My grandfather made a pot of yogurt every week, he loved yogurt! He would eat it with everything….reminds me of my daughters! I don’t think I can go a day with out having some in the fridge! I, like my grandfather make a pot every week using the same pot he made his!
I like to make it with 3.25% milk, you can make it with 2 % milk if you prefer, but for best results homogenized milk works best. I use glass bowls such as Pyrex bowls with lids, for storage. You can use jars, or what ever you have.
Homemade yogurt is simple to make, but it can also be tricky! I have been making it for years and grew up watching my grandpa making it, so I have learned the tricks for a good yogurt base!
The trick is the temperature! Both the temperature for heating the milk, and for adding the starter. You have to get it right so that it properly sets, this little trick for when to add the starter works for me, should work for you, it is how my grandfather taught me.
Dip your finger in the milk after it’s been heated and cooled down a little bit, takes half an hour to 45 minutes, if its too hot then its not ready, if you can dip your finger in, and its hot but not hot enough to burn you its just right. If it’s cool you will have to reheat it, to warm it up. If you have a thermometer I read that it’s suppose to be 110 F. I have never tried that, I have always relied on testing with my finger. Do not rush the cooling process, allow it to cool over the stove top, or counter top.
You also need a large towel or two, like a beach towel, it needs to stay warm. Now when making yogurt you need yogurt….the bacteria from the yogurt reacts and turns the warm milk into yogurt, so to start you will have to get some plain yogurt, read the ingredients it should not have any additives or cornstarch to the list….just pure cream, bacterial culture and milk.
I make 4 liters worth of milk into yogurt once a week, if that is too much than use half a gallon of milk, and less yogurt.
What you need:
- 4 liters milk
- 3-4 heaping tbsp yogurt
Pour milk into a pot, and simmer on low heat (I have a glass top oven and use number 3 on the dial.) Do NOT stir the milk, leave it alone to heat up in the pot. Takes 2 1/2 to 3 hours or until large bubble forms on top, do not increase the heat, this takes time and patience. I read that the temperature should be 185 F.
Remove from heat, allow to rest on counter or stove top until warm, should still be a bit hot, the way I test it is I dip my finger in it, if its hot but not pipping hot, I would say warmer than warm is good, (slightly hot) it is ready. I read the temperature should be 110-115 F.
Take the yogurt in a cup and pour a few spoons of the warm milk to temper it, stir until smooth, stir into the warm milk in the pot.
Transfer mixture into the glass bowls, if your making half a gallon, you only need one large bowl. I use 3 containers for this amount. Cover with lids.
Take a large thick towel and wrap it all around (bottom, sides and top), you may need two towels. Allow to set on the counter top for 6-9 hours or over night, depending what time you make it, until thickened. Do not move the yogurt, allow it to set in one place, use a space on your counter top that you will not need for many hours. Transfer to the fridge when it sets, it is ready to eat once cold. Enjoy your homemade yogurt!