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Making yogurt

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sisoon posted 6/6/2013 16:28 PM

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.

Nature_Girl posted 6/6/2013 16:36 PM

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

nowiknow23 posted 6/6/2013 16:41 PM

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

Amazonia posted 6/6/2013 17:47 PM

I haven't made yogurt since moving back to the states, but here are some tips:

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

Dark Inertia posted 6/6/2013 19:54 PM

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!

Nature_Girl posted 6/6/2013 19:59 PM

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

why2008 posted 6/6/2013 21:51 PM

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.

peacelovetea posted 6/7/2013 01:20 AM

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.

avicarswife posted 6/7/2013 02:58 AM

Like Why2008 says - milk powder.

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

sisoon posted 6/7/2013 11:54 AM

Thanks, all.

No yogurt-maker for me - just (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....

Crescita posted 6/7/2013 12:30 PM

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.

Amazonia posted 6/7/2013 12:38 PM

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)]

nowiknow23 posted 6/7/2013 12:45 PM

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.

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