What's a good way to make homemade yogurt

[Anonymous No.13343049]

And how long does it last on the frigde assuming the milk I'll use lasts 4 days from now?

[Anonymous No.13343052]

>>13343049
Stick my fingers up my vagina and dip it in warm milk. Leave it out overnight. In the morning, sour tangy goodness

p.s. all men are pigs

[Anonymous No.13343055]

>>13343049
Milk it from cow bepis lol

[Anonymous No.13343062]

>>13343049
just put milk under your bed until you notice a smell

[Anonymous No.13343087]

>>13343049
put goat milk in your leather yogurt sack

[Anonymous No.13343106]

>>13343052
>all men are pigs
If that's true then all women are lunatics

[Anonymous No.13343136]

use a slow cooker
it'll last a couple weeks
for your first batch you'll need a small amount of active commercial yogurt for a starter

[Anonymous No.13343757]

>>13343136
>use a slow cooker
Im poor

[Anonymous No.13343982]

>>13343757
just heat the milk to like 90-100F and stir in a couple of spoonfuls of store bought yogurt of your choice. cover it and let it sit out for 20 hours or so

[Anonymous No.13344085]

>>13343982
>20 hours or so
Wont the heat go away?

[Anonymous No.13344401]

Butt yogurt.

I did a milk enema and shat it out into a bedpan and left it in my closet for a week.

It was surprisingly smooth and silky with a nice nutty aftertaste.

[Anonymous No.13344477]

>>13344401
You'll need to do better than that faggot

[Anonymous No.13344711]

>>13344085
Leave it in your oven with the heat off and the inside light on and cover with a clean towel.

[Anonymous No.13344814]

>>13344711
Will you pay my bills too?

[Anonymous No.13346390]

bump

[Anonymous No.13346835]

>>13343049
exactly how does yogurt go bad? does it turn back in to milk?

[Anonymous No.13346840]

>>13346835
Leave a yogurt outside the fridge for a few days in summer and you'll know.

[Anonymous No.13346842]

>>13346835
Do you happen to be mentally retarded? Asking for a friend

[Anonymous No.13346844]

>>13343757
You can use a thermos or like other anons said leave it in the oven. I always had trouble getting thermos or oven yogurt to be consistent, either would be too runny or too rubbery, but it works. We actually won a white elephant gift of a yogurt maker (it was supposed to be an undesirable joke gift) and it makes perfect yogurt.

[Anonymous No.13346845]

>>13346835
I guess bad bacteria takes over the dominion of the previous good bacteria over time

[Anonymous No.13346846]

>>13346840
>>13346842

[Anonymous No.13346852]

>>13346846
That wasn't sarcasm but a bad attempt at humour.

[Anonymous No.13346855]

>>13346845
back in the locker, geek

[Anonymous No.13346870]

>>13346855
What did you just say?
I'm gonna put some dirt in your eye chump

[Anonymous No.13348130]

did you do it?

[Anonymous No.13348778]

How do you fucks eat greek yogurt without anything? If I don't drown it in granola, oats, and some fruit, then I can't eat it down

[Anonymous No.13348789]

>>13348778
ooooh poor american can't stomach dairy without spiking it with sugary treats?

[Anonymous No.13348840]

>>13348778
OH SAY CAN YOU SEE

[Anonymous No.13349398]

>>13348130
OP here
Yes
But the yogurt I made didn't get that creamy texture, I think I made some mistakes
>didn't use whole milk yogurt, got skimmed milk yogurt by accident
>didn't heat the milk until 194°, instead heated it to 140° and let it cool down to 113° F
>still heated the milk after I put the yogurt because I thought the temperature lowered too much, it went a little past 113° but that could have killed some bacteria
>finally, I didn't do much to conserve the heat of the container, I just put it in a presssure cooker with a lid and let it rest inside the oven (didn't turn the oven on though, just put a towel around the cooker)

I got skimmed milk yogurt consistency even though I used whole milk, but at least it did work

[Anonymous No.13349470]

>>13344711
What does the light do? Isnt ir better to leave it dark?

[Anonymous No.13349489]

>>13346844
Do I need to preheat the oven?

[Anonymous No.13350520]

last bump

[Anonymous No.13350738]

>>13343982
>20 hours
fermentation time depends on climate. If you live in a warm place, about 8 hours to just overnight will do the trick.

Use a vacuum soup pot if you have one. Some instapots also come with a yogurt setting, where it'll maintain a slight heat to keep the warmth. Otherwise, just make kefir. No need to worry about temperature, usually ready overnight

[Anonymous No.13350747]

>>13350738
>Otherwise, just make kefir. No need to worry about temperature, usually ready overnight
I've tried water kefit once but I found it too bitter

[Anonymous No.13350789]

>>13343049
Dip your dick into a carton of milk and wait two weeks.

[Anonymous No.13350802]

>>13350747
Milk Kefir. It's better for you, and tastes somewhat like yogurt. You can buy the grains online, just keep them fed weekly and store them in the chiller when not in use, like a sourdough starter. Or just freeze em

[Anonymous No.13350807]

>>13350789
*feet
Like the ancient civilizations did

[Anonymous No.13350816]

>>13350802
>just keep them fed weekly
What do I feed them with?

[Anonymous No.13350839]

>>13350816
milk. just remove the old milk, rinse them in a sieve with some clean water, and add new milk just to cover them in the container. It doesnt have to exactly be weekly, I've left mine in the chiller for almost a month without feeding them, and they were still good to use the next time i made kefir. Over time, they will actually multiply, though not as fast as water kefir, so if you think they've gone bad, as long as you have some backup in the freezer, just thaw them and activate them.
Amount of grains you put in a volume of milk will affect the rate of fermentation. Once the kefir is ready, the texture of the milk should take on a thicc gooey texture, not unlike runny yogurt. This is also how you know if you need to feed them. When they're sitting in the chiller, fermentation is still happening, albeit at a very slow rate. Once the milk has become too sour or thickened significantly, sometimes too runny if left too long, then it's time to change em. If frozen, allow them to thaw, and then I recommend letting them sit in a little bit of milk for about and hour in a warm place or so to get them going before adding them to the main batch

Read up some online guides, get some from a shop that makes fresh ones to see what its supposed to be like, and be sure to freeze some backup samples. My advice may not apply in certain areas, since i live in an equatorial climate. Beware of the hippie articles though

[Anonymous No.13350865]

>>13349470
The light will provide a small amount of ambient heat.

>>13344814
The light isn't necessary but will create a better product. You'll only use about 0.5 kWh if you run it for 12 hours. If that's too expensive then you should probably drop your internet service.

[Anonymous No.13351552]

>>13350865
If I preheat the oven and turn it off, then put the milk, will it kill the bacteria inside the container?

[Anonymous No.13351920]

>>13351552
One time I preheated to the lowest setting on my oven, then turned it off and waited 5 minutes and it fermented fine. But it's likely that your oven won't keep that temperature for longer than an hour or so since no new heat is being introduced during fermentation.

If you're very concerned you could try a cooler with a few hot water bottles in it. Then as the temperature drops, replace the hot water bottles.

That's a lot of effort in my opinion, though.

[Anonymous No.13352600]

>>13351920
yes