We eat a lot of yogurt at our house, so I was determined to learn how to make it. After trying several recipes I found, I've discovered a method of yogurt making that works best for us. I did discover that whole milk makes a much creamier, thicher yogurt than does reduced fat milk.

Yogurt

8 cups whole milk, not ultra pasteurized

1 small container of whole milk, plain yogurt

Heat milk in a crock pot on low for 2.5 hrs. Turn it off and let it set for 3 hrs. Wisk in the yogurt and pour into 2 glass quart jars with lids. Heat oven up to 100F, then turn it off and turn oven light on. Put the jars in the center of the oven and close door, leaving them in over night - with oven light on. In the morning, put jars in the refrigerator for a few hours before enjoying. I usually then add 2 TBLs brown sugar and 1 Tbls of Vanilla to my jar. Then next time you make yogurt, you can use 1/2 cup of your homemade yogurt for the starter instead of buying a small container of yogurt.

I'd love to hear how others make their yougurt.

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Posted by Anonymous

This is how we make our yogurt.

Copy the link below to your browser to see how it's done.
http://thelowerbarn.com/wp/?p=97

We are experimenting on another method that is quicker and simpler, but you need fresh, warm milk from a cow.
Taci

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Posted by 2GodBPraise

How long does the finished yogurt last in the refrigerator?

Sincerely,
Karen
www.homesteadblogger.com/tagblog
www.homeschoolblogger.com/salt

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Posted by angelarbp

Our yogurt seems to last well for at least 2 weeks. It's usually eaten before then. I have noticed that the jars are sealed pretty well when I open them the 1st time after making the yogurt. The jars are pretty warm coming out of the oven over night. I tighten the lid and put them in the frig, that causes a pretty tight seal. Hope that answers your questions. Angela

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Posted by AndreaG

I use powdered skim milk instead of whole milk. The yogurt is not as rich and creamy as yours would be, but it is still way better than store-bought yogurt. I mix up 8 cups of milk, heat it on the stove to 180F, then let it cool to 110F. Then I whisk in about 1/2 cup of starter yogurt. Instead of using the oven I put my jars in a small cooler and add 110F water up to the neck of the jars. I cover the cooler with a couple of towels to help keep the heat in and let it sit 8 hours or so. To serve I add fresh, canned or frozen fruit, or a little homemade jam.

I love making my own yogurt. It's a great way to save money.

Blessings,
Andrea G

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Posted by Anonymous

God has been teaching us about living healthy. As a sister in Christ, I am giving you a caution. Don't buy or use powdered milk products. Here's why:

"...buy only liquid milk, not powdered milk. Actually, powdered milk should be avoided even in products such as non-fat yogurt, and low-fat milks where it is often added to give creamier texture and body. Why? Because powdered milk contains damaged cholesterol (damaged by exposure to heat and oxygen). “This damaged or oxidized cholesterol seems to promote both injury to the arterial cells as well as pathological buildup of plaque in the arteries.”6 Undamaged, natural cholesterol in the diet is not a cause of buildup in the arteries. You may be interested in finding the book entitled, The Cholesterol Myths, by Uffe Ravnskov. Damaged cholesterol is not only prevalent in non-fat dry milk, but other powdered milk products, and particularly in powdered eggs. Meats and fats fried at high temperatures can also have damaged cholesterol.

Another negative to powder eggs and milk:

“High temperature drying also creates large quantities of cross-linked proteins and nitrate compounds, which are potent carcinogens, as well as free glutamic acid, which is toxic to the nervous system.”

Remember just because it's cheap doesn't mean it's good for you. What you save in grocery bills now could cost your health later (and that's expensive!). If you want to live frugally cut your spending elsewhere, but invest in good, real, living, vital foods just as God intended.

You can learn more about real milk at:
http://www.realmilk.com/what.html

Taci
www.thelowerbarn.com

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Posted by Anonymous

The article comes from
6) Nourishing Traditions, by Sally Fallon, copyright 2001 by New Trends Publishing, p. 13.
Excellent book, by the way!

Taci
www.thelowerbarn.com

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