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Old 01-22-2018, 09:29 AM   #1
Rosemary~
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Homemade yogurt

I'm doing plain old low carb, medium protein, high fat eating. I reached my goal about 3 years ago and have been maintaining ever since. I make my own Greek yogurt. I eat about a quart a week. Have you seen the price of a quart of Greek yogurt? I use whole milk and can make a quart for about $1.50. It's the whole milk issue I wonder about. I have no issues with eating dairy, either gaining weight or lactose intolerance. I strain the yogurt for about 5 hours after incubation and it comes out very creamy. I just wanted to check and see if using whole milk was OK. I could adjust down to 2% fat.
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Old 01-22-2018, 11:18 AM   #2
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The skinnier the milk, the more carbs it has. I only use whole milk to make yogurt, as it has the fewest carbs. Yummy!
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Old 01-22-2018, 11:27 AM   #3
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The skinnier the milk, the more carbs it has. I only use whole milk to make yogurt, as it has the fewest carbs. Yummy!
Yummy for sure! Thanks for your answer, I'll continue to do the whole milk bit. I understand the more whey you drain out the more sugar goes along. With incubating it for 10 hours (in my empty, cool microwave) and draining for another 5 hours in the refrigerator, it takes awhile to make yogurt. I love the creaminess of the whole milk, I do add sweetener and some low carb fruit, actually blueberries right now. Biggest difficulty is tying up the microwave for 10 hours. I do that part overnight.
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Old 01-22-2018, 11:28 AM   #4
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I've now Googled how to make yogurt, I think I'll try it.
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Old 01-22-2018, 11:31 AM   #5
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I've now Googled how to make yogurt, I think I'll try it.
I was so afraid to try for a long time. Actually it's more waiting around than actually doing anything . . . and you can't beat the price.
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Old 01-23-2018, 05:38 PM   #6
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Originally Posted by Rosemary~ View Post
Yummy for sure! Thanks for your answer, I'll continue to do the whole milk bit. I understand the more whey you drain out the more sugar goes along. With incubating it for 10 hours (in my empty, cool microwave) and draining for another 5 hours in the refrigerator, it takes awhile to make yogurt. I love the creaminess of the whole milk, I do add sweetener and some low carb fruit, actually blueberries right now. Biggest difficulty is tying up the microwave for 10 hours. I do that part overnight.

I incubate my yogurt in my (unplugged) crockpot. Super easy - I heat the milk in the crock in the microwave to 170 degrees, cool to 110, add starter, then just plop the crock into the crockpot and cover with towels for the night. Doesn't tie up the microwave.

I usually strain my yogurt all day because I like it super thick.
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Old 01-23-2018, 10:05 PM   #7
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I make mine with half and half. Very creamy and I don't usually even have to strain it. I make it in my instant pot. It has a yogurt setting.
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Old 01-24-2018, 05:30 AM   #8
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I do the crock pot method too and incubate 14-16 hrs but 1 use 10% mf. It comes out prettu thick so I don't usually need to drain.
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Old 01-24-2018, 05:47 AM   #9
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I use to make yogurt using a heating pad and wrapping it up in a towel. Since I got an instant pot, I use that and it is by far, the best yogurt and the easiest. I add some hwc to whole milk to up to fat content.

I have not made yogurt in a while.... must get back to it.
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Old 01-24-2018, 05:51 AM   #10
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Cathy - ok, you've convinced me - I'm going to try making yogurt in my instant pot! I also like the idea of adding HWC. Will get the ingredients today! Do you use a recipe/instructions from online?
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Old 01-24-2018, 05:56 AM   #11
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I use the instructions in the i.p. booklet. You push the yogurt setting and the display will say boil. This brings the milk (and small amount of hwc) to the temp it needs and then you cool it to 120 or a bit less. Take a bit of the heated/cooled milk and add to yogurt starter and then add all that back to the milk and set the length of time you want to ferment it. Put the lid on and wait. I usually do about 12 hours. I then set the yogurt in a strainer lined with basket style coffee filters over a large bowl and allow it to drain for a number of hours in the fridge. It makes the best Greek style yogurt ever!
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
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Old 01-24-2018, 06:14 AM   #12
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Thanks, Cathy!
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Old 01-24-2018, 08:27 AM   #13
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Quote:
Originally Posted by at_last View Post
I incubate my yogurt in my (unplugged) crockpot. Super easy - I heat the milk in the crock in the microwave to 170 degrees, cool to 110, add starter, then just plop the crock into the crockpot and cover with towels for the night. Doesn't tie up the microwave.

I usually strain my yogurt all day because I like it super thick.
I heat my milk in the microwave too, to 185. I'm glad to hear someone else uses the microwave too. Even with a non-stick pot a layer of scorched milk comes off the bottom when I heat it on the stove slowly and if I don't catch it, mixes with the milk, brown flecks aren't pretty. There must be quite a bit of wiggle room on the heating temp. I use one of those Pyrex type glass mixing bowls, 2 quarts, looks sort of like a fat pitcher with a plastic lid. Cool it back down in that, add the starter, lid on, wrap it in towel and into the microwave for 10 hours. I can't get my crock into my microwave. Tying up the microwave is a bigger problem. I try to have the milk ready to incubate right after dinner so it can culture over night. Next morning I need to rush a bit to start it draining and get it into the fridge before I leave for work.
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Old 01-24-2018, 08:28 AM   #14
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Cathy - ok, you've convinced me - I'm going to try making yogurt in my instant pot! I also like the idea of adding HWC. Will get the ingredients today! Do you use a recipe/instructions from online?
Briana Thomas' web site has a good video.
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Old 01-24-2018, 08:31 AM   #15
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Originally Posted by Casey View Post
Cathy - ok, you've convinced me - I'm going to try making yogurt in my instant pot! I also like the idea of adding HWC. Will get the ingredients today! Do you use a recipe/instructions from online?
Being low carb I like the idea of using heavy whipping cream but I'm trying to keep the under control.
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Old 01-24-2018, 12:10 PM   #16
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Here is a great thread about making yogurt.

I do mine 100% half & half. Makes it so thick you can turn the yogurt cup upside down and it doesn't budge!

http://lowcarbfriends.com/bbs/showth...ghlight=yogurt
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Old 01-24-2018, 12:13 PM   #17
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Being low carb I like the idea of using heavy whipping cream but I'm trying to keep the under control.
Left out a word . . . "trying to keep the cost under control".
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Old 01-24-2018, 03:22 PM   #18
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Originally Posted by Rosemary~ View Post
I heat my milk in the microwave too, to 185. I'm glad to hear someone else uses the microwave too. Even with a non-stick pot a layer of scorched milk comes off the bottom when I heat it on the stove slowly and if I don't catch it, mixes with the milk, brown flecks aren't pretty. There must be quite a bit of wiggle room on the heating temp. I use one of those Pyrex type glass mixing bowls, 2 quarts, looks sort of like a fat pitcher with a plastic lid. Cool it back down in that, add the starter, lid on, wrap it in towel and into the microwave for 10 hours. I can't get my crock into my microwave. Tying up the microwave is a bigger problem. I try to have the milk ready to incubate right after dinner so it can culture over night. Next morning I need to rush a bit to start it draining and get it into the fridge before I leave for work.
I made a mistake with the temp, I heat mine to 185 also.
I have an instant pot and have considered making my yogurt in that but I'm afraid it will scorch on the bottom unless I stand there and stir it. With the microwave, I can just set the timer and come back when it's done. I also like the fact that I can prop the thermometer between the crock and lid and can just walk by and check the temp while it's cooling, and the lid keeps anything from falling into my culture.
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Old 02-04-2018, 01:54 PM   #19
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I just started to make this, and all I can say is wow! I use a ratio of about 2/3 whole milk to 1/3 double cream. Heat it in a pan to 85 Celsius for 3 minutes, cool to under 46 Celsius, add the yogurt starter and leave it in the oven overnight on a very low temperature. It's amazing!!!!!
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Old 02-05-2018, 09:05 PM   #20
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Any idea on carb count on this? Do you sweeten it?
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Old 02-06-2018, 04:25 PM   #21
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Any idea on carb count on this? Do you sweeten it?
Google low carb luxury yogurt exception.

They have an interesting article explaining why you don't have to count all the carbs in milk for a finished yogurt product. They claim 2 carbs per half cup.

I personally do not sweeten mine. I prefer a tart yogurt and find it plenty sweet enough. I do add the occasional berries or walnuts though.
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Old 02-06-2018, 08:00 PM   #22
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If you do like to sweeten it, honestly a tiny squirt of cherry Mio or any type of water flavouring (and I mean tiny, go small as it's concentrated) will make your yogurt taste exactly like the cherry yogurt on the shelves.

I'd like to try making some. Am I the only one who gets mad while looking at ALLLL the low fat/0% fat yogurts for sale? I just want to shout, "NO! No low fat! Not everyone wants to eat this crap!" hahaha
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Old 02-07-2018, 07:56 AM   #23
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For those of you making it with an Instant Pot, do you know the carb count?
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Old 02-07-2018, 08:39 AM   #24
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Susan, the carb count will depend on how much whey you remove by straining it. But I always use a count of 6g per 3/4 cup. I never eat that much at one sitting but about 1/3 cup so 3g per serving for me.
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Old 02-11-2018, 10:33 AM   #25
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Quote:
Originally Posted by Charski View Post
Here is a great thread about making yogurt.

I do mine 100% half & half. Makes it so thick you can turn the yogurt cup upside down and it doesn't budge!

http://lowcarbfriends.com/bbs/showth...ghlight=yogurt
I’m with Charski. This is the best, easiest yogurt ever. I bought my Excalibur dehydrater just to make it. I use half and half and heavy whipping cream. Heat in my large Pyrex measuring cup to 185. I dehydrate overnight for 12 hours. Very thick. No straining. Yum.
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