YOGHOURT Is it possible to make it at home without special eqip?

Answer 1

i'm sure u can buy yogurt makers.
they're usually cheap & easy 2 use.

Answer 2

yes! but you must be patient-

Sterilize the milk. Even though your milk has been pasteurized, it will still contain bacteria. Pour a quart of milk into a pot and use a metal spoon. Heat the milk until it is almost boiling. You'll see small bubbles form around the edges and steam beginning to rise. Checking the temperature is a good idea. It should be around 180-185F (82-85C). A candy thermometer comes in handy. Remember to heat slowly and stir often to prevent scorching. A double boiler may also be used.
Cool the milk to grow the yogurt. Allow the milk to cool at room temperature or place it in the refrigerator. Stir frequently in order to accurately check the temperature. It should reach 112F (45C). Don't proceed until the milk is below 120F(49C), and don't allow it to go below 90F (32C). 105-110 (41-43) is optimal.
Add nonfat dry milk, if desired. If you wish, adding about 1/4cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. The yogurt will also thicken more easily.
Add the starter. All yogurt needs "good" bacteria. The easiest way to do this is to add some existing yogurt. The first time you make your own yogurt, use store-bought plain yogurt. Be certain it has "active cultures" on the label. For each quart of your cooled milk, you'll need 2 tablespoons of yogurt. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in. Alternatively, specialty stores may carry freeze-dried bacteria cultures, which are more reliable as starters.
Allow the yogurt bacteria to incubate. Pour your milk into clean individual containers. Cover each one tightly with a lid or plastic wrap. Keep the yogurt warm to encourage bacteria growth (between 105F and 122F (41C and 49C) is ideal). Your oven is a great place, just make sure the thermometer is accurate. You'll need to use your candy thermometer and perhaps turn your oven on and then off again periodically or keep the oven light on to warm. Most ovens don't have set temperatures this low. To check the oven temperature, place your thermometer into a bowl of water inside the oven. Wait until the yogurt is thick, about the consistency of pudding. (A simple solution for good results is a large thermos).


Important: Keep the yogurt still during this process. Jiggling won't ruin it, but it makes it take a lot longer. It can take anywhere from 8-14 hours to incubate. The longer it incubates, the thicker and more tangy the final yogurt will be.
Refrigerate the yogurt. Place the yogurt in your fridge for several hours before serving. It will keep for 1-2 weeks. If you are going to use some of it as starter, use it within 5-7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt.
Add optional flavorings. Experiment until you develop a flavor that your taste buds fancy.

Answer 3

You can make yogurt at home by heating 1pt of whole milk up to blood temperature add 1 tablespoon of plain live yogurt to it and put it into a vacuum flask [wide topped] over night when set, spoon or pour into little glasses or old washed yogurt pots cover with cling film and place in the fridge, keeps for a couple of days just add fruit, honey, jam, or what every you want, to the glass as you serve it, to make more just take 1 tablespoon of your yogurt and start the process off again .

Answer 4

Never heard of yoghourt, sounds like something from Harry Potter.

Answer 5

Yes, I make it all the time in the oven. Don't turn the oven on just use the heat from the light bulb. You probably have to experiment with difference bulb wattage until you reach the correct temperature. I use a 60 watt bulb in my oven. Make sure everything is sterilized before starting your yogurt. Good luck.

Answer 6

Of course i always make it, its pretty easy,
boil some milk and wait til it cools down to being warm then pour it in a thing which Pakistani's called 'Hotpot'( a plastic pot with a steel lining) which usually keep food warm in it add a tablespoon of yogurt and after 3 hours or more its ready!

Answer 7

prepare your milk and add some cream with it, then put them in a bag made of cotton, the water will go down in two days and you will have yogurt.

Answer 8

Yes.