How to Make Yogurt

Edited by Mari bun, Krystle C., Travis Derouin, Jack Herrick and 85 others
http://www.wikihow.com/Make-Yogurt Sure, it's easy to stroll down the supermarket aisle and throw a cup of yogurt into your cart, but have you ever been tempted to make yogurt in your own kitchen, and get benefits in the area of digestion, improved immunity and lessened food allergies, by making natural yogurt with good bacteria probiotics?

Ingredients

• • • •

1 quart (946 mL) milk (any kind but if you use "ultra-high pasteurized" or "UHP" or "UHT" then you can skip step one, as the milk has already been heated to this temperature before the pack was sealed) 1/4 to 1/2 cup non-fat dry milk (optional) 1 tablespoons white sugar to feed the bacteria pinch salt (optional) 2 tablespoons existing yogurt with live cultures (or you can use freezedried bacteria instead)

Steps
1. 1 Heat the milk to 185ºF (85ºC). Using two pots that fit inside one another, create a double boiler. This will prevent your milk from burning, and you should only have to stir it occasionally. If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all of the while. If you do not have a thermometer, 185ºF (85ºC) is the temperature at which milk starts to froth. It is highly recommended that you obtain a thermometer in the range of 100 - 212ºF, especially if you plan to make yogurt on an ongoing basis.

This will quickly and evenly lower the temperature. Don't proceed until the milk is below 120ºF (49ºC).  2 Cool the milk to 110ºF (43ºC). and don't allow it to go below 90ºF (32ºC). The best way to do this is with a cold water bath. you must stir it more frequently. . If cooling at room temperature. 110ºF (43ºC) is optimal. or in the refrigerator. and requires only occasional stirring.

Adding about 1/4 cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. Stir it in or better yet. or add the freeze-dried bacteria.  4 Add nonfat dry milk. if desired. 3 Warm the starter. The yogurt will also thicken more easily.  5 Add the starter. use a blender to evenly distribute the billions of bacteria throughout the milk. This will prevent it from being too cold when you add it in. . Add 2 tablespoons of the existing yogurt. This is especially helpful if you're using nonfat milk. Let the starter yogurt sit at room temperature while you're waiting for the milk to cool.

An oven with a pilot light left on is one option. while keeping the temperature as close to 100ºF (38ºC) as possible. see the "Tips" section for other ideas.  7 Allow the yogurt bacteria to incubate. Keep the yogurt warm and still to encourage bacterial growth. 6 Put the mixture in containers. Pour the milk into a clean container or containers. Cover each one tightly with a lid or plastic wrap. .

Place the yogurt in your fridge for several hours before serving. This is exactly what you want. You can pour it off or stir it in before eating your yogurt. will form on the top. If you're going to use some of it as starter. a cheesy odor. use it within 5 to 7 days. you'll have a custard-like texture.  8 Refrigerate the yogurt. It will keep for 1 to 2 weeks.• After seven hours. The longer you let it sit beyond seven hours. so that the bacteria still have growing power. a thin yellow liquid. . the thicker and tangier it will become. Whey. and possibly some greenish liquid on top.

.• Many commercial yogurts include a thickening agent. Canned pie filling.  9 Add optional flavorings. For a healthier option. or gelatin. such as pectin. maple syrup. with or without a small amount of sugar or honey. gum. Experiment until you develop a flavor that your taste buds fancy. Don't be surprised or concerned if your homemade yogurt has a somewhat thinner consistency without these thickeners. starch. and ice-cream fudges are good flavorings. use fresh fruit. jams.

use your yogurt to make labneh cheese or tzatziki. You can also stir or shake in the lumps. diluted evaporated. Persevere. Commercially available yogurts are usually heavily sweetened. put the colander in a large bowl to catch the whey. soybean. Find uses for the whey on the internet. Strain overnight for a very thick yogurt. 10 Use yogurt from this batch as the starter for the next batch. UHP. Tips • • You can use any kind of milk. Using a double boiler makes it easier to control the temperature. your first batch is always the hardest. For a delicious appetizer. cover the colander with a plate. • • • • • • . put it all in the refrigerator. cow. 2 percent. including whole milk. which breaks down some of the proteins that the bacteria need to make the milk into yogurt. and more. almost like soft cream cheese. Strain the yogurt through cheesecloth for a thicker consistency. Making your own is a good way to avoid this excess sugar. organic. or ultra-high pasteurized milk. 1 percent. goat. Put the cheesecloth in a colander. You can use a crock pot once the milk is heated as an alternate method. raw. is processed to a higher temperature. Strain for a couple of hours for greek yogurt. Putting the yogurt in the freezer to cool it before to moving it to the refrigerator will result in a smoother consistency. nonfat. dry powdered. put the yogurt in the colander. Some have reported difficulties in making yogurt from UHP. pasteurized. homogenized.

or small picnic cooler. turn it off. o Taste various plain yogurts before you get started. Use a rice cooker's warm setting (ie. Use a thermometer to make sure the temperature stays consistent. use a double boiler in that case. mix in with a sterile blender to obtain the proper distribution with the proteins in the milk. The longer the mixture incubates. Place the container of yogurt in warm water in a sink. instead of using existing yogurt. Turn your oven on periodically. use freeze-dried bacteria cultures (available in specialty stores or online). If you still have stringy ropes you may be heating your scald too fast or too long. At high altitudes this can be more of a problem. make sure that it doesn't get too hot. but not on cook) Use the bread proof setting if your oven has one. but the taste of the resulting cultured yogurt will not be exactly the same as using plain yogurt. o o o o o . The first time you make your own yogurt. put a candy thermometer in a bowl of water inside the oven. Be certain it has "active cultures" on the label. Use one you like for your own starter. you can use a flavored yogurt. In a pinch. use storebought plain (unflavored) yogurt. Any good tasting sour cream can be used. Alternatively. This method is tricky. Use a food dehydrator. Use the pilot light in your oven.plugged in. or preheat the oven to the desired temperature. and then leave the oven light on to maintain the temperature. You will find that different kinds taste a bit different. as needed to maintain the temperature. If using a bifidus culture. Use a stove burner on low to keep a water bath warm. Choose the method that is most convenient and consistent for you: o o o Use a yogurt maker.• All yogurt needs "good" bacteria. particularly if you do not wish ropey or stringy strands of bifidus (usually found in commercially made and thickened yogurt for its ability to stand up to the processes and still be an aid to your digestion). which are more reliable as a starter. There are many methods available for incubating yogurt. The easiest way to add this is to use existing yogurt. the thicker and more tangy the yogurt will be. o o o • • • To check the oven temperature. large bowl.

are placed into the yogurt maker.o o o o o Use a warming tray. can be small cups so that the user can eat the yogurt right out of the cups. tempered dairy product (usually plain milk). Use a large thermos.depending on bacterial strain(s) used. They tend to be less expensive because they are designed with no control over the temperatures needed to properly incubate the yogurt bacterial culture(s) in the dairy product used.the dairy product will firm up to a yogurt consistency. hopefully. The untimed. . The containers. This can take as little as 2 hours and can last 12 hours or longer. They are designed for average home temperatures but higher or lower environmental temperatures can change the time it takes to make the yogurt and quality of the yogurt produced. allows the bacteria in the tempered dairy product in the containers go grow and thrive to make yogurt. resistance heated yogurt makers are in the first category and are generally popular because of their low cost. blood temp to 110ºF (43ºC) is optimal. Note that light exposure may degrade the nutrition in the milk. It is best to maintained the temperature below 120ºF (49ºC). Containers as large as a gallon or more can be held by some yogurt makers for those who need large amounts of yogurt on a regular basis. which may be supplied with the yogurt maker. The shorter times usually result in less tart yogurts and longer times provide completion of the bacterial growth. they can become impractical because of the time it takes to make a given quantity of yogurt. • • • There are 3 major categories of retail yogurt makers available today: 1. With larger families. A cover is supplied to keep in the heat and that maintains the containers at a temperature which. They generally come with smaller cups and must be used repeatedly throughout each week to provide for daily consumption of yogurt. the containers are removed from the yogurt maker and placed in a refrigerator to cool for storage until consumption. don't allow it to go below 90ºF (32ºC). For those lactose intolerant folks. the longer times may produce a more digestible yogurt. Once the yogurt has gotten to the consistency and time desired.[1] Use warm blanket(s) to wrap your container(s). Use aquarium heater in bucket of water. o Yogurt Makers Some folks prefer using a yogurt maker that can supply heat for the yogurt making process by using electricity: • The containers of the cooled. also containing yogurt bacteria. Use a crock pot or slow cooker on its lowest setting or turned off. temperature and food available in the dairy product . (NO auto shutoffs) Use a sunny window or a car in the sun. In due time .

It seems that they are not able to easily keep up with the demand for yogurt and require too much work for the amount of yogurt made at one time. tastes. It has been suggested that users of the smaller. regardless of how warm or cold your home or kitchen may be. If your yogurt smells. Yogurt makers which allow the user to set the amount of time the yogurt maker applies heat to the containers are in the third category. • 3. although they are supplied in several sizes with the yogurt maker. one yogurt maker provides a factory set regulated temperature with a time . It allows the user to use more than cup-sized containers. it is suggested the user remain in the general area (home) so that if anything should go wrong (like the unit failing to shut off) .may deal with the situation. While this time setting may be handy should you need to leave the yogurt maker unattended. restrictive yogurt makers tend to make yogurt for only a short while after purchasing the yogurt maker and then storing it away in the attic. However... Don't let the milk get too hot or too cold. don't eat it. Another type has an (optimal) factory temperature setting which is maintained regardless of environment. How can you tell if your yogurt is ready? Try gently jiggling one of the containers .granted a rare occurrence . "If in doubt. Warnings • • Watch your temperatures. throw it out!" Try again with a new batch.2. There are two types within this category: • The user can adjust the temperature setting of the yogurt maker to maintain the proper temperatures associated with the bacterial strain(s) used in the culturing of the yogurt. Follow the instructions provided with your yogurt maker. You can use a gallon size container or 4 wide-mouth quart containers to make as much as a gallon at a time. more flexible and temperature regulated yogurt makers are heavily used and are capable of keeping up with the demands of even a large family. . they will maintain the setting. or looks strange. For example.the yogurt will not move if it is ready and you can take it from the yogurt maker and put it in the refrigerator then. Once set. with the taller jars. The larger. And these are more expensive as they require more electronic components to be able to maintain temperature settings. This unit is capable of producing a quality yogurt result in as little as 2 hours as the temperature setting is well above popular home yogurt culturing temperatures. not a great problem for most. The only hitch is that you need more cold storage room to hold the greater amount of yogurt made at once. Or you can wait and let it get more tart for 12 hours or more. You cannot adjust the temperature setting in this type. The temperature regulating yogurt makers are in the second category. Now there are yogurt makers which combine some of the features found in some of the above categories. Just about all yogurt makers require you to add water to the bottom unit so the heat is easily conveyed to the containers. either a larger cover may be needed or towels may be used to cover the gap between the supplied cover and bottom (heating and control) unit.display and cut-off feature.

Old starter won't grow yogurt. don't ask others to try it! Things You'll Need • • • • • • • A pot Metal spoon Candy thermometer Double boiler (Optional) Containers with lid Oven Refrigerator Sources and Citations 1. please.wikihow. Get a second opinion on the taste of your yogurt.html Article Info Featured Article Categories: Featured Articles | Yogurt Recent edits by: Callum H. but it makes it take a lot longer. But if you won't try it. Jeffrey Video yogurt http://www.exrx.net/Nutrition/Tidbits.• • • Keep the yogurt still during incubation.com/Make-Yogurt . Illneedasaviour. to make sure it's okay. ↑ http://www. Jiggling won't ruin it.