Tip Tuesday: Homemade Yogurt!

I have no idea why it's taken me so long to get around to doing this.  Making yogurt is easier than just about anything else we make in the kitchen, except for maybe Ramen noodles.  But it's not much harder than that!

So, here's the lowdown.


All you need is 2 quarts of milk (1/2 gallon), a few teaspoons of plain yogurt, 2 pots, a thermometer, a heating pad, cutting board and a towel.  Oh, and a spoon.

I am using the thermometer to our turkey fryer, since our kitchen one is acting wacky....

Pour the milk (I used whole milk) into a smaller pot that fits inside a bigger pot that is filled with hot water, up to the level of the milk. They don't need to fit perfectly.  You can heat the milk directly in the bottom pot, but it is more likely to scorch.  This method is easier.  OK, so heat this up over medium heat to 180-185 degrees.


This kills any bad bacteria, before we add the good bacteria. 





It takes a while, so be patient.










 Meanwhile, set your yogurt starter (the already made yogurt that you bought or previously made... wait, if you already made some, then you don't need to read this post, so forget that)  out on the counter to become room temp.
















 Any brand will work as long as it has "live and active cultures."   That's what makes the yogurt into yogurt.  These friendly little bacterias like the warm milk. 










Once it reaches 185, keep it there for 30 minutes.  I just turned the stove to low and put the lid on the little pot.  That seemed to work perfectly, but check it occasionally and set a timer if you're absent minded, like me.

After 30 min. set the hot milk into the sink with some ice water to cool it down to 110 degrees.  You can just let it wait there on the counter if you want, but I'm too impatient and would totally forget about it.

It cools down pretty quick.  Like 5-10 min.












Once it's cool, take a little of that warm milk and mix it into your yogurt.

Please ignore the alien hand.












OK, almost there.  Now just stir the yogurt into the warm milk in the pot.

Mix well.









 

And put it to bed. 

A cozy, undisturbed place works best.
 
I set a heating pad on medium on top of a cutting board.

Put the lid on the pot and cover it with a towel.

No peeking.










Seven hours later....   It's YOGURT!

 But it's still sortof runny.  So, stir it up real good and pour it into some old containers.  We buy a lot of yogurt, so that's not a problem.  You can also use individual size serving containers.  Or jars.  Or whatever is handy.

Place the containers in the back of the fridge (the coldest part) overnight.  That's what causes the bacteria to stop doing their thing.  If you like a stronger, sourer flavor, you can let it sit there in it's cozy place longer.

In the morning, prepare to be amazed.  Yogurt has happened!

Sweeten with fruit, honey, sugar, splenda...whatever you like.  We used homemade strawberry freezer jam.  Yummo!

How cool is that???

It costs about a buck to make those two big containers, with no "thickeners" or other weird stuff added in.  Just lots of protein and good bacteria... which sounds really weird.  It's smoother and less "gritty" than store bought yogurt, too.  Delicious.  And now it is all gone.  : (

Good thing it's so super easy to make!  : )

Yay! for yogurt!

Enjoy!