Reviewed: Nov. 16, 2009

I followed the recipe as is but made 4 quarts worth as we use it in our fruit shakes every morning for breakfast. I have kept this yogurt in the fridge for up to 3 months and it is still good. I tried two different durations of incubation this time, one for 6 hours and one batch for 12 hours. I thought the longer incubation would cause the yogurt to become tart- but they both tasted the same. I am just happy I have 4 quarts of yogurt for basically the cost of a gallon of milk. Basically a savings of around $10. For our fruit breakfast shakes, we use frozen strawberries and blueberries from Cosco (1/2 cup of each) plus 1 or two bananas and a couple cubes of ice and about 1/2 cup of yogurt. We add half a stem of grapes instead of honey or sugar to make it sweat. If you like your shakes thick, add the frozen fruit. If you like it more liquid so you can drink it through a straw, keep a container of the fruits in the fridge and add the thawed fruit to your shake with a bit of the juice.

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hladik

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Reviewed: Oct. 21, 2009

Awesome, homemade yogurt! It is forgiving as someone said, I let it get up to 135f. and it still turned out good. I used 3 full pint jars that did fine. Can't wait to try adding flavors, aaaahhhhhhhhh!!!

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m145t0237

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Reviewed: Aug. 18, 2009

My first attempt at homemade yogurt came out great! I used a large thermos as an incubator for the yogurt. It worked perfectly! My batch was ready in 5 hours. Added 1 tbsp vanilla extract and 2 tbsp Splenda. My second batch turned out a little lumpy, and more sour because I had to leave it out all day while I was at work. The next day I strained it through cheese cloth and stirred until it was smooth. I wanted to make it vanilla flavored, but I was out of extract. I had a packet of sugar-free vanilla pudding mix, so....I stirred in 1/3 of of the packet, and.....it came out SO GOOD!!!!!

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WorldRoamer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 29, 2009

**I have an easy way to keep it warm without using the stove..but first I'll say I .....I have made this tons of times...as long as you use the powdered milk, it will be thick enough. I follow the directions, but once it hits 115 degrees and I've added the live cultures, I pour it in jars, and set on a heating pad on low, with the jar wrapped in a towel and a metal pan over it. 7 or 8 hours works great. (I learned the heating pad trick from the book "the complete tightwad gazette") and it ALWAYS works. If you go for a longer time, it gets more tart. I have used it in place of sour cream in recipes, and when I make some, I put some in an ice cube tray and freeze, so I have some to use as the starter for my next batch. YUM!

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kellycox

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Reviewed: May 27, 2009

Delicious! A great starter recipe. If you like it thicker/thinner just work with more/less pwdr milk. Work with it a few times and you'll be able to taylor it to your personal taste. Plain yogurt is supposed to be "sour" and will become stronger tasting the longer you let it incubate. Different starters can also give you a different outcome. Look for starter yogurt that has at least 4 types of live cultures in it. I love this in my granola and my husband eats it everyday to keep his finicky digestive track healthy.

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dannersmom

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Reviewed: Mar. 2, 2009

I used whole milk and skipped the milk powder. I sterilized everything that would touch the yogurt before I began. Very easy to make, and the yogurt turned out well, except it was a bit runny (due to the omission of milk powder.

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DUESER

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Reviewed: Aug. 24, 2008

For reviewer purists, I changed the recipe slightly but feel the general information is very useful never-the-less. I used half the liquid (don't need that much yogurt at on time) but used 1 and a half cups of powdered milk (since I was experimenting on getting a thicker consistency). I also did not use my oven to keep it warm but rather put it in a cooler with other bottles of hot water and covered in towels to super insular the lot. It seemed to pretty quickly even out at 104 degrees and let it go from 4pm to 5am (13 hours). Consistency was a lot thicker than last time, not runny. now only complaint is it was a wee bit grainy which I have lined up for experiment #3: less powder.

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Jeff

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Apr. 25, 2008

This is really easy to do and very forgiving. I didn't take the time to make sure the temp was exact and still turned out great. I need to make some more.

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fostermamas

Cooking Level: Intermediate

Home Town: Cedar Hill, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 10, 2008

If you have a gas piloted oven, you can leave the mixture in it overnight in a lidded glass bowl. (Pyrex workes well) Yummmmmmmmy

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CPCATH

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Reviewed: Jan. 23, 2008

I made three batches right away and we like it. I left one plain to use in place of sour cream,and then added about two teaspoons of honey and about a teaspoon of vanilla to the milk mixture of the other two after I stirred the yogurt in before pouring into jars. I then used my crock pot to keep the mixture at the right tempurature. I covered the jars with warm water and set it on low uncovered. I watched the temperature and turned it off and covered it when it reached 110 degrees. If it dropped to low I would turn it back on. It was ready in four hours. Very good recipe!

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colesmom

Cooking Level: Expert

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Reviewed: Oct. 6, 2007

Thank you for this very detailed recipe. My yogurt didn't turn out very creamy, but a bit lumpy. I imagine this was due to the fact I used fat free ingredients. It also has a bit of a 'sour' taste, but again --this is probably because I didn't use sweetener. I actually really enjoy the taste of it now, and don't think I'll buy store bought ever again. Thanks again!

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