Anyone making full fat yogurt?
 

My first attempt at yogurt making was unsuccessful after putting my container out on the patio to warm up and finding it full of ants. Is anyone using yogurt machines? Any tips on keeping it warm without a machine?

I have made it in an oven, and even on top of a gas stove, placing the pan over the pilot light.

Here's a link to a YouTube video showing how to make yogurt using an oven:

http://video.google.com/videoplay?d...earch&plindex=0

ETA: I have even heard of people making yogurt in thermos bottles that were preheated with boiling water. :)

Thanks, Kisal! The video was awesome. I need to run out and get some cheesecloth.

You are the best "retriever" and come up with everything. :)

I use a large cooler. Here was my experience...
http://wifezillasway.blogspot.com/2...ing-yogurt.html

I gave my Dad a yogurt maker for his birthday. He uses it every week. I'm think about getting myself one. I love to eat sour cream (daisy) straight out of the tub but have to limit the ammount to rougly two heaping tablespoons. Dairy seems to stint weight loss for me on LC. Not sure why.

Well, I scraped the layer of ants off my yogurt and put it in a colander with a clean white dishtowel to drain in the fridge overnight. A considerable amount of liquid drained off and it is now thick and creamy full-fat yogurt. If an ant slipped through, I suppose that is just more protein. :lol:

I used Dana Carpender's recipe which calls for powdered milk and cream. She didn't mention draining and I think draining is essential.

I ate a cup this morning with a capful of vanilla extract and EZ-Sweetz. :yum:

I cannot find full fat yogurt anywhere. Not even the health food store has it. This misconception about fat is very annoying!

Finding full fat yogurt is very frustrating. The only place I can get it is Vitamin Cottage....a 20 minute drive from my house. AND, apparently smart people shop there because the FULL FAT IS ALWAYS OUT!!!!

Anyway...about the draining. YES...it is pretty much a must. Commercial yogurts add extra milk powder, pectin, or even evil corn starch :::shudder::: to get their consistency.

Of all the batches of yogurt I made, the heavy cream version was the best. Screw the milk....I am going with cream to make mine from now on :p

Zilla, your cooler method also looks pretty easy. I might try that one too. I suppose I'm going to keep making yogurt. I make practically everything else I eat. The food industry is not low carb friendly.

No...it isn't. Unfortunately my kitchen isn't project friendly and my husband eats yogurt like it is going out of style. So I often end up buying. Maybe I just need my own cow and a little milk shed in the back yard :p

Susan, do you have a Trader Joe's around? If so, you might try looking for Greek yogurt. It is full fat and incredibly delicious. They have their own brand and they have one called "Fage" or "Total".

Do NOT, under any circumstances, mix this yogurt with peanut butter and sweetener (like Da vinci SF peanut butter syrup). This combination is deadly and you will wake up in the middle of the night wanting more, and if you don't get it you will probably asplode.

Seriously, I have a problem with peanut butter and greek yogurt. Is there a rehab for that?

Oh man, I don't even like peanut butter and you just totally made me crave some for reasons unknown to me lol.

Actually, I love melting peanut butter and cream cheese together in the microwave and stirring it and eating it. I havent done that in years!

I am really glad I still have 2 more hours of fasting to go or I would so be in the kitchen right now lol

Hmmm... I might start some.

I make my own creme fraiche using the warm spot in the middle of my gas stove...

I can't imagine eating berries without it!

Nope. Just an enormous Whole Foods Market. I found Fage Greek Yogurt, but it was 0% fat! This area is too South Beachy.



Hmmm.....I do have some SF almond syrup and organic peanut butter. Maybe I'll risk an asplosion. :yum:

I'm going to put in a plug for Yogourmet starter. That stuff makes great yogurt -- the best I've ever had. You can buy it at a lot of places online.

In the winter (not that you have that in Ft. Lauderdale) I make yogurt by putting the cultures in 2 quart jars, and boiling water in to quart jars, then both into a small cooler that's been warmed with hot water from the tap. After 4 or so hours replace the water to maintain the temperature. Easy peasy.