Here’s how to make your own yogurt:
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1. Pour a half gallon of whole milk into a pot.
2. Stir in a tablespoon of nonfat dry milk. This will help thicken your yogurt. -
3. Heat the milk slowly on the stovetop, monitoring its temperature with a meat thermometer. When it reaches about 185 degrees Fahrenheit, remove it from the stove. (This will kill off any “bad” bacterial cultures that may be in your milk.)
4. Pour the milk into a heatproof container with a lid. -
5. Cool the milk down in an ice bath, removing it when it gets to be about 110 degrees Fahrenheit. (Cooling the milk will allow the “good” bacterial cultures to live once you add them.)
6. Mix a heaping tablespoon of your favorite plain yogurt into the cooled milk. The yogurt is your starter culture. (If you’ve already gone through this process, you can use some of your last homemade batch as your starter culture.) -
7. Put the lid on the container and store it in a cabinet at room temperature for a day or two, or until the yogurt acquires the taste and consistency you like. Refrigerate it to slow down the fermentation process. It will keep in the fridge for approximately two weeks.
My wife made yogurt a couple of times but cooled it in the pot. What was left was a residue we couldn't get rid of - to the point where we threw out each pot (luckily they were older pots).
By pouring it while still hot, will that eliminate this occurrence? Anyone know what we encountered (and if there was something we could've done)?
Also - how long does the yogurt last - or how can you tell when it's time to let it go?
That's a good question. I've never known anyone to cook their own yogurt. This is really fascinating to me!
I make my own yogurt all the time! I love it. I dont even buy it anymore unless its some fancy kind I want to try.
It will last about 7-10 days, by my guess. I have eaten it at 10 days and been totally fine.
Does it have to be whole milk? Could I do this with skim or 2% to make low-fat yogurt?
Making yogurt is easy! Everyone should try it!
I find this recipe a bit confusing and complicated - I never use powdered milk and get fine yogurt - I'm ok with a thinner consistency and it works fine for me, come out like many thinner consistency commercial yogurts, i.e. Strauss.
I cool without an ice bath, it just takes longer.
Several recipes - Sandor Katz and Joy of Cooking among them, suggest that it's good to err on the side of less starter (i.e. plain active-culture commercial yogurt), that you actually get better results with a scant tablespoon or even a teaspoon. Just wanted to caution against the "heaping" language - less can be more here.
And, you might get ok results letting it culture in the cupboard, but it will do best if you can keep it at about 90 degrees for 6-12 hours. Yogurt machines are cheap - I got one on Amazon for maybe $12 that I just stick my glass jar in and let sit. Alternately, I know people who use a low watt incandescent light bulb in a throwaway stryofoam cooler. Even wrapping the jar in a towel can help.
For those who asked about how long it keeps - same as any yogurt.
I don't see why you wouldn't be able to make low fat yogurt with low fat milk.
I also got a Salton yogurt maker (incubator) and I find that maintaining the proper temperature gives me a better yogurt result. You can use low fat milk to make low fat yogurt - though the more fat your milk has, the richer your yogurt will be. I make yogurt all the time, and have a step by step, as well as a "greek-style" yogurt how to here: http://thirtyaweek.wordpress.com/2008...
I've only ever made really chunky yoghurt; the texture is just gross to me. Could anyone help me figure out why it's not smooth? I use a tbs. of commercial yoghurt, whole milk, and a bit of nonfat milk powder, and I have a little Salton machine I put it in.
My method is even simpler: no thermometer, just heat milk until it just starts to simmer. Cool until you can stick your finger in it comfortably. Add a rough tablespoon of yogurt, pour into a thermos, wrap that in a towel, and stick it in the oven (turned off) for the day.
About 8 hrs later, it's done. Leave it longer if you like it more tangy. Pour over a strainer and let it sit in the fridge like this for a few hours if you want it thicker, like Greek yogurt. I drink the runoff (whey?) because it seems like a healthy idea.
how does the runoff come about, breego? do you strain it?
Home-made yogurt is the best!
Mangophile-
I strain mine over few layers of cheesecloth for a few hours.
The strained yogurt is lower in sugar b/c apparently the lactose is primarily in the whey.
You can use the whey to lactoferment stuff... yum. Kim chee, saurkraut, kvass...
oh man, great ideas! thanks for the tip. =)
Question: Can I use buttermilk, or perhaps a mixture of buttermilk and whole milk, to make yogurt at home? Happen to have a quart of real buttermilk and thought it might make for more interesting/tangy yogurt. Anyone know?
I use skim milk and it works just as well.
I sugest that once you have mastered yogurt you move on to making your own ricotta cheese and mozzerella cheese. It's the same principal and so worth it.
foodISlove- You would just be making more buttermilk, not yogurt. Though admittedly handy if youre making baked goods...
Anyhow, bmilk contains only one type of bacterium (S lactis) while yogurt contains several (S thermophilus, L acidophilus, L bulgaricus plus more). This leads to a different product.
I make my yogurt w/ raw milk. 1/2 cup yogurt + milk to fill yogurt maker = yogurt in 12 hours! I fement it a long time to reduce lactose. Sometimes I strain it. Its thinner than regular yogurt but it is soooo good. I make kefir on the counter (room temp) w/ raw milk too.
I love milk products...
well, yogurt is something that we made practically everyday in India. A tip from my mom - use glass/stone vessel which should be very, very clean. Works better than plastic or metal containers. The yogurt would be yummy.
If you live in a warmer climate, you can make the yogurt on your porch, which is what we do in the summer. I cook the milk first thing in the morning, cool it, and then set it, covered, on the porch for the day. By nightfall it's ready to eat, although a little warm. Ideally it should be around 100 degrees, so in Arizona that means in the shade, but anywhere else sunshine would probably be great. It works much better than my yogurt machine.
Also, if you are in a hot, dry climate, slice up some tomatoes and stick those in the sun as well. Ours dry in a day, and are incredibly delicious.
There was a pretty detailed making-yogurt-at-home guide posted some time ago by Wayde Bremser on Heidi Swanson's blog -- http://www.101cookbooks.com/archives/...
I forget -- approximately how much yogurt do you get from 1/2 gallon of milk? I've made it before and it definately is easy!