Comments on: How To Make Yogurt http://tipnut.com/how-to-make-yogurt/ Creative Homemaking Ideas & Household Tips Fri, 20 Nov 2009 10:38:05 -0800 http://wordpress.org/?v=2.8.6 hourly 1 By: Elisabeth http://tipnut.com/how-to-make-yogurt/#comment-63431 Elisabeth Thu, 09 Jul 2009 15:19:07 +0000 http://tipnut.com/how-to-make-yogurt/#comment-63431 Leave overnight in the refrigerator or at room temperature? Leave overnight in the refrigerator or at room temperature?

]]> By: Robin http://tipnut.com/how-to-make-yogurt/#comment-59831 Robin Sat, 14 Feb 2009 07:54:33 +0000 http://tipnut.com/how-to-make-yogurt/#comment-59831 Did you know people who are lactose intolerant can eat yogurt without any problems? Did you know people who are lactose intolerant can eat yogurt without any problems?

]]> By: Robin http://tipnut.com/how-to-make-yogurt/#comment-59830 Robin Sat, 14 Feb 2009 07:51:59 +0000 http://tipnut.com/how-to-make-yogurt/#comment-59830 I always add 1/3 to 1/2 cup powdered milk to the milk. It not only makes it more nutritious, but the yogurt is alittle firmer. Also you can pasteurize the milk by heating it to about 185 degree, (or just before it boils over) to make the yogurt stay fresh longer in the fridge. Just be sure to cool it back down to 110-115 degrees before adding starter yogurt. A really good pan with a glass top is best. You can watch the milk so it doesn't boil over--and this can happen in a flash even after you have turned the burner off Then leave the lid on while it cools so very little outside air bacteria will find there way in. To flavor my yogurt, instead of adding sugar, I add frozen orange juice concentrate, and any fruit. I always add 1/3 to 1/2 cup powdered milk to the milk. It not only makes it more nutritious, but the yogurt is alittle firmer. Also you can pasteurize the milk by heating it to about 185 degree, (or just before it boils over) to make the yogurt stay fresh longer in the fridge. Just be sure to cool it back down to 110-115 degrees before adding starter yogurt. A really good pan with a glass top is best. You can watch the milk so it doesn’t boil over–and this can happen in a flash even after you have turned the burner off Then leave the lid on while it cools so very little outside air bacteria will find there way in.
To flavor my yogurt, instead of adding sugar, I add frozen orange juice concentrate, and any fruit.

]]> By: Katlyn http://tipnut.com/how-to-make-yogurt/#comment-30141 Katlyn Sun, 17 Feb 2008 03:56:49 +0000 http://tipnut.com/how-to-make-yogurt/#comment-30141 Another method you can use that is way simpler is just to mix a half-gallon of milk with a couple tablespoons of plain yoghurt, cover it air-tight, leave it overnight, and stir it in the morning. My mother has tried it several times, all sucssesful! :) Another method you can use that is way simpler is just to mix a half-gallon of milk with a couple tablespoons of plain yoghurt, cover it air-tight, leave it overnight, and stir it in the morning. My mother has tried it several times, all sucssesful! :)

]]> By: TipNut http://tipnut.com/how-to-make-yogurt/#comment-29974 TipNut Wed, 13 Feb 2008 23:17:31 +0000 http://tipnut.com/how-to-make-yogurt/#comment-29974 Wow Amy! Thanks very much for sharing your instructions :). Wow Amy! Thanks very much for sharing your instructions :) .

]]> By: amy http://tipnut.com/how-to-make-yogurt/#comment-29967 amy Wed, 13 Feb 2008 20:58:34 +0000 http://tipnut.com/how-to-make-yogurt/#comment-29967 Making yogurt doesn't have to be that intense! Here's my process: 1: boil a kettle of water and sterilize the containers you will use to store the yogurt (I make the yogurt in the same containers I store it in--namely--half-pint size canning jars) 2. Place the half gallon carton of milk in a large pot and fill the pot with water to about an inch below the pot. 3. heat the milk to 110 degrees and mix with yogurt starter--you can use any plain yogurt with live culturess--you don't just have to use Dannon. 4. pour the yogurt milk mixture into containers and place into a cooler (I use a small camping cooler) 5. Fill the cooler to the tops of the containers with hot tap water (if your water temperature is too hot it will kill the yogurt, so make sure it's not over 120 degrees--it will cool slightly to 110, so don't worry) 6. close the lid of the cooler and let sit for 4-8 hours depending on the situation--you can check the yogurt periodically to see if it's set up yet. 7. take the containers out of the cooler, dry them off, and put them into the fridge. Making yogurt doesn’t have to be that intense! Here’s my process:

1: boil a kettle of water and sterilize the containers you will use to store the yogurt (I make the yogurt in the same containers I store it in–namely–half-pint size canning jars)

2. Place the half gallon carton of milk in a large pot and fill the pot with water to about an inch below the pot.

3. heat the milk to 110 degrees and mix with yogurt starter–you can use any plain yogurt with live culturess–you don’t just have to use Dannon.

4. pour the yogurt milk mixture into containers and place into a cooler (I use a small camping cooler)

5. Fill the cooler to the tops of the containers with hot tap water (if your water temperature is too hot it will kill the yogurt, so make sure it’s not over 120 degrees–it will cool slightly to 110, so don’t worry)

6. close the lid of the cooler and let sit for 4-8 hours depending on the situation–you can check the yogurt periodically to see if it’s set up yet.

7. take the containers out of the cooler, dry them off, and put them into the fridge.

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