Homemade Yogurt, made easy
Yogurt is so good for you!
I mentioned on Facebook a couple of days ago that I had good success with making my own yogurt at home, and promptly had a flurry of responses asking for how I did it. Well I did it by asking a co-worker how she does it, and then consulted both the Oracle of Google and The Joy of Cooking. Here is my mash-up of all that information:
You will need:
- 2 litres (or however much you want, just need a pot big enough) of good milk. I used 2% Organic, cost about $5.50.
- Skim milk powder, I used 1/2 a cup.
- Candy thermometer (the kind that clips to the side of the pot)
- A large pot, or a double-boiler if you have one. Double-boiler makes it easier to heat the milk without scalding the bottom, like I did. But if you do, no worries. My smart co-worker says to just sprinkle baking soda and hot water on the scalded bits and leave it on for a little while, and it comes off much easier.
- Starter yogurt – basically a small amount (2-3 tablespoons – no more!) of very good, probiotic PLAIN yogurt. I used Olympic 0% fat plain probiotic. Take 2-3 tablespoons and whisk in some of the milk that you’ll be using for the yogurt to make it a little thinner, and set aside in a separate dish out on your kitchen counter for later in the process.
- One or several plastic containers with lids, including a small one for setting aside your starter for next time.
How I did it:
The experts recommend bringing everything to room temperature, but I didn’t do that and things were ok. Then again, it might have been even better if I had? Anyway.
Pour the milk into your large pot and whisk in the skim milk powder. I used the powder to make my yogurt a bit thicker without having to add gelatin or other such nonsense. You can try it without the powder too, and let me know how it is. This is the most time consuming part – waiting for it to reach the right temperature. Put it on medium to medium-low heat (again, to avoid the scalding). If you’re using a double-boiler, you’ll want to get the water in the bottom pot boiling and keep it at a boil while your milk heats up in the top pot. Clip the candy thermometer onto the side of the pot so the thermometer is in the milk. Stir the milk frequently. You’ll want it to get to 180 degrees Farenheit. If you get the same thermometer I did, that’s the numbers on the inside of the circle, not the outside. Important to know!!
The milk will start to look frothy, like a latte, when it gets close to 180F. Once the milk gets to that temperature, put the heat to low or even to off, but keep it on the burner for about 5-10 minutes. Let it bubble and cook for a bit. Meanwhile, fill your kitchen sink about halfway with cold water, and even some ice cubes if you have them. Take the pot of milk and set it in the sink with cold water – this is to help it cool down a little more quickly. Keep the thermometer in the pot. You want the temperature to go to 110F.
While the temperature is dropping (slowly), preheat your oven to 200F. As soon as it hits 200F, turn it OFF and then TURN YOUR OVEN LIGHT ON. Your oven light will be enough to keep the yogurt at the right temperature while it incubates.
OK, so your milk is now at 110F. Take the thermometer off the pot – you’re all done with it. Take your yogurt starter (2-3 tablespoons – no more!!) that you’ve whisked together with a bit of the milk earlier. Slowly pour it into the pot of milk and use your whisk to distribute it fully through all the milk. Then you’ll take your plastic containers – old yogurt containers are perfect – and pour the milk + yogurt mixture into them. Have one small container ready to put 2-3 tablespoons of the mixture in – this will be your starter for next time!
Cover with the lids, and put them into the oven. The oven is OFF and only the oven light is ON. It should feel toasty in there but definitely not hot. This is why you can use plastic in there : ) I used one large clear plastic container with a lid, and it was great. Stick it in the oven, make sure nobody turns the light off and leave it be for minimum 8 hours. You can leave it in longer, but check after 8 hours. You should see a liquid that’s risen to the top, and it should have a greenish-yellow tinge. Open the lid and things should smell tangy. This is good! This is incubated yogurt! Leave it in longer for tangier yogurt – even up to 12-14 hours. I did this on a Sunday and it worked great after 8 hours. It’s mostly unattended time, just the first part with bringing the milk to temperature takes a little bit of attention.
When you’re happy with the look and smell of things, take it out of the oven, give it a very good stir with your whisk and put it in the fridge. Leave it in at least 4 hours (I recommend overnight) and the next day you’ll have creamy, yummy plain yogurt that you can add whatever you like to. It’s healthy, cheap and wonderful. For about $6, I made 2 litres of good quality yogurt. I saved about $10 over store-bought – I usually buy 2-3 containers of plain yogurt a week, so this is a great savings. $40 a month = $480 a year! No small potatoes.
It will last 7-10 days in the fridge. You can also strain it using a strainer lined with cheesecloth in the fridge for 24 hours to make thicker, Greek-style yogurt (or yogurt-cheese, it’s also called).
Lots of writing to explain it all, but really once you’ve done it once you’ll see how simple it is. Just remember that it needs certain temperatures for it to do its thing. And also – very important – don’t think that more starter is better. Yogurt bacteria needs room to move, so 2-3 tablespoons is really all you need for 2 litres of milk. Trust me – I have a big container of delightful yogurt in my fridge telling me it’s true.
Have fun – it’s like a science experiment!
Mac'd out geek girl; love my husband, my dogs, design, photography, gardening, red wine, eating fresh and local. I do creative stuff at a large Fraser Valley wholesale nursery.
Great detailed description of making yogurt, thanks I will have to try it. I will let you know when I do.
BTW, congrat’s on your weight loss journey. I’ve also had problems with my weight and I know how hard it is. Keep it up =)