How I Make Yogurt
CEK0220
Posts: 171 Member
I am finally able to have yogurt again, so this weekend I made a batch, which prompted me to want to share this with you all. This is copied from a Note I posted on Facebook about a year or so ago.
The best thing about making your own yogurt is that you know exactly what goes into it. Mind you that this is homemade plain yogurt and is not the same as what you will purchase in the supermarket. It will be a bit thinner, but so delicious! I prefer to make Greek yogurt because I like the thicker consistency.
There are a variety of ways to make yogurt, but here is how I do it.
Ingredients/Supplies:
1 quart of milk (any kind will work, but use skim milk to make it fat free)
1 small 8 oz container of plain yogurt (I used Chiobani, but any brand will work, and this is just for a starter. Once you begin making yogurt you can use your own yogurt as your starter. Think Amish Friendship bread here.)
A candy thermometer to monitor temp of milk (you can use an instant read thermometer or whatever you have. You just need to be able to keep an eye on your temperature.)
Two pans, one that is larger than the other.
How To:
Pour the milk into the smaller pan. Place that pan into the larger pan that has some water to create a double boiler (bain marie). This will allow the milk to be heated without scorching it. You want the water in the larger pan to come up about half way. Place the candy thermometer so you can keep an eye on the temperature of the milk.
Heat over a medium to medium high heat. Stirring occasionally.
Heat the milk to about 180 - 185°F. Remove pans from heat then remove the pan of milk from the larger pan, and bring the temperature of the heated milk down to 110°F. I make this process go a bit faster by making an ice water bath. I just fill the kitchen sink with some water, and a tray or two of ice. Be careful with this though. My pan sometimes wants to float/tip. If your pan floats/tips, just let out a little of the water in the sink, but try to keep the water line to the half way mark where the milk is in the pan. What I mean by that is, if the pan is half full of milk, make the water in the sink cover at least ¼, or more, of the outside of the pan.
While the milk is cooling, spoon the purchased yogurt into a small bowl. Once the warmed milk is down to about 110°F ladle about a cup of the warm milk into the bowl with the yogurt. Stir to incorporate. Once mixed together, pour the mixture back into the pan with the warm milk.
Now you will want to incubate the warm milk/yogurt mixture so the cultures can grow and make yogurt for you. You can use a yogurt maker if you have one. Or, if you’re like me and don’t have one, you can do a few other things. Some people put a lid on the pan and put it in a prewarmed oven (with the light or pilot light on), or other warm place, to sit. I've even heard of people wrapping the pot and placing it in a cooler. Or you can make an incubator like I did. I placed a heating pad on a large cutting board. Then I put the lid on the pan with the milk/yogurt mixture, and place it on top of the heating pad set on the low setting. I then put 2 kitchen towels over the pan and leave it for about 6 hours. It can sit for as long as over-night (8-10 hours). Don't disturb or shake the pot while incubating. Not sure why, but the cultures don't like it...so don't do it! When the incubation period is done you have yogurt! This is just plain regular yogurt. Yummy and creamy. Put in a container and place in the fridge. Be sure to set aside about a cup of the yogurt in a separate container to use for the next batch you make. This way you don't have to go purchase yogurt again. You just have to buy the milk!
The yogurt should last minimum of two to three weeks in the fridge in a tight sealed container. But it rarely lasts that long in our house. I've been making yogurt almost every weekend since starting this little project. We just love it so much!
To Make Greek Yogurt or Labneh:
If you want to turn your fresh yogurt into Greek style yogurt, or yogurt cheese (labneh), it will need to be strained. This is how I do that.
I place a strainer over a bowl and line it with cheesecloth that has been folded to fit the inside of the strainer but hangs over the edges a little. Then I slowly pour the prepared yogurt into the lined strainer. You can either leave it in the sink, on the counter or place into the fridge. Strain for about an hour or two for greek yogurt. The longer you strain it, the thicker it gets. It is then like a soft cheese called labneh. When you’re done with straining the yogurt, put it into a clean container with a lid. I have a good assortment of old cottage cheese containers that I’ve kept over the years, and they work perfectly for this. You could even make things easier on yourself and spoon it into individual sized containers so you can just grab and go in the mornings.
I am thinking about getting some butter muslin to use for straining, but for now the cheesecloth works.
The best thing about making your own yogurt is that you know exactly what goes into it. Mind you that this is homemade plain yogurt and is not the same as what you will purchase in the supermarket. It will be a bit thinner, but so delicious! I prefer to make Greek yogurt because I like the thicker consistency.
There are a variety of ways to make yogurt, but here is how I do it.
Ingredients/Supplies:
1 quart of milk (any kind will work, but use skim milk to make it fat free)
1 small 8 oz container of plain yogurt (I used Chiobani, but any brand will work, and this is just for a starter. Once you begin making yogurt you can use your own yogurt as your starter. Think Amish Friendship bread here.)
A candy thermometer to monitor temp of milk (you can use an instant read thermometer or whatever you have. You just need to be able to keep an eye on your temperature.)
Two pans, one that is larger than the other.
How To:
Pour the milk into the smaller pan. Place that pan into the larger pan that has some water to create a double boiler (bain marie). This will allow the milk to be heated without scorching it. You want the water in the larger pan to come up about half way. Place the candy thermometer so you can keep an eye on the temperature of the milk.
Heat over a medium to medium high heat. Stirring occasionally.
Heat the milk to about 180 - 185°F. Remove pans from heat then remove the pan of milk from the larger pan, and bring the temperature of the heated milk down to 110°F. I make this process go a bit faster by making an ice water bath. I just fill the kitchen sink with some water, and a tray or two of ice. Be careful with this though. My pan sometimes wants to float/tip. If your pan floats/tips, just let out a little of the water in the sink, but try to keep the water line to the half way mark where the milk is in the pan. What I mean by that is, if the pan is half full of milk, make the water in the sink cover at least ¼, or more, of the outside of the pan.
While the milk is cooling, spoon the purchased yogurt into a small bowl. Once the warmed milk is down to about 110°F ladle about a cup of the warm milk into the bowl with the yogurt. Stir to incorporate. Once mixed together, pour the mixture back into the pan with the warm milk.
Now you will want to incubate the warm milk/yogurt mixture so the cultures can grow and make yogurt for you. You can use a yogurt maker if you have one. Or, if you’re like me and don’t have one, you can do a few other things. Some people put a lid on the pan and put it in a prewarmed oven (with the light or pilot light on), or other warm place, to sit. I've even heard of people wrapping the pot and placing it in a cooler. Or you can make an incubator like I did. I placed a heating pad on a large cutting board. Then I put the lid on the pan with the milk/yogurt mixture, and place it on top of the heating pad set on the low setting. I then put 2 kitchen towels over the pan and leave it for about 6 hours. It can sit for as long as over-night (8-10 hours). Don't disturb or shake the pot while incubating. Not sure why, but the cultures don't like it...so don't do it! When the incubation period is done you have yogurt! This is just plain regular yogurt. Yummy and creamy. Put in a container and place in the fridge. Be sure to set aside about a cup of the yogurt in a separate container to use for the next batch you make. This way you don't have to go purchase yogurt again. You just have to buy the milk!
The yogurt should last minimum of two to three weeks in the fridge in a tight sealed container. But it rarely lasts that long in our house. I've been making yogurt almost every weekend since starting this little project. We just love it so much!
To Make Greek Yogurt or Labneh:
If you want to turn your fresh yogurt into Greek style yogurt, or yogurt cheese (labneh), it will need to be strained. This is how I do that.
I place a strainer over a bowl and line it with cheesecloth that has been folded to fit the inside of the strainer but hangs over the edges a little. Then I slowly pour the prepared yogurt into the lined strainer. You can either leave it in the sink, on the counter or place into the fridge. Strain for about an hour or two for greek yogurt. The longer you strain it, the thicker it gets. It is then like a soft cheese called labneh. When you’re done with straining the yogurt, put it into a clean container with a lid. I have a good assortment of old cottage cheese containers that I’ve kept over the years, and they work perfectly for this. You could even make things easier on yourself and spoon it into individual sized containers so you can just grab and go in the mornings.
I am thinking about getting some butter muslin to use for straining, but for now the cheesecloth works.
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Replies
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You can also use a crockpot (We wrap it in a towel and keep it in the sink for the incubation period), and coffee filters for the straining.
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Yeah, like I said there are so many ways to make it, and mine is just one of those. I love that I am able to enjoy the goodness of homemade yogurt! My daughter loves the yogurt I make, but won't eat the store bought stuff.0
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Thanks for the sharing!) 0
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You're welcome!
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