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Wednesday, June 25, 2014

DIY: Homemade Yogurt


With smoothies being a great breakfast for us, we use a lot of yogurt. Yogurt can get expensive if you buy the good stuff, and you eat it every day. Besides which, it's really fun to make your own and you control what goes in (and what doesn't).  No special equipment required - all you need is a crockpot, a digital thermometer, a glass container, and an old towel. 

There are two ways I use to to do this:

  1. One involves scalding the milk, cooling it, mixing in the starter yogurt and then keeping it warm until done. It yields a thick yogurt.
  2. The other is faster, but involves adding in non fat dry milk powder, and yields a smooth, pour-able yogurt (perfect for smoothies).

I'm going to include both ways, just for comparison. Some people heat the yogurt in the crock for a couple of hours, then blend, then turn off the crock and keep it warm for 8-10 hours, but I don't have time to babysit the yogurt (I do it on a weeknight, and chill it in the morning).

This way works for ME, but playing around with the different methods is fun and you might find a different way works better for you.

DIY: HOMEMADE YOGURT

INGREDIENTS:
Scalding method

  • 5 1/4 (42oz) Cups of milk (whole or skim - you choose - but skim will take longer to become firm)
  • 1 cup of plain, unsweetened yogurt (I use Chobani)

Non-scalding method
  • 5 1/4 (42oz) Cups of milk (whole or skim - you choose - but skim will take longer to become firm)
  • 1 cup of plain, unsweetened yogurt (I use Chobani)
  • 2/3 Cup of non fat dry milk powder
DIRECTIONS:
Scalding method
    1. Place milk in a large saucepan and heat until the milk begins bubbling around the edges and climbing the sides.  
    2. Remove from heat and cool to 95 degrees F
    3. Once cooled, pour through a fine meshed sieve and discard any solids.
    4. In a separate bowl, mix some of the cooled and strained milk with the yogurt until blended and smooth, then blend back in with the rest of the milk.
    5. Pour into a glass container that will fit in your crockpot
    6. Line the crockpot with an old towel, and place your glass container inside the crock. Cover the crockpot (not the glass container)
    7. Use the "warm" setting for 8-10 hours (you don't want it to go above 115 degrees)
    8. Pour off the whey, and blend the yogurt til smooth (not everyone does this - I like my yogurt thick, though - you might like to pour off just some of the whey)
    9. Chill, enjoy!
    Non-scalding method
    1. Leave your milk out until it reaches room temperature.
    2. In a bowl, mix some of the room temp milk with the yogurt until blended and smooth, then blend back in with the rest of the milk.
    3. Pour into a glass container that will fit in your crockpot
    4. Line the crockpot with an old towel, and place your glass container inside the crock. Cover the crockpot (not the glass container)
    5. Use the "warm" setting for 8-10 hours (you don't want it to go above 115 degrees)
    6. Pour off the whey, and blend the yogurt til smooth (not everyone does this - I like my yogurt thick, though - you might like to pour off just some of the whey)
    7. Chill, enjoy!

    1 comment:

    1. Hi Kylee, always wanted to make my own yogurt, will be trying this for sure. Pinned!

      ReplyDelete

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