I would also note that you should start this project no later than 5 PM, because it takes a long time to heat up, cool down, and then you'll be letting it incubate for 12 hours, so if the incubation period starts at 11 PM, you'll have to be available the next day at 11 AM to strain and bottle the yummy yogurt! Just some tips I wish I'd heeded in hindsight!
Why do you want to make homemade yogurt? Good question! For me, I love cooking, experimenting, and I'm always looking for fun/easy ways to make food at home instead of buying the more expensive version at the store! I also love the taste of fresh yogurt and I use it in everything! From making parfaits with honey, vanilla and fruit or fruit preserves, to stirring it into creamy sauces to give a little tang and a healthier alternative to sour cream, mayo, and heavy cream. It is slowly becoming a staple to have on hand at our house! I've also heard of people using it for cosmetic purposes!
What you'll need:
Crockpot
1/2 gal of milk (I used whole, and you could certainly use 2% I'm sure. PLEASE do not use skim. None of that milk water here!)
1/2 C active live culture yogurt (I personally use Fage 2% plain greek yogurt because it's packed full of protein.)
Cheesecloth (Yes, you really really need this. Unless you want drinkable yogurt. To each their own.)
Large Strainer
Large and small mixing bowl
mason jars (or just these tupperware. Honestly, I think the tupperware is easier to clean.)
Ladle
Thermometer
So here it goes! Pour the 1/2 gallon of milk into the crockpot. Throw the lid on and set it on low for 3 hours. You want the temperature to get up to 185 degrees in order to prepare the milk proteins for yogurt cultivation. I checked mine every hour until it got up there. I think if you keep it at 185 for about 30 minutes, it will start to thicken, but I've never tried it.
Turn off the crockpot with the lid off, and cool back down to between 100-115 degrees. You do not want to kill the active yogurt cultures you're about to introduce to your warm milk. I got impatient and added some ice cubes to help cool it down. Still turned out great!
Now, here is where I forgot to take pictures. After you cool down the milk, using your small bowl, scoop about 1/2 C of the yogurt into the bowl and slowly ladle some of the warm 115 degree milk into the bowl and whisk. You want to bring the temperature of the yogurt up slowly as to not kill the cultures. When the yogurt mixture is almost up to temp with the milk, pour the mixture into the crockpot and whisk until combined.
Put the lid back on, wrap in an old towel and place in the oven with the light on. We are incubating deliciousness here, friends. We like to be warm and snuggled, and so does this yogurt. Leave it in there UNTOUCHED for 12 hours. Do not sneak peeks. You will only disturb and jeopardize the magic.
After 12 long hours, take out your new cultivated yogurt and marvel! Oh wait.. it doesn't look too great yet? Well, that's where the next step comes in.
Lay down two layers of cheesecloth in the strainer that is sitting in your large bowl. Make sure the cheesecloth is large enough, or else it will fall into the strainer and...it can get messy. Ladle the yogurt into the strainer and place uncovered in the fridge. Every 30 minutes, take it out, pick up the strainer and pour out the whey. You will be AMAZED at how much liquid will drain from this goodness. Not sure what to do with this leftover whey? Try these recipes for whey by the Prairie Homestead!
Once the consistency is how you'd like, fill up your containers with this fresh, yummy yogurt! I am so glad I found out how to do this, because this recipe made 2 1/2 pints of yogurt for $2 compared to $4 or $5 for a pint of greek yogurt. It's delicious, and I think once I get the hang of it, it will be an easy recipe to make every week!
I love adding wildflower honey and vanilla extract with granola for a yummy, protein filled breakfast!
Try this recipe! Mix 1/2 C yogurt with wildflower honey (to taste) add a capful of vanilla, a spoonful of peanut butter, and a dash of cinnamon to make a yummy dessert for fruit and cookies! Sprouts Traditional Ginger Snaps are my favorite right now!
Make this recipe and let me know what you think! Did you do something differently? Do you have a short cut? How do you eat your yogurt?
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