How To Make Yogurt
User Reviews
4.9
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Prep Time
1 min
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Cook Time
18 hrs
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Total Time
18 hrs 1 min
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Servings
8 cups
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Calories
144 kcal
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Course
Breakfast, Condiments, Snacks
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Cuisine
International
How To Make Yogurt
Description
How To Make Yogurt begins with whole milk as the base, either heated in a slow cooker or a stock pot. Heating the milk to 180°F sterilizes it and improves texture by denaturing proteins, which helps create thicker yogurt. The milk is then cooled down to 110-115°F, the ideal temperature range for starter cultures to grow.
Once cooled, a portion of plain yogurt containing live active cultures is mixed into the warm milk to inoculate it with necessary bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus. This mixture is then incubated—either by keeping the slow cooker covered or wrapping the pot—to maintain the stable warm environment needed for the cultures to ferment the milk into yogurt over several hours.
The method notes that raw milk can also be used but may require longer incubation to achieve firmness and can produce a clumpier texture. The process results in thick, creamy homemade yogurt with a clean cultured flavor.
The instructions emphasize stirring motions to mix starter evenly without incorporating air, as well as temperature checks to achieve desired fermentation.
Ingredients
- 1 gallon whole milk see note about using raw milk) *this method does NOT work with non-dairy alternatives, or 2% or skim milk; whole milk recommended for thickest, creamiest results
- 1 cup PLAIN yogurt at room temperature; must have live cultures (l. bulgaricus and s. thermophilus); previous batch or store-bought
- Equipment:
- Slow cooker
- pot
- Thermometer
- cheesecloth
- Colander
Instructions
- IF USING A STOCK POT: If you're in a hurry or don't have a slow cooker you can use a stock pot. Simply heat the milk in a large stock pot over low to medium heat. Just be sure to stir it regularly, especially as it gets hotter, to prevent the milk from scorching. Then follow the rest of the instructions as written.IF USING A SLOW COOKER: Pour the milk into a slow cooker set to HIGH and close the lid. It will take 2-3 hours before the temperature of the milk is up to 180 degrees F. Check it with an instant-read thermometer. Once it's at 180 degrees, turn off the slow cooker, close the lid, and let the milk cool to 110 degrees F. This will take another 2-3 hours. Once the temperature is between 110 and 115 degrees F, add some of the warm milk to the plain yogurt, stir to combine, and then gently but thoroughly stir the mixture back into the milk in the slow cooker using up and down, left and right motions (not circular).
- Close the lid, wrap the slow cooker or stock pot with a large bath towel, and let it sit undisturbed in a non-drafty place at room temperature (or warmer) for 10-12 hours or overnight. If the environment is too cool the yogurt will not set. During this process the milk will have thickened and the whey will have started separating from the milk.
- Line a colander with a cheesecloth and pour the yogurt into it. Set the colander over a large glass bowl and let it strain at room temperature for several hours, until you've achieved the desired thickness (length of straining time will also depend on the gauge of the cheesecloth. I use this cheesecloth - excellent quality and you get a lot of it for a great price) For thick Greek yogurt plan on at least 4 hours. You'll end up with about 8 cups of whey and 7-8 cups of Greek yogurt.
- Store the yogurt in the fridge in an airtight container, preferably a glass bowl for up to 2 weeks. When ready to make another batch of yogurt, use a cup of the previous batch as the starter culture.
Notes
- This yogurt recipe works best with whole milk for the creamiest, thickest results; skim or 2% milk and non-dairy alternatives do not yield the same texture.
- Raw milk can be used but often requires a longer incubation period and may result in a clumpier texture.
- If yogurt does not firm after the initial incubation, keep the slow cooker on "warm" and let it sit for several more hours until thickened.
- You can use either a slow cooker or a stock pot, adjusting heating times and temperature monitoring accordingly.
- Stir the starter yogurt into warm milk using gentle up-and-down, left-and-right motions to avoid over-aerating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 144kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 312mg | 7% |
| Sugar | 11g | 22% |
| Vitamin A | 410IU | 8% |
| Calcium | 271mg | 27% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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