Make your own yogurt

January 7, 2013 § 6 Comments

I love cooking with yogurt.  It’s healthy, and it’s an easily digestible alternative to milk for me (I’m lactose intolerant).  Yogurt is also delicious, and tastes great in recipes (try using yogurt instead of sour cream).  I’ve also been known to put yogurt in cakes and other bakery recipes.  I frequently substitute some of the butter or oil with yogurt.

When I was a kid, my mom used to make yogurt.  It was such a complex process, with a special heating unit, special glass dishes, and special yogurt “mix.  It just seemed like a big hassle to me.    I was therefore thrilled recently to see Saira Malhotra’s easy  recipe for making your own yogurt at home.  No special equipment needed at all.

Here’s how to make yogurt on your own at home.

Homemade yogurt

5 cups low fat milk (go ahead and use full fat milk, if you want something that will taste like more like Greek-style yogurt)

4 tablespoons live culture yogurt (i.e. Dannon or Stonyfield Farm)

1 teaspoon sugar

Place the milk in a medium-sized saucepan, and bring to a boil  Turn off the heat and allow to cool until just enough to be able to dip your finger in without it burning you (130 degrees-fahrenheit).

Whisk in the yogurt and the sugar.  Pour into a bowl large enough to hold the mixture.  Cover with plastic wrap.  Use a fork or knife to poke a couple of holes into the top for ventilation  Wrap the bowl in a towel to keep it warm and then place in a warm area near a heater or in an oven with the light on. After 6-8 hours, the yogurt will thicken. Place in refrigerator and chill for 6-8 hours. Serve and eat!

 
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§ 6 Responses to Make your own yogurt

  • viveka says:

    When I was a kid my grandma made always her own “yogurt” – in the summer – she just put out regular fat milk in a bowl in the kitchen for 2 days – and there it was. We call it “filmjölk” and it’s soar milk and today we buy it in the supermarket. The same thing. Thanks for bring back my childhood. *smile

  • viveka says:

    Sorry, my Swenglish – sour milk it should be. *laughing.

  • df says:

    That’s so fantastically easy sounding; I might actually try this! Great post Libby.

  • Mary says:

    HELP! I tried this, but did not achieve desired results. After following the directions exactly and in their entirety, my new yogurt has failed to set. Is there any way to fix this? After 20 hours, I have 5 cups of yogurt flavored milk.

    • Libby says:

      I suspect that one of two things happened: the yogurt you used to start the mixture did not contain active cultures; OR, you inadvertently heated the mixture to high on the stove top, and you killed the active cultures. Try adding a little more sugar to the mixture that you currently have, and then stir in a few tablespoons of fresh store-bough yogurt with active cultures. Wrap the bowl in a warm towel and then place in a warm place on your kitchen counter. After 8 hours, place the bowl in the refrigerator, and refrigerate for an additional 8 hours before serving. Alternatively, if you just don’t want to hassle with it, then use the mixture that you currently have and make some breakfast smoothies with fresh fruit.

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