So you want some yogurt or you want to know how to make yogurt? You’re really craving it’s smooth delicious taste, but you don’t want to have to go out and get in your car and drive down to the local supermarket or grocery store and sort through all the never ending options of yogurt flavors and brands. Light Bulb goes off….let’s be creative and learn exactly how easy it is to make yogurt.
There are a few key ingredients that are required when making your own delicious homemade yogurt.
1 quart of milk (any kind from whole to low fat)
1/4 to 1/2 cup non-fat dry milk (optional)
1 tablespoon white sugar
pinch of salt for taste
2 tablespoons plain yogurt (you can substitute low-fat for a lower calorie mixture)
Heat the milk in a double boiler (using two pots that fit into each other). Stirring occasionally to keep the milk from burning, however the double boiler should take care of that. If you must use direct heat, stir consistently and heat until about 185 degrees fahrenheit. A cooking thermometer is recommended.
Remove from heat. Add sugar and salt and cool the milk to 110 degrees fahrenheit. The simplest way to cool is by using what’s called a cold water bath, however you can also place in refrigerator or let cool to via room temperature. Be sure to stir occasionally and monitor the temperature until at least below 120 degrees fahrenheit.
Bring your plain starter yogurt to room temperature while your milk cools. You don’t want to add it to mixture while it’s cold.
Add non-fat dry milk if you so desire. If you choose to add at least 1/4 to 1/2 cup of dry milk, this will really increase the nutritional value of the yogurt. The thickening effect will also help if you used non-fat milk.
Fold in your room temperature starter yogurt, about 2 tablespoons should do the trick. If you want it to be a smoother texture, we recommend using a blender for better mixing.
Time to separate into containers of your choice, either secured with lids or plastic wrap.
Now it’s time to just let it incubate, which will encourage bacteria growth. Keeping it around 100 degrees fahrenheit is ideal, tips for accomplishing this is a pilot light in an oven left on or even using a blanket in a warm spot. 8 hours is recommended to get the custard like texture and cheesy type smell you desire for the yogurt to be at it’s tangiest. Want it thicker or tangier, just leave it longer.
It’s ready for refrigeration. Put it in the fridge for several hours before consuming and serving. It should keep for roughly about 1 to 2 weeks at the most. Don’t be alarmed if your consistency is different than most yogurts you buy in the store, thickening ingredients are used in most to get that texture.
Pretty simple, huh? Now the fun part is playing with the ingredients and or culturing time to get that perfect taste you desire. Don’t forget about adding toppers or extra ingredients now as well to your homemade yogurt. Fresh fruit, nuts or granola are always a favorite and add such incredible taste to any yogurt. Now that’s how to make yogurt, the right and fun way.
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