Homemade Yogurt
2016-12-24 01:47:09
Follow these simple steps to get yogurt that is healthy, delicious and exactly the way you want it.
Prep Time
12 hr 50 min
Cook Time
2 hr
Total Time
14 hr 50 min
Ingredients
- 2 L Milk
- 2 tbs - 1 cup of your favorite yogurt*
Instructions
- Heat milk to 180 - 200 degrees Celsius over a medium high heat. (About 10 minutes)
- Simmer for one hour on low heat.
- Turn the heat off, let stand for one hour. Do not let it get cooler than 110 degrees Celsius.**
- Put your yogurt into the container you want your yogurt to culture in.
- Pour the heated milk into the container. Do not stir or mix. Just close the lid.
- Wrap the container in a warm blanket, or a couple towels. (I wrap it with two towels, put it into a shirt and then put the whole thing in a laundry bag, Whatever keeps the heat trapped in the container you are using.)
- Put it in a warm dry area (like your oven with the light on) for 12-24 hours.***
- Unwrap the yogurt and chill until ready to eat.
For Greek Yogurt
- Chill the yogurt for one hour
- Line a mesh strainer with a muslin square or cheese cloth
- Transfer the yogurt to the strainer without breaking it up too much.
- Chill for 2 hours.****
- Remove from the strainer and keep refrigerated until ready to eat.
Notes
- *You can make as much or as little yogurt as a time that you like. You should have at least half a liter of milk and two tablespoons of yogurt to start.
- **The bacteria needs a warm environment to grow, but not too warm or it will kill it. Feel the pot before you pour it on your culture or use a thermometer to make sure it's still warm, but not scalding. If it's too cold the bacteria won't grow and you will still have milk in 12 hours.
- ***The longer you leave the yogurt the firmer it will be, but the more tart it will be too.
- ****Straining it for longer will give you labnah, a totally different but equally delicious dairy treat.
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