Fresh Yogurt

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So, so good. I went the full 12 hours and was rewarded with thick creamy yogurt. So awesome. I used Greek yogurt as my starter. I also used low pasteurized milk and not the bland ultra pasteurized stuff. I am super lactose intolerant but I can eat this with no problem. Great in my morning smoothie!

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I heated my milk in the microwave and put the mixture in a pyrex bowl to ferment. It didn't make any difference, The yogurt was creamy and delicious. Definitely Good Eats!

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I adapted this recipe, using only the milk and the yogurt with live cultures. Without the powdered milk added, you end up with a low-carb yogurt. However, it's also thinner (think the consistency of drinkable yogurt, so for thicker, creamier yogurt, I strain it after it's been cultivating for about 15 hours.

Also, so need for heating pads or special equipment. Just put it into the cylindrical container, then put it in an oven pre-heated to 110 degrees. It comes out perfectly fine - and it's convenient.

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We successfully tried the heating pad method but loved the yogurt so much that we looked for a more simple way to prepare. It turns out that the low setting of our crock pot keeps a bowl of yogurt starter between 113-115 with the lid off. We just make a batch after supper and its ready to put in the refridgerator when we wake up. We also put warm water in the crock pot before we start heating the milk. This gives the water temperature a chance to settle down. Consider trying multiple settings on your crock pot with the lid on/off or partially off.

We also think that greek yogurt with more original types of bacteria produces a more flavorful and smoother yogurt, though significantly more expensive.

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The recipe leaves out a critical step - the milk must be heated BEYOND 120 degrees, then COOLED to 120 degrees. I made it as it appears and it was a complete FAILURE (and I have sucessfully made yogurt before with other recipes.

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This is like a science experiment that you can eat. I had so much fun doing it & earned serious bragging rights with our dinner guests. It tasted different from the store variety, but I like it better. I made Persian kabobs marinating the meat in yogurt & topped our salad with the thousand island dressing made with yogurt, plus I had plenty to eat for breakfast. I wonder how long it lasts before it goes bad, though...

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I have a yogurt machine so I can not say how this recipe would work without the use of one. However the yogurt came out very nice and extremely smooth. I will use this one again.

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I've become addicted to making this yogurt. It's so easy, I can start a batch before work and it finishes overnight in the fridge. I've had good luck with 1% milk, with a little extra starter, but skim came out too runny, even using extra powdered milk. I've also made my own version of "whipped" flavored yogurt...dissolve a small box of sugar-free flavored gelatin in 3/4 C boiling water, add ice to make 1 C, stir in 2 C yogurt, let set, then whip until frothy with wire whisk attachment. Pour into serving dishes, let set again. About as good as the stuff you can buy, and no plastic containers in the landfills.

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Wow who knew you could do so much with yogurt? The recipe works great! I use my 2 piece ice cream maker; wrap the drum with the heating pad and slide it into the ice bucket with a few hand towels for stuffing. Make a great mock cream cheese spread for people who want to eat healthier or are watching cholesterol - drain a double batch for about a day and a half until its super thick and stir in about 1/4c. sugar (or substitute and a cup of frozen berries and voila! Great on toast or bagels and a healthy midnight snack! Thanks Alton for another amazing recipe!

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I made this tonight and it was great! Definitely use organic milk, it makes a difference. I used a waterbath on the stove set to low because I didn't have any other heating methods, which worked fine. I also used evaporaed milk because it contains more protein. The fresh, warm yogurt is awesome! Must try!