Jump to content
Health Discovery Network
LAMom

Homemade Yogurt Help

Recommended Posts

Today I made some homemade yogurt. I saw Martha Stewart do it and followed her recipe. It seemed to set up fine, but it is really bland tasting. I thought it would be tangy. It tasts like someone put some gelatin in milk and set it up. I used plain greek yogurt (with active cultures) and low fat milk. Has anyone had this problem? I am refrigerating it overnight to see if it tastes any different in the morning. I guess I am lucky in one way, I have had some people say their homemade yogurt spoiled instead of turning into yogurt. I think this is probably okay, just kind of tasteless.

Help Help!!

Susan


SW 251.5/CW 241.5/GW 145

Share this post


Link to post
Share on other sites

I don't know why yours doesn't taste good because I find that homemade yogurt tastes better than store bought just like everything else. Did you use a culture? If not, you should try one. It is a powder that you add to the starter and milk. Here are a couple of sites to check out:

 

http://www.yogurtmaker.com/index.php?cPath=22

 

http://www.shop.com/op/aprod-p18007367?sourceid=3

 

http://www.lucyskitchenshop.com/yogourmet.html


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

Share this post


Link to post
Share on other sites

I just used some plain yogurt as a starter. I don't have a yogurt maker so I used the method where you scald the milk, stir in the starter, cover it with vented plastic and let it sit in a warm place for 5 hours. It's kind of weird looking, there is a little bit of white stuff atop that tasted kind of yogurty, the rest of it is the consistancy of uncooked egg whites, kind of slimy and tastless. I think I may try to get some starter and maybe a yogurt maker. I really like yogurt and want to eat more if it. I just don't want to poision myself in the process ;)

Thanks for your help Cybergranny.

Susan


SW 251.5/CW 241.5/GW 145

Share this post


Link to post
Share on other sites

You're welcome. Salton makes a yogurt maker that you can get for $20.00 all over the place. There should be some starter in the machine and all you need to make your first batch is milk. I use fat free milk but you don't have to. I love yogurt too and WW Carol was so thrilled with her machine that I researched them all over the web and bought the same one she has. It is made by Yogourmet and is around $60.00. Even the Salton machine makes yogurt better than what you buy in the stores pre-made. So it just depends on how much you want to spend.


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

Share this post


Link to post
Share on other sites

Think I may get the Salton one. I can afford $20 right now but not $60. Teenagers seem to eat money!!!;)

Susan


SW 251.5/CW 241.5/GW 145

Share this post


Link to post
Share on other sites
Guest wannabehappynow

Hi

 

 

Just new to the board :wave: and I read your questions about yogurt and thats something I know a little bit about. I think your yogurt needs to sit for a bit longer and that will make the finished product more tangy. I was using a thermos to " ferment" it till I bought a Salton maker. Best $20 bucks I ever spent! Makes super yogurt! Hope this helps ya!

Share this post


Link to post
Share on other sites
Guest jacquiodell

Do not scald your milk you do not want a film on top. If it is pasterized and you are using a yogurt maker simply warm your milk on the stove, remove before it comes to a boil. Let sit until it reachers room temp, heat kills the bacteria in the yougurt and it will be runny.

 

After it cools put t tsp of yougurt in each jar as a starter and pour in milk. To make thicker add a tsp of powdered milk.

 

Before puring into jars you can flavor the milk with fruit, honey, syrups or anything you like.

 

Let sit in the salton or yougurt maker up to 10 hours. Refrigerate and serve next day. It will be thick if you cool down the milk before putting in a jar.

 

WIth a yougurt maker the temp is regulated for you so you do not need hot milk, just room temp.

 

I make yougurt all the time. You can add a bit of suger free jello to flavor and thicken or even fat free pudding; just a spoon of the powder. Makes it taste wonderful! :headover:

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.