Yogurt is a favorite around here!
Homemade yogurt is no exception. When we are milking, there is always fresh yogurt in the fridge.
When I make yogurt, I use pasteurized milk. I know, there is controversy about pasteurized versus raw, but I am not going to get into that debate. I have used both, personal preference.
When making yogurt you need
Typically when I make yogurt, I use goat's milk. But, when I do not have goat's milk on hand, I have used store bought milk, and dried milk.
I like a thicker yogurt and add some dried milk in most of my batches.
I use Dannon Plain Yogurt, you can use any yogurt as long as it has live active cultures.
I have contemplated buying a starter, I have heard you get better results. Something, that is on my to do list.
Pot, to warm the milk.
Thermometer, to check the temperature of the milk.
Crock or other container to keep yogurt in.
Heat source-I use a heating pad
The supplies can vary, these are the items I use, and as you can see from the photo, nothing fancy here.
Making the Yogurt is just a few simple steps.
First, heat up the milk ( I usually do 2 quart batches) in the pot. The book I started out with, reminds you not to heat the milk to more than 115 degrees.
That being said, I do!
I read that if you get the milk to boiling, you can get a thicker yogurt, and I like the thicker yogurt. I just have to let it cool down to 110 degrees, before I add the culture.
Next, I check the temperature,( if the milk is too hot it will kill the culture) If it reads 110 degrees or less, I add the culture (about a 1/4 cup) I like to mix the culture with some milk before adding it, no lumps.
At this time, I also add the dried milk-1-2 cups (instant dried milk)
Then, it goes in the crock. (from an old crock pot) that I have sitting on the heating pad (covered with a towel). Cover the crock, turn the heat on low-medium. It is important to keep the temperatures between 90-100 degrees.
The yogurt should be ready between 8-12 hours.
I have had some failures in the kitchen when making yogurt.
Watch temps, and use fresh yogurt culture.
I always make the plain yogurt and store in the fridge. Ready, when we want to make smoothies, frozen yogurt, or plain, with just some fruit and honey added.
It can also be used in place of Sour Cream.
|Lime-Honey Frozen Yogurt|
I really would like to try a culture starter that you can buy at the Cheese Making Supply stores-
Any recommendations from the yogurt experts out there?