Homemade Yogurt
Simply delicious homemade yogurt you can make anytime.
Recent conversation with someone started off with "I don’t have time to make homemade yogurt." I was a bit confused by that because yogurt has to be the easiest thing to make in the world. You don’t need a yogurt maker or an Instapot. Basically, if you own a pot, have milk and a spoon of leftover yogurt, you're set.
Why bother making yogurt?
It’s cheaper than store-bought.
It's easy to make.
Store-bought yogurt often contains gelatine and thickeners.
You customize the flavour and level of fermentation to match your preferences.
It introduces natural bacteria into the gut to help keep it balanced and functioning well.
I’m sure there are more reasons, but like I said it’s super easy to make. Once you taste homemade yogurt vs. store-bought you probably won’t go back.
If you read online there are rules about making yogurt, like heating the milk to a certain temperature, cooling it to a certain temperature, then watching over it for a period of time until it solidifies. I don't bother with all those rules as once you know the visual indications that mark each step, it's easy to make it on the fly, it's that stupidly simple!
TIP: If you like a rich creamy yogurt use a milk with a higher fat content. Or, if you simmer the milk for a long time it evaporates the water leaving a thicker yogurt.
TIP: Yogurt poured into glass containers solidify faster than plastic.
TIP: If you want a super smooth yogurt try straining it before pouring into containers. This is not necessary step, but can produce a smoother consistency.
TIP: This can be made lactose free with the use of lactose free milk and yogurt starter.
VARIATIONS:
To make a sweet version add 1/2 cup sugar and 1 teaspoon vanilla while heating to make a vanilla flavoured yogurt.
Make Greek yogurt by pouring set yogurt onto a cheese cloth and let strain over a bowl for a few hours. The liquid drains slightly leaving you with a super thick Greek yogurt that is full of protein. A Greek yogurt maker is an alternative.
Mix in washed and dried berries, organic freeze-dried fruit powder, or chopped fruit just before transferring into smaller containers, or use fruit compote at the bottom of small, individual serving containers for a fruit bottom variety.
Ingredients
(Makes 8 servings)
1 litre 2% milk (or 1%, Whole, or even light cream)
1 to 2 tablespoons plain probiotic yogurt with active bacteria
Directions
In a heavy-bottomed pot over medium-low heat, add the milk. Stir periodically until the milk becomes foamy and starts to lightly steam, but does not boil. Depending on how cold the milk was this should take about 15 minutes.
Remove from heat and let rest until lukewarm, but not cold (about 30 minutes). If you have a thermometer the temperature should be 110°F / 43°C.
Add 1 to 2 tablespoons of yogurt starter and stir well.
NOTE: The starter can be leftover yogurt from a previous purchase. Just ensure it’s not a gelatine based yogurt and it was a brand with active bacteria. Other options: borrow from a friend or neighbour, or just pour the milk into an almost finished yogurt container that has yogurt stuck to the sides. It works! There is enough cultured bacteria to start the process.
Transfer the milk into a container with a lid. (I like using a mason jar.) Set aside in a warm place. I put it in the oven with the pilot light on (do not turn the oven on). You can also wrap in a blanket, or store in a closed microwave.
This is when the magic happens. Within a few hours or overnight you will see the milk turn from liquid to a thick solid.
After a few hours you can close the jar and refrigerate, or separate into individual serving size airtight jars. If you continue to leave the jar on the counter the yogurt will continue to sour. Test until you find your preferred level of fermentation.
Nutritional Information Per Serving:
total calories = 77.5 | total fat = 2.84g | saturated fat = 1.7g | cholesterol = 11.41mg | sodium = 7.03mg | net carbohydrates = 7.56g | dietary fibre = 0g | sugars = 7.34g | protein = 5.25g
