Saturday, June 27, 2009

Homemade Yogurt

R and I consume a lot of yogurt. So the next logical DIY project seemed to be "Make yogurt" especially after we went on a culinary shopping spree when my uncle was in town and I spotted a yogurt maker.

Here are the results:

Using the Salton YM9 1-Quart Yogurt Maker
manual directions yielded:
  • Liquid
  • Lumps
  • That gross watery stuff on the top of yogurt that everyone pours out
Every yogurt-making read emphasizes that there are a billion different variations on how to perfect yogurt to your taste, so I guess it was good to know that 2% milk, mixed with yogurt starter packets, and incubated for 5 hours was basically what I would imagine drinking cancer would be like.
Using the 101 Cookbooks yogurt recipe yielded:
  • Very thick
  • Tart
  • I mean so thick that it's a terrible combination if you're having problems with your mucus membranes
  • Great yogurt
Leave it to my new favorite food blog, Heidi Swanson's 101 Cookbooks...this stuff is good especially when you combine it with the homemade muesli recipe and drizzle it with agave nectar. The difference here? 2% milk, milk powder, and incubation for 9 hours. Now I need to figure out how to get the silky factor in...otherwise YU-UM.



  1. What a great little machine. BTW, thinking of 101cookbooks (love it), for Easter I'm going to whip up a batch of those carrot cake cookies she posted last week or so and morph them into whoopie pies with a cream cheese filling. Sweet...

  2. I am not clear on whether you are knocking it or praising DIY yogurt making. We have a Waring Pro yogurt maker and after 50 gallons or more of making yogurt, we have yet to have a failure. It is the only one with thermostatically controlled temperature.

    And we add 1 cup of powdered dry milk to every quart and culture with a combination of Activia and Bulgarian cultures and the result is wonderful.

    We are so happy we started a website:

    The website lists all the different yogurts we have made and what we think of them.