Comments on: Let’s Get Cultured: Making Yogurt

By: Laura B.

Laura B. — Fri, 10 Aug 2012 13:12:44 +0000

Barbara, thanks so much for posting this! I was thinking about joining a yogurt-making co-op here in my hometown, but decided I don’t really need another thing that requires my time when I might not have any time to give. Just making my own yogurt at home–when I have time–will be fine. I think I may invest in a Yogotherm. I like the idea of a non-electric yogurt-maker!

By: Laura B.

Laura B. — Tue, 07 Aug 2012 15:46:26 +0000

It’s funny you should mention this! I just saw a posting on a local LiveJournal community about a local yogurt co-op that’s looking for members. Basically, you pay $60 for 24 weeks’ membership, and each week, you get a quart of homemade yogurt made with milk from local dairies (either nonfat or whole milk). Two Tuesday evenings during those 24 weeks, you have to volunteer to be one of the people making the yogurt. I’m pretty tempted! I may have to do this! Granted, I’d get less than a quart a week if I strained it to make Greek yogurt, but still…

By: Delora

Delora — Tue, 07 Aug 2012 05:21:20 +0000

I’ve been making yogurt for probably over 5yrs now (though not too often lately since my toddler has a dairy allergy so I can no longer use it when cooking). My oven does a “keep warm” setting, so I set that to 110 and let it go. 8hrs is what we prefer, but I’ve done up to 24 for someone with a lactose allergy since after 24hrs all of the lactose has been consumed.

If I’m straining, I line a fine mesh strainer with a paper towel and that works great and is much easier to clean up than a bag. I also do a variation where I’ll cook down some fresh or frozen fruiit with a bit of honey, then stir in a packet of Knox geletin and stir the fruit into the yogurt while still warm to get grocery-store-style blended yogurt (I think it comes out too runny without the gelatin). My 11yo really loves that, and I love that I can control the sugar.