Make Yogurt at Home!

An Easy Recipe for Making Homemade Yogurt with Everyday Cookware

Feb 27, 2008 Jamey Fisher

Making yogurt at home is a great way to save money and make sure that your family is eating healthily. You don't need a yogurt-making machine to make homemade yogurt.

Yogurt is a family favorite in many households, but the cost of store-bought yogurt - not to mention the plastic tubs it comes in - add up quickly. Making your own yogurt is simple and requires only the most basic of ingredients and everyday cookware. Any kind of milk can be turned into yogurt - cow's milk, goat's milk, sheep's milk, or anything else you have access to. You can jazz up the yogurt with vanilla or sweeteners, or leave it plain for a wholesome, tangy treat. Ready to make your own yogurt?

Ingredients and Tools

Here's what you'll need to get started:

  • 2 liters or 1/2 gallon milk, any type
  • 1 small carton (single-serving size) plain yogurt with active cultures
  • large cast iron or stainless steel soup pot
  • kitchen thermometer
  • warm, dry location for growing yogurt (inside a cool oven with a pilot light lit, in an airing cupboard, in a cooler full of warm water, or under a heating pad are all good places to grow yogurt)

Five Easy Steps

Now that you've gotten your ingredients and tools together, you're ready to make some yogurt!

  1. Heat the milk in the cast iron or stainless steel pot over medium heat, stirring occasionally. If desired, add vanilla beans and pods for vanilla-flavored yogurt.
  2. Place the thermometer in the milk. When the temperature registers 112 degrees F, remove the milk from the heat.
  3. Stir the carton of yogurt into the heated milk.
  4. Decant warm milk mixture into cast-iron, stainless steel, heavy ceramic bowl, or thick glass container (you can leave in the cast-iron or stainless steel pot, or transfer to another if necessary) and cover.
  5. Place warm milk mixture in a warm, dry place where temperature will remain over 98 degrees F.

Leave the milk mixture undisturbed for 6-12 hours, depending on the consistency of yogurt you desire. The longer you leave the yogurt, the more bacteria colonies will develop, making for thicker and tarter yogurt. Remove the yogurt from the warm location after time has elapsed and refrigerate. Yogurt that is ready for refrigeration should slightly resist gentle fingertip touch.

Once yogurt has fully cooled in the refrigerator, you can add sweeteners like brown sugar, maple syrup, or fruit compote.

Tips and Tricks

Want the best possible yogurt? Try some of these tips!

  • Whole organic milk makes the thickest yogurt
  • Bringing milk to a slow boil then cooling down to 112 degrees F can help yogurt set better
  • Wrap bowl or pot of milk mixture in a thick towel or blanket to trap heat inside.
  • Use 1/4 cup of this batch of yogurt to start your next batch
  • Sprinkle your yogurt with homemade granola, or substitute for buttermilk in recipes

The copyright of the article Make Yogurt at Home! in Recipes is owned by Jamey Fisher. Permission to republish Make Yogurt at Home! in print or online must be granted by the author in writing.
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