Homemade Probiotic Yogurt
User Reviews
4.5
Homemade Probiotic Yogurt
Description
The Homemade Probiotic Yogurt recipe requires whole milk heated to boiling, then cooled to roughly 95°F to 110°F before adding a yogurt starter culture or pre-made plain yogurt as an inoculant. The mixture is incubated at about 100°F for a full day to allow the beneficial bacteria to multiply and thicken the milk into yogurt. Maintaining the right temperature during fermentation is key, and various methods such as using an Instant Pot with a yogurt function, a heating pad, or other warm spots in the kitchen can be applied.
The final yogurt offers the characteristic creamy texture and tangy taste typical of probiotic yogurt, with versatility to be consumed plain or used in cooking and baking. The method also notes that different types of milk and starters may affect thickness and flavor, and that homemade yogurt allows control over bacterial strains used, which can be important for digestive health.
Keeping the yogurt warm consistently, ideally around 100°F, is necessary throughout the fermentation period which typically lasts a day. Various warm environments are mentioned to achieve this, with the Instant Pot and heating pad methods highlighted for reliability. Different starter sources—from fresh starter cultures to store-bought yogurt—can be used depending on preference and availability.
Ingredients
- ½ gallon milk whole
- yogurt starter culture OR ½ cup previous batch of plain unsweetened yogurt
- Thermometer optional but helpful
- yogurt strainer if you would like to make Greek yogurt, or nut milk bag
Instructions
Instant Pot Yogurt Directions
- Pour the milk into the basin of your Instant Pot. Press the “Yogurt” button and adjust to the “Boil” mode (if your Instant Pot does not have a yogurt cycle, follow the Stovetop directions below). Let milk heat until the Instant Pot beeps to indicate the cycle is finished.
- Allow the milk to cool down to between 95°F-110°F. If you don’t have a thermometer, a good rule of thumb is that when it’s the right temperature, you should be able to hold your (clean!) finger in the milk to a count of 10. If it’s too hot to handle for 10 seconds, it’s still too hot.
- When the milk is sufficiently cooled, sprinkle in the yogurt culture and whisk well to combine. Or, if using prepared yogurt, ladle out a small amount of the warm milk into a small bowl, add in the yogurt, and whisk until smooth. Then add the mixture to the pot of milk, whisking well to combine.
- Turn the Instant Pot Yogurt function back on, this time adjusting until you see the time on the screen. Set to 24 hours. Close lid and let it ferment until the Instant Pot beeps.
- When the fermentation time is up, spoon the yogurt into mason jars for storage (the yogurt will thicken as it cools). If you want to make Greek yogurt, spoon the yogurt into a yogurt strainer or nut milk bag and let drain for 8-12 hours, or until it is the desired thickness.
Stovetop + Heating Pad Yogurt Directions
- Pour the milk into a large soup pot. Heat over medium-low heat and whisk constantly until the yogurt reaches about 185°F or looks very frothy, but do not let boil.
- Allow the milk to cool down to between 95°F-110°F. If you don’t have a thermometer, a good rule of thumb is that when it’s the right temperature, you should be able to hold your (clean!) finger in the milk to a count of 10. If it’s too hot to handle for 10 seconds, it’s still too hot.
- When the milk is sufficiently cooled, sprinkle in the yogurt culture and whisk well to combine. Or, if using prepared yogurt, ladle out a small amount of the warm milk into a small bowl, add in the yogurt, and whisk until smooth. Then add the mixture to the pot of milk, whisking well to combine.
- Cover the pot, and then wrap completely in a large towel or blanket. Set the pot (with the blanket wrapped around it) on a heating pad set to Low for 24 hours.
- When the fermentation time is up, spoon the yogurt into mason jars for storage (the yogurt will thicken as it cools). If you want to make Greek yogurt, spoon the yogurt into a yogurt strainer or nut milk bag and let drain for 8-12 hours, or until it is the desired thickness.
Notes
- Maintain a consistent incubation temperature around 100°F for about 24 hours to ensure proper fermentation.
- Different methods such as Instant Pot yogurt settings or heating pads can be used to keep the yogurt warm during incubation.
- Use whole milk for best results; ultra-pasteurized milk may yield thinner yogurt.
- Using a fresh starter culture allows control over probiotic strains, beneficial for digestive health.
- Store-bought plain yogurt works as a starter if a culture is not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (makes 2 quarts regular yogurt or ~1 1/2 quarts Greek yogurt)
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 99kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 15mg | 5% |
| Sodium | 76mg | 3% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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