Making yogurt at home is very easy; however it can test your patience. Homemade yogurt doesn’t require a lot of work from you; in fact, it takes a lot of time for the yogurt to simply sit and culture. So, patience is the key here.
There are a number of ways to make yogurt and each method is different, but regardless of the method you use, yogurts are delicious and super-healthy foods. Yogurt can be made in large quantities and stored without worrying about spoiling it.
- You need a large stockpot, a thermometer, a cooler, and two-quart sized glass jar with lids. You need half gallon milk — preferably cow or goat’s milk. If you are using goat’s milk, you will end up with a very runny yogurt. Goat’s milk make runny yogurt that has to be drunk.
- Now, fill the milk into the two quart sized jars, making sure that you leave at least 2 inches of room on top of the jar. Just don’t fill it to the brim. Preferably use glass canning jars that come with lids. Never use plastic — you are going to boil the jars, remember!
- Gently, place these two jars in the large stockpot; fill it with water and set to boil. Make sure you fill enough water in the pot so that these bottles don’t start toppling or rattling about.
- Bring the water to boil, and slowly reduce the flame and let the water start to simmer.
- This is the time to check the temperature of the milk inside the jars. It has to be around 180 degrees F.
- If you don’t have a thermometer handy, just look out for a ‘skin’ to start developing on the milk. This will be your first indicator that the milk has boiled. In case, the temperature in the thermometer points more than 185 degrees, don’t fret.
- Very carefully, remove the jars from the stockpot. The jars are going to be extremely hot, take necessary precautions.
- Let these hot jars cool down to about 100 degrees F. Resist the temptation of placing these hot jars under the sink tap to help them cool faster. You might end up breaking one or both the jars. Let these jars cool on their own.
- Open the lid — just a crack – and allow the milk to start cooling.
- Give the milk a stir once in a while to help any hot spots escape.
- Feel the sides of the jar — if it is too hot to touch, you have to allow it to cool further. If you are able to hold the jar, and if the milk is warm, then you are good to go. Remember you are going to put live culture into the milk, which is ‘live bacteria.’ This bacterium enjoys a good warm temperature but will die if you dunk it into scalding hot milk. If you are able to hold the jar in your hands, then the bacteria will probably survive the heat too.
- Now, take two tablespoons of yogurt (made from live culture) and stir into each of the milk jars.
- Tightly cap the jars and allow the incubation process to kick start.
- You should make arrangements to keep these jars warm. Warmth will improve the incubation process. Some people place these jars in their oven and leave the light on. You can try the homesteading way.
- Take a large cooler and fill it with warm water and place these jars inside the cooler. The water should be maintained at 120 degrees, so you would have to replenish the cooler with hot water regularly.
- The complete process will take at least 10 hours.
- Once it is done, you have to allow the yogurt to cool down completely. As it starts to cool down, the yogurt will start to thicken.
- You have just made healthy and nutritious yogurt right at home. Eat it with fruits, honey, nuts and maple syrup.
Voilà! Now you can prepare homemade yogurt in no time!
Originally posted 2020-08-01 17:51:06.