Are you a yogurt lover? Do you have a drawer filled with empty yogurt containers that your municipality cannot recycle? Even if you don't, you can start making your own homemade yogurt today, for a fraction of the cost of the store bought stuff.
Like most things homemade, it tastes better, is better for you (no added sweeteners, thickeners or preservatives), and produces no packaging waste.
Further, everything you need to make homemade yogurt is probably already in your kitchen, except maybe the thermometer.
What You'll Need:
Once it is chilled thoroughly, you will have the highest quality homemade yogurt, which can be enjoyed with fresh fruit, honey, jams and jellies, in drinks, or however you presently enjoy yogurt.
It will last in your refrigerator for 2-3 weeks.
Be sure to save a few tablespoons for your next batch.
Like most things homemade, it tastes better, is better for you (no added sweeteners, thickeners or preservatives), and produces no packaging waste.
Further, everything you need to make homemade yogurt is probably already in your kitchen, except maybe the thermometer.
What You'll Need:
- 1 Half gallon of milk (any kind)
- 2-3 Tbs of plain yogurt with active cultures (as a starter)
- 1 8-10 Qt stock pot
- 1 4-5 Qt pot with lid
- 1 Metal or plastic spoon
- 1 Dial thermometer with clip
- 1 Heating pad
- Make a double boiler from your two stock pots with hot water in the outer one, and your milk in the innermost.
Clip on your thermometer, and heat until the milk is 185F.
Be sure to stir often to prevent sticking or burning of the milk. - Reduce the temperature of the milk in a cold water bath in your sink to 110F.
Stir occasionally to prevent skinning of milk. - Once milk is at 110F, stir in 2-3 Tbs of PLAIN yogurt with active cultures.
Dannon is a good choice.
For all future batches you will use your own yogurt as the starter.
Or, you might like to experiment with freeze dried yogurt cultures available at many health food stores. - Cover your pot with its lid, and place on a your heating pad atop a cutting board.
Turn heating pad to medium, cover pot with a tea towel, and set it some place where it will not be disturbed for seven hours. - After seven hours, uncover and stir it well.
Then pour into your old yogurt containers (or other similar vessel), and put in your refrigerator overnight.
Once it is chilled thoroughly, you will have the highest quality homemade yogurt, which can be enjoyed with fresh fruit, honey, jams and jellies, in drinks, or however you presently enjoy yogurt.
It will last in your refrigerator for 2-3 weeks.
Be sure to save a few tablespoons for your next batch.
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