Yogurt takes a little bit of time to make. Not actual working
time but time for it to sit and culture. Yogurt is a cultured
product, much like cheese. It is a very easy and economical to
make.
Before you begin there are a few things to make sure you have on
hand and a few things to know and understand about the process.
Most of what you need you will be able to find in the grocery
store.
You need to begin with starter yogurt. Starter yogurt is yogurt
that has been made with active live cultures; this is the
friendly bacteria that will turn your milk into yogurt. You can
buy a small container of yogurt at the grocery to use for this
purpose. Make sure that the container says Made with live
cultures or something of this nature. You want to buy plain
yogurt, not flavored. Each time you make yogurt you will need
some starter. You can use your own starter, but over time it
looses its potency and your yogurt will not turn out. So I always
begin with store bought yogurt. You can freeze your starter
yogurt in ice cube trays so that it is convenient to have on
hand.
As far as tools for making yogurt go, you will need a
thermometer. A candy thermometer bought from the grocery store
will work just fine. You will need a large pot to heat up your
milk and then something to incubate your yogurt for about 12
hours. The temperature of the yogurt must stay between 90 and 110
degrees during this incubation time.
There are a variety of ways of maintaining this temperature. If
you have a gas stove, putting your yogurt in the stove and
leaving the pilot light on may be enough. Make sure you have a
thermometer in the oven so you can keep an eye on the
temperatures. If you have a stove that you can set at around 100
degrees, this works also. Another method that works is to use a
small styrofoam ice chest. While you are making the yogurt fill
up the ice chest with hot tap water. Right before you set the
jars in the ice chest empty the water, place filled jars in the
ice chest, and fill with 110 degree water up to the bottom edge
of the lids. Put the cover on and place a blanket over this.
After about 4 hours check to make sure the water is still the
right temperature (between 90-110 degrees). If the water is
cooling down, dump half of it out and replace with 110 degree
water and cover again. Check every 1 1/2 hours or so to make sure
the water is staying warm. If the temperature of your yogurt gets
to high or to low then it will kill the culture. So it is
important that during the incubation period that your temperature
stays between 90 and 110 degrees.
Homemade Yoghurt
by Crystal Miller
- 8 cups milk, cow or goat (I raise Nubian goats and use my own
goat milk most often, but have made lots of yogurt with ordinary
milk from the store)
- 1/3 cup powdered milk (this is optional but will make a thicker
yogurt)
- 1/4 cup pure maple syrup, optional for sweetened yogurt
- 1/2 cup starter yogurt
Before you begin wash 2 quart-sized canning jars. If you want
to use 4 pint-sized jars instead that would be fine too. Have
the metal rings and lids ready to cover the jars when you are
done.
Pour your milk into a large cooking pot. Heat the milk up to 185
degrees. Allow the milk to cool down to 110 degrees. The cooling
can take a long time. If you want to speed the process up fill
your sink with cold water and place the pot of hot milk in the
water and stir and stir. The temperature drops fairly quickly
this way, so make sure to have your thermometer handy to keep
checking.
After you reach 110 degrees add the remaining ingredients and
stir until everything is dissolved very well. Pour this mixture
into your ready and waiting jars. Put the lids on and put them
into what ever place you are planning to incubate and culture
them. Leave them there for 10 to 12 hours. Try not to disturb the
jars to much. When the yogurt is firm it is time to remove them
and put them in the refrigerator to get nice and cold. Usually 12
to 24 hours. If you make and incubate the yogurt during the day
it can refrigerate overnight and be ready for breakfast the next
day.
If you would like flavored yogurt, just add fresh cut up fruit or a
little bit of flavored jam when you are serving your yogurt.
Crystal Miller is a mother of 8 children and enjoys her God given role as
wife, homemaker and mother! She has a homemaking and
country living web site called The Family Homestead
and has a free monthly newsletter called Homestead Happenings. You will find
sign up information on her website.
Deb's Homemade Yogurt (oven style)
Alternative method of yogurt making
Makes 1/2 gallon
1/2 gallon milk (I use fat free)
2 cups instant dry milk powder
1 cup sugar or your choice of sweetener
1 Tablespoon good vanilla (I use Mexican)
1 6-8 oz. container yogurt with active cultures (first batch after that
save some of your own)
Thermometer
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)
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
Fill sink with ice cold water and place pot insde sink, Add sugar and
stir well. Cool down to 110-115 degrees. Add vanilla. Add yogurt and stir well.
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.
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.
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