Homemade Yogurt

I've had a few people ask me how to make homemade yogurt.  My mom was the expert yogurt maker so I asked her for step-by-step directions.

Supplies
Large Pot (for heating milk)
1/2 gallon to 1 gallon of milk (depending on size of batch)
Candy Thermometer
Yogurt Starter/Culture
Powdered Milk (makes yogurt thicker)

All ready to start

Container to insulate yogurt while it "thickens".  We use a gallon pickle jar and a large beverage thermos; all things we had around the house.  You can buy a "Yogotherm" or use a yogurt maker, but this works just as well and is cheaper.

Thermos and Gallon Pickle Jar

You will need some type of starter/culture to make your yogurt something other than just warmed milk.  You can buy a small container for plain yogurt at the store, but I've found that it doesn't work as well as buying an actual packet of yogurt culture/starter.  We buy ours from the New England Cheesemaking Company.  www.cheesemaking.com

We buy several packets at one and then just store in the freezer until we are using them.  It's fun to try the different types of starter as they all make slightly different yogurt.  Today I'm making the "Sweet" yogurt; I've never made it before and can't wait to try it.

There are directions on each packet of started, but the basic directions are as follows...

1.  Measure milk into pan --- if doing a full gallon and using a gallon size jar, reduce milk by 2/3 of a cup to ensure you can fit it in the jar after adding powdered milk.

2.  Add powdered milk (generally 1/4 cup for every 1/2 gallon) if you want thicker yogurt.  Wisk in so it dissolves before heating.

3.  Using a candy thermometer heat milk slowly until it reaches 185* F, wisking/stirring frequently so it doesn't burn on the bottom.

4.  While the milk is heating, I make sure the jar and thermos are clean and then fill the jar with HOT water and put it inside the thermos.  I then fill the thermos (to the top of the jar neck) with HOT water and put the lid on.  This heats both the jar and thermos. 

5.  Remove from heat and let it cool down to 110- 112* F and then add culture packet(s).

6.  Empty the water from the jar and thermos.  Fill the jar with the hot milk with starter added and place the jar in the thermos.  Close the lid on the thermos and let sit for the length of time stated on the starter packet.

The sweet yogurt says 6-12 hours or until thick.  The starter I used the other day said 5-7 hours.

Once it's set, remove from the thermos and if you want to use some of the new yogurt as starter, simply scoop some into a clean container before eating.  Then store the yogurt in the fridge...mine never lasts long.  My kids love it with honey or home made jam in it.  I like it plain.

The Sweet Yogurt was a success.  In 2 days we've eaten almost the entire gallon.
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I have filled the jar with hot water and set it inside the thermos.  Now I'm filling the thermos (with jar inside) with hot water and will put the lid on to heat it while the milk heats.

 

Milk heating on the stove