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Cooking & Preserving Foods: Yogurt question

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Forum: Cooking & Preserving FoodsReplies: 2, Views: 46
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Mid-Michigan, MI
(Zone 5b)

August 21, 2007
2:35 AM

Post #3880404

I made homemade yogurt and it turned out great, however... it's a little runnier than storebought and it turns the kids off a little. For those of you that have made yogurt, do you think putting it in cheesecloth and draining it for a few hours would help thicken it or am I wasting my time?

Michelle in Michigan
United States
(Zone 9b)

August 24, 2007
9:09 PM

Post #3896227

I'm not expert but wanted to say WAY TO GO!!!! Awesome you are making it yourself and giving it as a snack to the kids! I've read some terrible things about the processed yogurts lately and would love to know how you made this!

August 31, 2007
10:22 AM

Post #3920766

Are you using a yoghurt maker? The secret with joyhurt is the right temperature combined with a good starter culture and sterile milk. I live in Morocco and don't have a joyhurt maker, so all I do is I stir in two table spoons of yoghurt from the shop into the milk. Works fine, but I am not using this again and again for a starter culture, as the yoghurt becomes runnier each time. I noticed that you can even take flavoured yoghurts like vanilla, which makes the home-made yoghurt taste slightly vanilla. Don't strain the liquid vanilla...

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