topic Re: ?? for sunshine45 about making yogurt?? in Kitchen

?? for sunshine45 about making yogurt??

Barbarainnc — Thu, 14 Aug 2014 22:27:53 GMT

I used Greek yogurt to make my yogurt last night. The finished yogurt had some liquid around it, in the jar. I poured it off, or should I have just stirred it in??

Have you ever used Greek yogurt to make yogurt??

Or should I have used plain regular yogurt?

It tasted alright to me, I added a little strawberry jam to it when I ate it. I liked it!!

Another concern, When the yogurt was finished, the directions said to cover the jars with the lids and place them in the refrig. for at least 3 hrs. before eating. I was leary of putting the lids on the yogurt I had just taken out of the cooker. So I just put the jars in the refrig. w/o the lids. I placed a sheet of deli paper over the tops of the jar.

It didn't say to let them set a while to cool down before putting them in the refrig.

The directions said to cook it around 7 hours when using whole milk. The video on the web site said to cook it 8 hours. Then I called the company and the girl said to cook it 8-10 hours, who knows !!

So what do you do after the yogurt is cooked?

Thanks for helping me out with my yogurt making skills!!!

Re: ?? for sunshine45 about making yogurt??

debic — Thu, 14 Aug 2014 23:33:40 GMT

I pour it off myself, then I strain the yogurt through a plastic coffee strainer. That's what greek yogurt is. You may cook with the liquid if you want. I don't Never enough.

Re: ?? for sunshine45 about making yogurt??

Barbarainnc — Sat, 16 Aug 2014 12:53:58 GMT

I wonder where sunshine45 is??

Re: ?? for sunshine45 about making yogurt??

sunshine45 — Tue, 16 Jun 2015 06:01:44 GMT

@Barbarainnc wrote:
I used Greek yogurt to make my yogurt last night. The finished yogurt had some liquid around it, in the jar. I poured it off, or should I have just stirred it in??
Have you ever used Greek yogurt to make yogurt??
Or should I have used plain regular yogurt?
It tasted alright to me, I added a little strawberry jam to it when I ate it. I liked it!!
Another concern, When the yogurt was finished, the directions said to cover the jars with the lids and place them in the refrig. for at least 3 hrs. before eating. I was leary of putting the lids on the yogurt I had just taken out of the cooker. So I just put the jars in the refrig. w/o the lids. I placed a sheet of deli paper over the tops of the jar.
It didn't say to let them set a while to cool down before putting them in the refrig.
The directions said to cook it around 7 hours when using whole milk. The video on the web site said to cook it 8 hours. Then I called the company and the girl said to cook it 8-10 hours, who knows !!
So what do you do after the yogurt is cooked?
Thanks for helping me out with my yogurt making skills!!!

barbara, believe it or not, i am just seeing this thread for the first time!

are you still doing well with your yogurt making skills?

to answer a few of your questions.....

yes, i do immediately cover the yogurt and put it in the refrigerator. i generally do not eat it for about a day so that it is good and cold.

i let mine "cook" for 24 hours actually because i like it sour. for me, the longer it sits, the more sour it gets. 8-10 hours sounds about right if you are using it to eat it sweet. i would think 7 is okay also.

most of the time i pour off the liquidy part, but i have also kept it in. sometimes my kids like to have a thinner yogurt versus a thicker greek style. i have used greek to use as my base, but any good brand with active cultures will work. i prefer to find a whole milk yogurt to use as a starter. i buy a jar of bulgarian yogurt at THE FRESH MARKET that works well. ethnic stores have some good brands to use also.

if you have any other questions please let me know!

Re: ?? for sunshine45 about making yogurt??

Mindy D — Mon, 29 Jun 2015 08:00:16 GMT

The yogurt is not really cooking, the bacteria need to stay at the warm temperature to consume the lactose and turn the milk into the yogurt. If your yogurt was brought to high temperature on the stove to kill the organisms, before you added the yogurt culture to the milk, and then the yogurt got thick enough while warming afterward, you should be fine. I have been making yogurt with my science students for years. It's actually a lab, for them.