how to make solid yogurt at home from milk?

Question

i tried but it came a little liquid kinda...how 2 make it solid(i dont mean hard solid but i mean there is no water in it)

Answer 1

milk to be fatty.

Answer 2

Boil some fresh Milk ..full fat is better
making sure not to burn the bottom..
remove from heat and let it cool down until Luke warm
..warm enough to feed a baby .the trick is that it is that warm ..
then add 2 table spoons of yogurt in the milk and stir slowly until it's dissolved ...(.when I make my yogurt I normally use the mixing yogurt from my previous yogurt)....
close the lid and keep in a warm place ..I normally wrap it all over with a old blanket making sure it is well wrapped all over even the top..
then you let it to set do not disturb until 12 to 18 hours
later ..it should be solid

I use yogurt to make it set ..others use other added bacteria..but the method is the same..because bacteria is a living organism they are better in the warm ..

Answer 3

Yogurt is a cultured dairy product that can be made from whole, lowfat or skim milk, including reconstituted nonfat dry milk powder. Although most yogurt in the United States is made from cow's milk, any type of milk can be used. In other countries, yogurt is made from the milk of water buffalo, yak, goat, horses and sheep. As interest in raising goats increases in the United States, so does the popularity of making yogurt from goat's milk.

If you like yogurt and eat it often, you may enjoy preparing yogurt at home. Depending on the form of milk used, you will probably save money, as well. The guidelines and procedures in this guide will help you make a quality product.

Equipment needed
With the exception of a commercial yogurt maker with an electrically heated base, most of the equipment needed to prepare yogurt can be found in any kitchen. Make sure you have all the necessary equipment before you begin preparing yogurt:

Double boiler that holds at least 5 cups.
Candy thermometer with a range of 100 degrees F to 300 degrees F.
Container for yogurt that holds at least 5 cups (glass, crockery, food-grade plastic or stainless steel), or use individual custard cups or jelly jars -- then the yogurt can be eaten directly from the container in which it was made.
Other useful equipment: large spoon, large bowl, and aluminum foil or plastic wrap to cover yogurt containers if they don't have lids.
Incubator to maintain a constant temperature of 108 degrees F to 112 degrees F when incubating yogurt. The most foolproof method for incubating yogurt is in a commercial yogurt-maker with an electrically heated base. If you don't want to purchase a yogurt maker, experiment with the other methods of incubation described in Table 1 until you find one that fits your need.

Before you begin
Thoroughly wash equipment for making yogurt and container(s) with hot, soapy water. Rinse everything thoroughly and air dry. A dishwasher can also be used. Pour boiling water into the yogurt container(s) and leave until ready to use. Prepare the incubator following manufacturer's instructions (see Table 1).

Recipe for plain yogurt
This recipe makes 4 to 5 cups. Yogurt can be stored in the refrigerator for about 10 days. This recipe can be doubled or tripled with no loss of quality, but make sure you can use that amount in 10 days or less. Adjust pan and container size accordingly.

1 quart milk (whole, lowfat, skim or reconstituted nonfat dry milk) Note: If you use home-produced milk, either from a cow or goat, it must be pasteurized (see Table 2) before preparing yogurt or any other milk product.
Nonfat dry milk powder -- use 1/3 cup powder when using whole or lowfat milk, or use 2/3 cup powder when using skim or reconstituted nonfat dry milk
1/4 cup commercial, unflavored, cultured yogurt*
2 to 4 tablespoons sugar or honey (optional)
1/2 package (1 teaspoon) unflavored gelatin (for thick, firm yogurt only)
* Special hint
To make yogurt at home, an active (living) yogurt culture is needed as a "starter." Commercial, unflavored cultured yogurt, from the supermarket is usually used as a starter. Yogurt starter cultures can also be purchased at health food stores, but are quite expensive compared to commercial cultured yogurt. Once you start making yogurt at home, save some of your homemade yogurt to "start" your next batch. For best results, however, purchase commercial cultured yogurt to replenish a homemade culture every four to five batches.

Answer 4

You make the yogurt after that just put it in the refrigerator.Simple.

Answer 5

Get some milk and cream. Thats how you make yorget. :) that answer your question? i hope that helps you

Answer 6

Try this site it's pretty straight forward.

Answer 7

yuck
I did it before. It is made from cultured milk. (curdled)

Answer 8

http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm