Making yogurt

Make yogurt at home with just milk and a few spoons of yogurt starter, which can be just store-bought yogurt. Cook for Good's Linda Watson shows you how to make healthy, pure yogurt without additives like gelatin (NOT vegetarian), guar gum, and high-fructose corn syrup. Save money: organic yogurt is often affordable if you cook your own.Use milk from a local dairy if you want. Eat yogurt plain or flavor it with fruit, vanilla, or honey.

Category:

Howto & Style

Tags:

• yogurt
• how to
• organic yogurt
• yogurt starter
• pure ingredients
• vegetarian
• cook
• flavor yogurt
• fruit
• honey
• high-fructose corn syrup
• guar gum
• Linda Watson
• Cook for Good
• local dairy
• save money

[unknown092216]

yhmm..just curious....

is that "yogurt starter" is only yogurt that supermarkets selling???

[cookforgood]

@unknown092216 Yes, just make sure you get "live culture" yogurt. Plain yogurt is best, but if your market only has flavored yogurt, try the "fruit on the bottom" yogurt and scoop your starter out of the top before mixing.

[cookforgood]

@sandybeach1943: I put my heating pad on low. Test yours first with the container filled with water. The safe range is between 90 and 110 degrees F.

Thanks for the good comments and encouragement, everyone!

[cookforgood]

Yogurt starter is yogurt culture from fresh, live yogurt. Dannon and Stoneybrook are good choices. Look for plain yogurt that says "live culture."

[pinkrealvalentines]

what's with the blueb. something?

[Jaylin157]

hey, my yogurt came out PERFECT.....thanks to your video. I used Stoneyfield Plain as starter yogurt and I swear mine tastes exactly like it. Only thing I screwed up on was my electic heating pad had an auto-shutoff (didn't know) and shut off some time during the night. But it must've stayed on 4 or more hours because yogurt came out perfect!

[Jaylin157]

ok, I'm making yogurt for the 1st time, and I'm following your video to the T! I'll let you know how it turns out.

[Hoerwick]

at first i thought you were jim carey disguised.. (well i'm still in doubt)

[piglette2004]

This is great! I'm glad I found you! Can you use raw, unpasteurized milk, too?

Thanks!

[RhinoFamFive]

I have followed your recipe twice with great success twice using stoneyfield organic yogurt and organic whole milk. I found that 9 to 10 hours creates a firmer yogurt.

[mrslucininiz]

Thanks a lot for sharing your recipe with us. I started making yogurt and it's the same recipe but I only leave the yogurt in the nest for 4 hours. It turned out really tasty. I'm gonna try and leave it for 7 or 8 hours as you said. Also thanks for pointing out that many yogurts contain gelatine, I'm a vegetarian and I don't want gelatine in my yogurt and also the fact about all the plastic cups we save is so true! I haven't noticed that.