\r\n \r\n I do think people should make their own yoghurt.
\r\nIt\'s really not that difficult and once you\'ve got into the habit it\'s easy to keep a culture going so the only cost is that of the milk and powdered milk if required.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n In the yogurt making process you can add a capsule of your favorite probiotic. I put VSL#3 in mine.\r\n

\r\n __________________
\r\n \r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I do the same with whatever probiotic I have to hand. I think it\'s helpful to have as wide a range of friendly gut flora as possible so adding to mix seems a good idea to me. If I find a Yakult or similar I\'ll add one of those as well.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n No dedicated yogurt making machine? Try this:
\nhttps://crockpot365.blogspot.com/2008...-crockpot.html
\nI\'d love to hear back from some who\'ve tried this. Most of the commercial yogurts are loaded with sugar, so, being diabetic, I generally avoid them.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I prefer to make my yoghurt in small jars. That way it\'s easier to just use one jar at a time. I\'m sure it would work making it in a slow cooker but the yoghurt makers with a set of small jars are pretty cheap new on Amazon or Ebay and they last a long time. I use ordinary glass jars so I\'ve 2 sets of jars so I can get the next batch made before I\'ve used all the first batch.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I used to make homemade yogurt years ago, and making it yourself is always the way to go. I\'ve been buying Dannon Greek Plain Yogurt, 0% fat, 6 grams sugar per 5.3oz container. The only ingredient is cultured grade A non-fat milk. With a squirt or two of lemon juice, it\'s a nice healthy snack.\r\n

\r\n __________________
\r\n "We can judge the heart of a man by his treatment of animals." ~Immanual Kant~
\r\n
\r\n\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I don\'t think any low fat dairy products are worth eating. When I need a new starter for my next batch (only usually after I\'ve been away on holiday) I use a 10% fat Greek Yoghurt as a starter.
\r\nIt\'s that low fat nonsense that is the root of the obesity epidemic.
\r\n\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n It takes a bit of getting use to but I\'m making homemade nut yogurt.
\n
\nSoak almonds for 24 hours in purified water.
\nTake 1 cup almonds and blend with 3 cups water.
\nPut a yogurt starter in there.
\nIncubate for at least 5 hours.
\n
\nIt\'s sour just like yogurt but a little grainey. The protein from the almonds are broken into easily absorbed amino acids. Plus you get a ton of live health promoting bacteria.
\n
\nUse for dips, salad dressings, smoothies or whatever your creative self desires.
\n
\nThe next thing I\'ll be doing soon is to ferment some beans. Sounds gross but many cultures ferment grains, seeds, vegetables and other food items before eating. A great recipe book for cooking food in traditional ways is called, "Nourishing Traditions" by Sally Fallen.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I wrestle with this because from what I understand toxins accumulate in the fat portion of foods. We\'ve been freely eating lard and fat from meat that I cook and chicken skin but I\'m starting to reconsider thinking there may be safer sources of fatty acids like coconut oil and olive oil. I have pounds of grassfed Kerrygold butter in both my refrigerator and freezer.
\n
\nTed, do you worry about the toxins accumulating in the fat?\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I make mine in quart mason jars.. 2 quarts at a time. No machine here... just an old cooler, a hot water bottle and some towels to pack it with.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n On a sunny day, I put cultured milk or cultured half&half in a glass container and set it on a sunny table outside early in the morning. Usually four hours in the warm sun is sufficient time. On a cool day, I set my glass container in my gas oven, using the pilot light as the source of heat. Yoghurt takes 6-8 hours in the oven. Half&half produces a very thick yoghurt.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I have one of these and it is just so easy to use.
\r\n
\r\nhttps://www.easiyo.com/the-easiyo-system/index.html\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I always use 2 tablespoons of the previous batch to start the new batch. so no need to pay for starters. If the starter does need renewing then a couple of tablespoons from a 10% Greek Yogurt is fine.
\r\nThere is absolutely no need to use the Easiyo system or to keep buying easiyo starters.
\r\nRemember the brain relies on fat to perform. Using low fat or reduced fat milk or mixes is driving the obesity epidemic.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I have tried making my own yoghurt but found it disagreeable with all that powdered milk necessary to make and thicken it , Im not exactly lactose intolerant but always ended up with congested sinuses . does anyone have a recipe for lactose free yoghurt?\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n I have never used powdered milk in my homemade yoghurt. Yoghurt I make with whole milk is a bit runny, but I don\'t consider that a problem. Yoghurt made with half and half is very thick, the same density as commercially made sour cream.\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n

\r\n \r\n You can also take your favorite probiotic pill and add it to the culture. I add VSL#3 to all my yogurt at the same time you add the culture to the milk\r\n

\r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n