Thread: Does anyone make their own yoghurt?

I am eating quite a bit of low fat greek yoghurt and the price is mounting up for a weeks worth.

I was wondering if anyone makes their own yoghurt?

I have an Easiyo yog maker which I can use and I found a YouTube video showing how to make some but haven't tried yet.

Wanted to know if any other members had tried making it before I give it a go.

Part 1: How to Make Homemade Yoghurt: Simply & Frugally using only 3 Ingredients by Ukok - YouTube

Part 2: How to make Homemade Yoghurt Simply and Frugally: The Results Show by Ukok - YouTube

Ta!

I do!

The yogurt is a bit thin (I usually use dried milk in addition to the yogurt/milk but that bumps up the carbs, so wouldn't advise it - I'm on stab and, in theory, can eat what I want 6 days out of 7) but you can strain it, I suppose, if you like it thicker.

One natural 0% yogurt
1 litre or so ss milk
(that makes 7 large yogurts in my maker, but I also have the easy-yo maker, so for that - one yogurt and milk up to the top). Put the lid on tightly and fill up the flask thing with boiling water, put the lid on and leave overnight. I can't get the easy-yo yogurt sachets you're supposed to use, so have no idea if there are 0% ones about.

Enjoy!

Originally Posted by robinhood

I do!

The yogurt is a bit thin (I usually use dried milk in addition to the yogurt/milk but that bumps up the carbs, so wouldn't advise it - I'm on stab and, in theory, can eat what I want 6 days out of 7) but you can strain it, I suppose, if you like it thicker.

One natural 0% yogurt
1 litre or so ss milk
(that makes 7 large yogurts in my maker, but I also have the easy-yo maker, so for that - one yogurt and milk up to the top). Put the lid on tightly and fill up the flask thing with boiling water, put the lid on and leave overnight. I can't get the easy-yo yogurt sachets you're supposed to use, so have no idea if there are 0% ones about.

Enjoy!

Many thanks for the info.

I will be using my Easiyo to make some.

Do you heat normal semi skimmed milk like in the vid or use UHT semi skimmed and which type of yoghurt do you use, does it have to be one that has live culture etc?

Ta.

Oops, sorry, should use skimmed - I use ss so that all the family can have them.

It's UHT here, sadly, but I'd use 'proper' milk if it was easily available and not disgracefully expensive.

I heat the milk if I have time (and inclination to wash the pan), but usually not - makes little difference, just gives the yogurt a head start (so I turn the yogurt maker off an hour earlier). Try both and see what you prefer.

I use normal 0% yogurt, I suppose you could use the 0% Activia ones, for example. No idea if there are hidden sugars in them though.

I make my own in a wide neck thermos. Warm the milk, or heat to scald point (not boiling as ruins the flavour) then cool it to about blood temp. Put in your yog starter (I use Yeo natural) and mix in well. Pour into thermos and leave overnight. Usually sets within 12 hours or so.

I also make my own in an old 'bulk' yoghurt maker from Lakeland - they still sell them too - also with yeo valley plain as a starter for the first batch, about 1TB for 1l UHT skimmed milk. Using UHT means I don't have to heat the milk first. I mix in 1 TB skimmed milk powder but the yoghurt is still pretty runny/watery so I strain them for an hour or so and end up with 'greek style' yoghurt, about 600gr per litre milk. The whey I in making bread (which the rest of my family eats...)

I'm interested in trying this as I eat a lot of natural yogurt. A shop bought 500g tub costs 55p. How much do you ladies estimate a similar quantity home-made would cost?

Thanks!

I use the easiyo sachets. Full fat greek! I know I'm not supposed to have it, but eat less yog than allowed, with my oatbran every morning. I love it. I hate thin yoghurts, and not keen on the slimmers ones (have lost 12 pounds in first 30 days).

Originally Posted by willbefabulousat26

I'm interested in trying this as I eat a lot of natural yogurt. A shop bought 500g tub costs 55p. How much do you ladies estimate a similar quantity home-made would cost?

Thanks!

It's a little cheaper (maybe 10 cents per pack) for us than buying but, above all, it is much nicer yogurt (and has more calcium in it as I add milk powder). Also, no packaging, no running out, etc.

Seconded. I'm not really doing it for financial reasons but convenience, but the costs do work in your favour, though it also depends on the brands you expect to buy and the yoghurt you're looking for:

500gr yeo valley fat free: £1.28 (I use this as a starter culture)
500gr Sainsbury probiotic (which I estimate is closest to my home made un-strained) £0.90
500gr total Zero greek yoghurt £2.20

So this is what it costs me to make it:

1l UHT skimmed costs 52p (? I think!)
plus 1TB of skimmed milk powder
there is some minimal electricity cost on top of that... - like a small light bulb for 8 hours.

This makes 1l of fairly runny yoghurt so I strain it which then gives me about 600gr of 0% Greek-style creamy yoghurt, or more depending in how long/little I strain it. And I use the 400ml of whey in bread baking where I would normally use milk....

Hey, I made some yoghurt!

Kind of.

I didn't heat the milk this time, it was Moo UHT semi skimmed milk and I used one tbs of Proviact yogurt from Lidl and one tbs Marvel dried milk powder.

When I took off the lid this morning (after 12 hours) there was a bit of whey on top which I poured off and the yogurt looked to be a nice consistency except for the odd small lump.

Now, here is where I may have cocked up.

I decided to get rid of the lumps by giving the container a good shake.

Noooooooooo!

Ended up with thin yogurt.

It has been in the fridge all day and has thickened slightly but not much.

Now, the question is, did I do it by shaking the container or should I have used more milk powder?

Or, could it be because the yogurt says it contains mild cultures.

Nice idea, Anchuschka. I'm going to make my own yogurt over the weekend, strain it and use the whey for making bread for my husband and little girl. Brilliant! Thank you. I would never have thought of that.

Originally Posted by Don'tWantToBeFatAnd50!

Now, the question is, did I do it by shaking the container or should I have used more milk powder?

Or, could it be because the yogurt says it contains mild cultures.

Well the yoghurt will have been thin, just set. I'm not sure if adding more milk powder is a good idea / will help much I have never added more than 1 TB to 1 L of milk so I can't tell. It's nearly fat-free so it *will* be thin... When adding the milk powder I mix it with a little milk to a paste to get rid of the lumps before adding more milk, a bit like mixing flour or cocoa...

For a starter culture most supermarket yoghurt is not so good - you need to look for one that says 'live cultures', that's why I use the yeo valley one.

Originally Posted by anjuschka

Well the yoghurt will have been thin, just set. I'm not sure if adding more milk powder is a good idea / will help much I have never added more than 1 TB to 1 L of milk so I can't tell. It's nearly fat-free so it *will* be thin... When adding the milk powder I mix it with a little milk to a paste to get rid of the lumps before adding more milk, a bit like mixing flour or cocoa...

For a starter culture most supermarket yoghurt is not so good - you need to look for one that says 'live cultures', that's why I use the yeo valley one.

Thanks for the advice. The Lidl probiotic or whatever it is called had lots of long names on regarding the cultures that it contained so I thought it would be ok.

Is the Yeo Valley one the one in a green tub?

I think I may put some strawberry jelly powder in this one and use it as drinking yogurt.

I made some plain yoghurt in the slow cooker last night for the first time, a huge success, thick, creamy, smooth yoghurt.

I have just posted the info on the Dukan Recipe forum, give it a try and see what you think.