How to Make Homemade Yogurt

Making yogurt at home is something I grew up with. My mom made fresh yogurt everyday. I had to look up www.realmilk.com for a nearby dairy to get a good quality milk. If you don’t have access to a dairy near you, make sure to use organic whole milk to make yogurt.

This is what you will need to make yogurt

1 quart milk

Yogurt starter (1 Tbsp from last batch or a starter like this)

Kitchen thermometer

Method

1. Heat up the milk in a saucepan up to boiling point (little bubbles start to form in the edges). Turn off the heat and let the milk cool down to 110 – 115 degrees

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2. Starter:

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a Tablespoon from the last batch of yogurt

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or 5 gm freeze dried starter.

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Mix some milk in the freeze dried starter

3. Then add the rest of the milk (which is cooled down to 110 – 115 degrees).

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4. Put the container covered in your oven with the light on (but don’t turn on the oven). The oven light will keep the temperature maintained between 105 – 110 degrees.

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5. Leave it undisturbed for 4 – 5 hours.

6. Tilt the container gently, the milk should move as one mass (not flowing like liquid). you may see some whey on top, that’s perfectly normal.

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7. Put the yogurt in fridge for a couple of hours before using.

8. Once a batch is ready – save a tablespoon or two for the next batch. When you use yogurt from last batch as starter it will only take 3 hours on the average (time varies between 2.5 hours in summer up to 3.5 hours in winter).

9. The yogurt will stay good up to 5 – 6 days in fridge.

4 thoughts on “How to Make Homemade Yogurt

  1. This is so interesting. I never knew it was possible to make yogurt at home, or that such a thing as yogurt starter even existed. Do you think this would work with non-dairy milk like almond or coconut?

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    • That’s my next project to make yogurt with non-dairy milk, I heard its easy to make and delicious, however I may have to use a probiotic capsule for that. I am going to post it soon.

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  2. Yes, please keep us posted on the non dairy yogurt discovery!

    I have been making homemade ricotta, equally simple. Whole organic milk, (not ultra pasteurized), heated to 185, fresh organic lemon juice, stir and wait. Separate the curds, save the whey for something else like a soup, strain through cheesecloth or a nut bag to desired consistency and refrigerate. Add salt if you want savory, or sweeten with your favorite sweetener for a little treat. Yu can cook with it, serve it up with crackers or raw veggies. Best thing other than fresh flavor? No animal rennet.

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    • Thank you Elissa for sharing the ricotta cheese recipe. I will try it soon. This seems like very close to Indian cottage cheese (Paneer) except that we don’t stir after adding lemon and let it curdle.

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