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ANN_48's Photo ANN_48 Posts: 262
2/9/12 1:52 P

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I would love to know your method for making the yogurt, Yorkshirelass. Thank you for the offer! emoticon

Mine never did thicken today, but it still tastes great. I'll find some different ways of using it up.

Edited by: ANN_48 at: 2/9/2012 (13:53)
It's okay to be tempted, but being tempted doesn't mean you have to give in. The more you say no to the temptation, the stronger you'll become.


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YORKSHIRELASS8 SparkPoints: (334)
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2/9/12 12:49 P

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gals,
be sure and not put anythiing else into the yogurt while it's doing it's thing, all additions need to be after it's strained. I prefer to chill it first and than add things then. if it would help i'll take some time and write down my complete procedure if anyone is interested. i've been making it so long i have to set down and remember exactly what i do. it's still worth it even if it does take a little tweaking.

ANN_48's Photo ANN_48 Posts: 262
2/9/12 8:00 A

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Good luck, Jen! I hope yours comes out great

It's okay to be tempted, but being tempted doesn't mean you have to give in. The more you say no to the temptation, the stronger you'll become.


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DOWNTOWNJEN's Photo DOWNTOWNJEN SparkPoints: (33,036)
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2/9/12 7:44 A

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I think I'll try this again on the weekend when I have some time to check on it.

Kudos to everyone making their own yogurt! And thanks for all the advice!

"I don't know where I'm going, but I'm on my way." — Carl Sagan, American Humanist


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ANN_48's Photo ANN_48 Posts: 262
2/9/12 7:41 A

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Well how about that? My yogurt is runny this morning. It tastes great, though. I made 1/2 a cup of runny vanilla yogurt and it was very good.

I believe the problem with the thickening is that it got too cool overnight. Next time I'll start earlier in the day so that I can keep an eye on the temperature. I'm going to let it set a while longer. I've wrapped my crockpot and turned on the warmer to try to warm it a little and I'm going to unplug it in a minute, then check again in a couple of hours to see if it needs warming again. I'm going to let it set until this evening and hope it thickens (checking temp every couple of hours. If it doesn't thicken properly, I'll find ways of using it in cooking and enjoy some runny yogurt, too.

It's okay to be tempted, but being tempted doesn't mean you have to give in. The more you say no to the temptation, the stronger you'll become.


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ANN_48's Photo ANN_48 Posts: 262
2/8/12 10:21 P

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Hi Jen, My first batch was pretty runny, too. I'd read in the recipe that homemade is not as thick as store bought so I was expecting it. Though it could have been a good bit thicker. I'm glad Yorkshirelass mentioned straining it with the muslin. I'm going to try that if this batch needs it. I did hear to make sure that the starter yogurt you use has "active cultures" written on the outside of the containter. I hope this helps.

Yorkshirelass, I got hasty and decided to go ahead and start that yogurt this evening. I'm glad I came to SP and read your note about bringing the starter to room temperature. I have another hour before I'm supposed to add it, so thank you. I just took it out of the fridge. (I'm also making this batch with whole milk.)

This is my second batch. I'll be sure to let you know how it turns out tomorrow. {{{crossing my fingers}}}

I was curious about making vanilla yogurt and found that all I needed to do is add a few drops of vanilla and a sweetener. I chose Splenda to make mine with some of the yogurt I bought today for the starter. It was delicious and tasted as good as store bought to me! Why did I think making it would be more difficult than that? emoticon

Edited by: ANN_48 at: 2/8/2012 (22:32)
It's okay to be tempted, but being tempted doesn't mean you have to give in. The more you say no to the temptation, the stronger you'll become.


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YORKSHIRELASS8 SparkPoints: (334)
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2/8/12 8:38 P

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Jen,
take the yogurt (starter) out of the fridge and let it come to room temp. I don't use dried milk, for me personally it's not as healthy with it, i just like what the yogurt does by itself with just the milk as it's food. let me know how it goes.

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2/8/12 3:24 P

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Yorkshirelass - I missed your response below. Oops.

I believe I used Skim milk and instant dried milk when I made mine. It set up a little - but not much. I'll have to give it another go with whole milk! I'm encouraged by everyone's success. Oh and I used unflavored Fage (greek yogurt) as a starter. I did use it straight from the fridge - wonder if I should have let it come to room temp?

I, too, use muslin - way easier.

"I don't know where I'm going, but I'm on my way." — Carl Sagan, American Humanist


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ANN_48's Photo ANN_48 Posts: 262
2/8/12 12:16 P

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Yorkshirelass, I love the idea of using muslin and I have some on hand, in fact. I love the tip of making a flavored spread with the garlic and herbs, also! I am going to make some yogurt this weekend. Thank you for the wonderful tips!

It's okay to be tempted, but being tempted doesn't mean you have to give in. The more you say no to the temptation, the stronger you'll become.


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2/8/12 9:41 A

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Raggedy Ann,
I've made my own yogurt for about 4 years now. You can use 2%, but you will be less yogurt,as more water is added to 2% and 1%. it will always need straining to make it thicker. I strain some for about 15 min and the other a little longer. Use unbleached muslin(fabric store)placed inside a strainer/colander. Cheese cloth doesn't work as well and it's more expensive. the muslin can be washed and used again and again. Always add the flavors/fruit after it's been set in fridge. It will become the consistancy of cream cheese if you strain it long enough.I add garlic and herbs to this stage for a nice spread. My favorite way to use it might be combined with granola and honey. I love it in my pancakes and waffles. Use the thinner stage for this. Have fun. My grandkids treat it like ice cream now.

Also, some of the yogurt can be used as the started to the next batch, you can do this about 3 times before you might need to buy another plain yogurt.

The straining is the key to get that wonderful greek style yogurt.

ANN_48's Photo ANN_48 Posts: 262
2/8/12 8:44 A

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I made crockpot yogurt and love it! I used whole milk. Has anyone used lowfat or 2% milk to make it and if so, how did it come out? Even with the whole milk, it was runnier than what you'd buy in the store. I didn't strain it, though.

I also used my yogurt as a sour cream substitute. To sweeten and flavor some of it, I added sugar free jelly/jam.

Has anyone made vanilla with theirs? I've found I love vanilla the most. I guess I could look up an online recipe, but if any of you have a tried and true recipe, I'd love to try it. Thanks!

Edited by: ANN_48 at: 2/8/2012 (08:47)
It's okay to be tempted, but being tempted doesn't mean you have to give in. The more you say no to the temptation, the stronger you'll become.


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YORKSHIRELASS8 SparkPoints: (334)
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2/4/12 3:01 P

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Jen, not knowing specifically what you use and how you made it. I can only say there is a couple things that might throw it off. The temp of the crockpot, I know there's a specific temp range for the first stage, some low setting are to hot/cold and the type of yogurt you use. Make sure it is a plain yogurt with live cultures. I do have a specific recipe i use i can send if you want. You do have to strain it after it makes that's what thickens it.

DOWNTOWNJEN's Photo DOWNTOWNJEN SparkPoints: (33,036)
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2/4/12 11:20 A

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I tried that recipe a few months ago but it did not set up. Wonder why?

"I don't know where I'm going, but I'm on my way." — Carl Sagan, American Humanist


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EVER-HOPEFUL's Photo EVER-HOPEFUL SparkPoints: (142,411)
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2/4/12 2:57 A

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emoticon emoticon i make mine using a wide neck thermos.don´t process a slow cooker.i also like grek yougurt.

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2/3/12 6:26 P

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Thanks.

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YORKSHIRELASS8 SparkPoints: (334)
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2/3/12 3:28 P

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hello everyone,
i love the greek style yogurt, but do not like the price. I have been making my own yogurt for about 3 years now. I haven't figured out exactly how much i save but i know it's alot. Just google: crockpot yogurt and give it a try. be sure an use a good plain yogurt, with nothing added. the longer you strain it the thicker it gets, i don't buy sour cream any more either. good luck. let me know how it works out and how you use it. I make smoothies, use it in place of sour cream. I expecially like it with a little granola and honey. My husband loves it and that was a surprise to me.Everyone that has tried it loves it.

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