March 13, 2010

Homemade Yogurt


Keeping in line with our series on homemade things like our Homemade Oat Milk, today we have Homemade Yogurt.

For this there aren't any of those fancy yogurt culture starter kits - just a tablespoon or two of some store-bought yogurt. Pick one that has all the live and active cultures you'd like, and it would probably be best if the store-bought yogurt didn't have pectin or gelatin or something like that. A great brand is Fage Yogurt. Either the regular, 2%, or 0% will work with Fage (pronounced Fa-yeh). I'm 100% convinced a generic brand will work equally as well, but doesn't Fage just sound delicious right about now?

Anyway, follow after the jump for complete instructions on how to make yogurt (both Greek and non-Greek) at home. You could be savoring it by tomorrow. Enjoy!

2 tablespoons store-bought yogurt


1. Heat 1/2 cup - 1 cup of milk in a pot. BE CAREFUL not to boil the milk. Turn off the heat just as bubbles start to form and stir.
2. Let milk cool to about 110 degrees or for perhaps 10-15 minutes. The probiotics will start dying at around 118.
3. Take the 2 tablespoons of yogurt and mix it in once the milk has cooled some.
4. Let sit and try to keep the yogurt milk at a warm temperature. If you need, put the milk into another container before adding the yogurt, then warm it all up periodically by placing the container in warm water.

The yogurt cultures will eat all the milk sugars and be ready in about 24 hours if it is constantly warm. It will take longer if it is not.

Go ahead and enjoy as-is or strain the yogurt through a layer or two of cheesecloth overnight to create Greek yogurt. And now you've made your very own homemade yogurt!

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