Comments on: Homemade Yogurt

By: Preparing for the Apocalypse — Zombie or Otherwise « Happenings on the Hill

Wed, 31 Oct 2012 19:55:53 +0000

[...] recent posts on homemade yogurt and homemade granola go hand in hand with my post on homemade jam. The peppers from the garden have [...]

By: Yogurt is Empowering « Dreambles

Yogurt is Empowering « Dreambles — Mon, 29 Oct 2012 13:32:38 +0000

[...] Homemade Yogurt (tammyheff.wordpress.com) [...]

By: tammyheff

tammyheff — Thu, 25 Oct 2012 11:12:10 +0000

Yay! Let me know how you make out with it Patty.

By: Patty Hebert

Patty Hebert — Thu, 25 Oct 2012 02:48:48 +0000

I used to make my own yogurt. Your blog post has inspired me to give it another go. Thanks,

By: Pumpkin Granola « Happenings on the Hill

Pumpkin Granola « Happenings on the Hill — Tue, 23 Oct 2012 21:05:33 +0000

[...] for anyone who’s tried the yogurt recipe I posted the other day, here is something to go along with that yogurt. Pumpkin [...]

By: Maria

Maria — Tue, 23 Oct 2012 19:22:24 +0000

It came out good! The water in the cooler was still warm when I pulled the jar out at 6 PM. The jar contents had a good nonfat yogurt type thickness and consistency. In other words, not like Greek yogurt, but still yogurt-like. This morning, I used it to “cut” a 6-oz container of flavored Greek yogurt, which is really too sweet for me. It made a perfect blend. Looking forward to using it for smoothies, etc. I figure that every time the jar gets more than half full, I’ll start a new batch. Never run out of yogurt!

By: Maria

Maria — Mon, 22 Oct 2012 22:15:34 +0000

Fair enough. Thanks!

By: tammyheff

tammyheff — Mon, 22 Oct 2012 21:56:57 +0000

I never took the temperature just ran my tap water hot. If you are not happy with your results let me know and I will check water temp next batch

By: Maria

Maria — Mon, 22 Oct 2012 21:45:45 +0000

Here’s another question: what temp is the water in the cooler when you start and then 6 hours later? I used a crappy cooler and was worried it would lose heat too quickly, so I stuck it out in the sun. The Arizona sun, which is the only kind we have here. Am wondering if that will prevent it from losing the heat it should.

Maybe next time you do the recipe you could take the water’s temperate at beginning and end? If mine fails, the water temperature could explain it.

Of course, I’m hoping it doesn’t fail.

By: tammyheff

tammyheff — Mon, 22 Oct 2012 16:54:55 +0000

They have them here in by the canning stuff. If you can’t find them, tell me whether you need narrow or wide mouth and I’ll ship you a box.

By: Maria

Maria — Mon, 22 Oct 2012 16:53:30 +0000

I really like those plastic jar tops. Never saw them in stores. Need to look for them.

By: tammyheff

tammyheff — Sun, 21 Oct 2012 23:21:20 +0000

Hi Andree
I put a tablespoon of jam into a bowl or serving of yogurt.
As for the yogurt starter, just use 2 tablespoons of plain yogurt. You can buy actual starter but it is not necessary.
Enjoy!
Tammy