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MSDESERTRODENT's Photo MSDESERTRODENT SparkPoints: (66,889)
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2/17/11 1:43 P

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Lasher,
you and I use the same blog for it. emoticon
Only difference is now a days we splurge and buy our greek yogurt cultures from a provider online.
The end result is like fireworks going off in your mouth! Super yummy!

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MNBULDA's Photo MNBULDA SparkPoints: (28,555)
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2/15/11 10:09 A

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Wow! Such great ideas! I had read about the crock pot method but had not had much confidence in the articles I found, this one however sounds good! Also I think I had not been heating it enough. I was going to about 170-180 then down to 110 to add the starter. I was using the heating pad in a cardboard box and stuffed with a towel. I think the incubation is fine, but I will try some of these other ideas for the cooking part.
Thanks!

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LASHERTHECAT's Photo LASHERTHECAT SparkPoints: (73,830)
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2/15/11 9:30 A

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home made yogurt in the crock pot... I cook up a batch every other week. I use 1% milk and regular plain yogurt.

crockpot365.blogspot.com/2008/10/you
-c
an-make-yogurt-in-your-crockpot.html


I "cook" (the first step) for 3 hours and "rest" for 3 hours... I found it works better... I "wrap" overnight.

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SUGARSNACK's Photo SUGARSNACK SparkPoints: (0)
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2/15/11 1:30 A

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I just got a yogurt maker last week! I use 1% milk and it's been fine both times. I bring the milk to 213 degrees and then let it cool to 80. Then I stir in either a plain yogurt or a freeze-dried packet of live cultures I got at Sur La Table. I have some type of 'maker' that I then put the jars into and I let it sit overnight (7 hours). My understanding is that the maker is really just an incubator, to keep it at the right temperature. I also understand it that the longer it is kept incubating, the firmer it will be. The packet has some dried milk in it and it was firmer than the plain yogurt I added. I like the practice of making it myself because I can control what goes in. I don't like that so many commercial yogurts have HFCS and gelatin in them. (Nothing against gelatin; if I am eating something that should be firm naturally, I'd rather it be firm on its own.)

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1MIN17SECB412PM's Photo 1MIN17SECB412PM Posts: 20,320
2/14/11 7:13 P

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I don't make yogurt anymore, but I'm about ready to take it up again. It wasn't hard, but I also had the softer texture. I see a gad-zillion kinds a yogurt makers/machines out there. I used to have a Salton. My DH, still makes our kefir for us- goin' on 10 yrs now.

Oh, LOOK!! I just found:
How to make yogurt in your crockpot!!

crockpot365.blogspot.com/2008/10/you
-c
an-make-yogurt-in-your-crockpot.html


www.nourishingdays.com/2009/02/make-
yo
gurt-in-your-crock-pot/


www.wikihow.com/Make-Yogurt

Edited by: 1MIN17SECB412PM at: 2/14/2011 (19:27)
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IGNAZIA's Photo IGNAZIA Posts: 510
2/14/11 5:57 P

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use greek yougurt, make sure you get the milk hot enough enough and then cool it down before adding in the yogurt and make sure it sits long enough before cooling it down in the fridge after making it.

do you have a yogurt maker? you don't need one, but it helps.

I just use yogurt and milk to make mine

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MNBULDA's Photo MNBULDA SparkPoints: (28,555)
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2/14/11 5:46 P

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I am working on figuring out this "home made yogurt" thing! I have been researching online and it seems like a great alternative. I have tried a few batches and am having trouble getting it very thick. I am using 1% milk and I am thinking that is why. I have tried adding some powdered milk but maybe I need more. Has anyone had luck with this?
Thanks!

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