+
Home Cooking

Making my own yogurt - advice?

Emmmily | Feb 9, 200907:38 AM     10

Yesterday I decided to try to make my own yogurt, just for kicks. I heated a quart of 2% milk to not-quite-simmering, stirred in a touch of half-and-half for richness, sat it by the window to cool, watched the Daily Show online, realized it was now too cool and put it back on the heat until it was just over 100 degrees, mixed in ~4 tbsp plain live-culture yogurt, and let it sit in a warm oven for about 10 hours. (My oven's lowest temp is 170, so I turned it on to that but turned it off before it had reached 170. I then turned it on again once or twice during the 10 hours just for a minute or so to keep things warm.) The resulting yogurt has an incredible delicate flavor, but it's thinner than I'd like, as though it got 80% of the way from plain milk to the consistency of Dannon and then gave up. Next time, should I let it sit longer? (Most recipes I saw said either 4-6 hours or 8-12, so 10 seems like it should be enough?) Add more starter? Keep it somewhere warmer? Did the cooling and reheating screw something up? Also, to make flavored yogurt - can things like sugar and vanilla be added to the milk at the beginning, or do I wait and stir them into the yogurt later?

I'm in the midst of making yogurt cheese out of half of it; after sitting overnight it's almost to the consitancy of Fage yogurt. In the future, can I stir in add-ins for that (I'm thinking garlic & basil) when I start draining it, or will that mess up some chemical reaction?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

Make Your Blender Clean Itself
CHOW Tip

Make Your Blender Clean Itself

by Chowhound Editors | Do you hate cleaning your blender because you have to take it apart and scrub around those sharp blades...

Lettuce Tell You, Grilled Romaine Is Fantastic
How To

Lettuce Tell You, Grilled Romaine Is Fantastic

by Julie Boor | If you haven't tried it yet, grilled romaine lettuce is surprisingly delicious—here's what you need...

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | A grilled hamburger is always great, but you don't need to take it outside for perfect results. Learn...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.