Comments on: Homemade Yogurt

By: Riddhi

Riddhi — Sun, 23 Oct 2011 14:15:27 +0000

I have made yougurt at home for last 30 years and has come out perfectly everytime.
Howevr, since last 5 weeks (tried 12 times), it is coming sticky or stringy and I cannot understand why.
I have changed culture like Dannon Yougurt, culture from a friend etc to no avail.
Any idaes?

By: diana henretty

diana henretty — Fri, 14 May 2010 18:40:07 +0000

Ive been making my own yogurt for 20 yrs. now.
So far the best is adding 2 T. honey and 2T. vanilla to the milk before you bring it to 180 degrees. Also, to make the creamy store bought kind, add an envelope of Knox’s gelatin (stir it up in a little water first) to your milk.
I’ve taught at Head Start, and got strep throat every 6 weeks, until I started eating 2 cups of yogurt a day. It is also very good for older pets.

By: elenabella

elenabella — Sun, 28 Mar 2010 21:23:33 +0000

Hello! I linked to this post today when writing about making homemade yogurt, using a recipe from ReadyMade magazine. I reposted your beautiful picture, too. Regarding getting cultures (Michelle’s comment above)– you can use any good plain yogurt: Brown Cow, Traders Point, Stonyfield, Seven Stars Farm, Fago – just don’t use the fat-free kind.

By: Michelle

Michelle — Sun, 10 Feb 2008 20:00:32 +0000

I am interested in starting to make my own yogurt, I am on the east coast and I was wondering if you knew of any local (for me) places to get fresh milk. Also where do you get your cultures from?

Thanks!

By: Ole Jasers

Ole Jasers — Wed, 23 Jan 2008 02:38:13 +0000

I never, ever would have thought about making yogurt at home. Sounds kind neat now, though…

By: Meg

Meg — Fri, 18 Jan 2008 22:11:55 +0000

Home-made yogurt sounds, actually, kind of fun. Your description makes me want to try making it with my kids. They might not eat it, but I think they’d love making it.

By: elliemay

elliemay — Wed, 16 Jan 2008 07:09:28 +0000

Hi Melanie. Well, maybe stringy isn’t quite the right word. It’s like how, when you drizzle honey or molasses, the stream just keeps going and doesn’t stop. That’s what I’m referring to (although it’s not nearly as dramatic as that with my yogurt.) Maybe it is the type of milk that I am using that causes it. Or, maybe it’s because I don’t let my yogurt firm up all the way (I like thinner, almost drinkable yogurt.) My sister said she noticed it too so I just figured that all homemade yogurt was like that. Perhaps we need to have a homemade yogurt tasting sometime so we can all compare!

By: Melanie

Melanie — Wed, 16 Jan 2008 05:44:59 +0000

Hi! My friend Amy (your co-worker) linked me to your blog because we were discussing different yogurt-making techniques and how ours differed. I noticed you said your yogurt is stringier and I was wondering what you meant by that? Right now, I have a mental image of a large container filled with milky string cheese but I am thinking that is not the case!