For one thing, making your own yogurt is quite economical. Yogurt is anywhere from $2-$7 for a tub. I pay $3.25/gallon of milk, so I can make a quart of yogurt for less than a dollar.
Also, if you want yogurt that isn’t homogenized, you’re most likely going to pay more. If you have a source of local, non-homogenized milk, you’ll definitely be saving $$$ by making your own yogurt.
You can also customize the sourness of your yogurt. If you like a mild yogurt, only let it culture until set. If you like your yogurt more tangy, let it culture for longer. Simple as that!
Here’s a short video showing the whole process.
It’s super easy. You can do it. Promise!
All that’s required is to scald your milk, cool it back down, stir it into some yogurt, and let it sit on your counter for a day or so. Boom. Homemade yogurt.
I really like yogurt with fresh fruit. It’s also great to add to smoothies for a probiotic punch.
Now I’m going to be working on a vanilla frozen yogurt recipe. Be on the lookout for that! And maybe I’ll have to show you guys how to turn your yogurt into Greek yogurt. It’s pretty simple but so so good.
- You can use a combination of whole milk and cream for a richer yogurt.
- After you’ve made yogurt a few times, you can do it without a thermometer. You’ll get to know what the milk looks like when it’s scalded: steaming and starting to bubble a bit around the edges.
- You CAN make yogurt with raw milk, but it will most likely be pretty runny.
- Make sure to use a yogurt that has active cultures.
- As I mentioned above, you can let your yogurt culture just until set, or let it go longer if you like a tangier taste.
- If you really want to make sure your yogurt is a success, you can sterilize your jar. I never do, and I don’t have a problem with my yogurt setting up.
How to Make Yogurt
by Erica Kastner | Makes 3-4 cups | 15 mins | PRINT
- 2 tablespoon plain, whole milk yogurt,
- 3-4 cups whole milk,
Place the yogurt in a clean quart jar, cover and set aside.
Gently heat milk to 185 degrees F (85 C). Allow to cool to at least 110 F (43 C).
Whisk milk into the room-temperature yogurt. Cover tightly and allow to sit in a warm place until set, about 12-24 hours. Refrigerate until cold.