Homemade Yogurt

I cooked to 180° with no problem. I have made yogurt many times cooking to this recipe. Several recipes I've seen call to heat milk to this temperature.

This is an excellent recipe. I was using a yogurt maker and it wasn't working as well. This recipe isn't any more work than my machine. I used someone's suggestion that oven light was turned on. It turned out very yummy! I will be making again! I also used filtered milk for extra protein.

I love making my own yogurt and Martha's directions are spot on. Note that the longer you leave the milk yogurt mixture growing, i.e. extending the time from 4-5 hours to 10 hours will make the yogurt thicker and more tart.

Step 1: Place the milk... I poured the milk. If I put the container of milk in the pan the plastic would have melted. Step 2: I had a squeeze tube of frozen yogurt, does that work even if there's no live and active cultures in it? Step 3: Transfer to Mason jar. My jar says Kerr on the side, is that okay? Can I use a dirty bathtowel instead of a clean kitchen towel? Obviously I'm poking fun at the instructions. So precise in the wrong places.

I place my liquid yogurt into small jars with lids. I fill my crockpot with hot water from my tea kettle (about a third full) then I add cool water till the water temp is 120 degrees. Then I place my jars of yogurt in the crockpot, so that the water is to the rim put the lid on and cover it with two or three kitchen towels. Leave the crockpot unplugged and check in 10-12 hours. Halfway through the curing time I remove the towels and rewarm the water a bit, once. Then turn off and re-cover.

I've read the comments about leaving the warmed milk and culture in a 'warm' space, I wonder if I wrapped the jar in towels and placed it inside my slow cooker on warm, if it would be to warm? Does anyone know what the 'warm' temp should be? Same as rising bread dough? Most yogurt making appliances keep the temperature quite high during this time.

If your yoghurt is not getting thick, you are either not using live yoghurt to culture your milk or you are adding the yoghurt while the milk is too hot. Alton Brown heats his milk to 120ºF. This temperature will not destroy the spoilage bacteria that remain in commercial milk after pasteurisation. 180ºF will destroy ALL bacteria. Boiling the milk alters the taste of the final product and also makes it more difficult for the milk to coagulate because it denatures the protein in the milk.

try putting the filled jar in a closed oven with the light on. I have had excellent results this way. (I also use whole milk)

I haven't used this recipe, but I make yogurt all the time. I think the recipe should be more specific about how warm the warm place needs to be. ??? I cure my yogurt in a large insulated bag with 2 heating pads on the low temperature, for several hours (10 -24) I make 2 quarts at a time and it always turns out delicious and thick!

The recipe to make yogurt is good if any one of you have the problem of setting the yogurt, just add one green hot pepper to the milk mixture after adding the yogurt and leave it overnight in a warm place. It would definitely result in a set yogurt.

I'd be sure to use a yogurt that has active bacteria/live culture in it for this recipe... and make sure the milk isn't so hot it kills anything I put in it.

I use 2% milk Heat to 185 degrees, stir to prevent scorching. I use 4 tablespoons of plain yogurt mixed with 2-3 tablespoons of warm milk. When the milk reaches 185 remove from heat, allow to cool to between 105-110 degrees I add the yogurt/milk. Stir well,put a lid on the pot,wrap the pot in a towel,put it in my oven for 6 hours. If you want sour cream leave it longer. After 6 hours I spoon the yogurt into a colander lined with cheesecloth to further strain the whey. temp is important

I have made this same recipe many times, with a lot of success. Here is what I do different: While I am preparing the yogurt I put my oven on 200. degrees. After it is in mason jars, I wrap it in several dish towels, put them in a large stainless steel bowl I have, with more towels on top and then slide it into the oven. I turn the oven OFF. I leave it in more like 8-10hours or overnight. Perfect! Try diff. brands of yogurt as starters, some brands even if they say active culture don't work

put in fridge for another 2 hrs. it is supper easy. I boil milk at night and yogurt is ready in morning I put it in fridge and when back from work horrayyyyy ;) it is very important how your starter taste is as it affects your result: tangy then you have tangy taste , if it is sweet then it would be sweet. time and temperature is matter as well: warm-hot , then milk sets faster and taste more tangy, warm-cold, milks sets longer and taste sweet and less thickness.

we are doing this for many years as every Iranian does. My mom way: Boil the milk ,just watch it not to boil over the pot , stir and then turn it off. set a side . check the temperature with your small finger. HOW: it shouldn't be cold not hot , as long as you can tolerate it for seconds then is ready to add starter which is plain yugort. 2 tbs yougort for one litter milk. mix and transfer to nice container. wrapp it with blanket and leave it for 5-8 hours.chek it after 5 hrs if it sets put in

I haven't made this particular recipe, but when I have had the problem of not being thick ,it was because the yogurt was too old, and I use a yogurt maker that holds the temp. for 10-12 hours, I think the longer culture time helps it to get thicker also!!

I make yogurt all the time. Whole milk is easier to work with than lower fat milks. I bring the milk (I use 1 half gallon) to a gentle boil (about 185-200F) and let sit for 5 minutes. Then I let sit till the temperature falls to about 120F. I Dilute 1/2 to 1 cup of plain yogurt with some of the boiled milk and then combine it with the rest of the boiled milk. Wrap it in a blanket or thick towel and place in a warm place for 6-12 hours. The longer the incubation the thicker the yogurt.

http://www.foodnetwork.com/recipes/good-eats/fresh-yogurt-recipe/index.html Alton Brown of good eats has pretty much the same recipe. I am wondering if the 180 degrees is a bit too high??

My grandma puts about 3/4 cup yogurt and usually lets it sit overnight. Mix it with a spoon from time to time, and that's it.

I had the same thing - no thickening whatsoever. Has anyone done this successfully and can share some pointers?

I had a difficult time making this recipe. I tried it 3 times and each time I could not get the milk/yogurt starter to become the consistancy of custard - it would always stay a milky consistancy. On my last attempt I even put the mixture into the oven set on "warm" as it sat in a "warm" place. Any one else have any sucess?