Protein Powder

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Make Your Own Homemade Greek Yogurt
This is the best protein powder I have ever tried I have tried a ton of brands. Of course watching out for carrageenan and added sugar. What a great idea, Karen. Never thought of grinding up the oats. I went in on Cinnamon Bun for my first Unico powder. I probably looked like a 6 year old kid on Christmas Day after my first protein shake.

The Most Scientifically Advanced Whey and Casein Protein on Earth.

Home Made Healthy Protein Shakes

However, it may be difficult to find the time to prepare the foods needed or to consume them in the quantities recommended. Protein shakes are an alternative and supplemental way to get protein into your diet. They are also easy to prepare at home if you have the right ingredients and tools. Homemade protein shakes are cheaper than buying them prepared at fitness centers or stores.

Add nonfat or low-fat milk to a blender that is turned off. Add a scoop of flavored protein powder to the blender. Chop it up into smaller pieces to avoid any chunks in the final product.

Has anyway monitored their blood sugar on this? Thank you for posting these recipes, i want to try this weekend. I was checking out the macros though and yours seem to be higher in calories and sugar…. I look forward to hearing your feedback. I placed my order and went down the next day to pick it up. I made 3 kinds of bars last evening — Cinnamon Roll, using 26g Chai Spice whey powder and cinnamon; Chocolate Peanut Butter, using 26g Chocolate Peanut Butter whey powder and chopped peanuts, and Chocolate Cherry, using 26g chocolate whey powder and finely chopped dried cherries.

Cinnamon Roll was my favourite of the three. Mine taste like Quest bars but are just a touch drier than the real thing.

Also, I might use a bit mire Vitafiber or a bit of water. The peanut one, in particular, was really dry and took a lot of kneading, so it might have helped if I had moistened it a bit more. All in all, I am happy with the results. I would like to find a way to make more than one at a time, though. Oh, and I made mine by heating the Vitafiber for 20 seconds in the microwave, rather than putting it in a saucepan on the stove. Then I poured it into the dry ingredients and mixed with a small spoon at first, then put it in a small Ziploc bag not fastened all the way and kneaded it and kneaded it and kneaded it… You get the picture.

I weighed my protein powder because scoops are not created equal. One scoop from one canister is different than 1 scoop from another canister. Just a quick follow up. Of the 3 kinds I made, the Cinnamon Roll was definitely the most like a Quest bar. It stayed nice and soft and was similar in taste. I used a different brand of whey powder for the Chocolate Peanut Butter version.

It was dry when I was making it and it was still rather dry when I ate it yesterday. Not sure I will make that one again. Added bonus, it is also the one with the least calories. Thanks for reporting back Wanda! Yes it seems that different brands of protein work differently.

I just ordered some off mysweetit. I got my Vitafiber last night. Cookie dough is one of my fave Quest Bar recipes! If you make these ahead of time, how long will they hold?

Also when you do the additivies, like cinnamon or dried fruits, do you just add or do you need to supplement with more liquid? If you make them ahead, they should store fine in the fridge for a couple weeks. They would be shelf stable for at least a week, but it depends on what you put in them.

Fruits could go bad over time. They can be frozen too, just thaw before eating, or warm them up. I add in the dried fruit all at ones, and knead it. If you add too much, you might need a touch of water to soften the dough. I just tried your recipe, weighing out the protein powder I made 2 bars using 2 different brands of whey protein , VitaFiber syrup, and almond flour. They tasted good, but both bars were quite crumbly, even after lots of kneading. Does this happen when you make yours?

Mine never got to the same texture as what yours look like in your photos. If its a touch dry, try adding just a bit more syrup. Other readers have done that and its worked fine. It appears that different brands of protein work a bit differently. I get really bloated from it and the taste is not great for shakes.

Thanks sooo much for the info. Thanks for a great recipe-delish! Just wondering how do you store them if you make a lot at once? I just added the almond flour to add a bit of texture. Vitafiber is a unique substance. Its not like psyllium, which would probably taste much different.

If anyone feels that their bar may be too dry, you can try adding experimental portions of melted coconut oil. Hi Kristine, thank you for your recipe.

If you try adding more syrup it should solve the problem. It seems that different brands are reacting a bit different.

Also try to knead it really well. Not sure how much, as I assume if it was too much it would get really sticky. Could you use Yacon syrup instead of the IMO? It seems they would be very similar, and I can get organic yacon syrup for much cheaper. Yacon syrup would make it hold together fine. I am curious how you did the math on how many bars the syrup makes. I just purchased the 5kg and the label says it is 1tsp servings which comes out to be g according to the label.

That only makes bars if I use 35g per bar. I know you said the 1kg can make 28 bars but could you actually make that many when made them? If you have the 5kg bottle that is a lot and should make bars! It should yes but my 5kg bottle is only g according to the label. So using the 35g per bar would result in only 28 bars per 5kg. Unless im missing something I think your math is incorrect because the 1kg is not actually g like it should be.

Perhaps their label is a typo. Yeah im not sure. Im going to ask them about the labeling but ive made 5 bars so far and its easy to see the 5kg will not make bars. Maybe it will make 40 but I doubt it. If thats the case its cheaper just to buy the quest bars. I just spoke with the people at Vitafiber and they said the label was a misprint and they are working on fixing it. Ill keep track of how many it makes and report back. Much easier to be accurate if you weigh the amount you use.

I much prefer the weight labelling, myself. At 35g per bar, you should be able to get almost bars, but I have to think there will be some bits sticking to the container, so the estimate of bars is probable right on the money. I live in Calgary Alberta and VitaFiber is made 2. Its amusing though because we spell fiber, fibre in Canada so clearly the company is targetting thr US market. I ordered it on the 11th and I got it today via FedEx 13th.

Knowing the package was on its way I went out to the grocery store and picked up a big bag of organic almonds, walnuts and coconut. My plan was to make a banana nut but I ended up making chocolate coconut.

So I tried making one at first following the recipe. I did this so I knew what to expect and to test the taste. OMG it was amazing! I then made up two batches using all the vitaFiber syrup.

My recipe was simular to yours. I heated the syrup, then added almond meal, chopped walnuts, coconut and a few scoops of Optimum nutitions chocoate chip isolate protein powder the best sports nutrition shake mix in my option. I scored the mixture to mark portions so it would be even. I then put the mixture on the board in the fridge as it was still a little warm from heating the syrup, then an hour later took them out, cut them into bars and wrapped them individually.

Out of that, I got 29 full bars. They are cost effective compared to actual quest bars and you can flavour them how ever you want. For 5kg cost would be. No I do not work for VitaFiber.

I am going to test these on my blood sugar for a week before I order more. I am type 2 diabetic. Awesome review…thanks for posting! So glad you like them…. I work just a few minutes away from Bioneutra here in Edmonton. I emailed them late Friday to see if they would let me come pick up my order.

I am hoping to make mine even more cost effectively. Between myself and my husband, we go through a lot of the chocolate peanut butter ones.

And I big bag of low carb chocolate peanut butter whey powder sitting in the pantry unused. I went on a vanilla smoothie kick lately. This would be another great use for that bag. How much more do you need than the 2 Tbsp…like 1 tsp, or more?

Are you using a vegan protein, or whey? Do you have a way to cut the sugar grams down? I noticed they are much higher than the original quest bar but not sure why. Would like to keep my sugar as low as possible.

Also, do you happen to have a recipe for the new quest bar flavor cookies and cream? It is my new favorite! Hi Ryan, the sugar is higher in the white chocolate raspberry, as I used regular white chocolate. You can buy cookies and cream whey powder. Depending on where you live, you might need to order it online.

Hi Kristine just wanted to share my double chcoclate flavour combo: After some online research, I mostly followed the basic yogurt recipe in the Joy of Cooking cookbook. I started a batch before we went to bed last night, and awoke to fresh yogurt; it was almost as exciting as Christmas morning! Antibiotics can interfere with the yogurt-making process.

If your grocery story has a bargain section in the dairy case, check for organic milk. The higher the fat content in the milk you use, the creamier your yogurt will be. To begin, pour 2 tablespoons milk in a small dish and reserve. Pour the rest of the milk into a double boiler or heavy-bottomed pan and turn the heat to medium. If using a double boiler, cover the milk. Heat the milk to degrees F. It helps to have a candy thermometer so you can carefully watch the temperature, but when I went to fetch mine I remembered that the kids broke it the last time they made frosting so I used an instant-read thermometer instead.

Immediately remove the pot from the stove and carefully pour the hot milk into a glass or ceramic bowl or casserole dish. Put the dish on a cooling rack uncovered, and let the milk cool to between and degrees F. In our kitchen, this took about 50 minutes. Combine the 2 tablespoons of milk you saved with the prepared yogurt in a small bowl and reserve. Resist the temptation to add more than 3 tablespoons yogurt.

The bacillus, if crowded, gives a sour, watery product. Once the milk has cooled to between and degrees, add in the yogurt-milk mixture and stir well to combine. Put the lid on the casserole and cover it with a dishtowel. Turn your oven off, but now turn the oven light on.

Just the light from the oven should keep the dish warm enough to enable the yogurt-making process. In the morning, carefully take the dish out, unwrap it and remove the lid, and check to see whether the milk has turned to yogurt. After eight hours, this is how our yogurt looks:. Once the yogurt is sufficiently thickened, you can stop at this stage if you want regular yogurt. Just stir the mixture and refrigerate it; you may need to pour off a little of the watery liquid.

For creamy Greek yogurt, refrigerate the yogurt for at least three hours to allow it to completely cool and thicken. Line a large strainer with four layers of damp cheesecloth and find a bowl that the strainer will fit inside:. Put the strainer inside the bowl and pour the yogurt in; refrigerate for one hour. You can save the whey and use it for cooking a common use is as a liquid in homemade bread recipes or discard it.

Return the bowl to the refrigerator for one more hour, strain the liquid again and the yogurt should now look thick and creamy — like this:. You can enjoy it as is, add some fresh fruit or jam, or do what we did and serve it with raw wildflower honey we love Colorado-based Madhava Honey and homemade granola.

Remember to save a couple of tablespoons of your homemade yogurt so you can use it as starter for the next batch! I was so disappointed! But when I measured the temperature of the milk, it was degrees — too hot. I decided to experiment with the failed batch, and let the milk cool back to degrees. Then I added 2 more tablespoons of yogurt mixed with 1 tablespoon of milk. My thinking was that the too-high temperature had killed the live cultures from the previously-added yogurt.

I wrapped the bowl in a towel, put it in the lower oven with the oven light on, and let it be for 8 hours. When I opened the lid, I was amazed to see that the batch was thick and creamy.

The consistency was a little sticky, but after I strained the yogurt it was fine. So if you ever have a batch that fails, you may want to try again and try to find the right spot where you can keep the yogurt at that ideal temperature of about degrees F.

Eliza Cross is a full-time writer and the author of 15 books about food and home design. She has been blogging about simplicity and sustainable living since Keep up the wonderful work , I read few posts on this site and I think that your web site is very interesting and has lots of excellent info. This recipe is perfectly creamy, delicious, simple!

Just takes some patience. Popped it the fridge for more than the 3 hours required as I was running my kids all over tarnation and finally strained it this afternoon. A keeper for sure! I cook on high for about 3 hrs until degrees. Now cooling takes literally from 4 hours to 4. So plan your day I start my process at 1pm so by pm I am ready to add the starter and cover with my very thick beach towel.

By 7AM the next morning I can see the yogurt has set. I put straight in the Frig and cool down over night to set even better. The NEXT day I scoop out and start putting in my prepared large colander with muslin cloth into a old stock pot that fits in the frig and the whey will drip and I discard throughout the day. I put a piece of wax paper on top with a plate. Its so delicious you think you are eating vanilla ice cream. Now I make from all that my frozen yogurt and its the best you will ever eat!

I have a 2 qt Cuisinart. In 20 min I have the richest creamiest delicious dessert!! I would think that defeats the reason you heat the milk. If it works great but this is the first time I have seen this. Other recipes that I have seen, at least 30 others, do not do this step.

They just add the correct yogurt with live cultures. With regard to Organic Milk. Have you ever notice they add Vitamin D. I look at all the cartons of Organic Milk, and all added Vitamin D3. I contacted an Organic Milk company, asking why they add Vitamin D they process natural Vitamin D through processing, and also due to leading us on as far as grass-fed is concerned. Please pay particular attention as to the source of the Vitamin D3. We add vitamin D to all Organic Valley fluid milks, with the exception of some specialty milk products.

Vitamin D is naturally present in milk, but it can be low due to several factors like cow breed, seasonal exposure to sunlight, diet, and lactation. Our Vitamin D is made by processing a sterol derived from Lanolin sheep wool.

While this D3 is obtained from sheep, it is considered Kosher and pareve because the sheep are not slaughtered to obtain the wool. If you prefer milk without added vitamins, you may like to try Organic Valley Whole Grassmilk, http: I stumbled across your post when on a mission to eliminate those pesky yogurt containers from my life. My new city does not recycle that type of plastic.

Thank you for your great instructions, no-fuss approach, and all the pictures. My yogurt is straining right now, and it does have a lovely, mild flavor. Is it possible to do this with Chocolate Milk rather than regular? Yogurt made from chocolate milk sounds amazing. First, most chocolate milk has added sugar which could interfere with the thickening process. If you decide to experiment, will you let us know how it turns out? Thank you for an interesting question! I made my yogurt but it is not white.

It is light tan. It still tastes like greek yogurt with the exception of being very thick. The only thing I can think of that would turn the mixture tan is cooking — did you notice the milk darkening a bit when you cooked it?

Or might it have reacted with a pan, or a wooden spoon or other cooking utensil? Have you heard of or tried using powdered psyllium husks to thicken yogurt? Truth be told, I like my yogurt thick, not runny. If I have to chew it, all the better! I use psyllium husks in gluten-free baking. Problem is it came without any directions or recipes. Can you tell me how to use your recipes using an electric Greek yogurt maker?

Elize, I loved reading your article and the comment thread. I wanted to ask a question. When do you suggest putting in the honey? I will have to experiment to find the right amount of honey. This sounds so yummy! You can use the whey you strain from the regular yogurt for any number of things and it is an active product that contains good bacteria probiotics.

You can make cultured veggies using the whey; you can make kefir soda with it; you can drink it. Very yummy and I know exactly what goes into it. Thanks for your website. Jane, thank you for these wonderful ideas for using leftover whey. Sharing it with your dog is brilliant! I attempted to make this yogurt last night and followed all the steps to a T. When I checked on it this morning it was still liquid. I thought I messed up but had to get going so I just left it in the oven the rest of the day with the light on.

When I check it this afternoon it was like yogurt. Is it really yogurt?? What do you think? I had a similar experience with a batch of yogurt, and it thickened during the second try and was delicious. I told myself that people have been making yogurt for thousands of years in less-than-ideal conditions and it was probably fine.

If you have any doubts, your intuition is best. I was heating my milk got it up to degrees. Then the milk did something crazy and separated. Looks like curds and whey. What did I do wrong? Sorry to hear this happened. My best guess would be that your thermometer is off a bit, because it sounds like the milk got too hot and curdled. A slightly lower temperature should do the trick, and I hope you have better results next time. I live in Canada and in winters I put my yogurt on the heating vent for hours ,and in summer I put in on the patio if the day is hot, and it works beautifully.

I filled up the jars with very hot water put on the lids of course , and then placed the yogurt bowl on top of the jars. I was concerned that the yogurt would not stay warm enough, but it turned out perfect. My oven only goes down to degrees F. I made yogurt by putting the oven on at for about five minutes, shut it off, put a bowl of yogurt in oven covered with plastic wrap and you may wrap with a warm towel.

Let it set overnight. In the morning, after about 8 hours, I turned on the oven to , waited 5 minutes, shut it off, put a pan of hot water in oven and returned the bowl of yogurt beside pan. I then left the house for several hours.

My yogurt turned out great! I put it into clean mason jars, leaving room at the top for the yogurt to expand.

I put the lids on the jars and put them into an insulated lunch bag large enough to accommodate the jars plus a jar of warm water to maintain the temperature. I waited 8 hours. And honestly, the waiting is the hardest part! It turned out really well, and not at all tart. I am really happy with the results! Thanks again for this recipe. Carol — thanks for sharing your specific directions. I want to try this method next…. We even used purchased yogurt, probably Dannon. If we wanted it thicker, we strained it.

After researching many different methods, I decided yours was the simplest to follow and wow, I made the best homemade yogurt ever! I did find that a milk temp of works best for me. I also got some organic milk from a local dairy.. I just poured off the whey. I love this homemade yogurt. Just pure, wonderful yogurt.

I also love mine with honey. Thanks so much for these wonderful instructions!! Thanks so much for your note! My first time to try this recipe. Can I just add any yogurt to the milk. Is it all active. Looking forward to trying the recipe. I have boughten yogurt that I will use. Thank you so much for posting!! Mine turned out wonderful.

My 7 year old kept calling it whipped cream no matter how many times I reminded him it was just yogurt , he will only eat raw vegetables, and has been tiring of ranch dressing, but today he dipped his raw rolled up cabbage into the yogurt we made last night. We replaced sour cream with plain yogurt last year and go through an expensive container too quickly. Now we can all eat and enjoy yogurt at a fraction of the cost. I will use the leftover whey to make ricotta this time, but our chickens and dogs will love it too!

The vegetable dip idea is brilliant — thanks for sharing. I was wondering if you have ever tried to make non dairy yogurt. I would absolutely love to try this recipe! Greek yogurt has become the new mayonaise for most recipes in our household. We spread it on sandwiches and even use it to make dill salad dressing….. Is there a substitute for using the heating pad? I am pretty sure the oven light does not give off heat either.

Any suggestions would be great because I really want to try this…. Hi, I am from India and have often wondered what is Greek yogurt. I read your recipe and found it very similar to the way we prepare it in India. In India we seldom buy yogurt from a super market. It also takes a lot less time to set, India being a tropical country. Next time a recipe requires Greek yogurt I now know what to use.

I learned this several years ago from a greek recipe book that I bought in Greece. Thank you so much for this recipe! I am on the last hour of straining, and WOW!

It smells so great, I cannot describe it. Of course you know, LOL!! I am so thrilled that it worked exactly as described. Good to hear your husband is pleased, too! Let it cool until you can put your hand in it. Typically this was done outside during the day. In the evening you will have yogurt. But I have a question. Greek yogurt is supposed to have more protein than regular yogurt, but if the difference in the two is subtracting fluid, how does the yogurt gain more protein?

Hi, Michele, When you strain out the whey to make Greek-style yogurt, the remaining protein in the yogurt gets more concentrated vs. Thanks for sharing this recipe, Eliza. I can buy Krema yogourt for cheaper, but I would still like to try making my own!

I accidentally put the starter in as soon as I poured the hot milk into the bowl- so it was still I figured too that the starter got killed, and while I was waiting to let the temp drop I found your comment. I think it will work out just fine! I disagree with leaving the lid off the milk during the hour it is set out to cool.

Once the milk cools below F deg. Just double the recipe and it will work fine. My husband and I both have been successful in making the greek yogurt, and we love it. Would you please confirm that the starter would be doubled, I would assume this is correct but wanted to ask to be sure, thank you! As soon as I get to the store today to buy a yogurt to start it with.

I am one happy camper!!! Eliza, Thank you for this recipe! I made my first batch last Saturday and it turned out great. I have another batch cooling now. Since I eat greek yogurt everyday, this is going to be a real money saver. I hope you have better luck with the next batch. Lisa, thanks for these kid-friendly tips. I am a mom trying to use less processed food for my boys, I also am slowly cutting all of the refined sugar out of our diets.

I blend my yogurt with fresh local berries, package it in the tubes and freeze. I will give it another shot with your recipe. I hope it turns out well. I made your yogurt and it turned out great! One concern I have is that I forgot and left it out for 19 hrs overnight! Is it still okay? It looks and smells fine. Dear Lanie, Since yogurt has been made for thousands of years in less-than-ideal conditions, my guess would be that your yogurt is fine.

I tried this recipe step by step and I love it. No more buying yogurt. We have been making yogurt for the past year with a yogurt maker. It is easy and efficient. You can even use powdered milk or freeze dried milk and it still turns out great. We are going to try straining it next time as I had Greek yogurt for the first time and love it. You can also use the whey in casseroles and cooking, not just in bread.

It is supposed to be healthy too. I like to use homemade jam in mine for the sweet, and apple butter is an amazing flavor too! Thanks for your tips about how to use whey, Pattyann. Apple butter with yogurt sounds yummy, too!

I figured a bacteria starter is the same as any other, wrong! This time i used Activia as a starter and heated the milk for to for 30 minutes. Mine came out about as thick as any commercial brand before refrigerating. I incubated the stove method. I combined your website and this website. I am going to try this recipe today IF I can source some cheesecloth here in Holland. Cross your fingers for me!

Cheers, jb warren PS. Thanks for the recipe. Thanks for the good instructions on the Greek style yogurt. I just wanted to let you and your readers know about a nifty way to strain the yogurt not using the very loosely woven type cheese cloth in the picture on your blog.

I use it for my cheese making and for yogurt. Strained it and it is thick, creamy and absolutely delicious. It may be a tad time consuming, but well worth it. The recipe below also found here makes 32 ounces 2 lbs! I have been making my own yogurt and greek yogurt for a while now, and there are multiple ways to incubate your yogurt.

The most important thing is keeping the yogurt at the proper temperature — F for the 8 hours. I use a cooler with my yogurt divided up in ball jars, and I fill it with water at F, which is still above F after 8 hours.

Also for straining to greek yogurt, you can use any strainer you have, and line it with coffee filters. You just dampen the filters with water and overlap them in the strainer so that all of the holes are covered.

The next step after making your own greek yogurt is finding a use for the whey greenish liquid that comes off of the yogurt when you strain it into greek yogurt. There are many uses for it! As for how long it will last, I sterilize the ball jars that the yogurt goes into, and the jars are not opened until the yogurt is used, so it has lasted me more than two weeks. In lieu of cheesecloth try paint strainers from local home supply store, Home Depot a synthetic mesh material with elastic top, easily washed and work better than cheesecloth.

In the morning it is done. Remember to heat your Magic Bag for 2 minutes. A space blanket is one of those very thin, shiny foil things you can find in a first aid kit to wrap shock victims in or you can use it camping or to put on windows to block the sun on a hot day. You can buy them very cheaply at a dollar store. I strain my yogurt all the next day in the fridge because I like it thicker. I also sweeten with honey and flavor with some pure vanilla. Thanks for the great recipe — we eat quarts of Greek Yogurt every week.

Can I use powdered notfat milk in this recipe? With the anticipated rise in diry prices I was consideeing laying in a store of nonfat milk prior to the looming increase.

I was beginning to wonder if anyone else used powdered milk. And I too, add extra powder milk. Years ago when my 4 children were young and loved yogurt and GrapeNuts waaay before it was popular I use to make yogurt by the quarts. I used a food dehydrator, which held 5 qt, jars. I heated water in the microwave to desired temp then mixed in the milk powder and then starter. I would use 2 to 3 tbls. Fill the jars to within an inch of top.

Place one tray on dehydrator on which to place the jars. Then invert tray over the top of the jars. Plug in and then check when you get up in the morning.

Now, that I live by myself I use a small 7 jar yogurt maker. I am now eager to try the Greek-style yogurt. Put quart jars in your sink when you begin making the yogurt. Fill with hot water. When you have added the culture to the cooled milk, empty the jars of the water and pour the milk mixture into them and cover with lids. Take a cooler, add very warm water to about half the height of the jars and place jars in water. Close cooler and walk away. Now, while your yogurt sets, you can bake!!! I make my own yogurt and use my food dehydrator.

It has a special adapter ring to accommodate taller containers. I set my dehydrator to f. When I awake 7 hours later its thick and creamy. I have attempted setting the yogurt for only 4 hours and this has worked too. With refrigeration, it thickens further. Cheesecloth is meant to be doubled or tripled for culinary usage.

And rinse with baking soda and hot water. Thanks for clarifying Greek yogurt is not a particular milk. It is even more nutritious than the yogurt.

I used to make yogurt years ago with a salton yogurt maker. This was so easy. I boiled them first in some water with baking soda and dried them overnight. I even shared some whey with my dog Hoover and she loved it! This is a great recipe, Eliza! I followed your instructions and it came out great. It tastes and looks like whip cream and needs no sugar it is so creamy and rich!

Thanks for the fantastic, detailed instructions! Did you know that if you leave the yogurt on your kitchen counter for 3 or 4 hours you get homemade cream cheese? Its an excellent source of probiotic cultures and has a nice tangy taste. Just let your Greek yogurt sit longer! I had one unsuccessful try with another recipe.

Now tried yours and it looks way better. I will be having it for breakfast tomorrow morning. I wanted it to be really thick and it seems I achieved this. It is still dropping whey 1 Liter already from a batch made with 2 liters of milk. Also the towel covering it to keep it warm. If I read the directions corretly, you just have to heat the oven to about Hope this helps with your circumstances!! Thank you so much for the recipe. I do this because…. It keeps me from purchasing 52 plastic containers a year!!!!

I hated reading that update you had. I have a problem. Can you believe that? Our litigious society is a disgrace. Do you have any suggestions? I have totally forgotten to warm the oven before putting the bowl in it. Leaving the light on seemed to be enough. Check the temp of the oven when the light is on. OR, heat it to the minimum temp, and then let it cool off a bit before putting the bowl in. Can I just put the mixture outside instead of trying to get the oven temp just right?

Stay cool and thanks for getting in touch. It was great to only use 1 bowl for the whole procedure!! So I opted out for heating it in the microwave to mine took abt 20 min. After cooling down in the fridge for 3 hrs. I stirred some of the liquid whey that had collected back into they yogurt before I strained it for greek-style yogurt.

Was that okay to stir in the whey? One more FYI that might be helpful to your readers. Check it our with your doctor!! Thanks for the awesome recipe. I just wanted to add that I used a small cooler the type people use for lunch as an incubator and it worked too. Perhaps it was originally a way to preserve milk during the warm months of the year, in which case they could have left it out in the sun?

Any low-tech ideas of how this could have been achieved? I came across your recipe and decided to give a try. I live in China now and Greek yoghurt is not readily available at the supermarkets. I followed your exact instructions and blanketed my bowl of milk with a warming pad.

Thank you so much. Thanks for posting this recipe!

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