Comments on: Yogurt! It’s not going to make itself, you know?

By: FUCheese » Feta! Feta! Feta! Oy! Oy! Oy!

FUCheese » Feta! Feta! Feta! Oy! Oy! Oy! — Mon, 21 Jun 2010 03:17:01 +0000

[...] time we do this we’ll make yogurt during those waiting times. Mmmm… yogurt. It’s been awhile since I’ve made that. So good. Must do that again [...]

By: FUCheese » Making Yogurt Again

FUCheese » Making Yogurt Again — Sat, 25 Apr 2009 16:25:04 +0000

[...] our first foray into yogurt making, we followed Dr. Fankhauser’s wonderful recipe, with great results. We used an organic whole milk and Nancy’s yogurt. Nancy’s is an Oregon brand, made in [...]

By: Maureen

Maureen — Fri, 24 Apr 2009 12:53:03 +0000

Your yogurt looks like my yogurt did, which is reassuring. The subtle texture was different from store bought — so much so that my partner wouldn’t eat it, and I ate a lion’s share — but I’ve since heard that extremely stable setting conditions minimise that. Thoughts?

Also, Claudia, I am emailing a friend back in SF pronto about your news, because you’re right about the lack of cheese making supplies on the west coast. Thanks!

By: Amanda

Amanda — Sun, 01 Mar 2009 22:26:19 +0000

Claudia — that sounds really great! Let us know when you launch!

By: Claudia

Claudia — Sun, 01 Mar 2009 21:52:26 +0000

Hi all, I was so happy to find you after weeks of searching for other cheese makers in Portland, OR! I thought you might be interested to know that I am starting up a cheese making kit and supplies biz right here in our west coast. As I’m sure you’ve notice all things DIY cheese seem to come from the east coast or eastern Canada. I’m hoping to sell the kits at new seasons, co-ops, and a farmers markets.

Let’s keep in touch, I loved reading your adventures in cheese making, the ups and downs are all part of the fun eh? I tried a new milk and made queso blanco and paneer last night…more unlabeled UHP milk! But I have my first batch of raw milk feta curing the in the fridge…3 months wait! Happy cheese making, Claudia

By: Amanda

Amanda — Tue, 24 Feb 2009 18:14:29 +0000

Great suggestion, Kimberly. Thanks for reading — your blog looks great! Did you know we are architecture people?

By: Kimberly

Kimberly — Tue, 24 Feb 2009 05:31:03 +0000

I’ve been following the cheese making from afar (out in Iowa) and drooling as I watch the cool things you guys do. I have to confess that I have a vintage (as in mustard yellow, and older than I am) yogurt “maker”. Aka, steady temp provider. But, I love making my own yogurt. Another thing you might try, and that I do out here, is buying actual yogurt starter/culture. If you can’t find a commercial yogurt blend that works for you, you can actually just buy the yeast (like with bread for example). It works for me out here with the lack of organic packaged yogurt. I also tend to let my yogurt ferment for up to 24 hours for extra tangy taste.

You can also use small jars, put a dollop of jam or honey at the bottom, and you have created your own travel ready breakfast!

By: Nicole

Nicole — Sun, 15 Feb 2009 01:15:34 +0000

I just had to pipe in and agree with you Amanda. The yogurt is delicious. I’ve been eating it for breakfast for the last week and each time I become more and more enamored with the yogurt. I’ve just been adding a little sugar and vanilla to sweeten it a tad and then doctoring it up with some dried cranberries and almonds.

I can really tell the difference between this and store bought yogurt. I also think it will make an excellent substitute to sour cream. Sometimes the store bought plain yogurt I buy for that purpose is still too sweet, or else to thick.

Given the excellent new temperature gauge and the fantastic addition of the cooler technique for keeping milk at a specific temperature I can see replicating this recipe often since, as Amanda said, it is pretty easy and actually not that time intensive.

By: David Fankhauser

David Fankhauser — Sat, 14 Feb 2009 17:55:45 +0000

Bravi. You made YOGURT! Thanks for the credit to my recipe. My suggestion about why it didn’t gel in 3 hours is that the yogurt you used as starter was less than optimally active. if you want to use the same starter next time, two suggestions: 1) be sure that the expiration date is no where near to the time of purchase (pick the freshest for starter).
2) If you want to use the same starter (I still have best luck with Dannon, even if it IS a large corporation)l, use twice as much inoculum. It won’t hurt, and you may get more rapid congellation.

Lastly, commercial yogurt MUST be more solid so that it can be shipped and still be in one piece. BUT… homemade is more delicate, tender, and succulent. You might learn to love the delicate texture compared to the thick, turgid nature of commercial yogurt. I prefer home made…

David Fankhauser