Homemade Yoghurt

Name: Homemade Yoghurt
Yield: 8 servings
Cuisine: British
Ingredients: 1 liter (1 qt) whole milk; 1 Tbsp plain yoghurt with active cultures; Tools/Equipment:; 1 Thermometer to measure temperature of milk; 1-4 Jars or containers to hold your 1 liter of milk/yoghurt (I use a 1 liter jar, but you can use 2-4 smaller ones); 1 Insulated cooler, lunchbox, etc. to use as an "incubator" to keep your yoghurt warm while it's culturing. I use 2 soft insulated lunch boxes, putting one inside the other; 1 thermos that can hold some hot water to help warm your "incubator"

Felice @morinoko

Connecticut, United States

Delicious homemade yoghurt you can make without special tools. This technique for making your own yoghurt comes from the book "The Art of Fermentation". There's more than one way to do this but here are the methods and tools I used. The trickiest part is keeping the milk warm for an extended period of 6-8 hours so the yoghurt cultures can do their job, as they need to be kept at a certain temperature to ferment the milk.

You just need something like an insulated lunchbox, cooler, styrofoam box, etc. I used a thermos of hot water to help keep the inside warm too. Of course, if you have a yoghurt maker (incubator), that works too! Here is how you can do it without one.

Felice @morinoko

Connecticut, United States

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Ingredients

8 servings

1 liter (1 qt)whole milk
1 Tbspplain yoghurt with active cultures
Tools/Equipment:
1Thermometer to measure temperature of milk
1-4 Jarsor containers to hold your 1 liter of milk/yoghurt (I use a 1 liter jar, but you can use 2-4 smaller ones)
1Insulated cooler, lunchbox, etc. to use as an "incubator" to keep your yoghurt warm while it's culturing. I use 2 soft insulated lunch boxes, putting one inside the other
1thermos that can hold some hot water to help warm your "incubator"

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Steps

1

Heat milk over low heat to 82°C/180°F. Stir frequently.
2

Remove from heat and let milk cool to 43-46°C (110-115°F). Meanwhile let 1 Tbsp of the regular yoghurt come to room temperature. Also prep your equipment as below if you don't have a special "yoghurt maker" or incubator.
3

As your milk is getting closer to the correct temperature, prepare your containers, thermos, etc. I put hot water in my jars so they warm up and don't cause the milk temperature to drop when I pour in the milk.
4

I don't have an incubator so I use an insulated cooler. I pour boiling water into a smaller thermos cup, put the lid on and put it inside the cooler. I close to cooler to let it warm up when the milk is getting close to cooling down.
5

When the yoghurt reaches the correct temperature of 43-46°C (110-115°F), mix in the 1 Tbsp of regular yoghurt that you let come to room temperature.
6

Pour the hot water out of your yoghurt container(s) and then pour in the milk. Close the lid.
7

Put the filled container(s) into your homemade "incubator" or yoghurt maker, and close the lid.
8

To help the temperature stay warm, I wrap my insulated coolers in 2 towels.
9

Let the milk incubate for 6-8 hours, without disturbing the incubator or containers. After 6-8 hours, when you open it up, you'll see that your milk has magically turned into yoghurt! Remove from the incubator and cool before eating.
10

Note: Don't let it incubate for too long or the yoghurt will curdle instead.
11

To make your next catch, keep one tablespoon of the yogurt aside, and repeat all the steps!

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Felice @morinoko

on April 07, 2016 03:35

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_