Making Yogurt at home
If you had never made homemade Yogurt before because you thought it was too tricky, This article would teach you that you can do it. It is not difficult at all. After you have done it once, you will scratch your head and wonder why on earth you had not done it before.
There are several ways to make homemade Yogurt.
And if you read ten different blogs about making homemade Yogurt, you are likely to find ten different variations. And that is because we have all found what works for us. There is no precise or incorrect way to do it. And very thankfully, homemade Yogurt is pretty darn forgiving.
HOW TO MAKE HOMEMADE YOGURT
There are two key ways to make homemade Yogurt.
- On the stovetop(and then incubated in a cooler or the oven)
- With a yogurt maker.
As per our personal experience, the preferable way is to use a yogurt creator rather than make it in a large pot, prepare it on the stove, and keep it warm in my oven. Why? Well, first of all, I would prefer not to tie up my range for 8 hours. Sure, you can do this overnight when it is less of an inconvenience. But sometimes I forget to prepare everything before bed, so I have to make a batch in daylight hours.
2ndly, with the yogurt maker I use, the Euro Cuisine, the Yogurt is automatically portioned out into separate serving jars the faultless size for breakfast. The lids have a cool date brand, so I will always remember how long ago I made the batch. The separate jars prevent me from over-indulging on too much creamy yogurt goodness and make my homemade Yogurt instantly portable, which is perfect if I am grabbing breakfast on the go!
And finally, I love my yogurt maker because after making probably over a hundred batches of Yogurt at home, I have never had one pack fail. Not even 1! The 1st couple of times I made Yogurt on the stovetop, I either boiled over my milk or burned milk to the pot’s bottom (which is difficult to clean). I always seem to be unfocused in the kitchen, so the stovetop method is not the best.
The digital yogurt maker one can use costs about 40 Dollars, but I often use it.
Some BASIC STEPS for MAKING HOMEMADE YOGURT
Following six necessary steps to making Yogurt at home:
Heat the milk to 180 degrees Fahrenheit.
That kills whatever unpleasant microbes may be lurking in your milk and ensures you have no remnant mold, bacteria, pathogens, or spores. When you create an atmosphere for bacteria to multiply, you only want the good bacteria (which you make known to the milk) to reproduce. Heating the milk also creates a more decadent yogurt by changing the protein structure.
Cool the milk upto 112-115 degrees Fahrenheit.
After you have made the milk unfriendly for the bad stuff, you want to make it friendly for the good bacteria in your starter mix. Use the same immediate read thermometer you used when heating your milk to know when it is cooled to 112-115 degrees. Self Cleaning Litter Boxes Work
Add your yogurt starter to the good bacteria.
Pour out one cup of warmer milk and stir it in either a yogurt starter or three tablespoons of pre-made Yogurt. For a good starter, you need lactic acid-forming bacteria. At a minimum, you want Streptococcus thermophilus and Lactobacillus bulgaricus and. Other good bacteria include Lactobacillus acidophilus & Bifidobacterium lactis.
Now stir the yogurt starter with the rest of the milk.
That spreads the good bacteria through all the milk.
Pour the milk into pots and incubate for seven-nine hours.
A consistent, lukewarm temperature is a paradise for all your virtuous bacteria and promotes their growth. The longer you incubate your Yogurt, the heavier and tangier it will be. And after about 8 hours, you will have delicious, healthy, thick, and creamy Yogurt.
Place the jars in the fridge to make them cool and set.
Cool the Yogurt in the fridge for a couple of hours. The cool Yogurt will get even more thickness.
A bit more:
It should go without saying that preliminary with the best quality ingredients ensures you will have the best excellence/quality end product. It means that I always start with organic, grass-fed milk and use either a starter or a limited tablespoon from one of my batches.
You can use a supermarket brand as a starter. But please read the components carefully and look for active, live cultures. You do not want junky fillers, stabilizers, and flavorings you will use to propagate an entirely new batch.
Some OTHER HOMEMADE YOGURT MAKING TIPS:
- You can use whole, 2% percent, or skim milk.
- You can also use goat milk. The more fats in your milk, the thicker the end product will be. I used two percent (2%) milk, which is why it was not super thick. I used whole milk in my red fruit salad with a pure honeyed recipe, and you can see it is much thicker.
- The 1st time you make homemade, it will likely taste pungent, no matter how long you incubate it. That is because of the reason that your taste buds are used to excessive sweetened, store-bought yogurts. In time, your taste buds will gradually adapt to this pure, homemade, But if you had like to sweeten it, you could add one-two tablespoons of maple syrup. You can also add a scraped vanilla bean or vanilla extract. In reality, just the vanilla flavor alone can make taste automatically sweeter.
- If you would like to add fruit, do so after it is incubated. That ensures you do not upset the bacteria and prevent them from doing their thing, creating creamy.
- Homemade can stay fresh in the fridge for about ten days. Though I doubt you will have any left once your family and friends learn you are making.
- If you had like to make dairy-free(i.e., coconut milk yogurt), it is a very similar process. But the good news I have already got is coconut, blood oranges, and cacao nibs. Just read through those instructions, and you will be good to go.