What to do with the "juice"? After reading the discussions here and getting some good advice I made my first batch of yogurt. I used my 2 quart crock pot. I will tell you how if any one wants to know. The thing I did not anticipate, although I should have (since it is obvious) When I used a half gallon of non fat milk I ended up with 1 quart yogurt and 1 quart liquid. So this makes the whole process less economical than I thought, unless the yogurt "juice" is useful. Are there any uses and/or benifits for the liquid? What to do with the "juice"? After reading the discussions here and getting some good advice I made my first batch of yogurt. I used my 2 quart crock pot. I will tell you how if any one... » Read More What to do with the "juice"? After reading the discussions here and getting some good advice I made my first batch of yogurt. I used my 2 quart crock pot. I will tell you how if any one wants to know. The thing I did not anticipate, although I should have (since it is obvious) When I used a half gallon of non fat milk I ended up with 1 quart yogurt and 1 quart liquid. So this makes the whole process less economical than I thought, unless the yogurt "juice" is useful. Are there any uses and/or benifits for the liquid? « Show Less
446425
I got the information about how to make yogurt from the post by Anjana Nigam under the thread "Making Yogurt at Home without the Salton Device" I note that she says the scalding temperature should be 185 degrees - not 170 as I said. In another post someone said it only takes a few tablespoons of starter yogurt so my 6 to 8 oz. may have been unneccesary.Good luck with your experiments.
446426
Try adding some powder milk powder to the liquid milk, increases your yield. I use 1/4 cup per qt. but again it depends on the brand of powdered milk, I use bob's red mill.
446427
The amount of whey you get depends on how long you culture the yogurt--the longer you culture it, the more whey you get and the less yogurt you get. Also, as the yogurt sits, it will continue to create whey. Also, the longer you culture your yogurt, the tarter it becomes.Some people just stir the whey (that's the juice) back into the yogurt. Others add it to smoothies or use it when making bread. Some people even give it to their houseplants.
289827
Although I've never done so myself (because I never seem to be able to save some aside -- I want it all!!) I have read accounts somewhere of being able to do so, and because the bacilli are so potent it would make sense that it would work. I would follow the usual routine in making yogurt with a remaining sample: heat your milk to 185, allow to cool to 112-105, mix your sample in thoroughly and allow to sit or use a yogurt maker for at least 5 hours, or ideally overnight. Natren makes really good, thick, creamy, tangy, yummy yogurt!
267473
I only use it for almond milk. I strain it using half and then half again, so its easier. That is an option if you think it will not hold 1/2 gallon of yogurt.
68680
I have been making a half recipe for yogurt made with coconut milk. I use two cans of coconut milk instead of 4 and it comes out fine.
1639409
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt. Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do
1729330
FYI: the yogurt is NOT "cooked" (incubated?) with the plastic tops. The glass jars are uncovered in the yogurt maker and the tops should never come in direct contact with the yogurt itself. After the yogurt has finished incubating (I let mine "cook" about 6-7 hours), I just put the tops on lightly so the yogurt can "breathe" while it cools down in the fridge. After the yogurt is cold (several hours), I then securely close the tops. I don't like plastic, but I don't mind these. They just protect the yogurt and keep it fresh.
120033
Just mix it with some warm water (doesnt have to be hot) until a yogurt consistency is achieved. No need to let it set, you can use it immediately.
1364760
Yes, you can use yogurt from your last batch...however!!! I've never done it. The reason? Because my homemade yogurt has always been so GOOD that I've eaten Every Bite and didn't have any left to use as a starter for the next batch!!
161263
This is great. I use Elaine G's recipe too so this info helps. I wanted to know if I could use 2% lactose-free milk since I'm short on regular. I'm also going to add 5% cream- which I didn't realize had other ingredients in it- like "modified milk ingredients. " If you can make yogurt with soy milk- [which I would never use], I don't see why this wouldn't work. I'll try and see. I have also found keeping the temp. at the simmer point for a minute before cooling and the culturing temp. a little cooler than suggested makes a thicker, firmer result.
289828
I personally did not like this yogurt starter I threw it away. I bought plain greek yogurt from store for first batch and in answer to your question...Yes, saved 1 cup from my batch to make the next one. Perfect every time. Won't eat store bought yogurt ever again.
1625834
I have a book about yogurt that doesn't say anything about not using the homemade batch as starter. I suspect it probably has more to do with the company wanting to sell you more starter than it does the quality of the homemade batch as starter. I'm not an expert, however, so I've compromised. I use fresh starter about every fourth or fifth batch. So far, no problems... I should mention that last time I bought a different brand of starter which has no warning about not using the homemade stuff as starter!
1111938
Much easier, I'd say. You can make up to 2 qts. in a single, large container rather than have to fuss with individual small jars. In fact, that's the main reason why I chose this particular model. I've used the type that comes with the little jars, and sometimes you want to use more yogurt than comes in a little jar--say for a family recipe, or just because you like yogurt.
512641
My first batch came out the same way, but I read somewhere that the base of the yogurt maker gets a little hot and you should put a small dishcloth between the jars and the unit to alleviate this problem. I tried it on my second batch and it came out perfectly. I use a 1/4" thick, crocheted dish cloth and have been using it for almost a year now. None of my other batches have come out curdled and I have been steadinly increasing the length of time that I parboil my milk over the last year, so over boiling does not seem to be the issue.
942000
You can reuse it once you make yogurt. However, I have found this product to be unreliable, especially if you have it delivered during the heat of summer. It is much better to use a cup of yogurt as a yogurt starter. It is much more reliable and you can guarantee the refrigeration since you get it from the store. If this item is your only option due to allergies or intolerance, I recommend ordering a large batch before it gets too warm out.
1880602
I used homemade yogurt and had to empty the container once to ensure the yogurt cheese wasn't sitting in liquid. I didn't throw out the whey I used it when I cooked polenta.
1625835
I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!
1661855
I leave it to drain at least overnight, so the yogurt cheese is quite firm. I separate the buttermilk for other use (I make crumpets) and use the Donvier container for my supply - I leave it in the refrigerator. Then I remove it with a dessert spoon. There is always a bit left over, which I remove with hot water, then the lot into the dishwasher for a perfectly clean container for the next batch. Enjoy. Chris Mills