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This summary is an abstract of this website to give an overview of what it is all about.

The Mr Yogurt website provides information and instructions about yogurt making so you have the big picture rather than a narrow view of detail.

 

If you have a yogurt maker or some simple tools like a cooler and a large wide-mouth bottle, you can make a quart or more within hours of reading this material. That is, as long as you have either a container with yogurt in it which states it has active cultures in it or dry cultures of yogurt saved for just such a challenge..  or not.

 

So how do you go about making one of the best yogurt available today? Well here is how:

 

  1. Buy some vanilla Siggis or Activia yogurt at your local supermarket.
  2. Add at least 1/2 cup dry, powdered milk for every quart of milk you are using. You can use as much as 1 cup per quart which you should do if you are using non-fat milk. Make sure you have enough to fill the containers you are using to make the yogurt.
  3. Add a pinch of salt for the whole batch.
  4. Add a tablespoon or more of sugar or other sweetener for every 2 quarts of milk. We use a 50-50 combination of sugar and Splenda.  Some sugar is needed to feed the bacteria in the culture.
  5. Heat the milk and when it gets near the boiling point - 190F or above - let it sit at that temperature for 10 minutes and cool. If you are using cows milk, which most of us do, then don't worry if you bring it all the way to a boil.  Just be careful not to burn or scorch the milk.  We use crock pots set on WARM or LOW to heat the milk.... you can use HIGH but some crock pots can scorch the milk.
  6. Blend in the Siggis or Activia culture (a tablespoon or more will do - freeze the rest of the culture for future batches) when the milk gets to 110F.  The key to this step is that old 007 saying: "Blended, not stirred." Yes, we know it was "Shaken" but what better way to remember to use your blender for this step.
  7. Pour into the containers you are using to make the yogurt.
  8. Put the jars in your yogurt maker and start it or put in your cooler with a large jar of 140F water.
  9. Come back 3 hours later and you should have yogurt fit for a king. Note: you make want to preheat the containers if they are heavy glass. 

 

And that is all there is to it. A fantastic yogurt in a little over 3 hours from whole milk, salt and sugar.

 

If you want a 10 step method, then follow this link:  10 Steps to Making Yogurt

 

 I was asked recently what is a sure-fire way of getting a creamy yogurt... and this is my response:

 

Take 2 quarts of whole milk and add 1 cup of dry powdered milk. Mix thoroughly. Heat slowly so as not to burn the pan and the milk to 190F. I add 2 tablespoons of sugar and a pinch of salt and stir it in. You can use Splenda if you want to.

Cool the milk down to at least 120F - I go lower usually - and put the culture in the milk. I recommend using a blender since it seems to work the best. If your blender isn't big enough, just pour what you blended back into any remaining milk and whisk it well.  Then pour into the containers you use and put it in your yogurt maker.

For Y-4 and Y-5 cultures, check after only 3 hours. If you can jiggle one of the containers and it seems firm, then remove all the containers and put in the fridge.

Activia - which is also a great yogurt - takes around 5 hours or a little more. Just keep checking until the liquid no longer sloshes around in the container.

After a while, you will get the hang of it. Remember, the SHORTER the time you use, the creamier and less tangy the yogurt will taste. 

Good luck and let me know how it turns out!

BTW, save one of the containers for use in the next cultures... use the melon ball method to save some in the freezer and described on my website.

Bill

 

And here is an independent long version of:  HOW TO MAKE YOGURT

 

 

 

 

 

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The Latest in News

August 5, 2011: Here
are some new ideas
we have used to create
fresh yogurt:

- we finally tried
using gelatin to
help thicken the 
resulting yogurt.
The good news is 
that the yogurt was
thicker than normal
but the bad news is:

+ that the gelatin we
used must have been
stale because it had
an off taste to it.
Perhaps using a 
flavored package 
might result in a
tasty flavored 
yogurt.

+ the yogurt would
not strain well to
make Greek yogurt.

- Also, we tried 
making double strength
powdered milk and 
using that for half 
the dairy. This worked
out very well.
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