Home Made Yogurt & Cheese

[KittenCal]

I have been very successful in making yogurt in the crock pot. I found the directions here: http://crockpot365.blogspot.com/2008/10 ... ckpot.html I usually buy a small container of plain yougurt to use as starter, and add about 1/2 cup of dry powdered milk to the yogurt starter to give it a little richness. I use 2% milk, and do not add any sugar. It has always "yogged" when I have made it.

EggRN I eat and bake/cook with tons of Greek yougurt does this method make a very thick yogurt?

[EggeRNMom58]

No, it makes a thinner yogurt. I have seen many people post that they strain the yogurt through a coffee filter or perhaps several layers of cheesecloth, and can get a thick consistency that way. It does have the great "tangy-ness" you expect from yogurt. I transfer mine to old, clean, large yogurt containers, and date them before placing them in the fridge.

[Crocus]

I have been very successful in making yogurt in the crock pot. I found the directions here: http://crockpot365.blogspot.com/2008/10 ... ckpot.html I usually buy a small container of plain yougurt to use as starter, and add about 1/2 cup of dry powdered milk to the yogurt starter to give it a little richness. I use 2% milk, and do not add any sugar. It has always "yogged" when I have made it.

EggRN I eat and bake/cook with tons of Greek yougurt does this method make a very thick yogurt?

Kitten, the first yogurt I made I used Astro Greek yogurt for a starter and the resulting yogurt was very thick. This was with whole milk with a couple of tbsps of dry milk powder added. I am using the Euro Cuisine yogurt maker with 7 individual serving cups - there are also yogurt makers that make 1 large container. I haven't tried doing it in a crockpot but the method EggRN suggests makes sense - a yogurt maker just makes things a little more foolproof.

[Crocus]

Here is a picture of my first homemade pressed cheese. It turned out pretty much as hoped for. The speckles and mottly look are from the cheese color not dispersing throughout the milk as it should have - probably something I did wrong - will have to read up on that a little more. Now it has to age for 2 or 3 months; it will be difficult waiting that long to taste it! It is a basic "farmer type" cheese.

From 4 litres whole milk it yielded 1 pound, 3 ounces of cheese.

[KittenCal]

Here is a picture of my first homemade pressed cheese. It turned out pretty much as hoped for. The speckles and mottly look are from the cheese color not dispersing throughout the milk as it should have - probably something I did wrong - will have to read up on that a little more. Now it has to age for 2 or 3 months; it will be difficult waiting that long to taste it! It is a basic "farmer type" cheese.

From 4 litres whole milk it yielded 1 pound, 3 ounces of cheese.

Yowzers that came out looking wonderful Crocus, I don't think I could wait that long to eat it, I'm bad when it comes to cheese