Yogurt thread

[Anonymous No.14298528]

I made greek yogurt overnight and I am amazed at how easy it was and how well it came out.
I did it on a whim because I was bored and happened to have everything in my fridge.
I eat tons of this shit and it is not cheap.
I wish I had known about this sooner, I have half a gallon that I paid about a buck fifty for!

Now what though ? I eat some plain in smoothies and in place of sour cream , but I also eat a lot of fruity sweet premade ones.
Any recipes?

[Anonymous No.14298574]

Teach me.

[Anonymous No.14298584]

>>14298528
Strain it and you'll have Greek yogurt

[Anonymous No.14298674]

>>14298574
>Teach me
Do you have an instant pot?
honestly it was just about pressing a few bottons and waiting then stirringin some store boughten yogurt and going to bed.
In the morning it was done.

[Anonymous No.14298719]

i got some milk and an instant pot i never used what else do i need

[Anonymous No.14298746]

>>14298674
I have a slow cooker.

[Anonymous No.14298750]

>>14298719
Some greek yogurt , or any yogurt really that has active cultures .
I even used strawberry flavored and it came out fine.
Put the milk in the pot and hit the yogurt button , hit the adjust button once and it will say boil.
Put the lid on with teh vent not on seal and wait till it beeps.
let it cool for an hour then whisk in about few tablespoons of the yogurt.
Hit the yogurt button again so it says 8 hrs and go to bed

[Anonymous No.14298753]

I think that will be too hot anon, sorry

[Anonymous No.14298767]

>>14298584
I was straining when I posted
So sue me if I go to fast

[Anonymous No.14298811]

>>14298750
ok i will try it before i go to bed today thanks anon

[Anonymous No.14299114]

>>14298584
Less than 2 hrs of straining and now its almost half water?
3.5 cups and i only started this venture with about 8 cups of milk.
Really tasty greek yogurt but i am kinda shocked at the waste.

[Anonymous No.14299163]

>>14299114
You use the yoghurt whey for other things anon, you don't have to be wasteful.

1. Yoghurt whey + cream = creme fraiche
2. Use it as the acid in marinades (it's basically buttermilk without the milk solids)
3. Use it as an acid base for vegetable fermentation (plus salt)
4. Use it in savory pastry

[Anonymous No.14299177]

>>14298528
Taziki sauce, make some Mediterranean food. Or use the yogurt as a marinade for chicken (sounds gross, but people have been doing it for centuries)

[Anonymous No.14299185]

>>14299163
This. It's only "waste" if you waste it, op.

[Anonymous No.14299198]

So how do I make this with my slow cooker?

[Anonymous No.14299210]

Anyone into Skyr or Kefir here?

[Anonymous No.14299231]

>>14299163
This post was not a second too soon.
I was just about to dump it in the compost

[Anonymous No.14299270]

>>14299231
Weird Karens wash their faces in it, too, but I think that's going a bit far.

[Anonymous No.14299285]

>>14298528
why not just eat the full fat yogurt?

[Anonymous No.14299308]

>>14299285
Pretty sure its still full fat right? I dont think the fat is in the whey

[Anonymous No.14299333]

Am straining two litres of skinny yoghurt right now, already gained +300ml of whey.

gonna make some great frozen yoghurt this weekend. How much sugar ( or other sweetener )
do you guys normally use?

[Anonymous No.14299352]

>>14299114
Don't throw it out!
Make Quesadillas Whey.

[Anonymous No.14299493]

>>14299163
>)
>4. Use it in savory pastry


How does this work

[Anonymous No.14299608]

>>14299210
I've been meaning to make skyr for a while now

[Anonymous No.14299634]

>>14299493
Instead of whatever liquid you would normally use, use yoghurt whey (if the recipe calls for cream of tartar or another acid source, use half as much).

[Anonymous No.14299689]

Also did some OP

I was the other anon who the thread asking about it the other day, now I finally made it, and btw without a proper cooker, the manual way
turned out a bit liquid but still damn fine for me, and I don't want to strain it either, prefer to use it whole with granola, or mix in some fruits for a light drink, if got even tangier would be better

[Anonymous No.14299693]

>>14298528
You can buy it stores instead and then you don't have to do the work of making it.

[Anonymous No.14300116]

>>14299693
I dont live near any greek groceries so that does not work for me

[Anonymous No.14300211]

are the whey get when you strain and protein whey related

[Anonymous No.14300325]

How do I make Yogurt without a cooking thermometer?
I got an instant pot but it has no yogurt setting.

[Anonymous No.14300406]

>>14298528
i add a couple spoons of double cream to the milk before making yogurt then i use my yogurt instead of cream i recipes

[Anonymous No.14300446]

>>14300325
It prolly does have a yogurt setting just no button

[Anonymous No.14300728]

>>14300325
Just get the milk good and hot but not boiling
The only important thing is to let it cool to below 120f

[Anonymous No.14301137]

>>14299689
That looks like it were be perfect for making mango lassi

[Anonymous No.14302038]

>>14298528
i gave ur mum some greek yogurt last nite.

[Anonymous No.14302040]

>>14298528
no

[Anonymous No.14302080]

>>14300728
so I saute it just before its boiling then i let it cool what then?
cover it with blankets till its warm?

[Anonymous No.14302568]

>>14302038
I really doubt that's true

[Anonymous No.14302672]

>>14299210
I make and drink kefir everyday, it's GOAT. Sometimes I throw some concentrate whateverberry juice and do a second ferment.

[Anonymous No.14302799]

>>14300211
Yes. Same thing

[Anonymous No.14302881]

>>14299114
Mix with stale bread and feed the pigs for some delicious souvlaki

[Anonymous No.14303249]

>>14302881
But I dont have any pigs ;_;

[Anonymous No.14303273]

>>14300211
>>14302799
Not quite the same thing. The whey from which protein is isolated is the byproduct of cheese production. Yoghurt whey has less protein, more dissolved sugars and is more acidic than cheese whey.

[Anonymous No.14303412]

Make regular pasta. Noodles, sauce, meat, whatever. After you’ve plated your pasta, put a nice big scoop of Greek yogurt on top. Some like to them mix it. Some like to eat it as is. It’ll change your life.

[Anonymous No.14303470]

>>14300211
>>14302799
nope, at least not from what I heard, there is yogurt whey, cheese whey, and protein whey
I guess the protein one is achieved by processing both of the priors until getting a very refined/processed powered protein from it

I've seen stuff where they use the yogurt whey (allegedly sour) to spice up and make other stuff healthier
I think there might be a relation with lactobacillus fermented milk, but I'm not sure, either way you can just mix it in back on the yogurt

[Anonymous No.14303548]

>>14300325
you're in luck anon, because I had some fails and to get to the bottom of it to figure out what to do, and what not to do

first get some fresh milk, and some fresh plain whole natural yogurt, getting it natural and whole is better of course, but more importantly, make sure its all fresh, otherwise your bacteria culture may be ded

next, heat up the milk close to 85°c, its very close to a boil, but without actually boiling it, this will be hard to do with a thermometer, but make sure you do heat it up, because besides killing conflicting bacteria, it also alters the nutritional structure of the milk for better yogurt consumption, and don't bring to a full boil or you will end up with clots in it
next you need to let it cool down to 45°c, only then add in the yogurt starter, if its too hot you will kill it, if its too cold they will be slow to reproduce

so one key method I liked, is using a water bath method, put in a pan with milk inside another with water (don't use glass unless you're sure its safe to use), heat the whole thing, once the water comes to a boil, the milk inside it will be just some degrees below it, so you can turn it off and let it cool off
now it will take a heck of a longer time to cool that's because the water add a lot thermal mass to the system, but that's what we want later on, you will know its cooled to 45°c when you put your fingers in and not feel the need to take it out, it will feel hot but wont burn, the trick they say is if you manage to dip the finger for at least 5 seconds
after you're sure its cold enough, add in the yogurt culture and mix in, the ideal is keep it at 45°c for the whole duration of the fermentation, but not completely necessary, the water bath help by taking longer to cool off, but it also helps if you heat it up in regular intervals, since there is water between the heat and the milk its easier not to go overboard (now be very careful not to heat up too much, just half minute was enough for me)

[Anonymous No.14303574]

>>14303548 (cont)
now what I did was keep re-heating for some hours to make sure it kept at near 45°C
but at some point you can just leave it there resting for the night, the longer it takes to ferment the tangier it gets, so a good tip is to cover it up, thermal blanket, wrap it in cloth, thermal box or bag, what to just get it to retain heat for longer
another very important thing to note, DO NOT continue to mix it up, it will spoil the process somehow, during fermentation something like a crust will appear on top, and that's a good sign its working right,
then all you have to do is wait, a good 12 hours is good time to make sure everything goes right, if the temperature is kept steady it could be done much sooner up to 6 hours, but as I said the longer you leave the more tangy it gets, as well as making sure the whole batch is properly turned into yogurt

[Anonymous No.14303841]

>>14302038
why you will say something like this to someone mom?

[Anonymous No.14304597]

>>14303548
Do you have a mustache in real life?

[Anonymous No.14304649]

>>14304597
yeah, however I don't have the patience to go full 80s yet, otherwise everyone throws a fit

[Anonymous No.14305022]

>>14299114
Make whey lemonade

[Anonymous No.14305028]

>>14299210
Where the fuck do you get kefir grains?

[Anonymous No.14305066]

>>14305028
I keep them tucked up under my 4skin

[Anonymous No.14306511]

>>14299210
pic related is delicious

[Anonymous No.14307743]

>>14306511
How do you make that?
Is it a different culture ?

[Anonymous No.14307777]

>>14303548
>when you put your fingers in and not feel the need to take it out, it will feel hot >”but wont burn, the trick they say is if you manage to dip the finger for at least 5 seconds”
>boils milk to sterilize it
>sticks his nasty fingers in the just-sterilized milk
disregard everything after that

[Anonymous No.14307864]

>>14307777
you put the finger in the water massive retard
also, finger bacteria is generally ok as long you've washed your hand

[Anonymous No.14307904]

>>14307864
>finger bacteria
wat

[Anonymous No.14308538]

>>14307777
0baste digits

[Anonymous No.14308614]

>>14307777
Lurk moar, learn to greentext, snag pussy.

[Anonymous No.14309164]

>>14308614
Says the man who could never get quad 7s if his life depended on it

[Anonymous No.14309177]

>>14307904
lactobacillus I think its the one, found normally on human skin, takes part of anaerobic fermentation that takes place in cheese and bread, apparently its the one that adds some tartness to it

speaking of which, I was moving today my batch from the pan to a bottled container, I left it in the fridge about two days ago, still the same pan I used to ferment in, for some reason its a heck of a lot creamer then it was at first, some clumps forming and a lot stuck to the bottom, tastes like heaven though, is this common?

[Anonymous No.14310058]

Soooooo, I've been reading on
https://en.wikipedia.org/wiki/Fermented_milk_products
quite interesting stuff, so is buttermilk like regular non-strained yogurt? or at least that looks like what you get if you don't heat the milk first?
by description it looks like what I got from my first failed attempt, that resulted in very liquid fermentation, but still with a very smooth tangy taste
this was the first time I found what actually is kefir, and it also sounds like a interesting thing to do

anyway, those articles got me more interested, as they mention using buttlermilk in bakes, yogurt whey also been said to work with that, plus butter making, has anyone delved further into the fermentation rabbit hole?

[Anonymous No.14310120]

>>14299114
surprise!
greek yogurt is extremely wasteful

[Anonymous No.14310277]

>>14298750
>recipe for yogurt
>step 1: buy yogurt

[Anonymous No.14310760]

I followed the instructions of a youtuber who just stirred milk and yogurt into the instant pot, then pressed the yogurt button, and wait 8 hours. Am I good or did I screw up?

[Anonymous No.14310776]

>>14310760
That's literally all there is to it
Although I heard that you get a better texture if you don't even stir it up after putting in the starter yogurt

[Anonymous No.14310810]

>>14310776

Alright, thanks anon. I'll try and post some pics later when it's done.

[Anonymous No.14311126]

>>14310760
>I followed the instructions of youtuber
>just stir and press a button
bottomless pit, both of ya

[Anonymous No.14311150]

>>14310776
It is a little more of a sure thing if you heat the milk to ultra pasturize it first but no big deal, yours will probably come out fine.
Post results in the morning eh?

[Anonymous No.14311487]

>>14311150

Looks good to me. Heavy and creamy. Now off to the fridge.

[Anonymous No.14311573]

>>14310058
butter isn't made from gurt, you can literally whip heavy cream and it'll eventually become butter. It's why whipped cream recipes are always specific about not whipping it too much. Buttermilk can be used in anything baked that takes milk and requires some tang or you want it in. Pancakes, cakes, muffins, great marinade for fried chicken too, southerners say the best there is. You can use your homemade yogurt as buttermilk in anything but you'll want to dilute it a little since it has less water and you'll end up with a more sour taste.

[Anonymous No.14311609]

>>14299114
Drink the whey for the gainz

[Anonymous No.14312163]

>>14305028
I think I got some off a Yahoo group once. Dropped the glass the kefir was in and didn't feel like trying to fuck with glass shards so that was that. Can't do dairy now so that's that but kefir is totally worth it anon.

https://www.fusionteas.com/fresh-milk-kefir-grains-organic/

[Anonymous No.14312188]

>>14303249
Well get a western woman as a gf. It's about the same thing.

[Anonymous No.14312199]

>>14298750
you need to make yoghurt....from yoghurt
to save money buying yoghurt?

[Anonymous No.14312228]

>>14311573
but how to you get milk cream or regular butter milk?

[Anonymous No.14312236]

>>14312199
>Being so poor that you can't buy yogurt once.
You can use your own yogurt to make more, so you have to only use store-bought yogurt once.

[Anonymous No.14312285]

>>14312236
Is it actually
1. As good as store bought Greek
2. Cheaper than store bought Greek

[Anonymous No.14312286]

>>14311487
Look at how the water is puddling on top of the yogurt
Thicc

[Anonymous No.14312441]

why do ameritards call it greek?

[Anonymous No.14312468]

>>14312441
In Europe we call unstrained yogurt = regular yogurt and strained yogurt = Greek yogurt.

[Anonymous No.14313062]

My yogurt turned out very liquidy. I let it incubate for about 10 hours. Should I have let it go longer?

[Anonymous No.14313134]

>>14313062
How did you make it?
What ingredients ?
Did you boil it?

[Anonymous No.14313152]

>>14313134
Used pasteurized 2% and I did boil it

[Anonymous No.14313373]

>>14313152
what culture?
What temp did you let it cool to?

[Anonymous No.14313377]

>>14313152
Also was this in an instant pot?

[Anonymous No.14313600]

I'm the anon the above pot picture. (Dump all into pot, press button, wait 8 hours) Here's the results, delicious and dirt cheap. Mom was impressed, we'll never buy store yogurt again. Not sure how it was possible without messing around with boiling and changing pots but whatever.

[Anonymous No.14313964]

>>14313373
>>14313377
I started from store bought plain organic greek yogurt, let it cool to ~110F after boiling and incubated in an instant pot on the yogurt setting.

It's honestly not bad at all. The taste is great, I'm just curious why it turned out so thin when video's I've seen from others following the exact same steps is much thicker.

[Anonymous No.14314070]

>>14313600
Your are mom (female) (women) is delicous and dirty cheap
>sex!!!
Doing your mom doing your mom get rekt niggir!!

[Anonymous No.14314097]

>>14313964
I think greek yogurts need to be strained. I think the culture is made so that you can do that

[Anonymous No.14315295]

>>14314070
Your post is foolish ,racist and sexist

[Anonymous No.14315312]

>>14314097
I thought straining it was what made it greek yogurt?

[Anonymous No.14315429]

>>14315312
It is but brands that specialize in greek yogurt have different cultures as well

[Anonymous No.14315438]

I want to make drinkable yogurt and I read that mesophilic cultures are better for that since they're generally thinner. But some of them are said to have a "ropy" texture which doesn't seem like it would be good for drinking. Anyone know which strain of starter I should try? Would prefer one that was fairly tart as well.

[Anonymous No.14315491]

>>14315438
Or would a buttermilk starter work better for this?

[Anonymous No.14315503]

>>14315438
Kefir.
Try the grains first , if you dont like the flavor that much try the powdered starter you can get in the markets , its got a sort of cleaner flavor .
I would say the grains are healthier though and can go on infinitely while the starter will give you about 7 to 10 generations before the culture starts to "drift" a bit.
Even so one box of starter will last you for years , just use much less than the package calls for

[Anonymous No.14315507]

But the yogurt is also cursed..

[Anonymous No.14315756]

>>14315507
how so?

[Anonymous No.14316945]

>>14315295
you're mom is racist,, sex, and fool!!!!
Dumb NIGGOR!!!!\
mmmmm i love jogurt!!! tasty good!!

[Anonymous No.14317998]

>>14313964
Did you end up straining it?

[Anonymous No.14318480]

>>14317998
I didn't but I am definitely going to for the next batch.
For now I'm enjoying drinking it. I made some doogh with it and it was delicious.

[Anonymous No.14318573]

>>14299634
Now I want to make a chicken pot pie with this

[Anonymous No.14318925]

>>14310277
This. For good yogurt with culture it's like 1.30 for 1 liter it's not worth it to make yourself.

[Anonymous No.14318984]

>>14318925
>1.30 for 1 liter
What ? Where.
In the us a liter of greek yogurt would cost about 10 bucks. Milk here goes on sale very often for 50 cents a liter more or less

[Anonymous No.14319069]

>>14318925
A liter of milk is a little less than $1 where I live but a liter of yogurt is around $2

[Anonymous No.14319151]

>>14319069
A liter of yogurt is a huge amount. How is it so cheap?

[Anonymous No.14319188]

>>14319151
That's the price for the cheapest plain nonfat yogurt but I'm probably remembering the price wrong. I remember for some liters of yogurt though that they cost as much as a full gallon of milk.

[Anonymous No.14319250]

>>14318984
Lol ur getting ripped off. These prices are in the Netherlands though, so that's directly from where it's milked and manufactured on a high scale

[Anonymous No.14320018]

I am going to town tomorrow and get more milk to make a huge batch
Can you freeze yogurt?

[Anonymous No.14320026]

These prices are normal in Europe. Use cheap UHT milk.

[Anonymous No.14320315]

I used to make yogurt all the time it was super easy.

Anyone have a recipe for a decent non-dairy yogurt? I've tried using nut milks and doing it like normal yogurt but they got moldy. I figure it won't thicken without something being added?

[Anonymous No.14320405]

>>14320315
>I've tried using nut milks and doing it like normal yogurt but they got moldy. I figure it won't thicken
Ive got some nut milks that will thicken up for ya

[Anonymous No.14320413]

>>14299333
>skinny yoghurt
how do you make it skinny?

[Anonymous No.14322184]

>>14320413
Diet

[Anonymous No.14322647]

>>14298528
what the actual fuck is normal yogurt anyway? why is greek the only kind with actual protein

[Anonymous No.14322671]

>>14322647
Greek style is an old euphemism for anal indergorze

[Anonymous No.14322792]

>>14322647
regular yogurt is unstrained and Greek yogurt is strained regular yogurt.

[Anonymous No.14323050]

>>14322792
The culture is usually different as well

[Anonymous No.14323177]

I am trying to make healthier lasagna, can I sub Greek yogurt for sour cream?

[Anonymous No.14323485]

>>14322647
Regular yogurt is lower in protein because it's basically just thickened milk, Greek yogurt has more protein because some liquid is removed so it's concentrated.

The protein in regular yogurt is still good, but I don't like to actually eat it because it feels like a waste of time, like drinking a glass of milk one spoonful at a time. I'd rather just drink thinner yogurt.

[Anonymous No.14323543]

>>14320018
>what is frozen yogurt

[Anonymous No.14323552]

>>14322647
Yogurt is Yogurt, for some reason ameritards call strained yogurt "greek"
why are american retards? no one knows for sure

[Anonymous No.14323782]

>>14323552
why do you hate the americans so much ?

[Anonymous No.14323974]

>>14323552
In (Western) Europe strained yogurt is also commonly called "Greek yogurt" or "Greek-style yogurt", the only country that I know of that doesn't call it that is Greece.