Categorized | Food Fascinations, Projects

Making Yogurt

Homemade Yogurt Recipe


 

 I wanted to upload a video, but until then.. imagine…this is me making yogurt. I used 5 cups of milk from the store. If you use raw milk it needs to be heated to a pasteurized state to remove ‘unwanted’ bacteria. I put one package of Knox unflavoured gelatin in the cold milk and dissolve it by slowly raising the temperature while stirring so that it doesn’t burn on the bottom of the pan (or you can stir like crazy on a hotter burner). I checked the temperature at this point by feeling the outside of the pan and then realized I couldn’t communicate how warm to get the milk unless I measured it with a thermometer – it was 40C/110F. At this point I removed it from the stove top, and added 2 1/2 grams of Yoghurt Starter (bought at health food store in 5 gram packages.). If you use 5 grams you can let the yogurt sit 1/2 as long. Mine sat for about 3-4 hours. I just check it once in awhile to see if it looks ‘thickened’. How fast it sets depends on how well you keep the temperature constant.

 

You can keep the pot, with the lid on, on top of a fridge, or a warm floor vent with a towel over it, or even in a hot window when it’s sunny. I prefer to put it on the warm water reservoir of my cook stove when there’s a fire in it.

fire-in-wood-burning-cook-stove

Wood Burning Cook Stove

 

 You can make the yoghurt as strong (sour tasting) as you like. The longer you leave it in a warm condition, the stronger it gets. When you put it in a refrigerator the ‘friendly ‘bacteria quits working until you warm it up again. If you don’t leave the yogurt too long (1 week or more??) you can use it as part of the next batch. I would use 1/2 cup of the last batch in the new 5 cup batch.  Always use the freshest milk you can get, as well as clean, sterile cooking equipment, and stay within heat ranges (too hot will kill good bacteria, but anything less than 40C will just mean it will take longer to get done). If your milk gets too hot before you get to add the ‘yogurt starter’, just let it cool some. You can use other things to ‘thicken’ your yoghurt in place of gelatin: 1/2 cup of powdered milk, guar gum, etc.

I like to add my own ‘barely sweet’  jams. I make some of these with honey or hardly any sugar. It’s a bit more complicated to make these jams because it doesn’t come ready-made in a package, but it sure is cheap!

I should do a poll on which way to spell yogurt/yoghurt/youghurt. It’s driving me crazy.

 

Be a friend by sharing...Share on TumblrShare on StumbleUponShare on RedditPin on PinterestPrint this pageShare on LinkedInShare on Google+Flattr the authorTweet about this on TwitterEmail this to someoneDigg thisBuffer this pageShare on Facebook

4 Responses to “Making Yogurt”

  1. I think you should do the poll. Just in case the 3 videos I sent do not bear sufficient proof that the current and most popular spelling is Y-O-G-U-R-T. Haha!

  2. CARMEN says:

    I spell it: yogurt. Now I have a referrence for when I finally decide to make it from scratch.

    • sherry says:

      I’ve been trying to figure out how to upload a video I have on it, but no luck so far. Any ideas on how. I’ve put it on youtube.com, but it’s got strange borders on the sides and can’t get anything but a link here…grrr. Have fun!

Trackbacks/Pingbacks


What do you think?