_ Sure, it's easy to stroll down the supermarket aisle and
throw a cup of yogurt into your cart, but have you ever been tempted
to make_ yogurt yourself? Here's how to craft your own brand of
yogurt in the comfort of your kitchen, and get benefits in the area
of digestion, improved immunity and lessened food allergies, by
making natural yogurt with good bacteria probiotics.
!! Ingredients !!
* 1 quart (946ml) milk (any kind but not "ultra-high pasteurized" or
UHP)
* 1/4 to 1/2 cup non-fat dry milk (optional)
* 2 tablespoons existing yogurt with live cultures (or you can use
freeze-dried bacteria instead)
!! Steps !!
Heat to 185ºF (85ºC) in a double boiler. Heat the milk to 185ºF
(85ºC). Using two pots that fit inside one another, create a double
boiler. This will prevent your milk from burning, and you should only
have to stir it occasionally. If you cannot do this, and must heat
the milk directly, be sure to monitor it constantly, stirring all the
while. If you do not have a thermometer, 185ºF (85ºC) is the
temperature at which milk starts to froth.
* Cool to about 110ºF (43ºC). Cool the milk to 110ºF
(43ºC). The best way to do this is with a cold water bath. This
will quickly and evenly lower the temperature, and requires only
occasional stirring. If cooling at room temperature, or in the
refrigerator, you must stir it more frequently. Don't proceed
until the milk is below 120ºF (49ºC), and don't allow it to go
below 90ºF (32ºC); 110ºF (43ºC) is optimal.
* Warm the starter. Let the starter yogurt sit at room temperature
while you're waiting for the milk to cool. This will prevent it
from being too cold when you add it in.
* Add nonfat dry milk, if desired. Adding about 1/4 cup to 1/2 cup
nonfat dry milk at this time will increase the nutritional content
of the yogurt. The yogurt will also thicken more easily. This is
especially helpful if you're using nonfat milk.
* Inoculate the yogurt with a little yogurt from the last
batch. Add the starter. Add 2 tablespoons of the existing yogurt,
or add the freeze-dried bacteria. Stir it in.
* Put the mixture in containers. Pour the milk into a clean
container or containers. Cover each one tightly with a lid or
plastic wrap.
Incubate the yogurt for several hours. 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. An oven with a
pilot light left on is one option; see the "Tips" section
for other ideas.
* After seven hours, you'll have a custard-like texture, a cheesy
odor, and possibly some greenish liquid on top. This is exactly
what you want. The longer you let it sit beyond seven hours, the
thicker and tangier it will become.
Ready to go. Refrigerate the yogurt. Place the yogurt in your fridge
for several hours before serving. It will keep for 1 to 2 weeks. If
you're going to use some of it as starter, use it within 5 to 7 days,
so that the bacteria still have growing power. Whey, a thin yellow
liquid, will form on the top. You can pour it off or stir it in
before eating your yogurt.
* Many commercial yogurts include a thickening agent, such as
pectin, starch, gum, or gelatin. Don't be surprised or concerned
if your homemade yogurt has a somewhat thinner consistency without
these thickeners.
* Add optional flavorings. Experiment until you develop a
flavor that your taste buds fancy. Canned pie filling, jams, maple
syrup, and ice-cream fudges are good flavorings. For a healthier
option, use fresh fruit, with or without a small amount of sugar
or honey.
* Use yogurt from this batch as the starter for the next batch.
!! Video !!
!! Tips !!
* You can use any kind of milk, including whole milk, 2 percent, 1
percent, nonfat, pasteurized, homogenized, organic, raw, diluted
evaporated, dry powdered, cow, goat, soybean, and more. UHP, or
ultra-high pasteurized milk, is processed to a higher temperature,
which breaks down some of the proteins that the bacteria need to
make the milk into yogurt.
All yogurt needs "good" bacteria. The easiest way to add this is to
use existing yogurt. The first time you make your own yogurt, use
store-bought plain (unflavored) yogurt. Be certain it has "active
cultures" on the label.
* Taste various plain yogurts before you get started. You will find
that different kinds taste a bit different. Use one you like for
your own starter. Alternatively, instead of using existing yogurt,
use freeze-dried bacteria cultures (available in specialty
stores), which are more reliable as a starter.
There are many methods available for incubating yogurt. Use a
thermometer to make sure the temperature stays consistent. Choose
the method that is most convenient and consistent for you:
* Use a food dehydrator or yogurt maker with a temperature you can
set.
* Use the pilot light in your oven, or preheat the oven to the
desired temperature, turn it off, and then leave the oven light on
to maintain the temperature.
* Turn your oven on periodically, as needed to maintain the
temperature. This method is tricky; make sure that it doesn't get
too hot.
* Use the bread proof setting if your oven has one.
* Place the container of yogurt in warm water in a sink, large bowl,
or small picnic cooler.
* Use a stove burner on low to keep a water bath warm.
* Use a warming tray.
* Use a crock pot or slow cooker on its lowest setting or turned
off.
* Use a large thermos.
* Use a sunny window or a car in the sun. Note that light exposure
may degrade the nutrition in the milk. [1]
* To check the oven temperature, put a candy thermometer in a bowl
of water inside the oven.
* The longer the mixture incubates, the thicker and more tangy the
yogurt will be.
* Putting the yogurt in the freezer to cool it before to moving it
to the refrigerator will result in a smoother consistency. You can
also stir or shake in the lumps.
* Persevere; your first batch is always the hardest.
* Using a double boiler makes it easier to control the temperature.
* Commercially available yogurts are usually heavily sweetened.
Making your own is a good way to avoid this excess sugar.
* For a delicious appetizer, use your yogurt to make labneh cheese
or tzatziki.
!! Warnings !!
* Watch your temperatures. Don't let the milk get too hot or too
cold.
* Old starter won't grow yogurt.
* If your yogurt smells, tastes, or looks strange, don't eat it. Try
again with a new batch.
* Get a second opinion on the taste of your yogurt, to make sure
it's okay.
* Keep the yogurt still during incubation. Jiggling won't ruin it,
but it makes it take a lot longer.
!! Things You'll Need !!
* Pot
* Metal spoon
* Candy thermometer
* Double boiler (Optional)
* Containers with lid
* Oven
* Refrigerator
!! Related WikiHows !!
* How to Make Soy Yogurt
* How to Make Yogurt Deluxe
* How to Use Yogurt With Good Bacteria Probiotics
* How to Make Strawberry Yogurt Pancakes
* How to Make Your Own Ice Cream
* How to Make Labneh Cheese
* How to Make Tabouli
* How to Make Blue Cheese
* How to Make Meringues
!! Sources And Citations !!
!! Article Tools !!
* Read on wikiHow
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