Homemade Yogurt
I like the taste of homemade yogurt more than commercially produced yogurts on the market. I make a smooth, creamy and great-tasting yogurt every time. It is really easy to make yogurt. If your attempt is unsuccessful, don’t give up. Try another yogurt starter culture. It also depends on temperatures and milk. Don’t use watery milk. You have to add the culture when the milk is really warm. Whole milk yogurt always taste better than the one made with low fat milk. Don’t use plastic containers.
I wish you good luck!
Ingredients
2 liters dairy whole milk
2 tablespoons yogurt starter cultures (yogurt with active culture, ingredients: L. Bulgaricus, S. Thermophilus)
Kitchen thermometer (optional)
Directions
Pour the milk into a stainless-steel saucepan. Bring the milk to a boil (about 185 degrees) . Reduce the heat and simmer a few minutes. Remove the saucepan from the heat.
Pour the milk into a container (optional). I don’t change my saucepan:). Wait untill the milk become lukewarm. If you use a thermometer the milk should be at 115 degrees so you don’t kill the bacterias when you add the yogurt culture. If you want to speed up the process fill your sink with cold water and place the saucepan in the water.
Add 2 tablespoons of the warmed milk to the active-culture yogurt and stir untill it gets smooth. Add this mixture into the rest of the warmed milk and stir. Put the lid on the saucepan.
I like the taste of homemade yogurt more than commercially produced yogurts on the market. I make a smooth, creamy and great-tasting yogurt every time. It is really easy to make yogurt. If your attempt is unsuccessful, don’t give up. Try another yogurt starter culture. It also depends on temperatures and milk. Don’t use watery milk. You have to add the culture when the milk is really warm. Whole milk yogurt always taste better than the one made with low fat milk. Don’t use plastic containers.
I wish you good luck!
Ingredients
2 liters dairy whole milk
2 tablespoons yogurt starter cultures (yogurt with active culture, ingredients: L. Bulgaricus, S. Thermophilus)
Kitchen thermometer (optional)
Directions
Pour the milk into a stainless-steel saucepan. Bring the milk to a boil (about 185 degrees) . Reduce the heat and simmer a few minutes. Remove the saucepan from the heat.
Pour the milk into a container (optional). I don’t change my saucepan:). Wait untill the milk become lukewarm. If you use a thermometer the milk should be at 115 degrees so you don’t kill the bacterias when you add the yogurt culture. If you want to speed up the process fill your sink with cold water and place the saucepan in the water.
Add 2 tablespoons of the warmed milk to the active-culture yogurt and stir untill it gets smooth. Add this mixture into the rest of the warmed milk and stir. Put the lid on the saucepan.
Keep the yogurt culture added milk warm. So, during the incubation period, the temperature of the milk should remain at about 100-115 degrees for several hours. If the temperature of yogurt gets to high or to low the bacterias will die.
Try one of these ideas to keep your homemade yogurt warm: put the saucepan in a warm place maybe in an oven or in a microwave on very low heat and turn the oven light on or wrapp the saucepan in a small blanket or as an another alternative put the saucepan inside of a bigger container and fill it with hot water. If the water is cooling down, replace with 110 degree water again. I wrapp my saucepan after adding the yogurt culture.
During summer months, the weather is too hot here, so I don’t wrapp the saucepan and I use a strainer as a lid. If you live in cold places, try to keep your saucepan/container in an oven after adding the yogurt culture. Whatever method you choose, try not to disturb the saucepan for 6-8 hours, untill set. The yogurt firms up as it cools.
After the yogurt is set (8 hours later), place the saucepan in a fridge to cool over night and serve it the next day.
Have a good appetite!
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