Monday, September 27, 2010

Yogurt

Here is the process I use to make my own yogurt. You might need to tweak these instructions to tailor them to your situation and taste.

Make sure all tools you use are VERY clean. Getting any bad bacteria into your yogurt will ruin it.

You will need:
-thermometer
-large sauce pan
-whisk
-jars or plastic containers
-milk
-plain yogurt (to use as a starter)
-powdered milk and/or gelatin (optional)
-insulated cooler
-towels

I use powdered milk and gelatin in my recipe because I like the consistency better that way. It makes a firmer yogurt. They aren't necessary ingredients but without them the result will be a softer yogurt.


STEP 1: Heat milk (and whisked-in powdered milk & gelatin) to 145° - 150°F.



STEP 2: Remove from heat and cool milk to about 125-130°F. If the milk is too hot you will kill the starter when you add it. If it's too cool you won't activate the cultures.

STEP 3: Inoculate with starter yogurt. (Plain, no sugar added, with LIVE cultures) Whisk starter yogurt into the milk and then pour into your containers.





STEP 4: Incubate @ about 130° for 4-6 hours. I do this by filling an insulated cooler with very hot water and letting it heat while I get the milk mixture ready. Then I pour out the water, put in my filled jars and refill with fresh, hot water up to the neck of the jars.





STEP 4 (continued): Wrap the cooler in towels or blankets to help hold in the heat and let it sit for 4-6 hours. Yogurt likes to be VERY STILL while it's culturing so be careful not to jostle it.







STEP 5: Remove jars from the cooler and refrigerate. The yogurt will firm up more after refrigeration.



Ingredients for each quart of yogurt:

4 cups milk
2 Tablespoons powdered milk
1 teaspoon gelatin
2 Tablespoon plain yogurt

Here is a link to a printable copy of my basic recipe: www.cindee.net/Yogurt.pdf

If you have any questions please don't hesitate to ask.



2 comments:

  1. I didn't realize this was YOUR recipe :) My brain is a little fuzzy sometimes! I think I'm going to try the hot water bath next time I make yogurt and also add some gelatin, have you tried it with goat's milk or just raw cows milk? Thanks for the link to your recipe!! :)

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  2. I've only used store-bought milk successfully. The one time I used raw cow's milk the yogurt failed... :( After doing some research, I think I figured out what the problem was. I didn't use enough starter. Raw milk has so much more (good) bacteria in it that it needs more of the yogurt culture to overwhelm it and turn it to yogurt. The raw milk has been so expensive that I've been afraid to try again, but now that I have an inexpensive source, I really should give it another go!

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