Making yogurt is like nurturing a little garden – you start with the perfect ingredients, carefully mix them and give them the right amount of warmth and care. Then, over time, your garden will blossom and become something wonderful!
Homemade yogurt is a delicious treat, enjoyed by gourmands around the world. Creating it at home gives you a level of control and creativity that cannot be matched in store-bought versions – think of it as a custom-tailored culinary experience! When crafted with care and quality ingredients, homemade yogurt is smooth, creamy, and full of flavor. It’s just the thing to elevate your breakfasts, snacks, and desserts to new heights of indulgence.
Step-by-Step Guide to Making Perfect Homemade Yogurt:
- Gather all necessary ingredients, including plain yogurt with live and active cultures, milk of your choice, sugar or maple syrup (optional), and any other additional items desired (fruit, chocolate chips, etc.).
- Heat the milk in a pot on the stove or in an electric instant pot or slow cooker until it reaches a temperature of 180°F.
- Remove from heat and let cool to 110°F before adding the yogurt starter or store-bought yogurt.
- Pour the cooled milk into mason jars or any other container you prefer.
- Add the yogurt starter or store-bought yogurt that contains live active cultures to each jar and stir.
- Place jars in a warm environment (with a heating pad, hot water bath, and oven set at its lowest temperature) for 8–12 hours until thickened.
Once ready, move to fridge for 4–6 hours for further chilling and set. - You can now enjoy your homemade yogurt! You can also freeze it for up to 3 months if desired.
Tips & Tricks:
- Use pasteurized milk when making homemade yogurt as it provides enough protein for bacteria growth while ensuring safety since raw milk can pose health risks if not processed correctly.
- If you are looking for thicker texture use full-fat dairy products such as cream or Greek style yogurt instead of plain yogurt.
- To sweeten up your batches try adding honey, maple syrup, or brown butter for an extra flavorful twist!
- Avoid using boiled water as it kills active cultures needed for the fermentation process leaving you with runnier consistency than desired.
- Keep track of the time spent fermenting by setting a timer so that you don’t end up over-fermenting your batch resulting in a sour taste.
Additional Ways to Make Homemade Yogurt:
- Using an Instant Pot – Add milk and starter into a bowl placed inside the instant pot, turn on the yogurt function for 8–10 hours and you are done!
- Using a Crockpot – Heat the milk in the crock pot for 2–3 hours at a low heat setting then add the starter and culture. Set a timer for 6–8 hours and let sit.
- Using Frozen Yogurt Starter or Freeze-Dried Cultures – Sprinkle frozen yogurt starter or freeze-dried cultures over your hot milk and stir. Cover it up and set aside until thickened (up to 12 hours).
- Using Live Greek Yogurt as Starter – Take 2 tablespoons of olive Greek yogurt per one rt of milk, mix and let it set overnight to thicken. You’ll get delicious creamy Greek style yogurt!