HOME > Chowhound > Home Cooking >

is there any way to salvage homemeade yogurt...

l
lilmomma Apr 3, 2011 10:16 AM

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Vetter RE: lilmomma Apr 3, 2011 10:22 AM

    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
      r
      Rella RE: Vetter Apr 3, 2011 11:04 AM

      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 That's where all my outdated yogurt goes.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. Novelli RE: lilmomma Apr 3, 2011 10:26 AM

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

      1. h
        HillJ RE: lilmomma Apr 3, 2011 10:49 AM

        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
          Vetter RE: HillJ Apr 3, 2011 11:19 AM

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

          1. re: Vetter
            h
            HillJ RE: Vetter Apr 3, 2011 11:26 AM

            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. m
          magiesmom RE: lilmomma Apr 3, 2011 11:56 AM

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

          1 Reply
          1. re: magiesmom
            l
            lilmomma RE: magiesmom Apr 3, 2011 02:13 PM

            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. luckyfatima RE: lilmomma Apr 4, 2011 06:37 AM

            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
              l
              lilmomma RE: luckyfatima Apr 6, 2011 07:37 AM

              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
                luckyfatima RE: lilmomma Apr 6, 2011 08:22 AM

                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
                  s
                  sparkareno RE: lilmomma Apr 6, 2011 10:03 AM

                  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
                    m
                    mandycat RE: lilmomma Apr 6, 2011 11:33 AM

                    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.

                Show Hidden Posts