How to Make Yogurt
I’ve had a lot of people inquire lately about homemade yogurt – how to do it using the good old pot-jar-towel method – and yes, it’s really that easy, even when it’s close to 30 below (!!) outside.
All you need to do is keep the jar warm (glass provides good insulation) and leave it to make itself.
I’ve posted the formula over at the Family Kitchen.
Thanks Julie…I love homemade yoghurt but I’ve never had any luck making it myself, it’s always too runny. Maybe it’s time to try it again.
You are awesome.
Fiona – so are you!
Colesangel – the great thing about making your own yogurt is that if it’s too runny, you can call it a lassi (Indian yogurt drink) or turn it into a smoothie.
thanks for posting this. I heard you on the eyeopener talking about this, tried to listen to ‘the how to’ while driving, bought yogourt to ‘start it’ that was about to expire and threw the same out today because it has over expired now! LOL
I’ve tried making homemade yogurt before, from the recipe on Wikihow, and experience the same problem as colesangel mentioned – always too runny. I incubate mine in a pre-warmed thermos… but maybe it loses too much heat? Any thoughts on what else might cause it and how to avoid it? I would love to be able to produce the nice, thick creamy yogurt that myself and my little guy love!
I cover my glass jar with a tea-cosy and then set it on the hot-air register. You could also set it into your oven with the light on. Still, my last batch was more of the lassi kind!
Thanks, I should really give this a whirl. I buy a lot of yogurt and it seems expensive and the plastic tubs drive me crazy! Have you tried greek style?
When you add the yoghurt to the warm milk, I’ve had some luck with adding 1/4 c milk powder to thicken it.
For some reason I’ve always been intimidated to diy my yogurt, even though I make my own with lots of other things, including creme fraiche. I keep thinking I’m going to poison us all. Looking at your post, I am totally going to finally try it this week. Wish me luck!
How about cultivating your own bacteria for yogurt?
I’ve been using this method for about a year. No poisoning and always thick and lovely. There are sometimes slight variations on consistency depending on what brand of yogurt I use. I usually stick to vital greens or bleswold, I even tried vital greens sheep yogurt too. This method saves me money with my smoothie crew drinking me out of house and home.
After reading comments on the Family Kitchen, I noticed that someone used the heat register as their “warm place”. I tried that and it worked better than ever! I also always use powder milk (because I constantly run out of real milk and have the powder on hand) and accidentally used vanilla yoghurt as my starter. It was perfect!
I use the crockpot methos and it turns out great everytime. http://www.nourishingdays.com/2009/02/make-yogurt-in-your-crock-pot/
A short while ago I started making my own yogurt. I cheat a little and use a candy thermometer. Heat milk to 185 degrees, keep it at that temp for a couple of minutes, then cool to 110 degrees. (I do this with relative speed when my deck has snow on it. (You have to stay out with it and gently stir – it doesn’t take long to cool when it is below 0 degrees!) Then add starter yogurt, stir and keep warm for 6+ hours, then stir and put in the fridge. I keep it warm in my warming drawer set on low. (I keep my house too cool to wrap it in a towle!)
Thanks Julie,
These instructions worked out great for me and unlike the issues some people seem to have with making their own yogurt, mine was nice and thick. I had one question though, how long does homemade yogurt last in the fridge?