Check out this comparison of the cold start method for making yogurt and the traditional method (preheat the milk) to help people choose which process is better for them.
Making yogurt at home is like doing a science experiment with God. You set it up the right way, and He does the work. It’s one of my favorite things to do in the kitchen. I think you will enjoy it, too.
Let’s get started…
Start here to learn how to make yogurt or Greek yogurt: How To Make Homemade Healthy Greek Yogurt.
In case you don’t know, Greek yogurt is regular yogurt that has been strained. You get to choose when you make it yourself. The directions will show you how to make both regular yogurt and Greek yogurt. The most popular post from Salad in a Jar on the subject of yogurt is Five Things You Should Not Do When Making Yogurt.
If you like to make your own yogurt, you can practically double the protein content by straining it (aka Greek yogurt). Here’s why this process pumps up the protein numbers.
Make ricotta cheese at home by adding yogurt-whey to milk. This recipe is especially useful for people who make Greek yogurt at home and find themselves with a lot of whey as a result of the straining process.
Having trouble making yogurt because you can’t keep the temperature warm enough? Browse through these solutions offered by my readers. You’re sure to find an idea to try.
Attention yogurt-makers! Read about my new method for turning regular yogurt into Greek or Icelandic yogurt. The straining process is faster and cleanup is super easy. No messy cheesecloth.
A beginner’s guide to Icelandic Yogurt–includes a recipe for making at home
If your homemade yogurt didn’t set, here are some ideas for what to do next. Don’t throw your milk out yet!
Inexpensive but very effective way to strain yogurt using commercial paper coffee filters and a dollar-store colander
Making Greek yogurt produces a lot of whey. Can you use it as a starter to make more yogurt? Find out in this article.