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From: Kaitlinnegan
Date: 02-21-2007, 12:37 PM (1 of 34)
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This is a bit random, but has anyone here tried making yogurt at home? I've been increasingly frustrated that most yogurt brands have gelatin, and thus are not vegetarian. There are basically 2 brands I can eat, and one of them is rather expensive. Both have a lot of added sugar. DH found this yogurt maker online: Salton 1 Qt yogurt maker (http://www.amazon.com/Salton-YM9-1-Quart-Yogurt-Maker/dp/B00004SUHY/ref=pd_ts_k_13/102-2143170-4799367?ie=UTF8&s=kitchen). I know yogurt can be made without an incubator, but it seems like this would be much more foolproof. You still have to scald the milk before you put it in, though. I think it could actually be kind of fun. Am I totally insane?
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User: Kaitlinnegan
Member since: 03-20-2006 Total posts: 222 
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From: lendube
Date: 02-21-2007, 01:09 PM (2 of 34)
I had a yogurt maker back in the '70's (I know, the Stone Ages  ) It may have been a Salton. It had a line-up of 5 or 6 thick little white glass cups w/plastic lids, an "incubator" they sat in, and a plastic lid. Very basic. I used it often and was very pleased with the results. I used to add fruit too.I thought the use of animal products in gelatin was done away with. Guess not. Looks like a good deal. Based on the reviews I'd say go for it. Lennie Good Luck! 
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User: lendube
Member since: 08-06-2006 Total posts: 1548 |
From: SheliaHC
Date: 02-21-2007, 01:28 PM (3 of 34)
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I visited the Salton site and found that you could download the ower's manual and there was a recipe in the book. Maybe looking at the manual will help you decide. http://www.esalton.com/control/product/~product_id=YM9 Hope this helps. Shelia |
User: SheliaHC
Member since: 12-28-2005 Total posts: 95 |
From: Kaitlinnegan
Date: 02-21-2007, 03:07 PM (4 of 34)
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Unfortunately, gelatin still comes from animals. Even kosher gelatin is usually from animal sources. There are lots of alternatives (carrageenan, etc), but those will be listed separately. The instructions don't look too crazy -- I think I'm going to try it. Thanks ladies! If anyone else has experience making yogurt, I'd love to hear about it!
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User: Kaitlinnegan
Member since: 03-20-2006 Total posts: 222
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From: PaulineG
Date: 02-21-2007, 04:12 PM (5 of 34)
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I don't but I do know several people who do make it. One of them even uses a thermos rather a yoghurt maker. I'll be seeing them tomorrow so I'll get back to you on methods. I doubt any brand info will be helpful as anything we have you probably won't be able to get but I think there might be a couple of "from scratch" recipes floating around. Are there any specifically vegetarian interest sites around? You might be able to online order some sort of yoghurt formula from somewhere like that. Of course that would almost certainly put the price up. Pauline
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User: PaulineG
Member since: 09-08-2006 Total posts: 901 |
From: Skye
Date: 02-21-2007, 04:56 PM (6 of 34)
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Yes in the past and two ways initially used some commercial yogurt as our starter and out it in a jar in the airing cupboard - varying success. Then later DS (age 12 at the time) bought himself a yogurt maker think it is called Esi-Yo. the locval supermarket sells sachets. This makes lovely creamy yogurt but I have got lazy and buy - easier since I am the only one at home now who eats it |
User: Skye
Member since: 09-28-2000 Total posts: 233 |
From: AndreaSews
Date: 02-21-2007, 07:20 PM (7 of 34)
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Kaitlynn, I've been thinking about making yogurt too! I have a recipe somewhere--it requires no gelatin, and no "yogurt maker" either (never heard of that before). I hadn't thought of the gelatin, but I can see where you're coming from. My reason is that I eat yogurt all the time, and the plastic containers are #5's, which are not included in most recycling programs. So every week, I chuck a big plastic container in the trash and feel bad about it. If I made in in a glass jar and used it over and over again, I could save some money and also stop adding to the plastic waste. Let's both try and then compare notes!
Andrea
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User: AndreaSews
Member since: 02-18-2005 Total posts: 1007 
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From: Magot
Date: 02-22-2007, 02:31 AM (8 of 34)
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I am a yoghurt maker! You will need about 2 tablespoons of your starter culture, a large, wide necked thermos flask with a lid, a thermometer, a milk pan and a milk saver (stops the milk from boiling over. First boil some water and fill your thermos and lid ( probably in a cup) with the boiling water - leave this to stand while you do the rest - sterilses your container. Bring the milk to boil (saving a few tablespoons to one side), boil for 3 minutes and then alow to cool until it reaches about 40 degrees C (a little over blood heat) Empty to boiled water out of you thermos and add the tablespoons of cold milk and the live yoghurt inoculum - mix together to make yoghurty milk. Add the rest of your boiled and warm milk and stir. Put the lid on, leave in a warmish place and walk away. Come back tomorrow, peek and taste. mmmmmmm yoghurty goodness....... love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626 
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From: DorothyL
Date: 02-22-2007, 07:48 AM (9 of 34)
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If you want to eat something made by this person --- Jan Guts-R-Us Cells a Speciality DNA to order. knock yourself out. (I'm gonna try it) Dorothy |
User: DorothyL
Member since: 12-09-2002 Total posts: 3883 |
From: mommydionne
Date: 02-22-2007, 03:16 PM (10 of 34)
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From... French Women Don't Get Fat Ingredients 1quart whole or 2% milk 1-2 tbsp plain yogurt or starter (availible at health food stores) Warm milk over medium-low heat til bubbles form around the edges pour into large bowl to cool to 110-115 degrees, put starter in a small bowl add some heated milk and stir till blended, now return mix to large bowl 1/3 at a time and blend well with each addition, cover with a heavy towel in keep in a warm place 6-8 hours, (ie oven with the light on) when set cover bowel with plastic wrap and refridgerate for 8 hours, if you like it thicker drain through muslin or cheese cloth. I've never done this...
Jeanette
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User: mommydionne
Member since: 01-08-2004 Total posts: 838 
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From: Kaitlinnegan
Date: 02-22-2007, 06:44 PM (11 of 34)
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I thought you ladies might find this amusing: How to make yogurt (http://www.ceresandbacchus.com/archive.php?name=20070210) I was telling my husband about your yogurt recipes, and he insisted that we'd get sick from it since it isn't maintained at the proper temperature. Although I think that's a lie (you're probably more likely to get sick if something's contaminated and it *is* maintained at the right temperature), I think he's going to rig up this contraption for me. All we have to do is get some jars that will be easy to sterilize. Wish me luck! http://www.sew-whats-up.com - the new home for Sew What's New
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User: Kaitlinnegan
Member since: 03-20-2006 Total posts: 222
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From: Bama
Date: 02-22-2007, 07:34 PM (12 of 34)
Seems like I read that you can make yogurt in a bread machine. 
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User: Bama
Member since: 03-21-2000 Total posts: 2116 
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From: lizzybugsmommy
Date: 02-23-2007, 01:53 AM (13 of 34)
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Katelinn this is great I am going to try this we spen about $20.00 a week on yogo as Elizabeth calls it. She has it for breakfast, lunch, dinner,and 2 snacks a day. I think she loves it. I like the idea of it over junk but there is still alot of sugar in it. Does anyone know if this will work with Splenda? I am a diabetic so no sugar for me. I am going to try this next weekend I think. I will let you know how it turns out. Catherine
http://www.photoworks.com/share/shareSignin.jsp?shareCode=A0E42A2C202&cp=ems_shr_a lb_pml&cb=PW Husbands gone fishing..... I've gone fabric shopping |
User: lizzybugsmommy
Member since: 05-20-2006 Total posts: 207 |
From: Magot
Date: 02-23-2007, 02:21 AM (14 of 34)
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If you sterilise and place in a thrermos it grows fine without contaminants - if the ambient temperature is a little cool it just take sa bit long to make but those ole lactobacci just keep on cookin' (Ignore Dorothy, trust me, I am a microbiologist) love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Kaitlinnegan
Date: 02-23-2007, 08:17 AM (15 of 34)
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Once you've made the yogurt, you can sweeten it with whatever you like, or eat it plain. I've heard of people using Splenda or some reduced sugar jam if you want a fruit flavor. We rigged up a cooler with a heating pad, but got started a bit too late last night to try it. Once I get home from class today I'm going to give it a go!
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User: Kaitlinnegan
Member since: 03-20-2006 Total posts: 222
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From: Magot
Date: 02-23-2007, 10:38 AM (16 of 34)
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Fresh yoghurt , warm from the pot doesn't really need sweetening - the older the yoghurt gets the more acid it becomes and hence the need for sweeteners -it is nice with meusli sprinkled in or berries of any kind - I have used that sqeeze over ice cream toffee sauce and that is yummu. Have fun - it is great in curries too.
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: AndreaSews
Date: 02-23-2007, 11:32 AM (17 of 34)
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Ah, I didn't know that about the taste changing as it ages. Although I do need a bit of vanilla extract to be happy. Now I'm excited to start!
Andrea
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User: AndreaSews
Member since: 02-18-2005 Total posts: 1007
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From: Pudge99
Date: 02-23-2007, 12:46 PM (18 of 34)
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Been watching this post and now you all have me interested. Question. What is the expiration time on this? Would I be able to make up enough for a few weeks or would I have to be making yogurt every few days? Gina
Pictures of my successes and failures Pfaff 2040 Janome Mylock 134D Singer Futura CE-100 w/ Autopunch Husqvarna Viking 3D Sketch |
User: Pudge99
Member since: 10-30-2001 Total posts: 1375 |
From: mommydionne
Date: 02-23-2007, 05:06 PM (19 of 34)
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my book says it is good in the fridge for 2 weeks also I saw a bunch of yogurt makers on ebay for pretty good prices. Jeanette
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User: mommydionne
Member since: 01-08-2004 Total posts: 838
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From: Magot
Date: 02-23-2007, 05:23 PM (20 of 34)
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It should last for quite a time - but we always ate it before it went off - saving enough for the next inoculum!
love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Kaitlinnegan
Date: 02-23-2007, 11:28 PM (21 of 34)
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Well, it seems to have worked! It smells like yogurt, tastes like yogurt, and is definitely thick! Perhaps a little too thick in fact -- so thick you can kind of cut it with a spoon, if that makes any sense. I think next time we could probably cut down the time a little. With the cooler lined in aluminum foil with a heating pad inside, we were able to keep the temperature inside around 100 degrees F. Per the directions on that website I posted earlier, I heated the milk to 190 for 10 minutes, then cooled it down to 125 and added 1/8 c Dannon plain yogurt for 1 quart milk. It was in there for about 6 hours, but like I said I'll probably cut down the time a bit next time. The end result is pretty good, but plain. I look forward to experimenting with different flavors, adding fruit, etc. Good luck to all of you trying this at home! What fun! 
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User: Kaitlinnegan
Member since: 03-20-2006 Total posts: 222
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From: bridesmom
Date: 02-24-2007, 12:06 AM (22 of 34)
I love home made yogurt, and I had that cute little machine back in the disco days too!! In fact, I love yogurt period. Glad it worked for you. Now I'm off to the fridge....
Laura
Tickled pink with my Innovis 4000D |
User: bridesmom
Member since: 01-21-2004 Total posts: 2026 |
From: Kaitlinnegan
Date: 02-24-2007, 11:30 AM (23 of 34)
Now that I've had the chance to try more than just a spoonful, the texture is just perfect! I'd say it's even better than some of the store bought yogurt. I had it for breakfast with broken up honey nut shredded wheat on it. I would have prefered granola, but we don't have any and are currently a bit snowed in (15 inches expected for tonight, they're saying!). I have a feeling the 2 16-oz jars I made aren't going to last very long. My husband hasn't tried it yet -- he says he's waiting for me to eat more to see if I get sick. 
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User: Kaitlinnegan
Member since: 03-20-2006 Total posts: 222
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From: Bama
Date: 02-24-2007, 04:24 PM (24 of 34)
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I'm glad you tried it. Let us know if you try different flavors with it. My son loves yogurt. I like it but we hardly ever have any left when I decide to eat some. He eats alot of it. Maybe I'll give this a try one day. It's costing me a fortune to buy ds enough yogurt. He eats 2 or 3 containers in one sitting.
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User: Bama
Member since: 03-21-2000 Total posts: 2116
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From: mommydionne
Date: 02-24-2007, 05:11 PM (25 of 34)
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Jan... how large of a thermos do you use, I'm thinking this might be fun to try, not sure if the kids would eat it though, they prefer things that come in little plastic jars...
Jeanette
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User: mommydionne
Member since: 01-08-2004 Total posts: 838
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From: Magot
Date: 02-25-2007, 10:47 AM (26 of 34)
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I have an insulated wide necked flask that takes 1 pint (20 fluid ounces). It is specifically made for yoghurt making but you could use soup ones or any old thermos really - just make sure you sterilise and it has to be completely full when you close it. Once the yoghurt is made - mine is mormally a set variety, pour it out into a bowl to keep in the fridge. If you prefer a more runny type then stir it after you pour it out. You will sometimes get a little whey formed, just pour it off. Keep going all you little Miss Muffets! love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Sherri
Date: 02-25-2007, 01:13 PM (27 of 34)
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OK what do you use as your starter? Sherri My website
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User: Sherri
Member since: 02-07-2001 Total posts: 357 |
From: Magot
Date: 02-25-2007, 02:15 PM (28 of 34)
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a splodge of natural (live yoghurt) bought fromthe supermarket -I use Tesco's own, or greek yog, or danone - doesn't really matter - once you get going you will keep a bit of your own yoghurt for a starter - though every now and then I do get a fresh inoculum. By the way - if ever you get anything which just doen't look or smell right - chuck it and get fresh inoculum. I have sometimes found pink splodges on mine - Bad Sign Throw Away. love and kisses, Jan
Guts-R-Us Cells a Speciality DNA to order. |
User: Magot
Member since: 12-22-2002 Total posts: 3626
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From: Ann C
Date: 02-26-2007, 04:24 AM (29 of 34)
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When I was in my teens, I can remember my DM making our own buttermilk. She would make a gallon of dried milk, pour out one cup, then add a cup of buttermilk from the last batch and leave it on the stove (we had a gas stove with little pilot lights - these were the "good old days") close to the pilot light and it would be buttermilk the next morning. She always called it clabbered milk. Whatever - it was delicious! I didn't care for it warm, but after it was refrigerated, I loved it! I even liked it on Cheerios! I eat a lot of yoghurt - especially love the Breyers Lite! I have it for breakfast and lunch every day. Ann C
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User: Ann C
Member since: 04-26-2003 Total posts: 21 |
From: plrlegal
Date: 02-26-2007, 12:26 PM (30 of 34)
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I'm a Yogurt eater also but I prefer the Yoplait Blackberry or Red Raspberry. I may try making my own. I had a friend in Chicago who always made her own Yogurt, in the oven. Patsy Patsy
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User: plrlegal
Member since: 05-19-2001 Total posts: 318 |
From: Kaitlinnegan
Date: 02-26-2007, 11:21 PM (31 of 34)
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Batch #2 is incubating right now! I decided to start it with store bought yogurt again, since I wasn't quite convince of my "clean technique" for the first batch. I'm looking forward to trying more flavors. I've found I do actually like it plain, but I'd like to try it with a bit of vanilla or cocoa and sugar as a treat. I had it with jam, too, and that was yummy. One of my favorite flavors of store bought yogurt was key lime pie. I'm afraid to add lime juice, though, since it seems like the yogurt would curdle. Any thoughts?
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User: Kaitlinnegan
Member since: 03-20-2006 Total posts: 222
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From: Pudge99
Date: 04-04-2007, 09:15 PM (32 of 34)
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Maybe Lime extract? If there is such a critter. I still have not found a yogurt maker.  I don't like to buy things like that online. So far I have only been looking at discount stores. I guess I will make a trip to the mall to hit Sears and Penny's.  I hate the mall.Right now my favorite store bought yogurt is the whipped key lime. I am wondering how I would get that whipped texture. Gina
Pictures of my successes and failures Pfaff 2040 Janome Mylock 134D Singer Futura CE-100 w/ Autopunch Husqvarna Viking 3D Sketch |
User: Pudge99
Member since: 10-30-2001 Total posts: 1375 |
From: Shellymoon
Date: 04-07-2007, 09:34 PM (33 of 34)
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Kaitlyn... Your comments on yogurt got me to thinking (don't laugh) and reading my labels. Found out that blue bunny yogurt doesn't have gelatin listed as an ingredient. It also has the lowest amount of sugar of any commercial brand I've purchased. Only place they sell it around here is Wal-Mart, so I don't get it often. Shelly Moon
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User: Shellymoon
Member since: 05-27-2001 Total posts: 240 |
From: Kaitlinnegan
Date: 04-08-2007, 12:16 AM (34 of 34)
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Blue bunny..hmm.. We do have that around here -- I wonder how it escaped my constant yogurt surveillance! I'll have to look into it -- thanks for the tip, Shelly! Well, I've been having fairly good look with the homemade yogurt so far. Really only one batch that didn't work at all -- I think the starter was bad. I think I'm probably just paranoid about the lime stuff curdling the yogurt. Yogurt is fairly acidic anyway. If I'm feeling adventurous tomorrow, I think I'll try it. I think you might get a more firm texture if you added pectin or agar agar (or gelatin) or something like that, and then perhaps if you whipped it with a mixer? I wonder how they do it... http://www.sew-whats-up.com - the new home for Sew What's New
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User: Kaitlinnegan
Member since: 03-20-2006 Total posts: 222
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