Make Your Own Yogurt

This may seem uber-frugal but if you can find time to make your own yogurt, you won’t regret it! I grew up seeing my Mom do this at least once a week and I of course took the whole act for granted. Now that I’m older I’m full of such admiration for the fact that she was able to do this for us. And guess what? I’ve tried it myself and it’s totally doable. You may fail once or twice but the science behind the process will not let you down! The best part is the sense of pride that comes with succeeding — not to mention the delicious, creamy, fresh yogurt you’ll get to put into your belly!

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SUPPLIES

4-cup container i.e. glass jar with lid, old yogurt container, etc.

Milk

Culture (already made yogurt in its purest form)

Loaf pan

2-3 thick tea towels

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TEN STEP PROCESS

(As presented on Steven and Chris)

Step One: To make yogurt, you need yogurt. This is considered live culture. You don’t need a lot. Make sure your culture is made from only milk and active bacteria.

Step Two: Find a suitable container. Glass jars are nice and old yogurt containers work too. Make sure your container is super clean.

Step Three: Bring 4 cups of milk to a boil in the microwave or on the stove. If using the stove, keep an eye on the pot and stir regularly so it doesn’t burn. Once your milk has boiled, remove it from the heat (or microwave).

Step Four: Let your milk cool on your counter to a lukewarm temperature. You should be able to hold a clean finger in it for twenty seconds. If you have a candy thermometer aim for 100 degrees F.

Step Five: Put 1 tablespoon of your live culture into your container. Slowly pour lukewarm milk into the container and gently stir. Seal your container (lightly) with the lid.

Step Six: Gently place your yogurt into an incubation contraption. You can line a loaf pan with tea towels and stand your container in it, then wrap it nicely with the towels. If you have a tea cozy that would work well too. The key here is to keep the temp of your yogurt as consistent as possible so it can set. Wrap it up nice a snug and don’t jostle it too much!

Step Seven: Place your yogurt (gently!) in your oven and turn the oven light on. Again, this will help to keep the temp of your yogurt more consistent during the setting phase.

Step Eight: Be patient and let your yogurt incubate for at least four hours. The longer you leave it the tangier and more acidic it will become. You’ll notice more whey (liquid) separate the longer it is left to set.

Step Nine: Remove your jar from the incubator (you’ll be able to tell right away if your yogurt has set properly), seal the container tightly and put it into the fridge to cool.

Step 10: Enjoy! And, remember… you can now use the yogurt you made as live culture for your next homemade batch. Jazz up your homemade creation with fruit, honey, or eat it straight up!

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2 Comments

  • Reply April 7, 2016

    Emilia

    easier way – once you boil the milk, keep it in the pot. The milk goes colder, but the pot keeps warm. I put the yogurt mixture into the milk when it is the proper temperature (test with the finger). Stir well, and put in your oven! The pot keeps it warm, if needed warm up the oven a little, close and keep overnight. The yogurt is good in the morning, when you can transfer it in the fridge.
    Good luck.

  • Reply December 7, 2013

    Canadian Coupons

    Thank you! I am making this for my son tomorrow 🙂

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