Monday, April 26, 2010

Homemade Yogurt

I have wanted to try making yogurt at home for sometime now. I have always thought it to be a seriously intense project....I was WRONG!!
For me the hardest part of this was to make sure the temp stayed up long enough for the cultures to grow.
And best of all the kids LOVED IT!!!
So guess what? I will be making yogurt often it was super easy and cheap...did I mention cheap. I like cheap, that means I can add those dollars to my mortgage and get out of debt faster.

So this is the recipe I went by and of course I made a few changes
Makes 1/2 gallon


1/2 gallon milk (I use fat free) I used whole milk
2 cups instant dry milk powder
1 cup sugar or your choice of sweetener.....2/3 cup of sugar and maybe 1/4 cup of honey
1 Tablespoon good vanilla (I use Mexican) didn't have the good stuff...just used the plain ol grocery store     vanilla
1 6-8 oz. container yogurt with active cultures (first batch after that save some of your own) I used Greek yogurt
Thermometer....candy thermo
Large, heavy, pot
Electric stove with light or gas stove with non-auto pilot light. Can also use a heating pad/towel/and box to cover) This is where I went off the course...I warmed a small cooler with hot water and put my jars in wrapped in a towel. I had a pitcher that I added hot water to and put in the cooler to keep the temp up

Place milk in pot and add dry milk powder. Stir well.
Heat milk to 180 degrees, stirring now and then so bottom doesn't burn I used a double boiler method to make sure the milk heated evenly....I added sugar and honey just as I took it off the stove
Fill sink with ice cold water and place pot insde sink, Add sugar and stir well. Cool down to 110-115 degrees. Add vanilla.
Fill containers of your choice and seal. ( I use jelly canning jars) Place on cookie sheet or heat proof tray.
Heat oven to 110-115 and turn off. Turn on oven light. This is where my cooler came into play. I left it in the cooler for about 7 hours and then tucked it deep in my fridge
Place yogurt in oven on upper rack and check oven periodically to make sure it stays between 110-115.
Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 12 depending on how tart you like it and how much beneficial bacteria you wish it to have.
Serve plain or with any kind of fruit. Suggestions: Top with sliced bananas, peach or cherry pie filling, or stir in plain vanilla

2 comments:

  1. I can't believe you actually tried to make this on your own- I am in awe of your domestic capabilities!!

    Next up: churning your own butter?

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  2. My way is even easier! Fewer ingredients as well. It's similar to soulemama's version, but I have it under recipes on my blog. Also if you wait to add the sweetener until serving time, you can use the yogurt to make cheese, Greek style, or use it for baking.

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