Yo, Gurt, make your own!

Yo, Gurt, make your own!

So, a few of you may have read my previous post about yogurt where I said that I would attempt to make my own next.  Well, that time has come!  The other day I bought a quart of milk from a local dairy for $3.00, and one “starter” yogurt for $1.34.  If all went well I’d have a whole quart of yogurt for less than $5.00.  Not too shabby, if I don’t say so myself!  So, first of all you need all of this stuff:

Yogurt

Turns out it's not really rocket science... who knew?

A quick breakdown in case you don’t like trying to figure out what’s going on there:

  1. A pot
  2. A digital therometer
  3. Whole Milk (local if you can get it)
  4. Starter yogurt (plain, live cultures), room temp
  5. Bottles to hold the yogurt, sterilized
  6. Heating pad (not pictured)

Surprised?  I was… turns out you really don’t need much to make your own yogurt except time.  The first thing you need to do is to put about a tablespoon of yogurt “starter” in each bottle (per 2 cups of milk). Next, fill up your sink with icewater.  Why?  Because as soon as we get the milk to the right temperature, we’ll need to cool that pot down as fast as possible.  Next, pour your milk into the pot and secure the thermometer so that it’s in the liquid, but not touching the bottom.

Slowly heat the milk on medium-low, stirring, until it hits 180-185 degrees.  As soon as it hits 180, immediately take the pot off the stove and put it in the sink until the temperature of the milk reaches 110 degrees.  While cooling, setup your heating pad.  I just got one of my extra large pads, placed it on the counter and set it to “medium.”  Once your milk hits the 110 degree mark, it’s time to bottle.

Pour a small amount of the milk into the bottles and blend with the starter.  Once mixed, go ahead and pour the rest in.  Mix well, seal with the cover, and place in the heating pad.  Your goal is to keep the bottles between 110 and 120 degrees for 8 – 10 hours.  Periodically you may need to check on your heating pad to make sure it hasn’t turned off, or that your bottles haven’t gotten too cold.  I found that using the thermometer on the outside of the bottle gave me a good ballpark of the temp inside, but if any of you have a better way, I’d love to try it!

Yogurt

183... perfect!

Yogurt

Rest, my beauties...

Yogurt

118, right on!

So, you’ve waited the time, you’ve babied the bottles… what next?  Simple, just open it, stir until it is very well mixed, re-seal, and toss into the back of your fridge until cold.  You see, this stops the bacteria from feeding, which will make the yogurt less tart, though a bit less thick.  The next day, open it up and take a taste… if all went well, it’ll taste, well, like yogurt!

Yogurt

Curds and whey

Yogurt

Yogurt!

Yogurt

Not cottage cheese

You may notice the chunky look of the yogurt… I promise the texture isn’t like cottage cheese (nor is the taste), it just looks like it.  I’ve been told that if you strain it, it’ll come together nicer, but then you lose all the goodness in the whey, so I left it.  What’s left to do now?  Nothing but eating!  I’ve dressed mine up with some strawberry preserves and walnuts (yum!), but the possibilities are almost endless.

Yogurt

Mmmm... tasty! Really, what did I do before yogurt?

Now, this was my first time doing this, but it won’t be my last.  Does anyone else out there have any tips or tricks for me (and everyone else) when it comes to making yogurt?  Don’t be shy!


Possibly Related Posts
Down on the farm
Down on the farm
Last week I knew I had a three day weekend coming up and I didn’t exactly know what to...
Think outside the drum
Think outside the drum
As anyone who has turned on a TV in the past month knows, there is a massive plume of oil spewing...
Yogurt – Not just a Yoda parody
Yogurt – Not just a Yoda parody
First and foremost, this isn’t a “how to make yogurt” post, mainly because...
Jennifer James 101 – Albuquerque
Jennifer James 101 – Albuquerque
So my job sends me away to do site installations every so often and it takes me around the...
Gravel Road – Seagrove Beach
Gravel Road – Seagrove Beach
Back in Omaha we had a favorite breakfast place… Bailey’s.  Even though I never...


6 Comments

  1. I dont stir mine when it is done, just put it in the fridge as is and then stir it when it is cold also if you put your starter once the milk is at 100F you loose the cottage cheese look … with one gallon ($6) of unpasteurised grass fed local milk I made 5 quart … can not beat that …

    comment-bottom
  2. Jason Says:

    Is that the trick? I’ll give that a try next time. I don’t mind the cottage cheese look, but it would be nice if it were smoother. Will let you know how it goes!

    comment-bottom
  3. Beau Says:

    Finding a heating pad that doesn’t shut itself off after a couple of hours can be a challenge. Instead, I preheat my oven on the lowest setting for a couple of minutes and then incubate in recycled quart yogurt containers in a closed oven with the light on.

    I also add a 1.5 tbsp corn starch per quart of milk to to help firm it up a bit, but I 2nd the no-stir as well. The milk proteins need time to wind back up, and a good overnight sit in the fridge will do that.

    comment-bottom
  4. Dallas Says:

    I’m SO trying this!- quite economical 🙂

    comment-bottom
  5. […] for a quick snack inside.  I was treated to a bowl of granola from Raw & Juicy, topped with homemade yogurt and homemade preserves, simple and delicious.  We decided to check on the animals to make sure all […]

    comment-bottom
  6. Deborah Says:

    If you want to make yogurt easily, buy mesophilic cultures, like quark cultures. You just boil your milk and let it cool to room temperature; once it’s cooled, add the recommended amount of mesophilic culture; then, allow to sit at room temperature for 12 hours; next, stir briskly; finally, allow to chill in the fridge for at least 12 hours. After the final chill, you can add whatever you like (eg, sugar, fruit, vanilla). Mesophilic cultures make it easy to get lovely, smooth yogurt.

    comment-bottom

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.