so I have been making yougurt for about 10 years. Do you make yours with powdered skim milk. I use a yogurmet, which I know is available at King Arthur's but probably cheaper somewhere on the internet. It makes 2 litres at ones in about 4/2 hrs. this is what is looks like: http://www.healthstores.com/Solution...etProducts.htm
sophie

I make mine in a big sauce pan in the oven. I use organic 1% milk (I was using ff until I read Michale Pollan but the most fat I can make peace with is 1%) and strain it to make Greek Yogurt (about 1 qt finished). Do you use the powdered milk to thicken or reconstitute it and use that as your base?

I use a Salton which costs about $20 and it makes a quart at a time. I use skimmed through 2 %, which ever happens to be on sale that week. I use 1/2 c. powdered milk and 1/2 c. fage yogurt every third or fourth batch for my starter. My DH actually prefers this yogurt now. Got my WLS group leader doing the same. I sweeten it with English Toffee Stevia.

I use 4 cups powder skim milk to 8 cups water bring it up on medium heat upto 180F and then let it cool to 110F then I add a cup of left over yogurt or if I have to start fresh I use 1 cup 4% plain yogurt. I don't know what greek yogurt is like but mine comes out very thick and its so creamy. If I am baking something and it calls for buttermilk - example 2 cups buttermilk, I will use 1 1/2 cups yogurt and mix in 1/2 milk.
Sophie
I love having a 2 litre container, it saves space in the fridge.

I've been looking at them for a long time. Currently,I make mine in a large pot on the stove although I found a new method of making it in the crock pot last night. I will try it this week.

I'm with Cyndi - I used to use skim milk until I read Michael Pollan. Depending on who I'm using it for and what I'm using it for, I'll make different batches with different milk fats. Organic whole for my son, organic 2% or 1% for my husband and I. I used a bit of some organic yogurt as a base for my first batch and if I haven't made it in a while. I usually use my own yogurt as a base, though.

We also strain most of ours. I've used all kinds of different straining methods, but love a coffee filter in a sieve. I don't have to muck up my good cheesecloth that way.

I've tried yogurt made with powdered milk and just can't handle the taste....I think it is just the flavor of powdered milk that really turns me off.

I love yogurt, and so does my DD. I buy so much of it everytime I go to the grocery store. Honestly never thought to make my own, I had no idea!!
Until I saw this thread!! Zeff, I saw your crockpot post and I think I am going to give it a try!!
Thanks for the ideas ladies!! Just another step in the direction of cutting out as many processed foods from our diet as I can!!

Can someone share - who is Michael Pollan? And what does he say about milk??

Jen - Michael Pollan is an author. A food anthropologist of sorts. He has written such books as In Defense Of Food and The Omnivores Dilemma.

The Omnivore's Dilemma touches on a "dilemma" (aptly named book) with skim milk. Skim milk often doesn't contain the hormones present in milk - even trace amounts in organic milk and milk from cows not treated with hormones - because the milk fat that harbors these hormones has been removed. On the other hand, skim milk often contains powdered milk which is known to contain oxidized cholesterol. Pick your poison, I guess

and Vitamin D needs some fat to be usable

Ah yes...I knew I was missing something....I was almost going to try and find the book to look into it.

Thanks