Comments on: Easy Homemade Berry Yogurt

By: Lynn

Lynn — Mon, 16 Jan 2012 14:56:01 +0000

Homemade yogurt is going to be different than the store bought, because it it does not have all the extra sugar and stuff and sweeten and thicken it, but it can still be very good. As far as how long the milk takes to get to room temp. it varies on how warm my house is. I would say it usually takes at least 4 hours or longer. I put my yogurt in the fridge right after it is done and then we usually let it cool all the way before eating it. I usually like it best the next day. You can add more Jam to sweeten it or even add some honey when eating it. If I have a batch that is a little bitter that is what we usually end up doing.The results can also vary depending on what you used as a starter. Some brands of yogurt work better than others for a plain yogurt starter. Don’t give up, it may take a few batches to get it how you like it and to adjust to the non store bought version. I hope that helps. (and you can also try out some of the other versions of yogurt that came with your maker. It maybe that you will like one of the other versions of yogurt better)

By: Lacy Tatum

Lacy Tatum — Mon, 16 Jan 2012 14:20:05 +0000

Hi Lynn!
I just bought this yogurt maker per your recommendation — I love creamy, thick yogurt but wanted to make our own healthier version. I just made my first batch yesterday, and sad to say — yuck! It tasted extremely bitter and only the top half-inch of the yogurt was thick and creamy, the rest really runny and all of it bitter. I would love help trouble-shooting because I am a complete yogurt-maker newbie! I used whole milk, plain whole milk yogurt, and strawberry jam. I heated it for almost 8 hours exactly.
1. How long does it take for 4 3/4 cups of milk to come to room temp? Five hours? Seven hours?
2. How soon after your yogurt is finished do you put in the fridge? Thirty minutes? One hour? Two?
3. Was my yogurt bitter because I am used to the sugary store-bought brands & just need to adjust, because I did something wrong in the mixing process, or because I may need to add more than 1/4 cup of jam?
4. What are some reasons for runny or half-runny yogurt? Needs to cook longer?
Would love any help!
Thanks so much!
Lacy

By: Wanda

Wanda — Mon, 12 Dec 2011 15:26:34 +0000

I have been making yogurt for more than 20 years, because my husband is of Middle Eastern descent and they love to eat a lot of yogurt, Now they don’t like the sweet flavored variety, but we do eat it plain or cooked into other dishes. For those who are not ready to take the step to buy a yogurt maker, this is how I make it.
I always follow these steps: I slowly slowly boil 1 gallon of milk, 1%, 2%, whole. Then cool until about 110 (like really warm bath water). Be careful not to touch the milk, we are trying to sterilize it so the culture will flourish. If you don’t have a thermometer, take a small spoonful and test it on your inner wrist like the old way to check temps of baby milk! Also, if you want to speed up this step of cooling off your milk, immerse the whole pan in a sinkful of cold water and ice cubes.
Then, add up to 1 quart of plain non flavored yogurt (fat free or low fat are both fine). Stir well, and transfer to a non metal container, (I have a favorite large Corning wear dish), cover and wrap in a large towel or blanket, and leave for a few hours or overnight.
When the yogurt is ready, I ALWAYS place several paper towels over the surface to soak the whey that often appears on the surface. I change the paper towels daily and it keeps the yogurt a bit creamier.
One note: If the yogurt/milk mixture seems to have cooled off too much before you cover and wrap it, you can zap it for 1-2 minutes in the microwave.
Also, feel free to adjust the quantities for your family’s needs.
Hope this helps some of you.

By: Lynn

Lynn — Wed, 03 Aug 2011 02:22:49 +0000

@susan, Are you starting with the same brand of yogurt every time? The starter yogurt can make a difference. I occasionally get a runny batch, but not often once I found a brand of yogurt that I like to start with. I try to find something plain and more name brand. I have found that Walmart brand plain yogurt does not make good starter yogurt. Also, they recommend that you only use homemade yogurt for a few times as a starter and than start again with a new starter. I would also maybe try a higher fat milk if you are using a fat free or really low fat one. I hope that helps and you have more successful batches.

By: susan

susan — Wed, 03 Aug 2011 02:14:55 +0000

@Lynn, Can i ask for a little trouble shooting help...i keep ending up with runny yogurt. what am i doing wrong? i tried just starting with room temp milk and adding everything, but after 3 runny batches decided to heat the milk as recommended in the yogurt maker direction and achieved my 1 successful batch. then made another batch and ended up runny again? thankfully it's not a complete flop b/c my little boy, who won't drink milk will drink the runny yogurt and all the kids enjoy it. Thanks!

By: Lynn

Lynn — Tue, 12 Jul 2011 14:31:20 +0000

@susan, It really depends. I have the extra jars now and love having those because I can make it less often. It really depends on how much I use the plain homemade yogurt for things like cooking and how much we eat it for breakfast. We go through it much faster if I am using it a lot for cooking. Lately I have not had a of time so I have not make homemade yogurt at all. But I try to make it once a week or so when we are eating a lot of it. I hope that helps and I hope you enjoy your yogurt maker!

By: susan

susan — Tue, 12 Jul 2011 14:13:57 +0000

Lynn, i am wondering how often you make yogurt. I just bought the same yogurt maker, and am considering buying an additional set of jars b/c i have a family of 7 and would be making yogurt every day to keep enough around the house for everyone. DH eats it daily to regulate his stomach, and the kids always want to eat it too when they see him eating it. How often do you end up making yogurt for your family? Thanks

By: Lynn

Lynn — Mon, 15 Nov 2010 01:55:44 +0000

@Amy, I think it would work as long as the homemade yogurt still has good cultures. I have had mixed results using homemade yogurt as my starter. I can usually get by with it once or twice in a row, but it seems like after awhile the cultures are not as good. But overall yes I think it would work fine.

By: Amy

Amy — Mon, 15 Nov 2010 00:34:45 +0000

Do you know if you can use a homemade plain yogurt in place of a storebought yogurt that the recipe calls for?
Thanks!

By: Michelle

Michelle — Tue, 02 Mar 2010 13:59:30 +0000

I purchased a yogurt maker this past weekend and use the heated recipe in the book, while it was good — I think I am going to try yours!! I love it thick and creamy … like Yoplait.
Did you ever do a second post? I haven’t been able to find it. Thanks.