How to Make Yogurt
Making your own yogurt is easier than you think! No special yogurt maker or culture is required for a perfect bowl of thick, rich yogurt. Homemade yogurt is an affordable way to get a dose of probiotics!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 2 cups 1x
- Category: Yogurt
- Method: Fermented
- Cuisine: Probiotic
- Diet: Vegetarian
Ingredients
- 2 tbsp yogurt with live culture
- 2 cups of milk
Instructions
- Slowly heat the milk on the stove to 180 F (80 C). Whisk occasionally to keep the milk from scalding on the bottom of the pot. (Heating the milk causes the proteins to denature making for thicker yogurt. You could skip this step, but your yogurt won’t be as thick).
- Pour the hot milk into a glass jar and cool to 105 F (40C).
- When the milk has cooled, stir in the yogurt culture. If you are using store-bought yogurt you may want to add up to 6 tbsp yogurt as they tend to have weaker cultures.
- Maintain at around 110F (40 C) until it is set to a pudding-like consistency (for at least 2 hours, or if you like a sour yogurt then culture for up to 24 hours.)
Notes
- If you don’t have a thermometer
, then heat your yogurt until it whisks up nice and frothy, then cool it to just above room temperature. However, I recommend getting a thermometer if you want to make nice thick yogurt because accuracy in heating the milk is key to thick yogurt.
- Homemade yogurt can be flavoured just like store-bought yogurt. Add jam, fresh fruit, vanilla, or cinnamon. Just don’t add the flavours before culturing, or it may interfere with properly setting the yogurt.
- Here’s my recipe for Greek yogurt or labneh. All you need to do is strain the yogurt to thicken it. The whey can be used for baking or as a starter culture for other ferments. Yum!
- If you want make cream-top yogurt, use non-homogenized milk. Or if you can’t find non-homogenized milk then add a few tablespoons of cream to the top of the jar before fermenting. It won’t be the same, but it will taste good!
, then heat your yogurt until it whisks up nice and frothy, then cool it to just above room temperature. However, I recommend getting a thermometer if you want to make nice thick yogurt because accuracy in heating the milk is key to thick yogurt.Keywords: probiotic, healthy, affordable, easy, simple, breakfast, snack. lunch, dessert, waste free, gluten free, keto, anti-candida
Find it online: https://www.fermentingforfoodies.com/make-yogurt-home/
