Whenever someone finds out that I make my own yogurt, they always want to know how. Yes, I do make my own yogurt. Because it's WAY cheaper than buying it! The price of 1 qt of natural plain yogurt is about $3. The price of homemade yogurt is less than $3/gal (depending on the current price of milk). Now, whether you are just curious if this is actually possible or you would really like to know how so you can make your own, never fear-I'll tell you. This is actually quite easy and even the clumsiest in the kitchen should have success.
1. Scald 1 qt milk (this means cook until just before boiling), stirring constantly.
2. Cool milk to about 11o degrees (bathwater). A little cooler is better than a bit too hot. If the milk is too hot, it will kill the starter and you'll never get yogurt. I did this once. Bummer.
3. Pour milk into glass bowl or jar
4. Add 1/4c yogurt (store-bought yogurt or previously-made). This is your starter. It must have live/active cultures. The label will indicate such on store-bought yogurt. No live/active cultures? No yogurt.
5. Combine with wisk
6. Set in warm place (not hot!) for 8-10 hours, not bothering it, and voila, Yogurt! A good warm place is in the oven with the oven light left on. You wouldn't have to worry about the temperature, you wouldn't have to be home to monitor it, etc. A friend of mine leaves hers in wrapped in a towel in a cooler/other insulated box. I'm not sure how you keep it warm enough...unless it just stays.
7. Store in refridgerator and enjoy at your leisure. Add a bit of jam or fresh fruit to sweeten.
Tip: Don't worry if it's thinnner than the store-bought kind. Most of those have additives to make them so.
Tip: Whole milk makes the thickest and creamiest yogurt but any kind works just fine. I use 1% usually.
Attempted this, totally runny. Think I had the milk too hot when I added the yogert. Attempting again. :)
ReplyDeleteYay! I am so glad to see you have a blog now! I added you to my blog roll so that I don't miss a thing!
ReplyDeleteI've been making yogurt in my crock pot for a few months now, and I love it! When I add the yogurt starter I also add some dry milk powder. It does thicken it up a bit, but it is still more runny than the store bought. But you cannot beat the taste of homemade plain yogurt. You won't miss the sugar (except for what is in the milk already.) I make mine with either 1% or 2%. I tend to be a bit lactose intolerant, but I can do yogurt. This makes an easy way for me to get my calcium. My favorite way to eat it is with fruit and a bit of grapenuts cereal sprinkled on top. YUM!
So, I just made yogurt again on Friday morning. I put it in the oven with the light on and planned on taking it out Friday evening before I headed off to my birthday dinner. I forgot. I rememebered about 4:30am Sat morning and decided to get it when I got up. Figured it'd be ruined anyway. Forgot. Went about my day and Chris found the yogurt when he wanted to use the oven Sat evening....he even turned it on. Oops.
ReplyDeleteWell, it was ruined for sure now, right? WRONG! We looked at it (it was incredibly set up) and stuck it in the fridge. We could try it when cold and decide then. This is actually the best batch I've made! It's so creamy and thick- and only made with 1% milk!
So, there. Go ahead and leave your yogurt 24 hours or so before chilling if you want an awesomely thick and creamy concoction!