Diario de honeebuns, 25 oct. 23

Heat milk to 180 degrees. Cool to 110 degrees then add your yogurt culture which can be as little as a few tbsp. Your yogurt culture is what is left in the bottom of the jar of your last batch. The longer you let it set on the counter the tangier and thicker it gets. For me that’s about 24-30 hours. I have done this about 200 times and not dead yet for those who think it’s not safe. Lol 

Yes…after it is done fermenting on the counter you put it in the refrigerator. Lol 

Gallon of fat free milk is $2.25 where I live. A gallon is 16 cups and I use 12 to make the yogurt and the other 4 cups to splash in my morning coffee. 

Interesting. 

For someone just wanting to start this, where would they get the yogurt culture? 

By the time I cooked down the milk, factored in the cost of fuel for doing that and my time, I found the big tubs made more sense for me. It may be because we buy organic milk? It might make sense to get back to this for my husband though who buys the convenience sized yogurts for work. Thanks for the reminder! 

Wifey just your regular store bought Greek yogurt. 

You are amazing! I would try this but seems like a lot of work…I’m kind of lazy that way..lol 

Juju it takes about twenty minutes for the milk to heat to 180. Depending on your heat source the cost could be insignificant. I have electric stove and the cost for a burner on high per hour is 14 cents per the rate charts of Duke. I also don’t stand over it but usually make it while doing laundry or making something else in the kitchen. Another reason I choose to make my own is all those plastic containers. It’s well worth it for me but may not be for you and others.  

Diana it’s not any work at all. When you make it the first time monitor how long it takes to cool from 180 to 110….then after that every time you make it just set the kitchen timer. Stir in the yogurt culture and screw on a sealable non metallic lid. 

I’m definitely going to try this. I’ve been curious about the yogurt setting on my instant pot—never tried. Have you done it with the instant pot? Also, I tried making kefir once with kefir grains and was unsuccessful. In researching this more, I found out that it won’t work with ultra pasteurized milk, which is all I could find in my grocery store at the time. Do you find the type of pasteurization matters for yogurt? 

Agnes I buy just the regular gallon jugs of milk. Most often the store brands. I have used whole milk, 2%, 1% and fat free milk. I don’t own an instant pot but have read others use that or even a crock pot. Give it a try you have nothing to lose. 

Agnes sometimes after it has cooled I put a cheesecloth in a strainer and let it strain for 24 hours in the refrigerator. That will drain all the whey off and the end product is like cream cheese. But better !! You can use the whey in things like smoothies. 

Thank you, honeebuns, this is really helpful! My family eats so much yogurt—this could really help the food budget!  

Agnes whole milk yields the best yogurt. I am really trying to monitor fats so that is why I use lower fat milks. As mentioned earlier it’s the probiotics ( and calcium) that make that choice. But I do think if you are mixing in fruits, nuts, pb2 powder or anything else the milk fat content doesn’t really matter.  

Good going! I used to make my own when I had kids at home. We ate a lot of it and saved a lot. Also made kombucha. 

This is awesome! 

Erika I also used to make kombucha and kimchi but got out of the habit. It’s on the list to get back in the routine since I still have the staple ingredients / supplies like bottles and fermenting crocks in the fridge/pantry. My grandfather who died back in 1976 when I was 16 used to make dandelion wine in the cellar under their farmhouse.  

Thanks for the post! I appreciate the information!!  

Dang I need to get in on this!