Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 -Just wanted to share.......... I made homemade yogurt in the 70's and forgot how downright simple it is! It is a matter of heating up 3 1/2 cups milk mixed with 1/3 cup non-fat powder milk, I use skim. I heat in the microwave for 9 minutes. Cooling till 120 degrees and then adding some plain yogurt for starter. I use Nancy's. It has to be live cultures. Keeping it warm at about 115-120 degrees for 6-24 hours. I use to use a crockpot set on warm but since then bought the Salton, 1 quart maker off of Amazon. On sale for about $13. I put a old canning jar in it, and make a quart a day. Use it in recipes, as dips, strain it for cream cheese, etc. Wala....... -- In , " strayfeather1 " <otherbox2001 wrote: > > Pamela, > > I love it too. What else could I put it on or in? I don't blend it; > I kind of layer some yogurt with a blob (1 Tbs?) of lemon curd in a 16 > oz container and stir it and eat a quarter of the container every day. > I usually get Nancy's brand plain low fat yogurt. The big tub lasts > me almost a month sometimes. > > Perhaps the UK folk on here will get a laugh out of this: At my local > grocery the lemon curd is on the " Ethnic " aisle with the HP Sauce and > all the Asian and Mexican foods heehee. > > Peace, > Diane > > , Pamela Luton > <jadegirl2803@> wrote: > > > > Diane, > > That sounds good. Especially w/ the lemon curd, I love that stuff. > Do you put it in the blender? What kind of yogurt do you use? > > Thanks, > > Pam > > Knowledge comes, but wisdom lingers. > > Alfred, Lord Tennyson > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 I make it all the time too. I use a half gallon of whole milk and a 16 oz container of acidophillis yogurt for a starter. I incubate it in my oven just with a lightbulb. a 100 watt bulb in a closed oven makes the oven about 100 degrees, I incubate for about 12 hours. hugs, Chanda woodsie8 wrote: > > -Just wanted to share.......... I made homemade yogurt in the 70's > and forgot how downright simple it is! It is a matter of heating up > 3 1/2 cups milk mixed with 1/3 cup non-fat powder milk, I use skim. I > heat in the microwave for 9 minutes. Cooling till 120 degrees and > then adding some plain yogurt for starter. I use Nancy's. It has to > be live cultures. Keeping it warm at about 115-120 degrees for 6-24 > hours. I use to use a crockpot set on warm but since then bought the > Salton, 1 quart maker off of Amazon. On sale for about $13. I put a > old canning jar in it, and make a quart a day. Use it in recipes, as > dips, strain it for cream cheese, etc. Wala....... > > -- In > <%40>, " strayfeather1 " > <otherbox2001 wrote: > > > > Pamela, > > > > I love it too. What else could I put it on or in? I don't blend > it; > > I kind of layer some yogurt with a blob (1 Tbs?) of lemon curd in a > 16 > > oz container and stir it and eat a quarter of the container every > day. > > I usually get Nancy's brand plain low fat yogurt. The big tub > lasts > > me almost a month sometimes. > > > > Perhaps the UK folk on here will get a laugh out of this: At my > local > > grocery the lemon curd is on the " Ethnic " aisle with the HP Sauce > and > > all the Asian and Mexican foods heehee. > > > > Peace, > > Diane > > > > > <%40>, Pamela Luton > > <jadegirl2803@> wrote: > > > > > > Diane, > > > That sounds good. Especially w/ the lemon curd, I love that > stuff. > > Do you put it in the blender? What kind of yogurt do you use? > > > Thanks, > > > Pam > > > Knowledge comes, but wisdom lingers. > > > Alfred, Lord Tennyson > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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