1. I am definitely considering making yogurt after reading this post. The thing that stops me is that I already have many space hogging gadgets to make much of my own food! BUT a yogurt maker seems like a good investment because like you, I eat it every day. And $30 is not bad at all. I think I just finished the convincing myself part that you started. Homemade yogurt here I come…

    By the way, I’m very impressed by all the things you make yourself. It’s definitely inspiring!

    • gracefulfitness

      Do it! :)! Remember, you don’t have to have a maker to make yogurt, if you really don’t want another appliance you can research how to use your oven or a cooler or a heating pad to keep it warm. The important thing is that you keep the jars (you can use mason jars) between 100-120* for the entire time to allow it to set and for all the good bacteria to cultivate. I just ate a bowl of yogurt and it was so good!

  2. Kim, I don’t have a yogurt maker either. I also have a tiny kitchen and try not to have single-use kitchen equipment! (my ice cream maker is an exception :)) So I just use a makeshift warm water bath in a big stockpot and put it in the oven with the light on. Though I should do what Faith says and check the water temperature every so often while it’s in there. But yogurt turns out ok though…
    Faith, I know you’re not into refined sugars, but have you tried Vietnamese yogurt? (made with regular milk and sweetened condensed milk) I make this every now and then for a sweet treat: http://whiteonricecouple.com/recipes/vietnamese-yogurt-recipes/
    (This blogger is Vietnamese so I trust her recipe!)

    • gracefulfitness

      That Vietnamese yogurt sounds amazing, I will give it a try! I made yogurt in my sink (filled with hot water) for a few months but I love the consistency of the yogurt maker. I really want an ice cream maker but I keep telling myself I don’t have space!

  3. elizabeth

    Thank you for these easy to follow yogurt making instructions. A friend recommended that same yogurt machine. I’ve only seen ultra-pasteurized milk for sale in the stores here. I’ll have to special order from the natural foods store, unless I’m lucky enough to get some fresh goat milk from my friends. Wish I had my own goats, I would be eating tons of yogurt.

  4. I love your DIY in the kitchen courage. I have wanted to make my own Kombucha for ages and am still a little hesitant and scared to try. You inspire me 🙂

  5. Hi Faith,

    I just acquired a yogurt maker (same brand as yours!) from my mom, but my first attempt to make my own failed. It separated into a solid middle with liquid surrounding, and little whey bits… Searching around, I saw suggestions that it had incubated for too long… Could you help answer a few questions, though?
    – What type of yogurt do you start with? I used Fage 2 % (greek)– perhaps it doesn’t work to use Greek yogurt?
    – My instruction booklet tells me to leave the lids OFF of the jar while the yogurt incubates, but your instructions say to put the lids on (and we have the same machine)… could this make a difference?
    – I was making 2% yogurt (I started with 2% milk and yogurt), so I estimated it would take 8.5 hours, since the instructions say 7 hours for whole milk, 10 hours for skimmed milk– do you think I estimated too much time?
    – It tells me not to “disturb” the yogurt while incubating, but at what point is it okay to take the plastic cover off to check for “doneness”?

    Thanks for your help and advise!!

    • gracefulfitness

      Let’s see here, greek yogurt should be fine as long as it has live, active cultures and no additives. I was given my yogurt maker without instructions so I just assumed that you put the lids on and it works for me. I have occasionally had the same thing happen that you are talking about, and it does seem to be a result of it getting too hot in the incubation but I still eat it, just drain off the whey and you should have nice, thick yogurt! Some recipes even suggest that you stir the yogurt before refrigerating it but I prefer the firmness when it’s not stirred. Did you toss it? Even if you don’t love the texture plain I’m sure it would still be good for baking! I’ve also found that the results vary depending on the freshness of the milk, some instructions recommend only using the freshest milk. As far as time, after 6 hours it should be set up enough to take a peek.
      Better luck next time!

  6. john shutkufski

    can yogurt be made w/ soy milk or almond milk?????????/
    if lactose intolerant… will the bacteria offset the lactose sensitivity???? will 2% milk help in this regards?
    is 2 % yogurt healthier for u/ less calories etc than whole milk?\
    i assume u can make it from 2 % milk,.. is this correct? any problems w/this?

    • gracefulfitness

      I did try almond milk once and coconut milk once, neither produced satisfactory results. I eat whole milk these days because I find that the flavor and richness it produces is well worth the small difference in calories as compared to 2%, but yes, you can make it with skim, 1%, or 2% milk.

  7. Bretton

    If I wanted to make Strawberry or Blueberry yogurt, when or how do I add the berries? A link or suggestions for flavored yogurt and greek yogurt would be nice.

    • gracefulfitness

      Hi Bretton,

      I didn’t have good results when I tried to add flavors into the processing; I think it’s best to make plain yogurt and add to it when you are ready to eat it. As far as greek, it’s just strained. You can use a towel or coffee filter in a colander and strain off the whey for as long as you want to achieve the thickness you desire.

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