I’ve tried several times to make homemade yogurt. The internet makes it look and sound really easy. Heat past 180 degrees F (to pasturize), let it cool to just the right temperature for the cultures to grow (110-115 degrees F), add cultures, leave unattended for about 8 hours in some sort of container that will hold the heat in, enjoy your perfect yogurt. Internet, you’re a crafty, deceptive ________________ (fill in your own favorite angry name-calling term). That is not what happens when I follow this process.
I’d love to share with you all how to make your own yogurt, but I’ve only managed to have it come out right once. So far, I’ve accidentally made ricotta cheese, something similar to cottage cheese, sour milk, some sort of milk slime that had the consistency of raw eggs, and once, just once, decent yogurt. But only after I went through the heating and adding cultures process twice. I’ve done EXACTLY the same thing multiple times, getting something different each time. I’ve tried the “easy” crock pot yogurt process as well as the stovetop process, and the only result I’ve managed to achieve consistently is that I end up with something that is not yogurt and often tastes bad.
I officially give up.
I figure it’s a lot less wasteful just to buy the darn yogurt than to keep experimenting and pouring all this stuff out when it’s nasty. Though that ricotta stuff did make some really good lasagna.
Good luck to those of you who wish to master the mysteriousness that is yogurt making. Have fun with that. And my highest compliments to anyone who can actually make yogurt.
Maybe I’ll revisit this one later, but for now, I’m way too frustrated to keep wasting good milk.