• I'm happy to introduce the Styleforum Happy Hour, our brand new podcast featuring lively discussion about menswear and the fashion industry. In the inaugural edition, a discussion of what's going on in retail today. Please check it out on the Journal. All episodes will be also be available soon on your favorite podcast platform.

  • Styleforum Gives - Holiday Charity Auction 4: Goodyear welted shoes from Cobbler Union

    We are very proud to present this year's edition of the Styleforum Holiday Charity Auctions, this year in support of the Ronald McDonald House Charities of Spokane (www.rmhcspokane.org). Each Auction lasts 24 hours. Please follow and bid on all the auctions.

    The 4th auction is for a pair of Goodyear welted Shoes from Cobbler Union. Please bid often and generously here

    Fok and the Styleforum Team.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

Homemade Yogurt

Bandwagonesque

Distinguished Member
Joined
Oct 6, 2006
Messages
2,237
Reaction score
0
Has anybody here made yogurt at home before? I bought a yogurt maker for about $18 on Amazon (made by Salton), and it's fantastic. You basically mix in some store bought yogurt, or a starter bacteria culture (from a health foods store) with some heated milk. I've been using the pro-biotic Danone Activa as a starter, and the results are great. You place the mixture inside the incubator, which keeps it at a heated temperature for 8-10 hours. Take it out, let it chill, and you have homemade yogurt for considerably cheaper, and healthier than the store bought stuff. Tastes delicious with fruits, berries, and granola. Lately I've been making mine with lingonberry and cloudberry preserves, or mangoes and guava juice...


It's probably obvious, but the end result is plain yogurt, and depending on your tastes, might require some sweetener - usually a tsp/250mL does the job. The longer it incubates, the more tart, and firmer it gets as well. At 8 hrs, the yogurt is generally thinner than store bought (due to lack of gelatin, and other stabilizers/thickeners).

Worth trying for anybody who wants to put more yogurt/pro-biotic in their diet, and dirt cheap to try.
 

Tck13

Distinguished Member
Joined
Mar 9, 2006
Messages
5,761
Reaction score
77
Originally Posted by Bandwagonesque
Has anybody here made yogurt at home before? I bought a yogurt maker for about $18 on Amazon (made by Salton), and it's fantastic. You basically mix in some store bought yogurt, or a starter bacteria culture (from a health foods store) with some heated milk. I've been using the pro-biotic Danone Activa as a starter, and the results are great. You place the mixture inside the incubator, which keeps it at a heated temperature for 8-10 hours. Take it out, let it chill, and you have homemade yogurt for considerably cheaper, and healthier than the store bought stuff. Tastes delicious with fruits, berries, and granola. Lately I've been making mine with lingonberry and cloudberry preserves, or mangoes and guava juice...


It's probably obvious, but the end result is plain yogurt, and depending on your tastes, might require some sweetener - usually a tsp/250mL does the job. The longer it incubates, the more tart, and firmer it gets as well. At 8 hrs, the yogurt is generally thinner than store bought (due to lack of gelatin, and other stabilizers/thickeners).

Worth trying for anybody who wants to put more yogurt/pro-biotic in their diet, and dirt cheap to try.


I haven't tried to make my own yogurt but I have bought "homemade" yogurt at the local Farmer's Market (from the same stand where I get non pasteurized/non homogonized milk) and the taste is sooooo much better than the regular store bought stuff. They basically add sugar and fruit (like you mentioned you added to yours) and without all of the added chemicals it tastes amazing.
 

LabelKing

Stylish Dinosaur
Joined
May 24, 2002
Messages
25,745
Reaction score
251
There is a nice Italian natural yoghurt, called Spega, and it's essentially a sort of organic yoghurt with fruit.

They sell it at Trader Joe's.
 

whoopee

Distinguished Member
Joined
Jun 7, 2005
Messages
2,455
Reaction score
4
We sometimes have yoghurt made at home and it is indeed very good.
 

amdi8

Well-Known Member
Joined
Oct 21, 2006
Messages
45
Reaction score
0
Funny. I used to make yogurt at home (probably the same yogurt maker), and it wasn't particularly better nor cheaper than the organic yogurt at Trader Joes. So in the end, it was just an inconvenience and I gave up.

Now I just buy large tubs of plain organic yogurt and mix them with whatever I want right before I eat it.
 

odoreater

Distinguished Member
Joined
Mar 2, 2005
Messages
8,739
Reaction score
43
I eat homemade yogurt all the time. I don't know how to make it, but my mother makes it sometimes and it's a lot better than the store bought stuff. But, she doesn't use a "yogurt maker" or anything like that. In fact, I'm not sure exactly how she makes it, but it involves huge pots on the stove and multiple gallons of milk.
 

Mentos

Senior Member
Joined
Mar 10, 2006
Messages
382
Reaction score
2
I was always under the impression that all you have to do is put a spoonful of yogurt into a tub of milk and leave in a warm place. But I've never done it, and now that I think about it, that doesn't sound too hygenic...
 

odoreater

Distinguished Member
Joined
Mar 2, 2005
Messages
8,739
Reaction score
43
Originally Posted by Mentos
I was always under the impression that all you have to do is put a spoonful of yogurt into a tub of milk and leave in a warm place. But I've never done it, and now that I think about it, that doesn't sound too hygenic...

I'm not sure that store bought yogurt uses any more of a "hygenic" process. Also, generally the bacteria that grow in yogurt are "good" bacteria and are especially good (actually, it's the only time they're good) when they are still alive.
 

Bandwagonesque

Distinguished Member
Joined
Oct 6, 2006
Messages
2,237
Reaction score
0
Originally Posted by Mentos
I was always under the impression that all you have to do is put a spoonful of yogurt into a tub of milk and leave in a warm place. But I've never done it, and now that I think about it, that doesn't sound too hygenic...

The milk generally needs to be heated to a higher temperature first - 170 F, then cooled to a temperature that allows for optimal growth. Lower or higher temps prevent growth, or kill bacteria respectively. If you don't heat it first, any bad bacteria in the milk can grow later.

Anyway, people have been making yogurt for centuries using less accurate processes. One of my friends from Pakistan tells me they just leave a bowl of milk out on the counter on a hot day.
 

masqueofhastur

Senior Member
Joined
Nov 25, 2006
Messages
372
Reaction score
0
Used to make lots of homemade yogurt when I lived on a farm. It was delicious. Next best thing for store bought is balkan.
 

Reggs

Distinguished Member
Joined
Mar 11, 2006
Messages
5,713
Reaction score
445
Originally Posted by LabelKing
There is a nice Italian natural yoghurt, called Spega, and it's essentially a sort of organic yoghurt with fruit.

They sell it at Trader Joe's.


Having my first jar right now. Thanks for the recommendation.
 

Reggs

Distinguished Member
Joined
Mar 11, 2006
Messages
5,713
Reaction score
445
I purchased this some time ago:



I got the large single container because I didn't want to fool around with those small had to clean glass jars. I only wish the container that came with this was made of Pyrex, but I'm sure I could find a Pyrex container that would fit in the incubator if I looked long enough.

Things are working out great so far, and I just made my best batch yet. So far I've been mixing in jam or preserves, but this morning I got a box if fresh blackberries, put them in a bowel, along with several spoonfuls of cain sugar, and honey, mixed and mashed together with my hand, then slowly stirred into my fresh yogurt. The outcome is perfect.

The only mishaps I'v had are using a bit of dehydrated milk to try and thicken it. It gave the yogurt a bad taste. I also used goat's milk yogurt as a starte culture and the yogurt came out like Elmer's school glue.

I've found that the yogurt will have a nice thickness if you use fresh ingredients, and if you incubate it longer, though if you do that it will be more bitter. 8.5 hrs is my sweet spot. So far I have not noticed a difference in using whole milk and 2%.
 

Bandwagonesque

Distinguished Member
Joined
Oct 6, 2006
Messages
2,237
Reaction score
0
That's the same incubator I have


A lot of the times it's been trial and error. The first batch I tried, I must have used a bad stater culture. It was too runny, and smelled horrible.

My best luck so far has been using 2% fine filtered milk with 1/3 cup of powdered milk, and 1/3 cup of starter yogurt (usually Danone Activia Sweetened Plain). I let it sit for anywhere between 8-10 hours, and it thickens up really nicely. If I need it thicker, I'll add a tablespoon of the Activa. Yogurt can be very finnicky on temperature, so make sure the themometer is accurate. When my themometer broke, I had to estimate the temps. The yogurt ended up being very runny, even after 10 hours.

Usually I have it with diced apple, granola, a bit of vanilla extract, and cinammon. If I sweeten it, usually a teaspoon or two of cane sugar works nicely.
 

LanAltec

Well-Known Member
Joined
Jun 18, 2007
Messages
72
Reaction score
0
Originally Posted by Bandwagonesque
Has anybody here made yogurt at home before?

On accident once when I forgot a carton of milk in the back of the fridge.
 

Styleforum is proudly sponsored by

Featured Sponsor

How many pairs of shoes do you own?

  • 1 - 4

    Votes: 26 3.4%
  • 5 - 10

    Votes: 134 17.4%
  • 11 - 20

    Votes: 250 32.5%
  • 21 - 30

    Votes: 120 15.6%
  • 31 - 40

    Votes: 68 8.8%
  • 41 - 50

    Votes: 47 6.1%
  • 51 - 60

    Votes: 23 3.0%
  • 61 - 70

    Votes: 21 2.7%
  • 71 - 80

    Votes: 16 2.1%
  • 81 - 90

    Votes: 8 1.0%
  • 91 - 100

    Votes: 8 1.0%
  • 100+

    Votes: 48 6.2%

Related Threads

Forum statistics

Threads
428,731
Messages
9,223,353
Members
193,608
Latest member
MattNJ
Top