Yogurt making

[magnetic1]

I love yogurt sweetened & with fruit but since I have to watch sugar intake, I've been trying to make my own so I can use stevia for sweetener. Finally got a batch to work fairly well today, but it's really got a lot of liquid around the edges and here and there thru-out the batch. Seems to taste pretty good but sure looks odd.

The recipe called for
1 qt whole milk
1/4 c powdered milk
1/8 c plain yogurt w/ active cultures.

In heavy pan heat to 180, cool to 125-130 and add yogurt. Wrap in blankets and let sit 3-4 hrs.

What am I missing?
Thanks!

 

[goatlady2]

Are you mixing the powdered milk with water and then adding to the rest? Maybe you are supposed to add it as powder without the extra water.

 

[magnetic1]

No extra water- just added the dry powder right into the milk before heating. I was wondering if Wally world's cheap whole milk might be the problem as in not as good as some of the other brands?

 

[cvk]

The temperature sounds high. I cool mine down to 110 degrees before adding the yogurt culture and that is the temperature that it stays until it is through.

 

[A.T.Hagan]

I culture mine right at an even 120 deg F. My method uses a half gallon jar in a small cooler. Mix the culture and milk in the jar, put it in the cooler, fill cooler with hot water to bottom of jar neck. Close it up and let cook. I like it pretty tart so I often let it go over night.

It's pretty difficult to get home made yogurt to come out as thick as the store bought stuff because the commercial product typically uses gelatin, pectin, or some form of food starch. You may try increasing the dry milk. I typically use about a double strength.

.....Alan.

 

[Satanta]

Why not pour off the excess liwuid? Also where do you get yogurt with active critters in it?

 

[magnetic1]

I did spoon off the extra liquid. Worked - looks much better. Think I will try extra powdered milk next time.

Dannon has plain yogurt with active cultures that works for yogurt making.

 

[Gingergirl]

I make a yogurt that is very smooth, fairly thick and the whey doesn't separate out.

I use only powdered milk, but half skim and half whole.

The favor is slightly different from store-bought because of the powder but even a bit of fruit obscures it. I use it on my morning granola.