We are big fans of yogurt, love it, but it can get expensive, and you never know for sure what’s in it, so we make our own. We’ve tried a couple methods but for a more or less idiot proof method we find the following works great. It’s a super easy way to make your own yogurt, and doesn’t take much time at all. We’ve been successful with both traditional cow’s milk and this past weekend, we made a batch of goat’s milk yogurt before heading out for a Sunday morning walk.
Make Your own Yogurt
- Slowly heat the milk to 175° to 180°. If a skin forms, you can remove it. I use the CDN IRXL400 InstaRead Candy & Deep Fryer Thermometer
- Allow the milk to cool to 100° to 115°. You can put the pot in an ice water bath to speed this up if you need to get somewhere
- Whisk in 2 – 3 tablespoons of starter, a fancy name for left over yogurt
- Add the milk to a jar or jars. I use wide mouth pint mason jars for my yogurt jars
- Now for the advanced technology part. Find the old ice chest that’s gathering dust in the garage or basement. I know you have one. Put the yogurt jars into it and add two quart jars of very hot water. Cover and wait 10 to 12 hours. If you make yogurt early in the morning, it will be ready when it’s time to go to bed. Or you can make it after dinner, and let it sit in the ice chest over night. It will be ready to enjoy in the morning.
That’s it. Home made yogurt, easy as that.