Making Yogurt at Home (From Scratch!)
July 24, 2013
"I imagine that many of you might think about making yogurt at home and be a bit intimidated by it. I know I would. I first made it back in the 1970′s with hilarious results. But with the modern yogurt makers, making yogurt is really easy, and what could be more wonderful or wholesome than yogurt you have made yourself?"
- Serving Size: 1 (124.6 g)
- Calories 87.7
- Total Fat - 3.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 10.1 mg
- Sodium - 107.9 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 0.1 g
- Sugars - 4.9 g
- Protein - 4.1 g
- Calcium - 144.3 mg
- Iron - 0.4 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Clean and/or sanitize your yogurt maker and equipment.
Plug in your yogurt maker and let it warm up.
Whisk together the milk with the powdered milk, then heat over low heat to above 110° F.
Remove milk from heat and allow milk to cool to between 100°F. and 110°F. (use a digital thermometer and don’t try guessing the milk temperature on your arm or anything like that.)
When milk reaches ideal temperature, gently stir in the yogurt until blended fully.
Pour yogurt mix into container, cap it with the lid and put inside the yogurt maker.
Let yogurt maker operate undisturbed, in a draft-free area, for 6-12 hours. The longer it sits, the more tang it will have, with 6 hours producing a fairly mild yogurt.
After the processing time, the yogurt will not be fully set, but it shouldn’t be as thin as it was. At this point refrigerate it right in the container for at least 2 hours or overnight to fully set. If you would like this thicker, you can strain it through cheesecloth suspended over a bowl.
Tips & Variations
- Needs to refrigerate overnight after making to set.
- If you wish a thicker yogurt, suspend the finished yogurt in multi-layers of cheesecloth over a bowl it can drip into. Put that in the refrigerator and let the whey drip out.
- You will also need a yogurt maker for this recipe.