Wednesday, July 18, 2018

Easy Homemade Yogurt

No formal machine is needed to make yogurt at home.  I use a small cooler for incubating the milk, two mason jars, an instant read thermometer , a container of yogurt with ACTIVE yogurt cultures (I use plain or vanilla with the later giving a less acids taste to the batch), milk and a large bowl.

Scald the things you are using with boiling water to kill any stray bacteria.

Get the milk ready.  You might want to make a quart to start with.  I make it two quarts at a time.

You can use fresh milk, dried milk, soy milk.  Anything you have.  If I use dried milk or soy I add some extra dried milk to the mix, about a half a cup for two quarts, to give it more thickness when done because I like the consistency of Greek yogurt.

Heat the milk up to 180 degrees.  I do mine in the microwave at 50%
power because you don't want it to boil over.  I don't like scrubbing scalded milk of the bottom of saucepan.

Cool the milk to 110 degrees.  This is IMPORTANT.  If you kill the active yogurt cultures it will not work.

Add the yogurt with ACTIVE cultures to the mason jar(s) and stir.  SLOWLY add the 110 degree milk, stirring constantly.  Put the lid(s) loosely on the jar(s).

Put the jars into a small picnic cooler.  Fill the chest with warm water up to the neck of the jar.  Place the cooler in a turned off oven to help retain the warmth.
Let incubate, without disturbing it, overnight or about 12 hours.

Refrigerate for up to 2 1/2 weeks.

Use as yogurt (add jam for fruit yogurt and to impart sweetness), sour cream, to replace buttermilk, in salad dressings.

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