Any yogurt makers out there? What are your best tips? I attempted to make my own this week. I didn't realize I needed a thermometer and didn't have one but tried it anyway. I think I made it too hot because my yogurt is super duper runny. I'm not against buying my yogurt, I just thought it would be fun to try
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I have only started making yogurt b/c I have the function on my Instant Pot. It's super easy but yes, having a thermometer is key. Did you strain your yogurt after you made it? I bought some nut milk bags off amazon and strain it for an hour before throwing it in the fridge. This separates a lot of the whey out.
I'd love it if someone had some good ideas on the best way to sweeten the yogurt. When DS2 was small, he was fine just eating plain, whole milk yogurt. Now he turns up his nose and only wants the sweetened stuff. I'd rather make it myself since the ones you buy can have a lot of sugar!
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I make my own yogurt. You can do it without a thermometer if you know what you are looking for but it's easier to just use one. It does come out runnier than store bought. You can strain it or add more starter.
My boys and DH just eat it plain or with granola. Sometimes we'll add maple syrup but I just started doing that and my boy is 3. He knows the difference between store bought and homemade but doesn't complain.
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@MUI831: we sweeten with a spoonful of jam or honey or maple syrup.
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@MUI831: I make yogurt in the Instant Pot and later add honey.
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@brownepiano: I definitely don't know what I'm looking for
@MUI831: I've been wanting an Instant Pot, this may be a reason to get one! -
I sweeten plain yogurt with puréed fruit.
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@Mrs. Sunshine: Do you have a meat thermometer? My yogurt maker came with a thermometer marked for yogurt which is handy but other wise it is exactly the same. When you are heating it, it needs to get up to 180, but you can tell because the milk starts 'climbing' the sides of pot. You don't want it to boil. Cooling down is harder to judge. If it gets too hot you'll still get yogurt but if it gets too cool, you won't. On the other end I wait till it is at 120 and then add starter (I just use store bought yogurt because it is easy and consistent). Stirring in the starter and putting the milk in the container cools it down the rest of the way to 110. Then I let it sit for 8-12 hours in the yogurt maker which just keeps it at the right temp. It is seriously one of the easiest cooking tasks I do every week!
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My husband makes his own yogurt, he can't get chocolate yogurt in the US, so he decided he would make his own. He does sweeten it and also he adds chocolate, so it's for sure possible to do while you are heating the milk.
You can also use a starter culture, my husband does and he gets perfect results everytime. He also uses a probe thermometer to be perfectly accurate on the temperature.
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@MUI831: We use unsweetened jam, jam sweetened with apple juice, or unsweetened apple sauce.
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@Mrs. Sunshine: I made sure I got the IP with that function! And I've made it twice now. So yummy. I used this recipe to a T. Make sure you read all the tips and tricks! https://thisoldgal.com/instant-pot-greek-yogurt/2/
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@brownepiano: I have zero cooking thermometers...lol
Thanks so much for all the tips guys! I'm excited to try again.
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