I never really was a fan of yogurt until I made my own. You will notice a huge difference in taste and quality in homemade yogurt.
- 1-2 quarts of milk (any fat level)
- 2 T yogurt (plain, any kind as long as it's got active cultures)
- Sugar (optional)
- Fruit (optional)
- Stainless steel or enamel coated 2-3 quart pot
- Thermometer* with single degrees range at least from 112F - 185F (45C-85C)
- 2 quart Thermos container
*If you don't have a thermometer, you can attempt to guesstimate with the tips in the directions.
- Heat milk in the pot over medium heat until it reaches 185F (85C).
- Stir periodically to keep milk from scorching on the bottom of the pot. The milk will start to look frothy and steamy when it's ready. If you're guesstimating, do not let milk boil.
- Let milk stand at room temperature until it drops to 112F (45C). This takes about 30 minutes depending on how cold the room is. Hot bath water is 102-104F, so the milk will be very hot to the touch at 112F.
- Add yogurt to the Thermos, then carefully pour in milk. Screw the lid onto the Thermos.
- Let sit at room temp or in a warm place for 6-12 hours depending on thickness and tanginess desired.
- After it sits, stir the yogurt. It will be kind of bubbly at the top.
- Refrigerate 2T of yogurt and the remaining yogurt in two separate plastic containers. You will have the 2T set aside and ready for the next batch of yogurt.
- Add sugar and fruit as desired.
- You'll want to use a good quality milk. It doesn't have to be fancy, but should be a step up from generic, store-brand milk. The better the milk, the better your yogurt will taste.
- Keep your equipment clean if not sterilized by washing with water diluted bleach, rinsing well after.
- Experiment with different types of yogurt cultures. Some are more naturally sweet than others. Some yogurts have multiple cultures, like Kefir has 7-10 different cultures!
- Adjust the quantity of milk as you like. You don't have to be exact with the yogurt. Add just enough to have cultures who will populate the amount of milk you have in the time period.
- Want "Greek" style yogurt? They'll charge you more for it at the store, but all it is, is yogurt that has been strained to remove some of the water. That's what makes it thick. To do this at home, line a colander with a washed, cheese grade cheesecloth (not grocery store), muslin fabric, or tea towel, and pour your yogurt in over the sink. Drain for about 30 minutes or until it reaches the desired consistency.
Enjoy your yogurt!
I give it 5 buttons up!