Yogurt Recipe

Homemade Yogurt

I was really into making yogurt last year, and then I got out of it for some reason.

This yogurt is so yummy and not too tangy. If you've never liked to eat plain yogurt, you should try this recipe. There's nothing like fresh yogurt with fruit. :)

2 C Skim milk (or whatever you prefer to use)
1/4 C Dry skim milk powder (completely optional - this just helps make the yogurt a little creamier and thicker)
1 TB Plain yogurt
Cooking thermometer
Pot or camper cooler for incubating

Scald the milk:
Combine milk with milk powder and bring to 185-190 degrees. I use the microwave and check it every minute or so with my cooking thermometer.





Mix with yogurt:
Let hot milk come down to 110-115 degrees. Blend 1 tablespoon of yogurt with warm milk really well. I use my blender to do this, ensuring that the yogurt cultures go all through the milk. It is VERY important you cool the milk before mixing it with the yogurt as the live cultures will die if mixed with the HOT milk above 115 degrees; therefore failing your final product.


Incubate:
I do not have a yogurt maker so I incubate my yogurt by placing the canning jar in a small camping cooler. Then I pour warm-hot water around the jars and keep the lid closed. Basically, you want to maintain a temperature of about 105-110 degrees for about 4 hours, or once the milk starts to firm up like yogurt. You can also use a crock pot and wrap it with heavy towels. ***It may take as little as 3 hours for your milk to thicken, or up to 12 hours.***

TIP: Try not to disturb your yogurt while it's incubating. Don't bump or shake the container or jars. Leave it covered, and only check it when you have to.

Refrigerate:
Once your yogurt has started to firm, place in the refrigerator to completely set. I usually let it cool until the next day, or about 6-8 hours.

Tartness:
You can adjust your tartness by incubating your yogurt shorter or longer. The shorter it incubates, the less tart it will end up being.