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Homemade Yogurt

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Introduction

Discover the joys of homemade yogurt with our easy-to-follow recipe. This creamy, tangy delight is not only a delicious addition to your breakfast table but also an excellent way to control ingredients and customize flavors according to your preference.

Tips for this Recipe

  • Use pasteurized milk for safety and consistency. Preheat the equipment before introducing it to maintain temperature control.
  • Ensure your starter culture is active; store any unused portions in a refrigerator for up to two weeks.
  • Avoid adding sugars or artificial sweeteners, as they can hinder the fermentation process and alter the natural taste.

Why You Will Love This Recipe

This homemade yogurt recipe allows you to create a healthier alternative to store-bought versions. With complete control over ingredients, you can avoid unnecessary additives and enjoy the benefits of probiotics without compromising on taste or texture.

Ingredients

4 cups (1 quart) milk
3 tablespoons plain yogurt or powdered yogurt starter
Flavorings (optional): jam, honey, etc.

Adviced Equipment

– Yogurt Maker/Fermenter
– Electric Yogurt Starter Kit
– Glass Jars with Lids (1-quart)
– Silicone Bottle Cooling Covers
– Protein Shaker or Blender (Optional)
– Measuring Spoons and Cups
– Digital Thermometer for Milk Temperatures
– Airtight Tupperware Storage Containers
– Silicone Yogurt Spoon or Stirring Tool

History of the Recipe

Yogurt, a staple in many cultures worldwide, has been enjoyed for thousands of years. The tradition dates back to ancient times when people discovered that fermenting milk with specific bacteria produces yogurt. Over time, various techniques and equipment were developed to enhance the consistency and flavor.

The modern homemade version benefits from advances in culinary science and accessibility to quality ingredients and tools, making it a delightful endeavor for anyone interested in reviving this age-old tradition at home.

Fun Facts About This Recipe

Homemade yogurt isn’t just about taste; it’s also a fascinating glimpse into food science. Fermentation is an art that involves the careful balance of temperature, time, and microorganisms to create something delicious.

  • The bacteria used in yogurt fermentation can vary depending on the culture desired, leading to a range of flavors from plain to fruity or tangy.
  • Today’s homemade yogurt recipes benefit from modern equipment and ingredients, yet they retain many traditional practices that have been passed down through generations.
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Homemade Yogurt

Homemade Yogurt

amanda

Equipment

  • - Yogurt Maker / Fermenter: Ensures consistent temperature during fermentation

  • - Electric Yogurt Starter Kit: Contains cultures to start the fermentation process

  • - Glass Jars with Lids (1-quart): Ideal for yogurt storage and fermentation

  • - Silicone Bottle Cooling Covers: Aid in cooling the jars quickly after heating

  • - Protein Shaker or Blender (Optional): Used for creating a smooth, consistent base before fermentation

  • - Yogurt Starter Culture / Probiotic Enhancers: Contains beneficial bacteria to kickstart yogurt culturing

  • - Measuring Spoons and Cups: For precise ingredient measurement

  • - Digital Thermometer (Specifically for Milk Temperatures): Essential for monitoring the milk heating process

  • - Airtight Tupperware Storage Containers: For storing homemade yogurt post-fermentation

  • - Silicone Yogurt Spoon or Stirring Tool: For mixing and serving homemade yogurt

  • - Heatproof Glass Measuring Cup (for milk heating): Safe to use in the oven during sterilization process

Ingredients

  • 4 cups (1 quart) milk

  • 3 tablespoons plain yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package)**

  • Flavorings such as jam, honey, dulce de leche, molasses, fresh or dried fruit, garlic, herbs, etc (optional)

  • s important to select an unsweetened version that contains live cultures, but the fat content doesn

  • **Powdered starters can be found at some grocery and health food stores and from online sources such as the New England Cheesemaking Supply Company. Read the package instructions to determine how much starter to use for a batch of yogurt—many come in small envelopes or packets perfectly sized to make a single batch.

  • Candy thermometer; yogurt maker or other incubator, such as a thermos; cheesecloth for straining (optional); Mason jars or other container for storage

Instructions

1

Instruction 1

Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
2

Instruction 2

Prepare an ice bath, filling a large bowl or sink with ice.
3

Instruction 3

Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
4

Instruction 4

Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
5

Instruction 5

If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
6

Instruction 6

If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
7

Instruction 7

Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency—longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
8

Instruction 8

Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
9

Instruction 9

Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.
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