It’s time to take yogurt to the ultimate level. I talk a good game, and I’ve written about both frozen and flavored varieties, but lots of people make their own. Why not me?
I’ve been wanting to make yogurt for quite a while. It sounds easy enough, but nothing can be that simple, right?
Well, turns out it is! Here’s how:
First gather all your tools and ingredients.
- 1/2 gallon of milk (I used whole milk for best flavor but you don’t have to)
- 1/2 cup “starter” yogurt with live cultures (grocery store yogurt is fine)
- dutch oven or other heavy pot
- candy thermometer (great because it clips on side but other type is fine)
- wooden spoon
- small bowl
- Heat milk on medium high, watching thermometer. Stir pot the whole time to avoid burnt milk on the bottom and take off heat when the temperature reaches around 190 degrees (don’t boil).
- Have sink filled with a couple of inches of cold water.
- Place entire pot into water to cool, stirring continuously, this time to keep temperature even throughout.
- When temperature reaches 105 to 115 degrees, remove one cup of milk and whisk it into small bowl with the half cup of yogurt until smooth.
- Now whisk this mixture back into the large pot with the rest of the milk.
- Fit with lid and wrap the whole ensemble in a thick towel for insulation.
For the incubation period, you want to keep the milk in a warm place. I used the microwave to heat two cups of water in a large mug to boiling point. Then I shut my towel wrapped package carefully inside (avoid jostling) along with the heated water–which kept the interior nice and warm.
Check on your yogurt after about 6 hours. Taste for preferred tartness. I let mine sit for 7 hours with happy results but you could go longer.
I’m not sure what it was about making yogurt that seemed so daunting initially. I guess I assumed this was one of those unforgiving processes–where one false move can end in disaster. But after my success, I’m thinking that, with a few more batches under my belt, I can probably ditch the thermometer and intuit the timing.
I can do this! And when I do, the whole operation will take less time and trouble than driving to the store to buy it. Make or buy? Definitely make!
Have you tried this with soy or another nondairy milk?
I have not. From what I understand though, it’s the same process as dairy yogurt. The starter soy yogurt needs to have live cultures. Only one site that I looked at said you must use pectin or agar because soy yogurt is too thin otherwise. I also read that whole fat soy yogurt is better than low-fat. I think, with Jim the vegan, I might give it a try. Have you made it before? Any pointers? If not, I’ll give it a shot and let you know how it goes. Then maybe check into other nondairy types.