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Off Topic :
Making yogurt

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 sisoon (original poster moderator #31240) posted at 10:28 PM on Thursday, June 6th, 2013

I made some yogurt the other day. The taste is great, but the texture isn't to my liking - too liquidy. I don't have a word to describe it, but if I take a spoonful, strings of yogurt hang goopily from the spoon.

I set the yogurt on top of my Motorola 6121 cable modem and let it grow(?) for 10 hours.

Does anyone know how to get a more solid product?

Thanks in advance.

fBH (me) - on d-day: 66, Married 43, together 45, same sex apDDay - 12/22/2010Recover'd and R'edYou don't have to like your boundaries. You just have to set and enforce them.

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Nature_Girl ( member #32554) posted at 10:36 PM on Thursday, June 6th, 2013

Could it be your ingredients? Or the yogurt maker? Mine was always consistently perfectly textured (back when I made yogurt, that is).

Me = BS
Him = EX-d out (abusive troglodyte NPD SA)
3 tween-aged kids
Together 20 years
D-Day: Memorial Weekend 2011
2013 - DIVORCED!
https://www.youtube.com/watch?v=wJgjyDFfJuU

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nowiknow23 ( member #33226) posted at 10:41 PM on Thursday, June 6th, 2013

My store-bought Greek yogurt is always the exact right texture. More power to you for making your own.

You can call me NIK

And never grow a wishbone, daughter, where your backbone ought to be.
― Sarah McMane

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Amazonia ( member #32810) posted at 11:47 PM on Thursday, June 6th, 2013

I haven't made yogurt since moving back to the states, but here are some tips: http://www.culturesforhealth.com/thickening-flavoring-homemade-yogurt

(And for the record, the yogurt I did make was never that great! )

"You yourself deserve your love and affection as much as anybody in the universe." -Buddha
"Let's face it, life is a crap shoot." -Sad in AZ

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Dark Inertia ( member #30727) posted at 1:54 AM on Friday, June 7th, 2013

how did you make it? Did you use a machine? Just curious because I have been making home made cheese, cream cheese, cottage cheese, and ice cream. All from scratch, all without a machine. ;D yogurt would be the final frontier. Who was the poster who started that thread about Noreen's cooking channel on youtube? Because I have been addicted since then!

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Nature_Girl ( member #32554) posted at 1:59 AM on Friday, June 7th, 2013

I used a Yogourmet yogurt maker. Couldn't be easier.

Me = BS
Him = EX-d out (abusive troglodyte NPD SA)
3 tween-aged kids
Together 20 years
D-Day: Memorial Weekend 2011
2013 - DIVORCED!
https://www.youtube.com/watch?v=wJgjyDFfJuU

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why2008 ( member #18378) posted at 3:51 AM on Friday, June 7th, 2013

I used to make yougurt years ago , and like you wanted a thicker consistency. I had a recipe that called for adding non-fat milk powder (in addition to the milk) that made it much thicker and tastier. It really made a big difference in texture.

Me - BS - 46
Him - WS - 44
Two daughters / 10 and 7

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peacelovetea ( member #26071) posted at 7:20 AM on Friday, June 7th, 2013

My SO has gotten into making it the last 2 weeks, and his is also thinner than I'd like. He makes it like you do -- only he uses his stereo tuner. Apparently it keeps it the perfect temperature.

He said to make Greek style, the really thick, you have to drain the whey. How you accomplish this I do not know, but if he tries it I will let you know.

BW, SAHM
D-Day: 6/5/09, drunken ONS on business trip, confessed immediately, transparent, remorseful but emotionally clueless
M 11 years, 3 kids
4/12 Tried to R for 3 years, have decided to D
12/31/12 D final

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avicarswife ( member #35799) posted at 8:58 AM on Friday, June 7th, 2013

Like Why2008 says - milk powder.

I always add a few extra tablespoons of milk powder to thicken it to my liking.

On D-day:BS 46 (me)WH 50
Toasted22M 26 yrs,3 kids (16-24) at discovery. D-Days 2012 23-24 May + TT D-Day 2013 12 Apr
mOW #1 EA yrs PA Feb 2009-end 2011
mOW #2 EA months PA 4 mths 2010
mOW#3 PA once
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 sisoon (original poster moderator #31240) posted at 5:54 PM on Friday, June 7th, 2013

Thanks, all.

No yogurt-maker for me - just http://www.davidlebovitz.com/2013/05/homemade-yogurt-recipe/ (For the record, I have no connection with that website or author).

Thanks for the link, Ama. What kind of milk did you use - water buffalo (that was 'beef' in Taiwan)?

Choices, choices.

IDK, NIK, if I can make a go of this, I can save a buck or 2 a week for as long as I'm on my yogurt streak, which amounts to $4-$8/hour for household work. Not bad, considering....

fBH (me) - on d-day: 66, Married 43, together 45, same sex apDDay - 12/22/2010Recover'd and R'edYou don't have to like your boundaries. You just have to set and enforce them.

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Crescita ( member #32616) posted at 6:30 PM on Friday, June 7th, 2013

If you like the taste, I wouldn’t mess with the recipe, just strain it. Line a sieve with coffee filters set over a bowl and leave in the fridge over night.

“Happiness cannot be pursued; it must ensue.” ― Viktor E. Frankl, Man's Search for Meaning

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Amazonia ( member #32810) posted at 6:38 PM on Friday, June 7th, 2013

Nope, no water buffalo up in Siberia where I was (okay, practically )... we used the raw milk that our vegetable lady sold in plastic bags out of her donkey cart.

Eta: I don't know if we ever bothered to ask what kind of milk it was... We assumed cow, but it could have been goat. Heck, it could have been donkey for all I know!

We really only used it for cooking - yogurt, cheese, cream based sauces and soups...

[This message edited by Amazonia at 9:06 PM, June 7th (Friday)]

"You yourself deserve your love and affection as much as anybody in the universe." -Buddha
"Let's face it, life is a crap shoot." -Sad in AZ

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nowiknow23 ( member #33226) posted at 6:45 PM on Friday, June 7th, 2013

sisoon - I hear you, but my laziness serves a purpose - without laggards like me, who would grease the wheels of the consumer-driven world we live in.

You can call me NIK

And never grow a wishbone, daughter, where your backbone ought to be.
― Sarah McMane

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