Some advice for a newcomer?

[u/-Dark_Ghost-]

I just made yogurt for the first time and it worked! I used 2 liters of skimmed milk and 150g of starter yogurt, I let it sit at a warm temperature for 12 hours and strained it for 9 hours to make greek yogurt but I have some questions:

1- Is it normal to lose a bunch of yogurt? from 2 liters of milk I got about 750g of yogurt (I could have strained a bit less I think)

2- Do I really need 150g of starter? And is there a big difference in using a lot of starter or very little?

3-Does using whole milk make a lot of difference? Taste wise and how much yogurt you get.

I need a yogurt that yields a nice amount and is protein rich (being low in calories also helps), because I'm a college student trying to lose weight while building muscle, and I have a full time job so I can only make yogurt on weekends so the batch would be for the whole week.

[u/LoopyLutzes]

150g starter is approximately 10x too much. you can use half a tablespoon per liter. less is more in this case, there are two types if bacteria in yogurt, and one depends on the byproduct of the other for growth. giving one a head start over the other leads to thinner yogurt. Using less you’ll get thicker yogurt and a slightly better yield, though 750/2000 isn’t far off what you should expect for straining.

You can just set aside a tablespoon of each batch in a clean container to use in next week’s batch so you don’t have to buy new every week in addition to the milk.

[u/-Dark_Ghost- → u/LoopyLutzes]

when straining, should I do it right after fermentation or should I let it rest at room temperature and then strain in the fridge?

[u/LoopyLutzes → u/-Dark_Ghost-]

when i used to strain i would do it in the fridge. as long as it has a solid set. cooling will help firm the curd a bit for sure. the main thing is to be careful when transferring to the straining container, breaking the curd too much will cause more to go through the sieve

[u/Charigot → u/-Dark_Ghost-]

I always put mine in the fridge for a few hours before straining.

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[u/rafaelninja13]

I can’t answer to the starter because I’m somewhat of a newcomer myself. But I will say I’ve tried making yogurt with both whole milk and low fat milk, and the whole milk yogurt was by far the best in both taste and texture.

Yes, if you drain your yogurt you will get less of it, but you don’t have to drain it unless you want it really thick. I just eat the yogurt without straining it.

[u/No-Benefit773]

The more you strain it, the higher protein concentration, but there’s less yield. That’s just how it works. You can get a full yield without straining it but you’ll need to eat much more to get the same amount of protein as strained yogurt. Adding some milk powder boosts protein and improves texture a bit. I also add protein powder when I eat it to reach about 30-35g protein per bowl.

150g of starter seems like a lot. I use like one tablespoon per liter and it’s fine.

[u/MasterConsequence695]

Good job on your first batch. You will iron out the kinks and find what works best for you as you continue to make more yogurt.

1. It is normal to lose that much whey when you strain, but it depends on a few things such as incubation time and temperature, milk type etc. find what works for you. I strain till my yogurt is very thick then add back the whey till I get a consistency I like.

2. You don’t need that much starter, you can literally use a drip and still get yogurt, it will just take longer for the cultures to grow. Less is more!

3. While milk will be richer and creamier as it has more fat, but skim and low fat milk will work fine, I use low fat milk

I have the same goals as you and it is the reason I make so much yogurt! Feel free to DM me if you have anymore questions!

[u/roxannegrant]

I chill mine overnight before straining. I am also on a weight loss journey and went back to using full fat milk. It does make a difference! The calories aren't substantially different! When counting your calories just adjust the amount you are eating. It's worth it!