APOLLO™ Pure Protein Powder

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Home Made Healthy Protein Shakes
Tips Use a blender that is high quality and will mix your shakes well. The delicious vanilla pure protein powder was very tasty. It is still good, but not as flavorful and not as delicious as the cookies and creme. The syrup is almost impossible to mix. I have tried to gooey cinnamon roll and birthday cupcake.

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I am gluten free and have always been addicted to quest bars but recently have been having terrible stomach issues. You can totally make them without almond flour. I am just now trying some of these out and its working great! I actually found an alternative to VitaFiber as well called FiberYum that also sells imo-syrup and imo-powder that are less expensive and also corn-free.

You can also buy other ingredients from the company at the same time such as chia seeds, flax seeds, chlorella, barley grass powder, kale powder, pea protein crisps, etc. I used GNC brand vanilla protein, and found it to be a little too sweet. I really want to try this but I am curious how these keep? They will just be a bit softer. Yes probably not enough syrup. Is anyone else having that problem? You should be able to ship to the US.

Link is in the post. Same thing is happening when I try to order and ship to the U. I hope they fix it soon! So Bioneutra has just announced that they are selling on Amazon now!!! I just found your website, and I am soooooo excited to start trying everything on it! And we have the same favorite flavors! Living just outside Edmonton I am SO stoked to try this stuff!

I just put an order in and cannot wait to try it. 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: I wanted them nut free so I omitted the almond flour. Im not sure how that changed the texture.

My recipes never used almond meal though, just 55g of IMO and a scoop of whey. What does the almond meal do exactly for the recipe? Which brand of IMO are you using? Perhaps the carb count they have listed is incorrect, unless they add something different to their syrup? The almond meal just helps the texture to make it more similar to a Quest bar.

It has very little carbs. Is there anything i could use instead of imo to get similar results? But if I do, I will for sure post about it!

After I bought that I found a company called Sweet it! If it says 20 carbs then it is 20 grams of carbohydrates that are affecting your blood sugar and causing an insulin response. You cannot deduct fiber. Fiber affects blood glucose just as any other carb yes it slightly more complex but it still triggers an insulin response. I am a type 1 diabetic who is very fit and I cannot deduct fiber carbs because they affect my blood glucose like any other carb.

With all that being said, these bars are otherwise a great bar packed with protein and mostly nutritious ingredients. The only truly low carb protein bars that I am aware of are Power Crunch bars, which have about 10g carbs, 14g protein and about calories. But here is a great interview with one of the founders of Quest Bars, Ron Kane, who talks with a Diabetes group about the affects of the IMO in the bars on blood glucose.

Kind of interesting and better articulates the point I had tried to make about fiber and blood sugar. Sorry for the confusion! I am type 2 Diabetic and fibre does NOT spike my blood sugar. Just because it affects you does not mean that everyone else is wrong.

All carbs are NOT the same. Or possibly Stevia and 2 tbs of coconut milk for the moisture? Vitafiber is unique unfortunately, and while you can use agave, it will no longer be a low carb or high fiber bar. I made 12 in a batch before, I just multiplied all the ingredients by How did you mix the larger batch quantity? Did you still do it by hand, or does a food processor or blender work when working with larger batches?

Sorry to be such a bug! I was just wondering how much of the vita fibre powder you used when making it with that instead of the syrup? I bought the powder by accident so trying to figure out what works best with it! Thanks so much in advance! Thanks so much for the great post! I was wondering if you have tried it with the powder form?

Any ideas would be very much appreciated! I finally bought the vita fiber syrup and made a bar this morning. Tasted almost exactly like a quest bar!!!

I added a bit of PB2, a bit of stevia, and used half vanilla and half chocolate whey powder. And it was just like the chocolate peanut butter bars!! 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! This was very successful for me, thanks! Placed it in the fridge before going to work; came home, strained thru 2 layers of cheesecloth ran out and am so pleased with the end result.

Julia, thanks for letting us know how you made up for the shortened time. Can anyone tell me how to calculate the nutrition information for this yogurt? Would it be the same as what Fage lists on their Nutrition Facts panel on the yogurt cup? I use calorie tracking software so I want to be as accurate as possible, especially regarding the calories and protein content. Also, what is the best container for storing the completed yogurt? The variable is how much whey you end up straining out, but I bet it would be very close.

I like to store the finished yogurt in a glass or ceramic dish with a tight-fitting lid. Good luck, and let us know how your yogurt turns out! For straining, I use birdseye cloth diapers Gerber. They are thicker than what passes as cheesecloth in stores now, and handle washing well so they can be used over and over.

Hi, I, too, make my own yogurt occasionally using the slow cooker method. To make greek-style yogurt, I strain the finished yogurt using a coffee paper filter. I place a coffee paper filter over the holes on a steamer casserole, then pour my yogurt on it. The whey will drip to the bottom casserole.

I usually do it overnight in the fridge. By morning I have a thick yogurt. You can always add back some of the whey if it is too thick for your liking or you can make yogurt cheese with thick yogurt. Thanks so much for these tips about using whey, Laiza. I freeze the leftover whey and add it to the dough when I make homemade pizza.

Turn your kitchen into a microbiology […]. LikeBe the first to like this. Worked out great for me! Either way, it turned out great and it is a heck of a lot more frugal doing the work yourself. Such a simple way to make yogurt! Thanks for the great recipe Eliza!

Thanks for taking the time to post your comment and let us know about your success with the recipe — makes me happy. I used a stainless pot to heat the 2 percent milk, let it cool to degrees and THEN put in the Activia yogurt and set it into an igloo cooler to rest overnight. Used a wire meat thermometer and by morning the temp was at 98 degrees.

Comes out as thick as cream cheese. The recipe works but whenever i try to use the result as a starter for the next batch it doesnt turn out. Cass, you might try freezing a little of the yogurt when you first make it, and then thawing right before adding it to the next batch. I am Greek and grew up in Chicago. The school I went to belonged to the church and was right next to the church.

Half of the day in Greek and half in English. When my mother made Yogurt she always would use a white pillow case. In the last part of making her yogurt she would pour it in the pillow case and let drip over the sink. My mother learned from her mother and so on. I visited a relative in a small village in Greece and that is how she made her yogurt and she made yogurt every day. My favorite Yogurt is Fage and I am eating some now.

Fage is the Greek word for eat. I have pleasant memories of sitting on the balcony i Athens eating Fage yogurt. I have heard of Greek style so I found this and gave it a try. I had planned carefully and then got called to work unexpectedly.

I was able to continue with the recipe and it was the BEST ever!!! The 2nd batch I left in for 14 and drained more whey off than the 1st batch. Still good but not as. I never flavor it, just add fresh fruit and granola. This is so easy, thanks!!

I do think it takes some experimentation to find out exactly what method works. Thanks so much for sharing your experiences. I make two gallons at a time and after 18 gallons of success, I am very happy with the whole process. For filtering the whey, use a white dinner napkin or pillow case material works well. I like it thick so I will occasionally scrape the thicker yogurt from the material so more whey can pass through.

Eliza, keep doing whatever it is that makes you so sweet! Flattery will get you everywhere — ha! Thanks for sharing your tips, too, Lance. Great method — so simple! I have a YoGourmet yogurt maker that I received as a gift, but will share this method with my daughter.

My yogurt maker came with a straining bag made from unbleached muslin. This can be reused pretty much forever, I think! Do you have an insulated cooler? This will add a little more protein, which can help thicken the yogurt. Good luck and I hope you find the set-up that works for you and produces better results. I had to add about a cup of milk back in just to make it creamy. I use a yogurt-cheese bag rather than a cheesecloth which is super fine explains why one hour the first time gave me cheese.

I have an old gas oven with no light and my warm setting runs between and When my oven is off it runs between 70 and 80 degrees. Do you have any suggestions as to how i can create a firmer yogurt? Both times in was incubating for hours. It seemed simple enough, so I decided to try it out a couple nights ago.

It turned out thick and […]. I got a little nervous about my oven staying warm enough, so after an hour and half, i did turn the oven back on to for just a minute, and turned it off again. I kept it in the oven for 7.

After straining according to the recipe, it came out thick and creamy, hubby and I are VERY happy with the results! Thank you for this recipe, I found it the most informative recipe of the ones I looked up.

My first batch wasted the milk, because my oven did not keep it warm enough. After that, I heated up three separate batches of water and tried 3 alternate methods for keeping the water at degrees crockpot, heating pad, and thermos. In this way, I was able to discover that for me only the thermos reliably kept the water at a consistent temperature.

Hope this helps some folks save them a first time failure! Thanks again for the detailed instructions! I make it both ways. I attempted the first time to make it and nothing happened and then I noticed that the yogurt was at the bottom of the bowl after 8 hours and since the milk had not turned sour and used the same milk the next day and really mixed it well with the yogurt mix and it turned out amazing.

I put frozen fruit, Splenda and a little SF blueberry sauce in my little container to bring to work today and am so looking forward to this. I am supposed to lose my 10 year job next Friday and this will help me so much. Thanks for such an awesome site. My family likes vanilla flavored yogurt with a sweetness to it. Can I add this and a little sugar with the yogurt starter? Regina, I would add the vanilla paste and sweetener to the final product, not to the starter. I came across your recipe for greek yogurt while seaching the web to find out why greek yogurt had so much more protein in it than regular.

I also have a protein drink from FirstFitness Nutrition that I am going to try to make yogurt with. I am really excited to taste the results. I made this yesterday night and and did everything but replaced the milk with soy milk and place it into a homemade warm water incubator, but when i opened it this morning, approx 12 hours, the whole thing completely separated! About ml of yellow clear liquid at the bottom and a whole curd of totally holey piece at the top, like a very wet bread batter.

It smelled okay, but looks absolutely weird and i just put it into the fridge… Any advice? That must have been disappointing. Thank you so much for sharing this simple easy to follow recipe. Trying it tonight after a friend share some of their home Greek style yogurt. Hope mine turns out good. I thought the more I used the thicker it would be…. What I have been doing in the past is leaving it in the pot too cool down instead of pouring it into a bowl.

Could this be the problem? You may be right. Changed brands and now have success again. I have made 4 batches in a row and they have all gone bad, very lumpy. I have made this yogurt many times with great success, but I cannot figure out what I am doing wrong now.

Any ideas would be greatly appreciated. I generally put mine near the wood burning stove not on the stove and it comes out great everytime. Thanks for sharing this, Claudia — a great tip, especially for people tapping into the warmth of a wood-burning stove. Also, I found that although cheesecloth can be reused, I find that it lets through some of the yogurt after 3 uses. It was tart, but added a bit of vanilla and some honey. One child tried it and loved it — hope to get all hooked.

Hope this helps, and thanks for your comment! Coffee filters work well for straining yogurt. If you can obtain some comercial size filters, even better. I make batches of Greek Yogurt a week, and I prefer the Organic milk although regular Pasturized milk works well, too. I do rinse out my cheesecloth, hang it over my shower rod to dry and use it again and again. Thank you for a great way to make Homemade Greek Yogurt!

I appreciate your sharing your own results and method, Mary — great to know about the cheesecloth! Be careful reusing cheesecloth, which is not really meant for multiple usage. Muslin lasts for years, is relatively inexpensive and is safe and easy to care for. Easier and cheaper for you and better for the environment; the muslin I use is even organic!

Muslin is sold for making light clothing, theatre backdrops, etc. Thank you so much! Adding to my list of things to learn to make. Very exciting because I love yogurt! So when I saw this recipe online for making your own homemade greek yogurt from scratch…I got a little excited! Thanks for your great recipe. Two questions, have you tried making yogurt with goats milk? Have you ever used a small amount of sugar in the mixture? I made my own and ate it with fresh fruit throughout my pregnancy.

Straining, while a good way to thicken, lessens the quantity of your batch. Thank you for taking the time to share this recipe Eliza. To share my experience for the next person, I heated the milk on the stove in a pot, stirring constantly, and reached in about 45 minutes. Left in an open wide casserole dish, the milk cooled to in less than 30 minutes. I left it in the oven for just over 8 hours and it came out with a nice consistency though next time I will leave it in for 9 hours to make it a little thicker.

Cooled for over 6 hours was out running errands and then strained for an hour using a bowl, a regular colander and a thin clean!

Hi, I just made my first greek yogurt and it turned out pretty good in texture but with a tiny acid flavor, whatc could go wrong? It was 12 hours inside a box which was inside another box i put cartoon newspaper and things like that in between the boxes I covered everything with a big blanket and put it inside the oven, but turned off. Did you preheat the oven a bit and leave your oven light on?

Differences in milk can also cause variations in taste, so you might experiment with a different brand. You could also add a little nonfat dried milk to increase the protein level in the yogurt which might help it be less acidic. Good luck and let us know how your next batch turns out!

It makes 1 litre about a quart of unstrained yoghurt and has been designed so that the given amount of boiling water 1.

The Easiyo system expects you to buy their fruit-flavoured and sugared packs of milk powder and starter culture for each batch, but, like everyone else here, I use my favorite live culture yoghurt as a starter and then reuse my yoghurt as a starter for five our six batches before I buy a new lot. I simply pour room-temperature milk into the jar, add the mother culture, put the jar into the boiling water inside the insulated container, and leave it for six hours.

Then I refrigerate it. I find that the yoghurt gets thicker in the refrigerator so I do this before straining to the required thickness. To strain I use a piece of well-washed fine weave cotton sheet placed inside a sieve over a jug. I turn a flap of spare clothe over the top to avoid microbial or fungal contamination. I sterilize my containers and utensils, but the milk has already been sterilized by pasturization. It was also non-homogonised, so all those tiny natural globules of milk fat resulted in a grainy textured yoghurt.

I was interested in making my own yogurt and found your site. Followed your directions and now have a beautiful container of homemade yogurt that I can control what else goes in it. Thank you very much for posting the information you did. It made it much easier for me to understand and do. Anyway, I tried to find a definitive answer to your question and I came up with these two facts: The active culture stays live for about two weeks, so the sooner you eat the yogurt, the better.

Question in the last step of straining the yogurt: After the first strain through cheesecloth, it says to put the bowl back in the fridge and then restrain. Do you pour the yogurt that has been strained back into the bowl, after dummping the whey, and then re-strain through the same cheesecloth or do you need to line the strainer with a new set of cheesecloth?

Lauren, I just pour the whey out of the bowl but leave the yogurt in the cheesecloth-lined strainer. Then put the whole set-up back in the fridge, where some more of the liquid will drain off into the bowl. Hope this helps, and good luck! I hope you have better results with your next batch. My son taught me how to make yogurt, without a thermometer. We heat the milk on low till it starts to steam, never letting it boil.

Remove from the heat, and let it cool till you can stick your finger in and leave it there for 8 seconds. At that time I add the starter. I then put it in a quart size mason jar, and wrap it in a down comforter overnight. In the morning I refrigerate it, and once cooled, strain it through a coffee filter in a colander hanging over a large bowl. Perfect yogurt every time. Love the quality that I control, and saving money.

Thanks for sharing your experiences with us, Linda! This is great yogurt. I use the microwave instead of the stove top. It takes between 16 and 17 minutes, on High, to reach the correct temperature. I also add a cup of dry milk to add extra calcium.

Also, when I was reading Colin […]. I stuck an outdoor thermometer in my oven with the light on. It only reached 75 degrees? Another site I saw says to keep it a Or you might try this: Turn it off as soon as you pour the yogurt in the container to cool on the countertop, and turn the oven light on at that time. Proceed according to the directions, and start checking the yogurt after 7 or 8 hours.

Whipping cream has 0 carbs and the yogurt I use has 9 grams of carbs per cup. This would be very low carb for those of us on carbohydrate diets. If you experiment, will you let us know how it turns out?

I make yogurt with heavy whipping cream all the time and it works fine. For those counting carbohydrates it is great! I do not use the powdered milk or the gelatin. Simply the heavy whipping cream and 2. I incubate mine in an ice chest with a heating pad. I cover the ice chest with a heavy quilt and in eight hours, I have the most wonderful yogurt you can imagine. I love your blog and have been thinking about making yoghurt for a while. I poured the milk into a glass bowl and I stirred in one tablespoon of bought plain yogurt and then covered the bowl with a clean towel.

This morning I had lovely yoghurt but it was a little thin so I poured it into a cheesecloth and placed the whole lot in my sieve over the milk pot from last night. I left it in the fridge while I went for a cycle ride. When I got home we had lovely thick yoghurt on our cereal. It was so easy thank you!! If you want to boost the protein level of your homemade yogurt, add a couple of tablespoons of dried milk powder to the milk when you first heat it.

Thanks and good luck! My favorite Greek yogurt is Oitkos Organic. It has 5 live cultures, no thickeners, and is made from pasturized non-fat organic milk. Stonyfield has just bought out the company and the plain 32 oz. I can only find it at Whole Foods and it is expensive!

This blog has given me the inspiration to make Greek yogurt from scratch using a starter from my favorite yogurt. I use the cooler technique with glass quart jars and lids and some with boiling water in them to maintain the temperature because I make so much at once.

I also sterilize things — including spoons, pot, containers — to not introduce unwanted bacteria. The whey can be used in so many other ways — with acidity ricotta cheese, cottage cheese…. Need to Google and go to quite a few sites to see lots of variations.

Basic thick yogurt is made with very high fat milk. The milk used in Greek natural — as she mentioned with sheep, Jersey cows — their milk is much higher in fat than say Holsteins. Milk from the animals, heated, and then made into cheeses, yogurt, etc will be rich and thick. Putting some cream back will help. Whey has sugar in it, so taking it out also does take out some sugar.

There are lots of cookbooks out there for ways to use yogurt, so do remember that you can have lots of options. Another way to get better drainage faster — stir the yogurt before straining I use basic, cheap coffee filters — buy them bulk.

Unfortunately, look at different yogurts you like — many use thickening agents. I also freeze yogurt in thick baggies then into a big thick bag— into the deepest part of the freezer to avoid freezer burn. I have good starter for each time rather than using from made batches and losing the quality over time.

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