Comments on: How To Make Homemade Yogurt

By: MichelleC

MichelleC — Tue, 24 Aug 2010 02:41:01 +0000

We make ours in the Crock Pot. My kids like it thick, so I add a unflavored gelatin packet to the mix. I also add a bit of lemon oil, for flavor.:o)

By: Cameron Kelly

Cameron Kelly — Tue, 11 May 2010 18:47:32 +0000

i used Stevia extract as a sugar substitute because i am diabetic. Stevia is really sweeter than sucrose.*`.

By: Kate B

Kate B — Thu, 18 Jun 2009 14:13:34 +0000

I found you today via Money Saving Mom (I think), and I’m so excited! Great blog, and I am going to try the crockpot yogurt recipe tonight.

By: Stephanie

Stephanie — Mon, 15 Jun 2009 12:33:08 +0000

I purchased a yogurt maker at a thrift shop for $2. I haven’t used it yet though! It says in the directions that if you mix dry milk powder in it helps to thicken it. Right now i have been enjoying coupons and getting yogurt from the store almost free, but making my own yogurt is in the plans!

By: Kendra at New Life On A Homestead

Kendra at New Life On A Homestead — Fri, 12 Jun 2009 02:20:02 +0000

Rebecca,

Great tips!! Thanks so much for taking the time to share them with us.

By: Rebecca

Rebecca — Thu, 11 Jun 2009 21:28:37 +0000

We freeze our store bought yogurt in ice cube trays. Each cube is about one Tbls. Just pull out the number of cubes you need. Thaw in a small cup in the fridge I usally do this right before bed in the morning it is thawed and ready to use as starter for my next batch of yogurt. Buying the quart of yogurt and freezing like this makes your yougurt even cheaper. You can also save some fresh yogurt you just made and use as starter I believe this is called chaining. I have read it is best if you only do this a few times and then start with the store yogurt again. Reason being the yogurt thins a bit each time. I believe I learned most of this in The Tightwad Gazette 3rd addition? You can also make your own yogurt cheese by straining you yogurt through a cloth, and seasons and whatever you like for a spead something like cream cheese. When you strain your yogurt save the liquid (whey) it has lots of vitmins some people water plants with it, you can use it for baking bread, or lactofermenting vegtables for even healthier foods Sally Fallon wrote a book called Nourishing Traditions that talks about lacto fermented vegtables. Hope you find some of this useful. I enjoy reading your blog:0). Blessings

By: Laura

Laura — Mon, 08 Jun 2009 13:18:10 +0000

I made yogurt in my crockpot a while back and my kids hated it (even with fruit and honey) so I ended up just using it in my baking in the place of milk. It is wonderful in coffee cakes, quick breads and even biscuits.

By: Shannon

Shannon — Mon, 08 Jun 2009 03:12:11 +0000

if you are just using it for smoothies anyways, you should put it in ice cube trays and freeze it so it wont go bad and will be quick and easy for use in said smoothies

By: Michelle

Michelle — Mon, 08 Jun 2009 01:10:54 +0000

My husband came up for a great way to keep my yogurt warm for the 6 necessary hours. Our chicken egg incubator! It’s perfect. I use a whole gallon of milk which makes about 9 1/2 pints of yogurt and the incubator holds every bit of it.

By: Kristen

Kristen — Sun, 07 Jun 2009 20:31:10 +0000

I also use the link that Alex left in the comment above for making homemade yogurt in the crockpot. Also, you can use your homemade yogurt for your starter the next time, so except for the first time you make it you shouldn’t have to buy more yogurt. You can also freeze the yogurt in ice cube trays and thaw just enough cubes to use as a starter as well. I always blend in frozen fruit, bananas and stevia, plus a little milk in my blender to make smoothies since I’m not a big fan of plain yogurt.