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is there any way to salvage homemeade yogurt...

that did not thicken? I think my starter was too old. SO I will get some new yogurt for the next batch. In the meantime, how can I make the stuff I have now thicker? Or what can I do with it? I really don't want to throw it out.

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  1. If it smells and tastes safe, then I'd use it in baking or in a sauce or the like. There must be a zillion quick bread recipes calling for yogurt or sour cream or buttermilk.

    If you want to make it thicker, you can try draining it through a few layers of cheesecloth. Google yogurt cheese. But maybe it's too thin to use for this? I don't know.

    1 Reply
    1. re: Vetter

      If you want to do nothing at all -- and have a septic tank -- I've heard that it's wonderful for the septic tank. Seriously. That's where all my outdated yogurt goes.

    2. How about mixing a little with some sour cream and make your own creme fraiche?

      1. Like others weighing in to help: veggie dip, yogurt marinade, coffee cake calling for sour cream, pancake or waffle batter, smoothies!

        2 Replies
        1. re: HillJ

          Ooh, yeah, a marinade! Here's one I've always wanted to try. http://www.epicurious.com/recipes/foo...

          1. re: Vetter

            Oh that's a super simple dish, Vetter! I was thinking curry powder, the yogurt, some cumin, roasted garlic, on shrimp for 30 - 40 mins strain away excess marinade and grill. Serve with some jasmine rice.

        2. Drain it in a strainer if it has any solids at all.

          1 Reply
          1. re: magiesmom

            It does have solids. I poured it into a pitcher and will just drink it, I guess. If I drained it, would the liquid be considered whey?

          2. I would make a lassi with it.

            Since you plan on straining it, if you get a lot of curds you can use them like cream cheese and just drink the whey for the nutrients.

            4 Replies
            1. re: luckyfatima

              So I bought a new container of Dana yogurt plain and tried to make my yogurt again. And again, nothing! WHat is the deal?!?! I have made it a least a half dozen times, no problem. Now, the last 2 times were a bust. HELP!

              1. re: lilmomma

                How was your temperature? I would guess that you kept it in too warm a place---that happened to me, too a couple of times and the high temperature was the culprit---I was using a new oven, I always stick it in the oven overnight.

                1. re: lilmomma

                  I always use Stoneyfield organic plain non-fat yogurt as a starter cause I heard it has the most little culture thingys. I find that the longer mine incubates, the thicker it gets--I do 12 hours minimum and sometimes longer.

                  1. re: lilmomma

                    I know many people seem to think that the single-purpose yogurt makers, like my Salton four-cup capacity gadget, are a waste of cabinet space and use just about every other method short of hatching the stuff under a chicken.

                    But yogurt makers don't use much electricity, they maintain a constant temperature (unlike my oven) and I've never had a batch fail me.