Cultured.

[Papist]

I just polished off 12oz, which my wife probably thought would be 2/3 days.

[IcePrincessKRS]

[quote name='Papist' timestamp='1338924927' post='2441316']
That's cooI. Maybe I can get my cooIer back.
[/quote]

If she's interested in getting one I highly recommend it. There were some mixed reviews so when I made my first batch I closely monitored it. Some people complained that it only heated to 90-something degrees. It's true. But, when you put in the 110 degree milk the yogurt maker keeps it at roughly 110 degrees the while culturing process (I kept testing it throughout the day to be sure). Like I said, I've been using it at least once a week (sometimes I make yogurt 2-3 days in a row to get my fridge really stocked) since February and every single batch has turned out great. I think I average about 5 hours culture time. Very creamy, slightly tart, and really thick once I strain it. If you culture longer it will become more tart, if you like it that way, but my family prefers to have less of a bite to our yogurt, especially since I'm not adding any sugars to it.

[IcePrincessKRS]

[quote name='Papist' timestamp='1338925347' post='2441321']
I just polished off 12oz, which my wife probably thought would be 2/3 days.
[/quote]

haha That's how it goes in my house, too. When I see we're down to 3 or 4 containers I start culturing again because I know that's only going to last 2 days at most.

[Anomaly]

Great. Now I need to stop at the store and the way home. Greek yogurt and granola is the bestest for breakfast.

[IcePrincessKRS]

I need to go check the yogurt I have straining... I think it's about time to put it in bowls.

[Papist]

[quote name='IcePrincessKRS' timestamp='1338925373' post='2441322']
If she's interested in getting one I highly recommend it. There were some mixed reviews so when I made my first batch I closely monitored it. Some people complained that it only heated to 90-something degrees. It's true. But, when you put in the 110 degree milk the yogurt maker keeps it at roughly 110 degrees the while culturing process (I kept testing it throughout the day to be sure). Like I said, I've been using it at least once a week (sometimes I make yogurt 2-3 days in a row to get my fridge really stocked) since February and every single batch has turned out great. I think I average about 5 hours culture time. Very creamy, slightly tart, and really thick once I strain it. If you culture longer it will become more tart, if you like it that way, but my family prefers to have less of a bite to our yogurt, especially since I'm not adding any sugars to it.
[/quote]

Her birthday is the 14th. She might like this, especially if this makes it easier. I'll return the vacuum cleaner. Thanks.

[IcePrincessKRS]

[quote name='Papist' timestamp='1338925674' post='2441328']
Her birthday is the 14th. She might like this, especially if this makes it easier. I'll return the vacuum cleaner. Thanks.
[/quote]

It really, really does make it easier. When I was using other methods it was a lot harder to gauge the temp of the heat element. With this when you have your milk all set you just put it in the yogurt maker and cover it. Let it go till you think it's about done. (I plug mine in to get it warmed up while the milk is heating.) The only con I can think of is it can be a little tricky to get the tub out of the heat element, but I've never had a problem getting it out. The tub is only slightly taller than the heater part so if it's a little bit wet it can be slippy when you're trying to get it out. I just use a dishtowel if that happens. I might actually put a folded dish cloth in the bottom next time around and see if that makes it any easier to get it out...

[MissScripture]

I think I will attempt homemade yogurt again this weekend. If it doesn't turn out (last time it was really runny) I'll just mix it with some sugar and fruit and throw it in the ice cream maker and see what happens...lol

[Groo the Wanderer]

where do you get the greek to mix into it?

[IcePrincessKRS]

[quote name='Groo the Wanderer' timestamp='1338942592' post='2441526']
where do you get the greek to mix into it?
[/quote]

The internet. They have everything.

[IcePrincessKRS]

[quote name='MissScripture' timestamp='1338941902' post='2441522']
I think I will attempt homemade yogurt again this weekend. If it doesn't turn out (last time it was really runny) I'll just mix it with some sugar and fruit and throw it in the ice cream maker and see what happens...lol
[/quote]

Sometimes homemade isn't as thick as store bought. You can use a dishtowel or other cotton cloth to strain it for awhile until it's as thick as you like it (unless it's still as runny as milk, in which case it didn't culture and something went wrong).

But the ice cream trick sounds delicious, too.

[Papist]

[quote name='MissScripture' timestamp='1338941902' post='2441522']
I think I will attempt homemade yogurt again this weekend. If it doesn't turn out (last time it was really runny) I'll just mix it with some sugar and fruit and throw it in the ice cream maker and see what happens...lol
[/quote]

I like the yogurt runny. I use a straw. It is much less messy for me that why, especially while driving.

[MissScripture]

[quote name='IcePrincessKRS' timestamp='1338943125' post='2441530']
Sometimes homemade isn't as thick as store bought. You can use a dishtowel or other cotton cloth to strain it for awhile until it's as thick as you like it (unless it's still as runny as milk, in which case it didn't culture and something went wrong).

But the ice cream trick sounds delicious, too.
[/quote]
The first time it was slightly thicker than milk. I used the crock pot method the first time, but I may try the jars on the stove method this time. Although, the crock pot method might work better now that it's not so cold out. It was pretty cold when I tried the last time, so it may have cooled the milk in the crock pot quicker than expected.

[IcePrincessKRS]

[quote name='MissScripture' timestamp='1338943905' post='2441540']
The first time it was slightly thicker than milk. I used the crock pot method the first time, but I may try the jars on the stove method this time. Although, the crock pot method might work better now that it's not so cold out. It was pretty cold when I tried the last time, so it may have cooled the milk in the crock pot quicker than expected.
[/quote]

What temperature does your oven warm at?

[Rowan d'Alexandre]

Ooh, neat. My mum and I love Greek yogurt, and we both cook a lot of ethnic food, but we've never tried this. :D It's stinking expensive to buy. Probably be a lot cheaper to make homemade.