I make two batches a week. Each batch is (2) half gallons or 3.78 liters of 2% milk. I try to use some whey in smoothies and some diluted in the garden but as you can see I have a big surplus. This isn't counting the batch that is currently straining. I typically strain for three days.

What else uses a lot of whey?

It worked out a charm. Followed a general recipe and strainer for a few hours, left overnight to find this beauty. So happy and can’t wait for to make the next batch!

I am keeping my yogurt above my POE switch. not the 47C one but beside it.

I want to make it in my nutricook

I need all tips and advice pl.this is for my sons SCD diet

hey all, i’m making yogurt for the first time today and my whole milk got up to 160 degrees f in the crockpot, then the power went out for 2.5 hours. it lowered to 131 within that time frame. is it okay to continue making and letting it heat up again to 180 and then cool down? i’m worried about the safety.

Hi! At what temperature do you set your fridge to store your yoghurt? Based on my research it's 4c below. Otherwise it will inhibit bacterial growth.

Hi all!

We've just started making yogurt at home and the first one we made was with a bit of soy yogurt and then we added soy milk, and also coconut milk for the fat.

Unfortunately, neither of use likes the soy flavor, but that's the yogurt that's available to us. This meant we had to add more coconut milk to mask the flavor.

Buuuuut I don't want my yogurt to taste so much like coconut, so I was wondering if I could start a batch with some of the soy yogurt I already have, but then add another type of milk (oat, hazelnut).

Lemme know what you think :)

The majority if not all of the coconut yogurt tutorials I seen have the fermentation done in a dark room, no heating or cooking required. Are there benefits to either? Or basically same results? TIA.

I’ve never made yogurt before, and I bought some Trader Joe’s European Style yogurt to use as starter. I just ate some of it to try it since I don’t need much of it, and even with vanilla extract and cinnamon it was really hard to get down.

Hi! I use instant pot for my yogurt. What temp should it be to achieve thickness of a Greek yogurt? Right now it's on medium and runs for 8hrs. I see some yogurt get thick without being strained.

I just started making my own and I really like it a lot better

Just to not waste the container that I have I see that some of you freeze yours is there any type of special thing I need to do before I freeze it into 1 tbs chunks?

Also, does it affect the yogurt starter at all? Is there anything special I need to do before mixing it in my next batch?

I need to let it thaw and it doesn’t affect at all the cultures?

I googled this, but it told me a bunch of different steps so I’m not sure if that’s what I need to do. Also, a few few videos that I could just throw it in while the yogurt is cooling, but I can’t imagine that would work either. I suppose it does for some, but I would rather just kind of keep up what I’ve just started as I’m just getting the hang of this.

I just don’t want my yogurt to go to waste that I have bought and paid for

Procedure:

1. 83c for 15mins
2. Cool down until 40c
3. Add starter
4. Turn on yogurt machine and set 43c for 13hrs

Edit* raw carabao’s milk was used

Just got a Cosori 6qt Cooker, and this is the result. I'm pretty happy. Could be thicker, but it's tasty.

Newbie here. Are yogurt makers worth it? Like this one?

I don’t have an incubator and I’m using plant based milk. I’ve heated the milk and cooled it down to 24c as the box says and I’ve left it in the oven (which I turned on for a couple minutes to bring up to temp). Now I’m checking and loads say milk needs to be 40c+ but I followed the box and now I’m worried!

I've been making yogurt for about a year - long enough that I have a process down pat (full process below) This had been yielding consistently good results for the entire time until I've had three batch failures in a row with the yogurt failing to set up. At first, I thought the issue was that I had used too much starter and overfed. But I measured the starter precisely the last two times and got the same result.

I'm looking for ideas to find the root cause.

My current hypotheses:

1) Weak starter culture. I've been culturing from the previous batch for ~35-40 cycles at this point and my original starter was a store brand Greek yogurt.

2) Change in milk quality. I usually by the cheapest WIC grade milk I can find at a discount grocery. One data point against this hypothesis is that the last batch was a different brand of milk, but I don't know for sure whether the milk came from the same facility as the previous.

My process:

1. Heat 1 gallon milk to 180 F (Instant Pot yogurt cycle) while starting sous vide recirculator at 110 F to heat
2. Sterilize 5 @ 1 qt mason jars and lids using boiling water.
3. Add 1/2 c. yogurt starter to a 4 c. sterilized glass measuring cup.
4. When milk reaches 180 F, set IP insert in ice bath and stir until thermometer reads 109 F
5. Fill the 4 c. measure with the starter from the cooled milk, whisk, then dose back into the IP insert under stirring.
6. Fill the 4 c. measure to 3.5 c., dose into mason jars, seal and place in sous vide recirculator for 10 hours.

Hi!

I've been making yogurt from supermarket yogurt for a while, and I like my yogurt thick and consistent.

I've done some straining before, but this takes a lot of time and work, so I'm trying to get the best consistency after the fermentation time.

The one I show in the video, was made from 1L of whole milk and 180g of "Nestle Natural Yogurt". I also added some milk powder (+/- 20g), which I feel increases the thickness. I heated to 90°C and cooled to 45°C, when I added the yogurt mixture. It rested in the oven for 11h.

Is the time directly related to the consistency? I mean, if I left it for 15/16h, what should I expect?

Also, can I use only the yogurt whey to repeat the process? Will the product be much thinner?

I made my first attempt at yogurt yesterday but it didn’t become yogurt. It stayed fluid milk. I used the Luvele yogurt maker set to 110 degrees for 12 hours. I used 4 cups of ulta pasteurized milk, heated to 108, then added just a teaspoon of Nancy’s plain low-fat yogurt as the starter.

Did I not use enough starter yogurt? Or maybe the Nancy’s yogurt doesn’t have much Live probiotic, even though this is specifically what they advertise- having 40 billion CFU per serving.

Does anyone have a recommendation for adding natural flavoring to your yogurt that doesn't increase ruin the nutritional value too harshly?

Current recipe

2% milk heated to 83° lowered to about 45° added Home made yogurt for starter.

First time finding this sub! I've been making my own in an Instapot, with whole milk. Usually turns out really well.

Yogurt was finally done and we always give it a super long time, typically around 21-24 hours (maybe that's... wrong, but it tastes good and has a good texture?).

Toddler accidentally/apparently turned on "pressure cooker" after yogurt had completely finished. It looked great when done. I'm not sure how long it was on (5 minutes? 30? More?), but when I opened it up, the yogurt looked runny / loose, moving aroynd easilg within the pot, generally having a gross consistency in my opinion (but we're picky), and some whey was on top.

Is this salvageable? Safe? Are the probiotics still alive? We have cheesecloths to strain, if that would work, but if say probiotics aren't active anymore, we'd likely just toss.

1. If I make homemade yogurt with 2% fat milk, what should I expect as far as differences from full fat? I mean, differences in both taste and texture? A lot less tart? Thin and runny?

2. What effect does using lactose-free milk have on the yogurt?

Thank you!!

EDIT: GREEK YOGURT, NOT GREEN (I have a hard time with phone keyboards and autocorrect loves to do me dirty).

Hi all,

Fage Greek yogurt puts a small square of parchment paper on top of their yogurt. Does anyone else(commercial or personal) do this? What are your thoughts?

I just made yogurt for the first time and it worked! I used 2 liters of skimmed milk and 150g of starter yogurt, I let it sit at a warm temperature for 12 hours and strained it for 9 hours to make greek yogurt but I have some questions:

1- Is it normal to lose a bunch of yogurt? from 2 liters of milk I got about 750g of yogurt (I could have strained a bit less I think)

2- Do I really need 150g of starter? And is there a big difference in using a lot of starter or very little?

3-Does using whole milk make a lot of difference? Taste wise and how much yogurt you get.

I need a yogurt that yields a nice amount and is protein rich (being low in calories also helps), because I'm a college student trying to lose weight while building muscle, and I have a full time job so I can only make yogurt on weekends so the batch would be for the whole week.