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Thread: Question about yogurt

  1. #1
    Dora Guest

    Default Question about yogurt

    I can't find the thread in which I asked this question.

    I make yogurt in a yogurt maker, in six 6-ounce jars. I am wondering
    whether I can make it in a bowl holding about a quart, then place it
    in my electric oven, using the warmth from the oven light?
    Would anyone know?

    Dora


  2. #2
    Boron Elgar Guest

    Default Re: Question about yogurt

    On Sat, 19 Mar 2011 15:47:33 -0400, "Dora" <[email protected]> wrote:

    >I can't find the thread in which I asked this question.
    >
    >I make yogurt in a yogurt maker, in six 6-ounce jars. I am wondering
    >whether I can make it in a bowl holding about a quart, then place it
    >in my electric oven, using the warmth from the oven light?
    >Would anyone know?
    >
    >Dora



    I always use an electric yogurt maker (1qt) myself, but this extension
    article says you only need to go to 105 F and can do it all in a water
    bath. The article is detailed and logical, although I have not tried
    it myself.

    Worth a few minutes' read, I think.

    http://www.uky.edu/Ag/AnimalSciences/pubs/ip36.pdf

    A lot can depend on whether you can set your oven to a low temp. I do
    not know if just the oven light will keep things warm enough to get
    the fermentation going.. One friend uses a hot water bottle and a
    towel (in between the container and the HWB), one uses a heating pad.

    If you have a decent probe thermometer, why not place a quart of water
    at the same temp as your yogurt pre-mix would be, then check it a
    couple hours later and see what you have. Being water, it may loses a
    bit more temp than a thicker mix, but you'll have some idea.

    Boron

  3. #3
    Kalmia Guest

    Default Re: Question about yogurt

    On Mar 19, 3:47*pm, "Dora" <limey...@yahoo.com> wrote:
    > I can't find the thread in which I asked this question.
    >
    > I make yogurt in a yogurt maker, in six 6-ounce jars. *I am wondering
    > whether I can make it in a bowl holding about a quart, then place it
    > in my electric oven, using the warmth from the oven light?
    > Would anyone know?
    >
    > Dora


    I'd stick with the yogurt maker. The electricity it uses (if this is
    your concern) is hardly worth risking all that milk and having a
    flop.

    Plus, I would be trying to preserve my oven light bulb if I could.
    They're a relative pain to find and replace, at least MINE is.

  4. #4
    Mort Guest

    Default Re: Question about yogurt

    Dora wrote:

    > I can't find the thread in which I asked this question.
    >
    > I make yogurt in a yogurt maker, in six 6-ounce jars. I am wondering
    > whether I can make it in a bowl holding about a quart, then place it in
    > my electric oven, using the warmth from the oven light?
    > Would anyone know?
    >
    > Dora


    It all depends. Different ovens will produce different temperatures
    from just the oven light. Ambient temperature has a big effect. Get a
    good thermometer and take some measurements.

    I have typically done this by turning the oven on warm for a short time
    to give it a head start (not just for fermenting yogurt, but a variety
    of things).

    Keeping a baking stone in the oven will help it hold in heat longer.
    You can also put the bowl in warm water inside a warm oven. More
    mass holds heat longer.

    --
    Mort

  5. #5
    graham Guest

    Default Re: Question about yogurt


    "Dora" <[email protected]> wrote in message
    news:[email protected]..
    >I can't find the thread in which I asked this question.
    >
    > I make yogurt in a yogurt maker, in six 6-ounce jars. I am wondering
    > whether I can make it in a bowl holding about a quart, then place it in my
    > electric oven, using the warmth from the oven light?
    > Would anyone know?
    >
    > Dora

    The temperature can be critical but it's worth a try - what have you to
    lose?
    Many years ago when gas cookers had pilot lights, I used to put a litre pot
    of mix wrapped up in a casserole on the hob and leave it overnight. The
    results were always perfect. When I moved to Canada, I tried an insulated
    pot that was sold for making yoghurt and the results were hit and miss.
    Sometimes it set but had a strange texture best compared to the stringiness
    of freshly cooked motzarella.
    Graham



  6. #6
    Tom Biasi Guest

    Default Re: Question about yogurt



    "Dora" wrote in message news:[email protected]..

    I can't find the thread in which I asked this question.

    I make yogurt in a yogurt maker, in six 6-ounce jars. I am wondering
    whether I can make it in a bowl holding about a quart, then place it
    in my electric oven, using the warmth from the oven light?
    Would anyone know?

    Dora

    The temperature of the yogurt needs to stay within the band necessary for
    the culture that you have for a time period needed by that culture.
    It's as simple as that.
    I don't know your oven or light or room or anything else.

    Tom


  7. #7
    Arri London Guest

    Default Re: Question about yogurt



    Dora wrote:
    >
    > I can't find the thread in which I asked this question.
    >
    > I make yogurt in a yogurt maker, in six 6-ounce jars. I am wondering
    > whether I can make it in a bowl holding about a quart, then place it
    > in my electric oven, using the warmth from the oven light?
    > Would anyone know?
    >
    > Dora


    If you have a good culture, you can even make yoghurt at room temp.
    Yoghurt has been made for thousands of years without fancy equipment or
    thermometers. Wouldn't waste the oven light on it.

    Put your electric oven on its very lowest 'warm' setting for a while
    then shut it off. Once it's off, do the yoghurt mixture and put it in
    the prewarmed/shut off oven. When the fermentation gets going, the
    eventual drop in temp won't matter much. It can take longer than your
    yoghurt maker.

  8. #8
    Dora Guest

    Default Re: Question about yogurt

    Arri London wrote:
    > Dora wrote:
    >>
    >> I can't find the thread in which I asked this question.
    >>
    >> I make yogurt in a yogurt maker, in six 6-ounce jars. I am
    >> wondering
    >> whether I can make it in a bowl holding about a quart, then place
    >> it
    >> in my electric oven, using the warmth from the oven light?
    >> Would anyone know?
    >>
    >> Dora

    >
    > If you have a good culture, you can even make yoghurt at room temp.
    > Yoghurt has been made for thousands of years without fancy equipment
    > or thermometers. Wouldn't waste the oven light on it.
    >
    > Put your electric oven on its very lowest 'warm' setting for a while
    > then shut it off. Once it's off, do the yoghurt mixture and put it
    > in
    > the prewarmed/shut off oven. When the fermentation gets going, the
    > eventual drop in temp won't matter much. It can take longer than
    > your
    > yoghurt maker.


    Thanks, everyone, for your hints. I'm going to experiment - as Graham
    says, what do I have to lose?


  9. #9
    Dimitri Guest

    Default Re: Question about yogurt

    "Dora" <[email protected]> wrote in message
    news:[email protected]..
    >I can't find the thread in which I asked this question.
    >
    > I make yogurt in a yogurt maker, in six 6-ounce jars. I am wondering
    > whether I can make it in a bowl holding about a quart, then place it in my
    > electric oven, using the warmth from the oven light?
    > Would anyone know?
    >
    > Dora



    Don't see why not - My grandmother used to make it on the steam radiator.

    Dimitri


  10. #10
    julie Guest

    Default Re: Question about yogurt

    On Mar 19, 12:47*pm, "Dora" <limey...@yahoo.com> wrote:
    > I can't find the thread in which I asked this question.
    >
    > I make yogurt in a yogurt maker, in six 6-ounce jars. *I am wondering
    > whether I can make it in a bowl holding about a quart, then place it
    > in my electric oven, using the warmth from the oven light?
    > Would anyone know?
    >
    > Dora


    This is exactly how I make it and have made it for 30+ years.
    Julie

  11. #11
    Ranee at Arabian Knits Guest

    Default Re: Question about yogurt

    In article <[email protected]>, Arri London <[email protected]>
    wrote:

    > If you have a good culture, you can even make yoghurt at room temp.
    > Yoghurt has been made for thousands of years without fancy equipment or
    > thermometers. Wouldn't waste the oven light on it.


    I just leave the container, sealed, wrapped in towels on the counter.
    We get yogurt each time.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  12. #12
    Arri London Guest

    Default Re: Question about yogurt



    Ranee at Arabian Knits wrote:
    >
    > In article <[email protected]>, Arri London <[email protected]>
    > wrote:
    >
    > > If you have a good culture, you can even make yoghurt at room temp.
    > > Yoghurt has been made for thousands of years without fancy equipment or
    > > thermometers. Wouldn't waste the oven light on it.

    >
    > I just leave the container, sealed, wrapped in towels on the counter.
    > We get yogurt each time.
    >
    >


    That's it precisely. Sometimes I don't even get around to wrapping the
    yoghurt container in towels. Just takes longer but always goes.

  13. #13
    heyjoe Guest

    Default Re: Question about yogurt

    On Sun, 20 Mar 2011 11:46:59 -0400, Dora wrote:

    > I'm going to experiment - as Graham
    > says, what do I have to lose?


    Typically I make yogurt using an electric skillet for the heat source. Put
    a stainless steel bowl of milk/yogurt mixture in the skillet, fill the
    skillet with warm water, set the temp and let it go for the duration.

    Took a couple of experiments, substituting water for the milk/yogurt
    mixture to determine the correct setting on the thermostat. But now . . .


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