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| When my 4 children were young I used to make homemade yogurt all the time. They'd gobble it up so fast I ended up getting a second one. It got to be such a chore though after several years, I quite making it.
We're remodeling the kitchen and will be purchasing a new oven. I noticed that a person can use ovens to develop yogurt culture thus not needing a special yogurt maker. Has anyone done this and how has it worked for you? How has the bread proofing worked for you too? Anything I need to be aware of? |
Follow-Up Postings:
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| My elux has a dehydrating cycle, and that has temps that work for yogurt. I've never used the oven to make yogurt because I use the dehydrator for that. The culture I have now takes about 8 hours to work, way too long for me to have my oven tied up. Some culture sets up in about 4 hours. The main thing is to not let it get too hot, as that kills the culture. Cold temps makes it go dormant.
I make two gallons at a time. The pint jar is used as starter for the next batch - I can go about three batches before using fresh starter. |
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- Posted by breezygirl (My Page) on Mon, Dec 26, 11 at 13:55
| Hi Aloha. If you do a search over in Kitchens, you'll find a discussion started by Rhome, I think, on yogurt making. Lots of great tips from a few who regularly make their own. You might also checking out the cooking forum. I hear good things about that one but haven't visited yet. |
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- Posted by breezygirl (My Page) on Mon, Dec 26, 11 at 13:58
| See, there's Macybaby with help! She was one that contributed to the thread I mentioned. |
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| Yep those Elux ovens do it all. In fact Elux, and SZ too, (when they had the copper problem SZ) had great big yogurt makers---commonly called "Refrigerators". I suspects most of those have been converted back to "Normal Refrigerators" now. Gary |
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| Macybaby, that was a concern of mine regarding the amount of time it takes and needing the oven. We got rid of our dehydrator years ago. Never realized it could double as a yogurt maker, but it makes sense. I noticed your dehydrator opens left to right. I've never seen a MW that does that. Don't need one now but it would come in handy for some. Breezygirl. Thanks for the tip. I think instead of searching in specific segments in GW, I'm going to google things instead. This site pretty much has it all. I think I speak for most everyone in the kitchen forum, we're anxiously awaiting your complete reveal. Moving coupled with the holidays has a way of making more chaos :) Your cabinets and counters are beyond beautiful! I keep checking to see if you have posted the pics. |
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| FWIW....my ovens at two locations have lowest-possible temp setting of 170. Not bad for keeping food warm but too hot for this purpose. Many ovens have "proof" cycle for raising bread dough....believe that's more like 90-100F. If it's OK for raising bread, maybe OK for yogurt? Just noodling. |
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| I made yogurt with my rangetop and my Wolf oven. I don't think the discussion was on the forum, but in my blog instead, but I referenced discussions that had been on the cooking forum. I used the Proof mode of my oven, and adjusted the temp to 110 degrees, after heating it initially on the stove to 200 degrees, then letting it cool to 110. --Fridges aren't yogurt makers, Gary, they're yogurt storers.. ;-) |
Here is a link that might be useful: My yogurt making experience in the blog
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| My oven doesn't go low enough (no proof mode) But.... I just put the yogurt in there overnight with the lightbulb on. the heat of the lightbulb is enough to get the yogurt done by morning. Couldn't be simpler. |
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| I've made yogurt using the proof mode in my E'lux oven. I've also done it by warming it up and then turning it off. I keep a pizza stone in the oven and after that's warmed up it keeps the heat even. Works great for yogurt. Cj |
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| I heat up the milk on the stove, allow it to cool to ~110, add the culture from the last batch (I just feel the vessel), wrap it up in a towel and have yogurt the next day. In the winter, I sometimes will toss the vessel in the oven after dinner (power off) and allow it to yogurt in a nice warm spot. I also have a pizza stone in the oven which keeps it just right for many hours. |
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