How to make Yogurt

It is so so easy, and so so good for you. Did you know that one serving of plain vanilla yogurt (Archer Farm’s brand) has 32 grams of sugar? That’s almost as much as a can of soda! And they call yogurt a health food.

So here we go: Whole, non-homogenized, non-pasteurized, no sugar added Yogurt.

Start with milk. I’m making 1/2 gallon of yogurt, so here we have 1/2 gallon of raw milk. Non-homogenized, non-pasteurized. Straight out of the cow. Whole food at it’s best.
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Slowly heat the milk to 110 degrees (fahrenheit). 110 degrees is the optimal yogurt temperature. The whole idea is to get the milk to this temperature and keep it there for about 6-9 hours.

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While the milk is heating, get your jar ready. Put 4 tablespoons of plain yogurt (you can use store bought or homemade) in the bottom of a clean jar. This yogurt is your starter. I usually use yogurt from my last batch, but I somehow ran myself clean out of yogurt last week so I had to buy some starter.

Once the milk is warm, add it to the jar with the yogurt and stir it up!

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Now you need to keep the mixture warm (around 110 degrees) until the yogurt sets up; then transfer to the fridge. That’s it!

My favorite way to keep the milk warm is in a small cooler or ice chest. Fill the cooler with warm water and set the jar inside. Close the cooler and leave it somewhere it won’t get disturbed. In the winter I sometimes have to add a few cups of hot water after a few hours if it seems to be cooling too fast.

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Another way to keep the milk/yogurt mixture warm is to wrap it in a heating pad and leave the heating pad on low or warm. My heating pad sometimes makes my milk too hot, though, so you have to experiment with your own.

Check the yogurt after 6 or 7 hours. It’s done if it’s “set.” Sort of like jello. If it doesn’t seem thick enough, leave it in it’s warm place for another hour or 2. My yogurt usually takes 8-9 hours, but it can vary. As soon as you think it might be set, it’s probably done. It is possible to overcook your yogurt, so err on the cautious side. It does thicken up a bit more once you put it in the fridge.

So, to sum up.

Warm milk + a little yogurt + a warm place +a few hours = Yogurt!

Now go forth and conquer.

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  1. how cool! thanks for sharing!

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