Dad used to make it every week when I was a kid, and I didn't really
like it then because mama wouldn't let us sweeten it except for a
special treat! lol Anyway, I love yoghurt and the ones you buy are too
sweet and have too much junk in them (four different kinds of
vegetable gum in one product?!) and I just read about how dead easy it
is to do it yourself... so I'm giving it a go.

One half gallon of milk heated up in a saucepan on the stove until it
came to the boil. Then I turned the stove off and I'm letting it cool
down again. When it's cool enough to comfortably touch I'll add a
bought yoghurt (minus the fruit) and put the whole saucepan into the
oven for the night with the oven light on for warmth. We'll have to
see if it works out!

One thing's for sure... between yoghurt and bread and desserts, I
really need to get myself a good cooking thermometer! I've never used
one (I always eyeball meat) but it would make life simpler.

Kajikit wrote on Sat, 18 Apr 2009 20:12:51 -0400:

> One half gallon of milk heated up in a saucepan on the stove
> until it came to the boil. Then I turned the stove off and I'm
> letting it cool down again. When it's cool enough to
> comfortably touch I'll add a bought yoghurt (minus the fruit)
> and put the whole saucepan into the oven for the night with
> the oven light on for warmth. We'll have to see if it works
> out!

I haven't made yoghurt in a long time but we used a hot-tray at its
lowest thermostatted setting with the yoghurt dish resting on a folded
dish towel. We used Dannon yoghurt as the "starter".

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 18 Apr 2009 20:12:51 -0400, Kajikit >
shouted from the highest rooftop:

>One half gallon of milk heated up in a saucepan on the stove until it
>came to the boil. Then I turned the stove off and I'm letting it cool
>down again. When it's cool enough to comfortably touch I'll add a
>bought yoghurt (minus the fruit) and put the whole saucepan into the
>oven for the night with the oven light on for warmth. We'll have to
>see if it works out!

I used to make my own yogurt (and cottage cheese) when milk was cheap
in New Zealand. But over the years the price rose to the point where
it was far cheaper to buy it ready made.

Later, I was given some culture that I could use with relatively cheap
powdered milk and it produced so much yogurt that I was having to give
it away ... until we went on holiday and the culture died.

Then, a few years back I was introduced to Easi-Yo yogurt mix and have
been making my own yogurt again. I don't know what the price of milk
is in your area, but the Easi-Yo option is the only one here that's
viable here.

http://www.easiyo.com/



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Apr 18, 8:12*pm, Kajikit > wrote:
> Dad used to make it every week when I was a kid, and I didn't really
> like it then because mama wouldn't let us sweeten it except for a
> special treat! lol Anyway, I love yoghurt and the ones you buy are too
> sweet and have too much junk in them (four different kinds of
> vegetable gum in one product?!) and I just read about how dead easy it
> is to do it yourself... so I'm giving it a go.
>
> One half gallon of milk heated up in a saucepan on the stove until it
> came to the boil. Then I turned the stove off and I'm letting it cool
> down again. When it's cool enough to comfortably touch I'll add a
> bought yoghurt (minus the fruit) and put the whole saucepan into the
> oven for the night with the oven light on for warmth. We'll have to
> see if it works out!
>
> One thing's for sure... between yoghurt and bread and desserts, I
> really need to get myself a good cooking thermometer! I've never used
> one (I always eyeball meat) but it would make life simpler.

I have been making mine for decades. A Salton incubator was a gift
back in the seventies and I've made hundreds of batches.

I heat skim milk to the almost a boil mark on the thermometer, then
let it cool about 25 minutes, add the starter it and let 'er rip for
about 12 hours. I buy a plain yogurt for a starter.

The consistency is a little thinner than the storebought, but price is
sure right. I use a lot of yogurt in salad dressings, smoothies,
waffles....

Worth the expense to buy a machine, IMO.

On Sat, 18 Apr 2009 20:12:51 -0400, Kajikit >
wrote:

>Dad used to make it every week when I was a kid, and I didn't really
>like it then because mama wouldn't let us sweeten it except for a
>special treat! lol Anyway, I love yoghurt and the ones you buy are too
>sweet and have too much junk in them (four different kinds of
>vegetable gum in one product?!) and I just read about how dead easy it
>is to do it yourself... so I'm giving it a go.
>
>One half gallon of milk heated up in a saucepan on the stove until it
>came to the boil. Then I turned the stove off and I'm letting it cool
>down again. When it's cool enough to comfortably touch I'll add a
>bought yoghurt (minus the fruit) and put the whole saucepan into the
>oven for the night with the oven light on for warmth. We'll have to
>see if it works out!
>
>One thing's for sure... between yoghurt and bread and desserts, I
>really need to get myself a good cooking thermometer! I've never used
>one (I always eyeball meat) but it would make life simpler.

I use a styrofoam cooler with a thermometer punched through
the wall. Cake rack on the bottom, heating pad under that.

Heat milk to 160-165 degrees, let cool to 105, add Dannon
plain as starter. Whisk in. Put into styrofoam cooler, put
heating pad on low. 8 hours later, you have it.

I use whole milk to get the creamier product.

Alex

In article >,
Kajikit > wrote:

> Dad used to make it every week when I was a kid, and I didn't really
> like it then because mama wouldn't let us sweeten it except for a
> special treat! lol Anyway, I love yoghurt and the ones you buy are too
> sweet and have too much junk in them (four different kinds of
> vegetable gum in one product?!) and I just read about how dead easy it
> is to do it yourself... so I'm giving it a go.
>
> One half gallon of milk heated up in a saucepan on the stove until it
> came to the boil. Then I turned the stove off and I'm letting it cool
> down again. When it's cool enough to comfortably touch I'll add a
> bought yoghurt (minus the fruit) and put the whole saucepan into the
> oven for the night with the oven light on for warmth. We'll have to
> see if it works out!
>
> One thing's for sure... between yoghurt and bread and desserts, I
> really need to get myself a good cooking thermometer! I've never used
> one (I always eyeball meat) but it would make life simpler.

Back in my early 30's when I was seriously into bodybuilding, breakfast
every day was cooked cereal oat bran and home made yogurt. :-) Mom and I
made it 1 gallon at a time.

Milk by itself is going to be very thin, if it works at all. Our recipe
was to double the recipe for powdered milk (double the amount of powder
per water that the instructions called for) and ferment that.

Alternately, add powdered milk to whole or skim milk to increase the
"solids".

We got really firm yogurt that way! I started with about 1/2 cup of
"Dannon" brand to get us started, then saved a bit of the resulting
yogurt to start the next batch.

We'd warm the milk in the microwave before adding the culture, then
insert the gallon jar into a small ice chest filled with hot tap water
to keep it warm.

24 hours later, we'd have 1 gallon of yogurt. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 19 Apr 2009 02:06:30 -0500, Omelet >
shouted from the highest rooftop:

>Back in my early 30's when I was seriously into bodybuilding, breakfast
>every day was cooked cereal oat bran and home made yogurt. :-) Mom and I
>made it 1 gallon at a time.

LOL. When I first read this I thought you said "Back in the early 30's
...." and I thought that must be some very healthy diet you had.

BTW - these days I eat oatbran, homemade yogurt and fruit to help me
*lose* body.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

In article >,
bob > wrote:

> On Sun, 19 Apr 2009 02:06:30 -0500, Omelet >
> shouted from the highest rooftop:
>
> >Back in my early 30's when I was seriously into bodybuilding, breakfast
> >every day was cooked cereal oat bran and home made yogurt. :-) Mom and I
> >made it 1 gallon at a time.
>
> LOL. When I first read this I thought you said "Back in the early 30's
> ..." and I thought that must be some very healthy diet you had.
>
> BTW - these days I eat oatbran, homemade yogurt and fruit to help me
> *lose* body.

As was I back then. :-) I was attempting to replace fat with muscle,
and was quite successful.

I'm working again on that at the moment, but am doing low carb instead.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 19 Apr 2009 03:12:28 -0500, Omelet >
shouted from the highest rooftop:

>In article >,
> bob > wrote:
>
>> On Sun, 19 Apr 2009 02:06:30 -0500, Omelet >
>> shouted from the highest rooftop:
>>
>> >Back in my early 30's when I was seriously into bodybuilding, breakfast
>> >every day was cooked cereal oat bran and home made yogurt. :-) Mom and I
>> >made it 1 gallon at a time.
>>
>> LOL. When I first read this I thought you said "Back in the early 30's
>> ..." and I thought that must be some very healthy diet you had.
>>
>> BTW - these days I eat oatbran, homemade yogurt and fruit to help me
>> *lose* body.
>
>As was I back then. :-) I was attempting to replace fat with muscle,
>and was quite successful.
>
>I'm working again on that at the moment, but am doing low carb instead.


I'm afraid I've pasta'd that possibility ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

In article >,
bob > wrote:

> On Sun, 19 Apr 2009 03:12:28 -0500, Omelet >
> shouted from the highest rooftop:
>
> >In article >,
> > bob > wrote:
> >
> >> On Sun, 19 Apr 2009 02:06:30 -0500, Omelet >
> >> shouted from the highest rooftop:
> >>
> >> >Back in my early 30's when I was seriously into bodybuilding, breakfast
> >> >every day was cooked cereal oat bran and home made yogurt. :-) Mom and I
> >> >made it 1 gallon at a time.
> >>
> >> LOL. When I first read this I thought you said "Back in the early 30's
> >> ..." and I thought that must be some very healthy diet you had.
> >>
> >> BTW - these days I eat oatbran, homemade yogurt and fruit to help me
> >> *lose* body.
> >
> >As was I back then. :-) I was attempting to replace fat with muscle,
> >and was quite successful.
> >
> >I'm working again on that at the moment, but am doing low carb instead.
>
>
> I'm afraid I've pasta'd that possibility ...

It's a matter of choice. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

I used to make yogurt when I was a kid, after a while I stopped using a
thermometer and used my finger to gauge the temperature - not too hot,
not too cool. The milk and yogurt mix was left to do it's magic in
thermos bottles. The silvered-glass vacuum type, not plastic ones. You
can strain your yogurt and get something like cream cheese but I don't
recall what I did with that stuff.

Oddly enough, I mostly used the yogurt to make waffles - go figure.


Kajikit wrote:
> Dad used to make it every week when I was a kid, and I didn't really
> like it then because mama wouldn't let us sweeten it except for a
> special treat! lol Anyway, I love yoghurt and the ones you buy are too
> sweet and have too much junk in them (four different kinds of
> vegetable gum in one product?!) and I just read about how dead easy it
> is to do it yourself... so I'm giving it a go.
>
> One half gallon of milk heated up in a saucepan on the stove until it
> came to the boil. Then I turned the stove off and I'm letting it cool
> down again. When it's cool enough to comfortably touch I'll add a
> bought yoghurt (minus the fruit) and put the whole saucepan into the
> oven for the night with the oven light on for warmth. We'll have to
> see if it works out!
>
> One thing's for sure... between yoghurt and bread and desserts, I
> really need to get myself a good cooking thermometer! I've never used
> one (I always eyeball meat) but it would make life simpler.

On Sat, 18 Apr 2009 20:12:51 -0400, Kajikit >
wrote:

>Dad used to make it every week when I was a kid, and I didn't really
>like it then because mama wouldn't let us sweeten it except for a
>special treat! lol Anyway, I love yoghurt and the ones you buy are too
>sweet and have too much junk in them (four different kinds of
>vegetable gum in one product?!) and I just read about how dead easy it
>is to do it yourself... so I'm giving it a go.
>
>One half gallon of milk heated up in a saucepan on the stove until it
>came to the boil. Then I turned the stove off and I'm letting it cool
>down again. When it's cool enough to comfortably touch I'll add a
>bought yoghurt (minus the fruit) and put the whole saucepan into the
>oven for the night with the oven light on for warmth. We'll have to
>see if it works out!
>
>One thing's for sure... between yoghurt and bread and desserts, I
>really need to get myself a good cooking thermometer! I've never used
>one (I always eyeball meat) but it would make life simpler.

I was a bit worried about how the yoghurt would turn out but guess
what? When I opened the oven door this morning and took it out, it was
perfectly set! So you don't have to use full-cream milk to make it
work - I used 1% because that was what we had... and you don't even
need a thermometer.

I only make my own yog hurt when I slip and fall on it. < :-))

In article >,
Kajikit > wrote:

> On Sat, 18 Apr 2009 20:12:51 -0400, Kajikit >
> wrote:
>
> >Dad used to make it every week when I was a kid, and I didn't really
> >like it then because mama wouldn't let us sweeten it except for a
> >special treat! lol Anyway, I love yoghurt and the ones you buy are too
> >sweet and have too much junk in them (four different kinds of
> >vegetable gum in one product?!) and I just read about how dead easy it
> >is to do it yourself... so I'm giving it a go.
> >
> >One half gallon of milk heated up in a saucepan on the stove until it
> >came to the boil. Then I turned the stove off and I'm letting it cool
> >down again. When it's cool enough to comfortably touch I'll add a
> >bought yoghurt (minus the fruit) and put the whole saucepan into the
> >oven for the night with the oven light on for warmth. We'll have to
> >see if it works out!
> >
> >One thing's for sure... between yoghurt and bread and desserts, I
> >really need to get myself a good cooking thermometer! I've never used
> >one (I always eyeball meat) but it would make life simpler.
>
> I was a bit worried about how the yoghurt would turn out but guess
> what? When I opened the oven door this morning and took it out, it was
> perfectly set! So you don't have to use full-cream milk to make it
> work - I used 1% because that was what we had... and you don't even
> need a thermometer.

Mom and I used powdered milk. That is skim, no fat, and it always worked.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 18, 5:12*pm, Kajikit > wrote:
> Dad used to make it every week when I was a kid, and I didn't really
> like it then because mama wouldn't let us sweeten it except for a
> special treat! lol Anyway, I love yoghurt and the ones you buy are too
> sweet and have too much junk in them (four different kinds of
> vegetable gum in one product?!) and I just read about how dead easy it
> is to do it yourself... so I'm giving it a go.
>
> One half gallon of milk heated up in a saucepan on the stove until it
> came to the boil. Then I turned the stove off and I'm letting it cool
> down again. When it's cool enough to comfortably touch I'll add a
> bought yoghurt (minus the fruit) and put the whole saucepan into the
> oven for the night with the oven light on for warmth. We'll have to
> see if it works out!
>
> One thing's for sure... between yoghurt and bread and desserts, I
> really need to get myself a good cooking thermometer! I've never used
> one (I always eyeball meat) but it would make life simpler.

Funny you mention this. NYT just ran a story on it.

http://www.nytimes.com/2009/04/15/di...curi.html?_r=1

-goro-

Kajikit wrote:

<SNIP>
Yep.
Here's what I do.
Heat the milk until it just rises then let cool until you can't tell if it's
hot or cold i.e. body temperature. Then mix in a little starter yoghurt - I
just buy some unflavoured stuff from the supermarket.
But here is my trick - You don't need any fancy machine, just put it in a
Thermos flask! (Warm it first with hot water).
If you do it in the morning it's ready in the evening but warm. So I then
put it in the fridge overnight and it's cool for breakfast.

I love mixing it with crushed walnuts and honey.

Slatts

Kajikit wrote:

> I was a bit worried about how the yoghurt would turn out but guess
> what? When I opened the oven door this morning and took it out, it was
> perfectly set! So you don't have to use full-cream milk to make it
> work - I used 1% because that was what we had... and you don't even
> need a thermometer.

Making yogurt is as easy as letting milk spoil. :-)

Kajikit wrote:
> Dad used to make it every week when I was a kid, and I didn't really
> like it then because mama wouldn't let us sweeten it except for a
> special treat! lol Anyway, I love yoghurt and the ones you buy are too
> sweet and have too much junk in them (four different kinds of
> vegetable gum in one product?!) and I just read about how dead easy it
> is to do it yourself... so I'm giving it a go.
>
> One half gallon of milk heated up in a saucepan on the stove until it
> came to the boil. Then I turned the stove off and I'm letting it cool
> down again. When it's cool enough to comfortably touch I'll add a
> bought yoghurt (minus the fruit) and put the whole saucepan into the
> oven for the night with the oven light on for warmth. We'll have to
> see if it works out!
>
> One thing's for sure... between yoghurt and bread and desserts, I
> really need to get myself a good cooking thermometer! I've never used
> one (I always eyeball meat) but it would make life simpler.


I make it a quart at a time (although it's almost as cheap to buy plain
yogurt in quart cartons.) I use powdered milk mixed extra strong,
unless I get a good deal on 2% or whole milk at the store, then I use
that but fortify it with a little milk powder. Heat to about 180°,
allow to cool to 105°, stir in about 1/4 cup of good commercial yogurt.
Incubate overnight in a huge plastic insulated mug with a lid. Have to
cover it with a towel because the lid is not insulated. I'm not sure
why it works better to cook the milk first and then let it cool, but the
resulting yogurt is noticeably thickerer.

I like to use fruit-on-bottom yogurt for the initial starter, scooping
out about half to inoculate the new batch and *then* I stir it.

Bob

On Sun, 19 Apr 2009 07:38:29 -0700 (PDT), Goro >
wrote:

>On Apr 18, 5:12*pm, Kajikit > wrote:
>> Dad used to make it every week when I was a kid, and I didn't really
>> like it then because mama wouldn't let us sweeten it except for a
>> special treat! lol Anyway, I love yoghurt and the ones you buy are too
>> sweet and have too much junk in them (four different kinds of
>> vegetable gum in one product?!) and I just read about how dead easy it
>> is to do it yourself... so I'm giving it a go.
>>
>> One half gallon of milk heated up in a saucepan on the stove until it
>> came to the boil. Then I turned the stove off and I'm letting it cool
>> down again. When it's cool enough to comfortably touch I'll add a
>> bought yoghurt (minus the fruit) and put the whole saucepan into the
>> oven for the night with the oven light on for warmth. We'll have to
>> see if it works out!
>>
>> One thing's for sure... between yoghurt and bread and desserts, I
>> really need to get myself a good cooking thermometer! I've never used
>> one (I always eyeball meat) but it would make life simpler.
>
>Funny you mention this. NYT just ran a story on it.
>
>http://www.nytimes.com/2009/04/15/di...curi.html?_r=1
>
>-goro-

That's what prompted me to attempt making it. I've wanted a yoghurt
maker for years but they're expensive gizmos and I've never gotten
around to the investment. The article said that you DIDN'T actually
need one after all, and told me how to do it without any special
equipment at all.

We just had some more of the yoghurt with apple cake and DH thought it
was yummy too, even though he'd prefer it a bit sweeter. Only one
serve of yoghurt left now!

zxcvbob wrote:

>
> I make it a quart at a time (although it's almost as cheap to buy plain
> yogurt in quart cartons.) I use powdered milk mixed extra strong,
> unless I get a good deal on 2% or whole milk at the store, then I use
> that but fortify it with a little milk powder. Heat to about 180°,
> allow to cool to 105°, stir in about 1/4 cup of good commercial yogurt.
> Incubate overnight in a huge plastic insulated mug with a lid. Have to
> cover it with a towel because the lid is not insulated. I'm not sure
> why it works better to cook the milk first and then let it cool, but the
> resulting yogurt is noticeably thickerer.

You heat the milk to rid it of competing microorganisms - at least
that's my understanding. You could probably just let the milk sit out
and turn on it's own accord and get something that looks like yogurt
too. I wouldn't eat it though...

>
> I like to use fruit-on-bottom yogurt for the initial starter, scooping
> out about half to inoculate the new batch and *then* I stir it.

That's cheating - I've done that. :-) I'll eat the top part of the
yogurt first without stirring so the remainder has a better fruit/yogurt
ratio. :-)

>
> Bob

On Sun, 19 Apr 2009 09:47:52 -1000, dsi1 >
wrote:

>zxcvbob wrote:
>
>>
>> I make it a quart at a time (although it's almost as cheap to buy plain
>> yogurt in quart cartons.) I use powdered milk mixed extra strong,
>> unless I get a good deal on 2% or whole milk at the store, then I use
>> that but fortify it with a little milk powder. Heat to about 180°,
>> allow to cool to 105°, stir in about 1/4 cup of good commercial yogurt.
>> Incubate overnight in a huge plastic insulated mug with a lid. Have to
>> cover it with a towel because the lid is not insulated. I'm not sure
>> why it works better to cook the milk first and then let it cool, but the
>> resulting yogurt is noticeably thickerer.
>
>You heat the milk to rid it of competing microorganisms - at least
>that's my understanding. You could probably just let the milk sit out
>and turn on it's own accord and get something that looks like yogurt
>too. I wouldn't eat it though...

Ewwww! The article said something about heating the milk changing the
proteins so that they make 'sturdier' yoghurt. Plus it kills off any
bacteria that you DON'T want in the finished product.

>> I like to use fruit-on-bottom yogurt for the initial starter, scooping
>> out about half to inoculate the new batch and *then* I stir it.
>
>That's cheating - I've done that. :-) I'll eat the top part of the
>yogurt first without stirring so the remainder has a better fruit/yogurt
>ratio. :-)

dsi1 wrote on Sun, 19 Apr 2009 09:47:52 -1000:

>> I make it a quart at a time (although it's almost as cheap to
>> buy plain yogurt in quart cartons.) I use powdered milk
>> mixed extra strong, unless I get a good deal on 2% or whole
>> milk at the store, then I use that but fortify it with a
>> little milk powder. Heat to about 180°, allow to cool to
>> 105°, stir in about 1/4 cup of good commercial yogurt.
>> Incubate overnight in a huge plastic insulated mug with a
>> lid. Have to cover it with a towel because the lid is not
>> insulated. I'm not sure why it works better to cook the milk
>> first and then let it cool, but the resulting yogurt is
>> noticeably thickerer.

> You heat the milk to rid it of competing microorganisms - at
> least that's my understanding. You could probably just let the
> milk sit out and turn on it's own accord and get something
> that looks like yogurt too. I wouldn't eat it though...

If you really want yoghurt, you should pasteurize as you say and then
introduce the culture you favor. Dannon's plain yoghurt works well, or
else you can use some of your previous batch.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Kajikit wrote:

>
> Ewwww! The article said something about heating the milk changing the
> proteins so that they make 'sturdier' yoghurt. Plus it kills off any
> bacteria that you DON'T want in the finished product.

Sorry to gross you out - OTOH, I kinda take childlike pleasure grossing
folks out. I must be a bad person. :-)

You could be right about heating the protein to give the yogurt more
structure. I'd buy that for a dollar - maybe even less!

dsi1 > wrote:

>You could be right about heating the protein to give the yogurt more
>structure. I'd buy that for a dollar - maybe even less!

If Harold McGee says it, it's 99.8% pure truth.

Steve

On Sun, 19 Apr 2009 14:37:45 -0400, Kajikit >
wrote:

>On Sun, 19 Apr 2009 07:38:29 -0700 (PDT), Goro >
>wrote:
>
>>On Apr 18, 5:12*pm, Kajikit > wrote:
>>> Dad used to make it every week when I was a kid, and I didn't really
>>> like it then because mama wouldn't let us sweeten it except for a
>>> special treat! lol Anyway, I love yoghurt and the ones you buy are too
>>> sweet and have too much junk in them (four different kinds of
>>> vegetable gum in one product?!) and I just read about how dead easy it
>>> is to do it yourself... so I'm giving it a go.
>>>
>>> One half gallon of milk heated up in a saucepan on the stove until it
>>> came to the boil. Then I turned the stove off and I'm letting it cool
>>> down again. When it's cool enough to comfortably touch I'll add a
>>> bought yoghurt (minus the fruit) and put the whole saucepan into the
>>> oven for the night with the oven light on for warmth. We'll have to
>>> see if it works out!
>>>
>>> One thing's for sure... between yoghurt and bread and desserts, I
>>> really need to get myself a good cooking thermometer! I've never used
>>> one (I always eyeball meat) but it would make life simpler.
>>
>>Funny you mention this. NYT just ran a story on it.
>>
>>http://www.nytimes.com/2009/04/15/di...curi.html?_r=1
>>
>>-goro-
>
>That's what prompted me to attempt making it. I've wanted a yoghurt
>maker for years but they're expensive gizmos and I've never gotten
>around to the investment. The article said that you DIDN'T actually
>need one after all, and told me how to do it without any special
>equipment at all.
>
>We just had some more of the yoghurt with apple cake and DH thought it
>was yummy too, even though he'd prefer it a bit sweeter. Only one
>serve of yoghurt left now!

You have to learn to shop at Goodwill or thrift stores. I have two
that come from those sources and another one I gave my son. Less that
$5.00.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Steve Pope wrote:
> dsi1 > wrote:
>
>> You could be right about heating the protein to give the yogurt more
>> structure. I'd buy that for a dollar - maybe even less!
>
> If Harold McGee says it, it's 99.8% pure truth.

He said "I'll buy that for a dollar?"

Just kidding. Maybe beating in a egg before heating the milk
will give it even more structure. :-)

>
> Steve

On Sun, 19 Apr 2009 13:02:47 -0500, zxcvbob >
wrote:



> I'm not sure
>why it works better to cook the milk first and then let it cool, but the
>resulting yogurt is noticeably thickerer.

You're not *cooking* the milk.

You're pre-pasteurizing the milk to kill bacterial and fungal
beasties. That's why I don't test the milk by sticking my finger
in it (who knows where that finger's been?). An instant read
thermometer is a *must* for any kitchen, cheap and easy to
clean or sterilize.

Alex

Chemiker wrote:
> On Sun, 19 Apr 2009 13:02:47 -0500, zxcvbob >
> wrote:
>
>
>
>> I'm not sure
>> why it works better to cook the milk first and then let it cool, but the
>> resulting yogurt is noticeably thickerer.
>
> You're not *cooking* the milk.
>
> You're pre-pasteurizing the milk to kill bacterial and fungal
> beasties. That's why I don't test the milk by sticking my finger
> in it (who knows where that finger's been?). An instant read
> thermometer is a *must* for any kitchen, cheap and easy to
> clean or sterilize.
>
> Alex
>


The milk proteins denature at about 165° to 170°. I'm pretty sure that
has a *lot* more to do with it than killing off potential competing
bacteria.

Bob

Kajikit wrote:
>
> Dad used to make it every week when I was a kid, and I didn't really
> like it then because mama wouldn't let us sweeten it except for a
> special treat! lol Anyway, I love yoghurt and the ones you buy are too
> sweet and have too much junk in them (four different kinds of
> vegetable gum in one product?!) and I just read about how dead easy it
> is to do it yourself... so I'm giving it a go.

<snip>

Very old technology, so can't be that hard. Watch the milk temp of
course; too hot won't work. Cooler takes longer but gets there in the
end. Live cultures are necessary, so if it doesn't work, try a different
brand for starter.

On Mon, 20 Apr 2009 17:40:48 -0500, zxcvbob wrote:

> Chemiker wrote:
>> On Sun, 19 Apr 2009 13:02:47 -0500, zxcvbob >
>> wrote:
>>
>>> I'm not sure
>>> why it works better to cook the milk first and then let it cool, but the
>>> resulting yogurt is noticeably thickerer.
>>
>> You're not *cooking* the milk.
>>
>> You're pre-pasteurizing the milk to kill bacterial and fungal
>> beasties. That's why I don't test the milk by sticking my finger
>> in it (who knows where that finger's been?). An instant read
>> thermometer is a *must* for any kitchen, cheap and easy to
>> clean or sterilize.
>>
>> Alex
>>
>
> The milk proteins denature at about 165° to 170°. I'm pretty sure that
> has a *lot* more to do with it than killing off potential competing
> bacteria.
>
> Bob

somehow i can't see that printed on a yogurt cup: 'all our proteins are
completely denatured!'

your pal,
blake

On Mon, 20 Apr 2009 17:40:48 -0500, zxcvbob >
wrote:

>Chemiker wrote:
>
>The milk proteins denature at about 165° to 170°. I'm pretty sure that
>has a *lot* more to do with it than killing off potential competing
>bacteria.

When I was in the Middle East, I found that they made yoghurt daily,
as they had no refrigeration. What milk was available at end-of-day,
went into a (aluminum!!) soup pot, started with leftover from the
previous day.

BTW: The first stage of "denaturation" is coagulation. Chemically,
not much change. No breakdown.

I agree that scalding milk shanges its physical nature, as in
certain ways people in Europe drink their coffee. My Hungarian
GMother always (!) scalded her milk for breakfast coffee. I
never developed a taste for it. Way too bland. I take my
coffee as one black athlete once described it: Hot, fresh,
black. (I admit, I do drink New Orleans coffee/chickory
with scalded milk! So sue me!)

Whatever, the yoghurt works when heated to 160-165
degrees. While I eat yoghurt over lamb, you guys can
argue the topic over port.

Alex

i like drinking yoghurt,and sometimes i like to try to make it,use some milk and strawberry.

"butterflygirl" > wrote in
message .. .
>
> i like drinking yoghurt,and sometimes i like to try to make it,use some
> milk and strawberry.
>
>

They actually sell yogurt makers. They were big some years ago. I bought one
at a yard sale.