Homemade Yogurt
Dairy  /  March 9, 2018

Homemade Yogurt

by Emilie

Jon and I have been making our own yogurt at home now for over 3 years, and the culture is still going stronger and tastier than ever.  It was super easy to start out and after a few cycles figuring out a routine, this became part of our normal weekend activity and has greatly improved our food quality. For any recipe that uses a thickened dairy product like yogurt, sour cream, mayonnaise, creamy dressings, etc., this homemade yogurt can be used in exchange.  Plus it’s healthier (no added sugar), more delicious, and cheaper than store bought stuff!

To start your yogurt culture, decide what vessel you will use to ferment the milk.  This needs to be kept between 100 and 115 degrees for 5-8 hours, so this could be a crock in the oven on low, instant pot, yogurt maker, or a bowl on the radiator with a towel wrapped around it.  If you are using a new strategy, you can always use a probe thermometer to keep track of temp to make sure you remain within range.  A thermometer is really useful here unless you are an expert barista like my little brother and just “know” when milk gets to 180 degrees… But seriously, no need to guess, kitchen thermometers are not that expensive and if you don’t already have one this is a great excuse.

 

    1. Measure the volume of milk you will be fermenting (5 ¼ cups for the yogurt maker pictured), and slowly heat the milk on the stove top on medium low until it reaches 180 degrees.
    2. Once milk is at 180 degrees, remove it from the heat and let it cool slowly to 115 degrees.
    3. Stir in 1-2 Tablespoons of your previous yogurt culture (or store bought yogurt with live cultures or homemade yogurt from a friend)
    4. Incubate at 100-115 degrees until the yogurt is solid, about 5-8 hours. To test that it is ready, lift up the container and tilt it gently to the side.  The yogurt should pull away from the side of the container as one mass. If the yogurt is still more like liquid milk, let it ferment longer.  If it has broken and the whey is separating, its over fermented. If it is over fermented, you can still use it to make
      the next batch.  Just keep experimenting until you find the right       timing.
    5. Let the yogurt cool at room temp for about 1 hour and then refrigerate until you are ready to consume.

More recipes for using your homemade yogurt are to come on the blog! Most simply, this yogurt is delicious on its own, or with some fruit, nuts, and seeds for the most rewarding breakfast.