About a month ago, my mom said something about making yogurt. WHAAAT??? How is this possible? I never knew! So I did some research and asking around, and now I've successfully made homemade yogurt. Several times.
Last week, I was able to score some raw milk, and I've been using that instead of 2% milk. The yogurt is much thicker and way yummie!
I'm updating this on 9/6/11 with my recipe, so it's hopefully easy to find + follow!
Ingredients:
• 1 quart milk (1/4 gallon)
• 1/4 to 1/2 cup non-fat dry milk (optional) -- I use 1/2 cup b/c I like thick yogurt
• 2 tablespoons existing yogurt with live cultures
(or you can use freeze-dried bacteria instead)
You will need:
• Quart pan
• Wire whisk
• Candy (or other) thermometer
• heating pad (the older the better)
• shoe box w/ lid
• Rectangular tupperware container w/ lid
Directions:
1) Set out existing yogurt (starter) … this will warm while you cook the milk.
2) Heat the milk to 185ºF (85ºC). STIR CONSTANTLY with a whisk. It will get really foamy
3) Cool to 110ºF via a cool/cold water bath; stir occasionally.
(If you are using milk from the store, you can omit steps #2,3&4. This is essentially pasteurizing your milk).4) Add the starter. Add 2 tablespoons of the existing yogurt.
5) Add non-fat dry milk; stir in. Add salt if desired.
6) Put the mixture in containers. Pour the milk into a clean container or containers. Cover each one tightly with a lid.
7) Allow the yogurt bacteria to incubate. Keep the yogurt warm and still to encourage bacterial growth, while keeping the temperature as close to 100ºF (38ºC) as possible. Cook 8-12 hours (I let it cook overnight).
To cook my yogurt, I place a heating pad in a shoe box, wrap it around the 2 long sides and the bottom. Place the tupperware container inside the little cave you've made. Place the container lid + shoebox lid on. I'm not sure if the newer heating pads have automatic shut-offs, but you might want to check to be sure it'll run for 7+ hours.
The longer you let it sit beyond seven hours, the thicker and tangier it will become.
8) Mix the watery stuff on top into the thicker custard substance on the bottom; refrigerate.
9) Enjoy!
Since my life is dull, I'm not able to add honey or any nice sweetners to it. But once in awhile, I'll make a fruit smoothie or eat it with frozen fruit, as a treat. :)