriguing me for a while but I still haven't done the math on it... I don't buy the super expensive organic yogurt, though... and I rarely buy milk (don't drink it, just use it for cooking) so I've no idea how much it costs! I've got to do some investigating.

    Cari

    Count me in! Though we've got one of the big oval crockpots. I wonder what adjustments I'd need to make...

    Seanna Lea

    I actually went for a short walk (I'm sick and stir crazy, a truly useless combination) so I could get plain yoghurt to try this. I love eating plain yoghurt and I usually have nonfat dried milk powder on hand. I'm just not sure if it will work with the milk I have on hand - whole lactose-free milk, bought to make desserts that are friendly for my lactose intolerant friend.

    annie

    I'm bookmarking this and I WILL make my own yogurt.....some day. I'm also notorious for never checking the price. I know that I spend way too much on yogurt though. This sounds fabulous!

    Kelly

    I made yogurt for about 2-3 years when my girls were little and I wanted whole (organic) unsweetened yogurt and couldn't find it in stores (or knowing me wouldn't pay what it cost in the health food store). I had this "yogurt maker" which was just a flat heater with a lid, and on it I would put the milk mix in a glass pyrex bowl (it had to be glass). It kept it just the right temp and it took all night to make. It was great because I just stored it in the pyrex bowl when it was done. The maker got old and I started to worry that the temp would be too low and it wouldn't be safe. Those were the days. I might try the crock pot.

    Jennifer B. / Brooklyn

    Oh yum! Thank you for posting about this. I've been wanting to try this for a while (though I may still try the stove-top method discussed above first). I, too, go through about a quart a week (with my homemade granola!) and it adds up since I buy Evans yogurt, produced in upstate NY, which is local-ish for us. Even from the food co-op, however, it gets pricey and I think now I'm ready to try my own.

    elizabeth a airhart

    good night

    gayle

    I don't like yogurt, so I'm volunteering for the Crackpot Squad, as well...
    I like the idea of yogurt - all healthy and stuff. And making it looks like fun. But I've never been able to get past the taste...

    Cookie

    He eats how much yogurt a week? o.0

    Carol

    I may have to try both the crockpot AND the stove pot variations. All in the name of science.

    Carol

    Sold! This is my kind of easy. I'm going to try this on the weekend - using local milk which comes in glass bottles. Schwing.

    kellys

    I wanna be in the cracked pot club. I do think I could do this and lurve yogurt...but alas no crockpot.

    Sarah

    Tempted.

    Tish

    I usually eat my fage with a sprinkle of sugar in the raw and a handful of fresh or frozen blueberries (if frozen, I let the mixture sit for awhile so the berries soften a little). Ummm- better than ice cream. I'll have to try making my own. My husband loves Stonyfield and those little cups (he has taken a cup of yogurt as part of his lunch for as long as I have known him) really add up (in price and recycling!).

    Mary

    Oh, thank you so much for this idea and recipe! I'm a yogurt junkie -- only the organic or Greek stuff (Fage rocks) -- and am so excited about the prospect of making my own. Am set to try over the weekend.
    What a wonderful wealth of information we find here!

    --Deb

    I've been doing this for a few months, and will say that it's failed once, because I had the milk too hot, and it's been less-perfect a time or two when my cultures were getting too old. From what I understand, they can weaken over time, so that, three or four generations of yogurt on from that carton of Stonyfield may not "yoge" as well as the early ones.

    Oh, and I heat my milk in a pot on the stove because it's just so much FASTER than heating it in the crock pot.

    Leigh

    I had to laugh - last week, after a couple of weeks of not being able to get our local Butterworks yogurt, to which I have been addicted, we found out we could get raw milk from a neighbor to make our own. I also hadn't been paying much attention to the price of yogurt - $5 a quart for BW - well, it's worth it cause it's that good, but it definitely is expensive.
    Anyway, we just completed our second batch of stove top yogurt, and it's great. Husband even really likes it, and is making butter, and has taken up cheese making. I may miss all those handy plastic containers, though!

    Lisa

    Thanks for the motivation to start making my own yogurt. Your argument about the environment hit home and I realized the WASTE!! I eat a ton of yogurt every week!! All those little containers, ugh.
    This post, along with smattering's post are both bookmarked for future reference.

    Dawn

    It worked!!!! And all my co-workers are green with envy, so I have shared with them the technique. Thank you.

    Renee

    I'm trying this today... how much powdered milk, and at what point do you add it?

    Also, I'm probably screwing myself, because I don't have a thermometer, just hoping my crockpot will heat to the right temp.

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