Walmart's new Greek yogurt is excellent!
13 years ago
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13 years agoRelated Discussions
Homemade yogurt questions
Comments (9)It sounds like your venture worked well. You may want to try this.... Check your yogurt after 3 hours, gently giggle the mixture to see if it is firm. If not firm, let stand one more hour and check it again, then every half-hour after that. Refrigerate it as soon as it is done and don't use it for at least 6-hours. It will continue to thicken as it chills. Once you have a strong starter and a good source of milk, the length of time it takes to ferment depends on the three T's. - Temperature you heated the milk to (between 190-210-degrees F.). - Temperature for adding the starter - 105-120-degrees F. When you add the starter on the cooler side of the temperature window, the yogurt will be more mild than if you add it towards the warmer side of the temperature window. -Temperature for incubating - This temperature can range from 105-120-degrees F. Temperatures over 120-degrees F will destroy the bacteria. You can take the remaining Greek Yogurt and freeze it in portions for future yogurt sessions. Thaw it in the refrigerator before using for making another batch. You can also save a portion of your new batch to use as a starter, but it will eventually get weaker with subsequent batches until you will need a new starter. Whey is a very healthy part of yogurt, and you can expect it to separate from the curd during a long fermentation session, or if you stir or disturb the curd by cutting into it with a spoon and then letting it sit again. I love the whey from kefir and use it to make lemonade. It's a great thirst quencher during these horribly hot days. I use whey for lacto-fermentation of grains. You'll find more information about the whey in the link below. After decades of making yogurt, I moved on to the much simpler and better for you kefir. I drain the curd from kefir and use it as a substitute for cream cheese (as well as sour cream, plain yogurt, and in the liquid form as a substitute for buttermilk), and you can do the same thing with yogurt. The greatest portion of the whey drains off the yogurt the first hour. If you let yogurt drain for only 5-10 minutes, a cup of yogurt gives up 25% of it's volume in 5-minutes; a pint gives up 18% and a quart only 12%. -Drained Yogurt: Drained about 10-minutes. -Thick Yogurt: Drained at least 30-minutes. It will thicken, but still be soft - but won't retain its shape on a flat surface or the mark of a finger indentation. One hour is ideal for draining. -Yogurt Cheese: Yogurt that has drained for 8-hours or longer. It is the consistency of cream cheese, will hold its shape and retain the mark of a finger indentation. -One quart of yogurt will yield approximately 1-1/3 c. of yogurt cheese (about 2 c. of whey is drained off.) One quart of yogurt will yield about 2-1/2 c. of thick yogurt (about 1-1/4 c. of whey is drained off). Adding non-fat dry milk along with your milk will increase the protein and calcium and also results in a thicker yogurt. There are recipes where you can also add gelatin to help make a firm curd. The gelatin also adds protein. If you use reconstituted powdered milk as your only milk source, you can skip the step where you heat the milk. Just add warm water to the powdered milk to the temperature you need for adding the starter. By altering the ingredients - milk only, OR milk + powdered milk, OR milk + powdered milk and gelatin, it will determine whether your yogurt is soft, firm, or very firm. Make yogurt with half and half or cream and you have a lovely, rich, yogurt to use for desserts with fruit, or make into ice cream. You can also make yogurt with evaporated milk or add sweetened condensed milk for making sweetened yogurt. Another "secret" ingredient in yogurt making is to add cornstarch for a smoother and creamier finished product. -Grainlady Here is a link that might be useful: Benefits of Yogurt Whey...See MoreYogurt starter?
Comments (13)My suggestion is probably colored by the fact that I only have non fat yogurt, whether flavored or not. We never buy the full fat stuff, or Greek yogurt, or any non dairy yogurts, just plain non-fat, usually from Aldi because it's cheapest. As long as I can stay organized I never have to buy any, I just use the last of one batch to make the next batch. And, because I use my big Excaliber dehydrator to make yogurt I make a gallon at a time. The grandkids like it frozen to toss into fruit smoothies, and I make them "smoothie packs" with frozen fruit and frozen cups of yogurt, just dump it into the blender with honey, jam or whatever sweetener they want. Eventually, though, it gets too sour and then I have to start with new yogurt. That takes months and several batches, but it happens. Annie...See MoreHomemade Yogurt – Anyone else make it? I have a few questions..
Comments (64)Greek yogurt in Greece is very thick. That was my first exposure to "Greek" yogurt. It has added fat so is very rich and creamy. 10% milkfat is usual but you can get even 15%. Usually served with honey to drizzle on it. Consistency of sour cream. At the greek bed and breakfast where we stayed 6 years ago, it was large part of breakfast. We would all eat big bowls full with nothing but honey on it. I doubt you can get it with added fat in the US. It's been trendy here for a few years, but bears little resemblance to real Greek yogurt. I laugh when I see a label stating "Non-fat" greek yogurt. I use whole milk Greek yogurt as a starter. You have to experiment with brands. Some are sour. We buy non-national, non-advertised brands we get at an ethnic grocery store. I have a vintage Salton yogurt maker I have had for 40+ years. I didn't use it early on when the only brand you could get was Dannon, which I don't like. Now that I can get good yogurt for a starter, I use mine every week. We use more yogurt than I can make. The thick yogurt as it comes gets used to make Tzaziki sauce and similar. I don't bother to strain my resulting product. Mine is just to eat....See MoreI'm a Virgin!! With Greek Yogurt, that is
Comments (32)A long ago time my doctor told me that in order for my body to utilize both vitamin D and Calcium there had to be a certain fat ratio. Ever since then I have been using the higher fat percentage, 4 %, in my yogurt. Different brands are found in different areas of the country but currently I am using the Icelandic 4% type to help the absorption. Some brands I find too sharp. Other brands are like tasting nothing. It will depend on how I am eating it as to which type/brand I purchase. Mixed with cereal for breakfast I prefer less sharp. On a baked potato sharper with more flavor. Too many lesser fat brands use thickener in them which I try to avoid....See More- 13 years ago
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