We receive quite a few requests from folks on how to make yogurt at home. It is really quite simple and does not require a whole lot of fancy equipment. Here is the method we have found we like the best.
- Measure out the amount of milk that matches the quantity of yogurt you wish to make. One quart of milk will yield one quart of yogurt.
- Pour this in a saucepan. Heat the milk over a medium-low temperature until the milk gradually warms to between 110 and 115 degrees.
- Pour the warmed milk into mason jars of the desired size and then add plain yogurt as a started culture. You will need to add a tablespoon of plain yogurt to each quart of milk. A pint size jar of warmed milk will require a half tablespoon of yogurt.
- Tighten lids onto the mason jars and place them in an ice chest with a tight seal. We have found that a small igloo cooler will hold about 6 pint jars which yields 3 quarts of yogurt.
- Fill the empty space in the cooler with water that is 120 degrees in temperature. The water should cover the jars completely.
- Close the lid of the cooler and allow the yogurt to culture anywhere from 8 to 24 hours. The longer the yogurt cultures the tarter and thicker the yogurt will become. You will want to monitor the temperature inside the cooler the first couple of times that you use a cooler to make sure that the water is not cooling below 110 degrees. If the water does cool, empty some of it and replace with water that is near the 120 degree. Be sure not to exceed a water temperature of 120 degrees or the started culture will fail.
- Once the culturing time has passed, remove the yogurt from the cooler and place the jars in the refrigerator.
- Be sure to save enough yogurt to use as your next starter culture.
Enjoy!! Leave comments as to how you like to eat your yogurt. Do you mix it with fruit, make it into smoothies, strain it to make yogurt cheese??? Share your yogurt based recipes with us and you might just find them feature in our future recipe posts.