Homemade yogurt - a waste of energy?

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Permalink Reply by Kelly Dukarski on November 21, 2008 at 9:02am

Hey Mary, I'm planning on trying to make yogurt this weekend. I've never made it before however, all instructions seem to be similar in energy use. I'm looking forward to making my first batch of cheese as well however, still looking into all that's involved. I kinda think that anything home made is never a waste of energy. Mostly I find it amazing to think of the energy it takes to produce the things we take for granted every day. 9 hrs to set a batch of yogurt...who knew?

Permalink Reply by ToddB on November 21, 2008 at 10:11am

Here's a really easy, low-ish energy method. Heat a quart of milk to about 110. In a quart sized mason jar, mix two tablespoons of yogurt with a bit of the heated milk, then pour the rest of the milk in. Invert the jar a few times to mix. Heat a pot of water to 100 degrees or thereabouts (or, better yet, have it heated and ready to go when the yogurt is mixed). Put your jar of yogurt (or more than one) in a cooler, and pour the heated water into the cooler. It should reach to at least the midpoint of the jars, but the cooler doesn't have to be totally full of water. Close the cooler and wrap it in a towel. Let sit for 8 hours. Viola! Yogurt.

Permalink Reply by mary on November 22, 2008 at 11:42pm

Thanks Todd! I dont have a cooler, but will just stick my yogurt in a covered pot of hot water and wrap that. Feels much much better.

peace- m

Permalink Reply by ToddB on November 23, 2008 at 10:15am

Maybe fill a few jars with just hot water and put in the pot with the yogurt jars. This might help act like a heat sink and keep it hot longer. Good luck , let me know if the pot works.

Permalink Reply by Torry on December 5, 2008 at 4:55pm

I'm tinkering with a solar water heater yogurt maker. It's a lovely coincidence that most all thermo-siphonic solar water heaters put out H2O at around 110-120 degrees. I'll keep Cheesemakers posted on this. Had plenty of success with the coolers though, thanks ToddB.

Permalink Reply by Faye Johnson on January 22, 2009 at 4:09pm

I'm with you on the oven being on all that long! In winter, I just put a large pot w/ warm water by the woodstove overnight and that works, but I found a method using an ice chest from this site.

http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT200...

Permalink Reply by Trell Johnson on April 19, 2009 at 9:37am

You could also consider a solar oven. Even a "Pizza-Box" type oven will evolve this level of temperature.

Permalink Reply by Margaret Beers Oliver on May 13, 2009 at 2:20pm

I have had much luck just putting the warm yogurt mix into a thermos and leaving it overnight. It is yogurt in the morning. Preheat your thermos with hot water so the heat isn't wasted warming the thermos.

Permalink Reply by Magpie Ima on August 5, 2009 at 10:39pm

I also recommend the thermos jug technique. I have a couple that I've picked up at yard sales and they are wonderful for incubating yogurt and cheeses.

Permalink Reply by Patti Bugge on May 15, 2010 at 12:14pm

I was going to mention using a heating pad on a very low setting but the thermos or cooler technique seems to be a great option without the use of any electricity!

Permalink Reply by Lynda Reynolds on May 15, 2010 at 6:10pm

I make a gallon at a time in quart jars and put them in the oven with the light on for 9 hours....I have used the thermos idea too and it worked well....it's just that I make so much more now the oven-light method makes more sense.

Permalink Reply by DAVID on June 25, 2011 at 6:38pm

 

Wow! That is energy intense. I make yogurt weekly in a crock pot. After the milk is heated to 180 degrees, let it cool to 110, then add a cup of commercial yogurt, or some starter. You may also add flavoring or sweetener at this point. I don't recommend honey, as this can kill the bacteria. Wrap the crock in s thick towel or blanket and place it in your UNHEATED oven for anywhere from 6-18 hours. The longer it sits, the thicker and more tart it gets. Remove from oven and refrigerate to stop the fermentation.

There are many variations. I add dry milk powder to the cold milk to increase the protein content. I sometimes add unflavored gelatin when beginning the ferment to make a super-thick yogurt. Also, instead of commercial yogurt or starter, I have inoculated it with 3-4 probiotic capsules.

 

Once you have made it, save a cup for your next batch and you'll never need starter or commercial yogurt again. Hey, your great-great-great-grandchildren could end up making yogurt using a culture you started centuries before.

 

Do some searches online and you will find thousands of sites to help you ... for free.

 

Have fun.