Comments on: Homemade Yogurt

By: Presley

Presley — Sat, 29 Aug 2009 04:59:34 +0000

I’ve gotten the impression that my yogurt turns out like cottage cheese when I don’t heat the milk to a high enough temperature in the first place. Also, I use a thermos to keep the yogurt warm while it’s fermenting.

By: Mary Lund

Mary Lund — Tue, 25 Aug 2009 16:31:18 +0000

I will give it another try. Thanks for the suggetion.

By: Raissa Nebie

Raissa Nebie — Fri, 21 Aug 2009 21:45:30 +0000

Hi Mary, that generally happens when you don’t allow the milk to cool enough.

By: Mary Lund

Mary Lund — Fri, 21 Aug 2009 16:27:43 +0000

I’ve tried this recipe twice now and both times it has turned out chunky like cottage cheese. The flavor is good but I don’t care for the chunky texture. Any ideas if I am doing something wrong?

By: Raissa Nebie

Raissa Nebie — Wed, 05 Aug 2009 18:09:07 +0000

Thanks for chiming in Marina.

@ Mary. In the summer, I generally let the yogurt ferment overnight in a turned off oven and it works fine. The weather is warm enough to allow the cultures to grow. The low temp oven method comes in handy during the cold winter months, but you can leave the yogurt next to a heater or radiator overnight instead. Many people do that in Europe. As long as the room is warm, the yogurt should set.

By: Marina

Marina — Wed, 05 Aug 2009 17:57:43 +0000

I’ve made a lot of yogurt at home by leaving it in the oven overnight, with the oven turned off. The pilot provides enough warmth but sometimes I “prime” the oven by turning it on low for a few minutes then letting it cool down mostly before I put my yogurt in. I use just a few tablespoons of yogurt for culture per gallon of milk and it works fine.

By: Mary Lund

Mary Lund — Wed, 05 Aug 2009 14:17:59 +0000

Hello,
I’d love to try this but am not sure how to let it rest at 100 degrees for 6-8 hours. Our gas oven turned off is 80 degrees. When it is turned on to the lowest setting “Warm” it is 150 degrees. I’d appreciate any suggestions you may have.

Mary Lund

By: Raissa Nebie

Raissa Nebie — Wed, 05 Aug 2009 06:36:18 +0000

@ Memoria. Because you need live cultures to get your yogurt started. You can buy starter cultures if you want, but those are a little harder to find and more expensive than plain yogurt.

Believe me. Once you taste homemade yogurt, you will never look back again.

By: Memoria

Memoria — Wed, 05 Aug 2009 06:10:43 +0000

What is the point of making homemade yogurt when you have to add already-made yogurt? I’m confused.

By: Jen @ MaplenCornbread

Jen @ MaplenCornbread — Tue, 04 Aug 2009 22:00:48 +0000

I love making homemade yogurt, I agree it something that once you make once its hard to go back!