Comments on: Homemade Yogurt

By: Lisa

Lisa — Sat, 02 Jun 2012 05:18:57 +0000

I made yogurt today following a different recipe and it did not set up. I think maybe I took it out of the incubating stage too soon. Is there any way to re-set the yogurt or am I going to be drinking a lot of smoothies this week?

By: zoe

zoe — Wed, 30 May 2012 11:36:07 +0000

Hi Jeff,

I do not, but I bet your local co-op could help you find something. Let me know what you find out.

Thanks, Zoë

By: Jeff

Jeff — Wed, 30 May 2012 00:06:51 +0000

Do you have a source for the denaturing proteins thing? I tried making it without preheating, and it’s been sitting in the yogurt incubator for 12 hours, still liquid.

By: Theresa

Theresa — Tue, 01 May 2012 15:08:34 +0000

I’m not sure if you can help me, since I cheated and bought a yogurt maker! The directions yield more “batter” than will fit in the machine, so I put the leftovers in the fridge. It is just par-boiled milk and starter culture (already mixed together), but I was wondering if I can warm it up and use it to make another batch of yogurt, or if the mix is no good since it’s already been warmed then cooled. Hope you can help! Thanks!
Theresa

By: Janet

Janet — Thu, 15 Mar 2012 19:26:53 +0000

Zoe, what makes homemade yogurt sometimes have a grainy texture? I have been incubating it in a turned off oven with the oven light on for 10 hours, in individual 6 oz. containers. Any help you could provide would be most appreciated.

Also, after heating to 170, I have been placing the pot with yogurt in cool water in my sink to speed up the cooling………..could this be the problem?

Thanks………..love your blog!

By: zoe

zoe — Sun, 22 Jan 2012 21:47:42 +0000

Hi Elsa,

So glad you tried it. I’ve kept the yogurt for about 10 days and then I run out.

Enjoy! Zoë

By: Elsa

Elsa — Sun, 22 Jan 2012 21:31:35 +0000

I made this only a few days ago and just polished off the last of it. Zoe, your directions are so easy to follow.

I poured the mixture into a “half gallon” mason jar. (FYI, the jars are not really a half gallon, so I initially poured the milk into the jar up to the 7 cup mark, then poured that milk into the pan to heat. This left room for the starter, with no room left over in the jar.)

I wrapped the jar in a full size bath towel then placed it in a small Igloo type cooler. It was a tight fit. I left it undisturbed for 10 hours. The yogurt came out perfectly, so no other warming aids were necessary. It may have helped that I mixed in the starter when the milk had just cooled to below 120 degrees.

This homemade yogurt seemed to strain a lot faster than the commercial yogurt I’ve purchased. I may have ended up with yogurt cheese instead of greek yogurt, but it was wonderful.

How long will the yogurt last in the refrigerator?

By: Zoe

Zoe — Sat, 29 Oct 2011 00:18:59 +0000

To Sarah: Do some blog searching in the alternative sectors (gluten-free, vegan). You will find TONS of information on making yogurt from non-dairy sources.

I use non-dairy acidophilus bifidus supplements to make coconut yogurt and cashew yogurt. It’s the exact same process as above, but the starter is the contents of 1-2 probiotic capsules. An extra helping of protein added to the coconut milk makes the process less delicate. For this purpose I use ground chia, or ground flaxseed. A tad of honey or sugar of your choice at the beginning will act as fuel for the bacteria, and won’t sweeten the final product because it will all be eaten up and converted to lactic acid.

By: zoe

zoe — Sun, 16 Oct 2011 01:51:20 +0000

Hi Shruti and Jackie,

I love that you are so relaxed with your yogurt recipes! It must taste even better!

The jars are from weck and are available from their website and other online sources. http://weckjars.com/

Enjoy! Zoë

By: Shruti

Shruti — Sat, 15 Oct 2011 18:21:39 +0000

Hi Zoe
I love this post. We make yogurt almost every night and it is the simplest thing in the world.
I do not use any special gadgets – just a saucepan to warm the milk, my pinky finger to test the temp, and a large bowl to set the yogurt. Would love to use those pretty jars though. Where can I acquire those?