Make your own yogurt?

I found this on /r/eatcheapandhealthy and I'll probably give it a shot, what's to lose? But I wanted to see if anyone else has successfully made their own yogurt. I feel like it's one of those things no one ever even tries to make. I would be curious to see what the protein content is of this vs regular Greek yogurt.
http://penniesandpancakes.blogspot.c...l#.URMpDvK7-F-

interesting. Let us know how it turns out.

Will do. I'm using my crock pot for dinner tonight but I'm going to try to get to this over the weekend.

Maybe I'm ignorant of how yogurt is made, but is it typical to let dairy sit out for 10-12 hours?

interesting... i am just reading up on making my own homemade fresh mozzarella, doesn't seem very difficult, just a couple trial and errors....

Originally Posted by SurreyF1

interesting... i am just reading up on making my own homemade fresh mozzarella, doesn't seem very difficult, just a couple trial and errors....

I need to learn how to do this. There was a legit Italian market 5 minutes from my old place. The owner was from Naples and made all of his mozzarella in house and it was amazing.

Originally Posted by cowmoo32

I need to learn how to do this. There was a legit Italian market 5 minutes from my old place. The owner was from Naples and made all of his mozzarella in house and it was amazing.

From the little I've read, it doesn't take more than 30 min... Lets say an hour for beginners. Not bad at all.

i've made yogurt myself. came out really good. just heat milk and add a culture, then keep it warm for 8 hours or so, then drain off whey. greek yogurt is just regular yogurt that has been strained to be more dense. that's the only reason it has more protein per volume.

Originally Posted by evolved

Maybe I'm ignorant of how yogurt is made, but is it typical to let dairy sit out for 10-12 hours?

Yes. Yogurt, cottage cheese, farmers cheese, etc need to stay at room temp for the cultures to do their thing.

have you done this yet?

No not yet and it's looking like it'll be next week before I do. I didn't have time last weekend and I've been slammed with work this week and it's not going to let up. I'm out of town this weekend. I'll post results when I do get to it though.

There are certain products I don't bother making myself, since good quality products are available off the shelf, ie yogurt, puff pastry dough, phyllo, etc. Some things just aren't worth the time IMHO.

I finally got around to this today. It's fermenting right now and I'll put it in the fridge around 11 tonight. I'll post some pics probably tomorrow morning of the finished product. If it works well I'm about to have A LOT of really really cheap yogurt to eat.

It worked! I followed the guide I posted above but I also used my beer thermometer to be sure the milk got to 180 and didn't drop below 110 before I mixed it with the starter.

It's thinner than Greek yogurt, about the same consistency as regular yogurt, and has the same flavor

If this was in the regular OT, you'd have slightly different comments about making your own "yogurt".

Looks good though, I've always wanted to try it, I'm not sure what's holding me back.

Originally Posted by benjamin1

If this was in the regular OT, you'd have slightly different comments about making your own "yogurt".

Looks good though, I've always wanted to try it, I'm not sure what's holding me back.

I can make my own yogurt a lot faster than 12 hours just not that large a quantity

But nice job looks proper for a first attempt

Originally Posted by benjamin1

If this was in the regular OT, you'd have slightly different comments about making your own "yogurt".

Looks good though, I've always wanted to try it, I'm not sure what's holding me back.

I thought about that. I'm surprised it's remained civilized this long. The only downside I've seen to making it is that it sours a lot quicker than store bought yogurt. I've been using it in protein shakes and I noticed today it tastes more like sour cream/unflavored greek yogurt. It's definitely still usable but not as smooth as before.

Originally Posted by cowmoo32

I thought about that. I'm surprised it's remained civilized this long. The only downside I've seen to making it is that it sours a lot quicker than store bought yogurt. I've been using it in protein shakes and I noticed today it tastes more like sour cream/unflavored greek yogurt. It's definitely still usable but not as smooth as before.

Thats because you dont pasteurize homemade yogurt...your cultures are still alive. Natural, good quality food always spoils a lot faster.

Originally Posted by cowmoo32

It worked! I followed the guide I posted above but I also used my beer thermometer to be sure the milk got to 180 and didn't drop below 110 before I mixed it with the starter.

It's thinner than Greek yogurt, about the same consistency as regular yogurt, and has the same flavor

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nice job. Seems pretty good.