Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
February 11, 2011 at 2:41 pm
This looks very appealing. Much cheaper than bought and probably healthier too. I'll have to give it a try…duh..wish I had kept my yogurt maker..but this seems to work well to..
February 11, 2011 at 5:50 pm
Had to laugh when I saw your post on the Footblogs Headlines. I just made my third batch in the past few weeks. Had never made it until then. No need to deal with the heating pad – just wrap it in a towel and throw it in your oven overnight. I was surprised how warm it still was when I unwrapped it! I read about a family who has been using the same batch/starter since the 1940s! Can't say I'll be making it THAT often, but interesting. 🙂
Rhonda D. says
February 11, 2011 at 6:10 pm
We use fresh goat milk and love it. Have you tried making kefir? It's even easier than yogurt, and fizzy and delicious. I'll be happy to send you a start 🙂
February 12, 2011 at 12:10 pm
So good to have you back! I hope the time off refreshed you. Your site is the best and I'm glad you didn't let that nasty post stop you. Love those white chocolate cranberry cookies!
February 13, 2011 at 9:49 pm
Thanks so much for sharing this. We eat a ton of yogurt at my house too so this is going to come in really come in handy.
Kim-Cook it Allergy Free says
February 13, 2011 at 10:59 pm
I love making homemade yogurt!! We have made it using fresh goat milk many many times, like Rhonda. It is so so yummy and so much better than any store bought! I love your post and this fabulous recipe!! I love your method. And my favorite way to eat yogurt is when it is really really tangy! Yum!xokim
Downtown Seattle Restaurants says
February 17, 2011 at 9:14 am
Holy sweet Homemade Yogurt! You are amazing. Seriously.
February 20, 2011 at 10:08 am
@SusanI'd say this is even easier (and makes way more at one time) than your old yogurt maker used to make, Mom. Give it a try!!
@~Chris Chris, great minds think alike, huh? 🙂 I've made a few batches already, and it seems to be getting better & better each time. So good!
February 20, 2011 at 10:10 am
@Rhonda D. I've never tried with goat milk, but heard that any kind of milk will work. I've never even heard of kefir…what does one do with it?
@Barb Thanks, Barb! It's nice to be back (and I love those cookies too). 🙂
February 20, 2011 at 10:11 am
@Eliana Definitely worth making yourself. SO simple to do, and it costs at least 1/4 of what bought yogurt costs, and tastes way better (and has no other additives, which is nice).
February 20, 2011 at 10:12 am
@Kim-Cook it Allergy Free Am I the last one to try making homemade yogurt? Well, we're hooked now, I just have to keep on top of it so I don't have to buy any for starter. 🙂 It is way better than bought yogurt, that's for sure!
@Downtown Seattle Restaurants Thank you!
[email protected] says
March 20, 2011 at 1:45 pm
I made this a couple of days ago. I used whole milk and I strained it after it was chilled so that it is really thick. It's fantastic!! Thanks for the inspiration!
Jeanine - The Baking Beauties says
March 20, 2011 at 3:01 pm
@[email protected], That's fantastic, Carol. So glad that it worked well for you. It's really quite amazing, easy, and tastes fantastic. I've got another batch on the go today too. 🙂
May 4, 2011 at 10:18 pm
ok…i have put off trying homemade yogurt because all the recipes i've tried loooked too complicated, but this looks easy and one reader's suggestion of wrapping in a towel and putting in oven is even more simple..going to have to try. we eat only goat milk/yogurt (which is crazy expensive) so i'm just wondering what i might substitute for the skim milk powder????? those of you who have made it with goat milk, what have you used??? Shelley Laspa (I'm choosing anonymous so i don't have to sign up for an account)…
July 8, 2011 at 1:09 pm
You don't need to wrap a towel. Just turn the oven light on and leave it in there. That's what I do. Have been making yogurt at home for the past three years this way.
July 8, 2011 at 9:18 pm
Will this work with Soy milk… I need something lactose free? Is there another way to heat without a heating pad? I don't have one.
July 9, 2011 at 10:52 am
Have you ever made frozen yogurt from your homemade? I love the tart frozen yogurt at all those froyo places, but I hate the price, and sometimes, I want it now! Thanks for any help.
July 14, 2011 at 8:58 am
@Carley, Carley, I've heard that it works well with many kinds of milk, I'm just not sure what you'd use for your starter then. You can make it in a slowcooker on warm, or even just put it in the oven with just the oven light on. I wonder if just putting it outside on a warm day wouldn't work well. Never tried that though.
January 22, 2013 at 3:58 pm
How long would I leave it in my slow cooker on low ‘warm’?
January 22, 2013 at 5:06 pm
I haven’t made it in the slow cooker, but you can find instructions for that here: http://crockpot365.blogspot.ca/2008/10/you-can-make-yogurt-in-your-crockpot.html
July 14, 2011 at 8:59 am
@Holly, Holly, I haven't tried it, but I don't see why it wouldn't work! I'll give a frozen yogurt a try later this summer, and let you know how it worked. 🙂
Gina D. says
February 6, 2012 at 7:48 pm
Making your own yogurt is so easy, and it is great to be able to make it the way YOU and your family like it. I always find the store bought to be too sweet, so I use a little less sugar in mine on the final mix. I’ve also made it with only powdered milk, made up following the package directions. I use my Crockpot to make my yogurt. Just do an internet search for the directions. They are all about the same. I’m going to attempt to make it this week with Almond milk. We will see how that turns out. Thanks for all your great recipes and tips! : )
February 6, 2012 at 8:01 pm
Yes, versatility is great with this. I use natural sweeteners now, and love that I know what’s in it, and how much of everything too. 🙂
February 9, 2012 at 9:04 am
Gina, let me know how the almond yogurt turns out, I’m interested to hear!
February 7, 2012 at 5:12 am
Just want to clarify something for myself. Do you leave the oven on low heat for the whole 10-12 hours? Or just heat it up, then turn it off?
February 7, 2012 at 7:08 am
Turn the oven off. I just heat it up so it’s slightly warm in there, then the light keeps it warm all night long.
January 22, 2013 at 3:59 pm
I don’t have an oven light! Or a window 🙂
January 22, 2013 at 2:49 pm
I have never used skim milk powder in my homemade yogurt. Have you tried to make it without? I plan on making yogurt tomorrow in my slow cooker.
I would want to know where to buy the powdered milk that is ORGANIC.
January 22, 2013 at 5:04 pm
Yes, you can make it without without a problem. I just use whole milk instead of the 1% we normally drink then. 🙂
Ali the Skinny GF Chef says
September 12, 2013 at 9:30 am
Well Jeanine, you smart little cookie, I’m intrigued! I’ve been making yogurt in the crockpot every week for quite awhile now and love it, but I’m going to try your use of the microwave to save some time!
Love your tip on scooping from the spout and pouring off the whey. That will save me time too. I’ve been straining my yogurt (and it’s kind of a pain) then I save my whey and mix it into homemade mayo and baked goods.
I warm my oven to 110, turn off, and then keep the oven light on while the yogurt incubates. I leave my yogurt in the oven for 18-24 hours.
Thanks so much! Ali
Jeanine Friesen says
September 13, 2013 at 10:21 am
Thanks, Ali! I found that when I strained it, I ended up losing quite a bit of good yogurt (on the cloth from straining it), or I’d end up with some that lost a lot of whey and was REALLY thick, while some areas were still a little runny.This way it’s no fuss, no mess. 🙂
December 6, 2013 at 7:50 am
Been using the oven method for years and it works perfectly.
I heat the milk with a Nuwave PIC induction plate which gives far better control over the temperature with no risk of burning and then cool in an ice bath for speed.
Oven on for a couple of minutes to heat it up and then leave the light on to maintain the temperature.
Usually start it about 10pm, that way it’s ready by 6am the next morning. I’ve not really experimented above 8 hours but seeing some of you are letting it go for a lot longer than this I might give longer incubation a try on my next batch.
Once incubated I refrigerate and in the evening transfer to a strainer. I wanted something that would easily accommodate 2-3 quarts or more so I made my own strainer from a large flat bottomed stainless bowl with a load of 1/8″ holes drilled in the bottom. I place a coffee filter paper over the holes and pour in the yoghurt. Straining through the filter paper is very slow but allows you to pick it off at whatever consistency you want without the risk of over or under straining. 24hrs gives a nice thick consistency, 36hrs for Greek and 48hrs or more for cheese. The strained yoghurt falls cleanly off the filter paper with no wastage.
I often read that the starter should be replaced every few batches. This is simply not true, my current yoghurt is the offspring of a starter I bought over a year ago. I think the key is that it needs to be fresh so you need to be making a batch every week. If I know I’m not going to be able to keep to this routine e.g. vacation I make sure I freeze some freshly made starter for use on my return.
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