Homemade Yogurt Question

[golden1225]

I have been making my own yogurt now for about 4 months. I use 2% organic milk any my original started was some 2% Fage plain yogurt. My yogurt never turns out white - it is always a creamy beige color. ??? Does yours do that? How do I get pretty white yogurt? It tastes good, just isn't bright white.

[Varaile]

That is rather interesting.

I use regular 2%, stonyfield farms yogurt, and organic powdered milk and mine has always stayed bright white.

Could something in your pot or incubator be reacting with your milk?

[Anne]

I use organic milk, stainless steel for any bowls/pots, and glass jars for culturing and haven't had a problem with discoloration. I second Varaile's question about a possible reaction to something you are using in the process of making the yoghurt.

[Missi]

This is an intriguing idea to me. Is it cost effective to make your own, or do you do it for heath reasons? Is there any possibility of doing it wrong and you can get sick??? What yogurt maker do you use???

Sorry to hijack your thread!

[krhm]

When you say your original starter was Fage, does that mean you've been using some of your own yogurt as the starter since? If so, I wonder what would happen if you made a batch with a new starter?

Missi, there are some good threads here about yogurt making. I bought a $20 Salter yogurt maker, and I will make yogurt from time to time, mostly if I have tummy trouble or have to go on antibiotics. The rest of my family won't eat homemade yogurt...the taste is tangier (kind of like Greek) and the texture is thinner...so I don't make it often. Can't answer your questions about cost analysis, then.

[Anne]

I found homemade to be far cheaper than store brands, it lasts longer in the fridge, and I can make it the consistency I want - tart and thin for yoghurt drinks, thick and mild (add more powdered milk, culture for a shorter period of time) for eating with fruit. The only ingredients are organic milk (mix of fresh and powdered) and the active cultures.