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Old 05-20-2014, 10:51 AM   #11
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Originally Posted by Andriea View Post
I've watched my mom make thick and delicious yogurt at home in pure clay pot with just some milk and starter/culture from her last batch. I learnt from her and have been regularly making some creamy, thick and delicious homemade yogurt. All that you need is a un-glazed pure clay pot, milk and starter/active culture from your previous batch.
The unglazed clay pot isn't essential (and is probably unwise given the nature of milk) All you need is a non-reactive, non-absorbent container (glass, ceramic, plastic even) that you can scald (to sterilise it) before use.
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Old 05-20-2014, 11:07 AM   #12
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Originally Posted by Chef Munky View Post
Is it possible to make your own starter from home without buying & using the commercial brand kits. Or a container bought from the store?

We go through quite a bit of yogurt and cottage cheese around here. Like everything else the prices are getting ridiculous. Since I do have the equipment. Dehydrator, canning jars of all kinds sitting in the garage doing nothing. Why not?

Thank you

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Just noted the header for the thread ("Dehydrator Discussions")

Why would you need a dehydrator to make yoghourt?
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Old 05-20-2014, 11:14 AM   #13
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Originally Posted by Mad Cook View Post
Yes, you can make yoghourt using yoghourt bought from the supermarket or health food store. Just be sure it's "live" yoghourt (not pasteurised of in any other way heat treated as this kills the useful bacteria). Usually the yoghourts displayed under refrigeration are live but check the label. Also check the sell by/use by date on the label and choose the pot with the longest date.

Once you've started your first batch of home-made yoghourt you can use some of that as a starter for your next batch and a batch of the second batch for your third batch, etc. When we used to make it that way we found we needed to buy a new pot of live yoghourt about every six batches as it began to lose it's potency after that. You'll need to experiment a bit.

Oh yes, I forgot - use "natural" ie unsweetened, unflavoured yoghourt with no additives as your starter. Also remember (probably preaching to the converted her) that you need to keep all your equipment spotlessly clean and to scald everything with boiling water before commencing the yoghourt making.

I have got lazy in my old age and use Easiyo.

You can make soft cheese by straining yoghourt through muslin overnight (you can use the whey that drips out for making scones, etc.). The fat content o the soft cheese varies according to whether you use skimmed, semi-skimmed or full fat milk. It can be used for cheesecakes or anything you'd use Quark or similar soft cheese for.
This is a useful site
How to Make Yogurt: 19 Steps (with Pictures) - wikiHow
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Old 05-20-2014, 12:08 PM   #14
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Quote:
Originally Posted by Mad Cook View Post
The unglazed clay pot isn't essential (and is probably unwise given the nature of milk) All you need is a non-reactive, non-absorbent container (glass, ceramic, plastic even) that you can scald (to sterilise it) before use.
I agree.
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Old 05-20-2014, 12:30 PM   #15
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I think I posted this link somewhere but it merits doing again. Here's a friend of mine making yogurt - good step by step instruction and NO special gear needed.

https://www.facebook.com/video/video...=1314423147722
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Old 05-20-2014, 01:52 PM   #16
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Originally Posted by Andy M. View Post
As a kid growing up, I watched my mom make yogurt at home. She made a half gallon every week because my dad did not consider dinner complete until he had a dish of yogurt.

Once you get yogurt going, you just save a couple of spoonfuls of this batch to use the starter for the next.

If mom lost that starter, she'd just run out to the store and buy some yogurt (she always bought Colombo yogurt as it was owned by Armenians back then).
I was wondering if that was possible. Like you do when making bread. Save a piece of a starter. I would think any food that needs live bacillus or yeast you should be able to keep it going just by saving a small amount for the next batch.
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Old 05-24-2014, 09:32 PM   #17
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Originally Posted by Mad Cook View Post
Just noted the header for the thread ("Dehydrator Discussions")

Why would you need a dehydrator to make yoghourt?
I asked the question here because I was going to try making my own.The way the manufacturer of my dehydrator gave a recipe for.
homemade yogurt dehydrate recipe dehydrator

This is an old thread.The Header was an ISO.
I've never made it before.

Munky.
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