I have a yogurt maker and it works well. But I can only make a pint of yogurt at a time. And my family eats a lot of yogurt. So I found a way to make yogurt without the yogurt maker. Now I prefer this method because I can make any quantity I desire. And if you don't already have a yogurt maker it's a no-brainer.
It’s simple. You don’t have to buy a yogurt maker. And you don’t have to buy a starter culture.
Homemade yogurt saves you money, tastes better and allows you to avoid preservatives and hidden sugars in store bought yogurts.
You will need:
1 quart full fat milk* (preferably organic and not ultra-pasteurized)
2 tablespoons plain yogurt with active cultures
kitchen thermometer (with a range of at least 100 to 185)
quart mason jar or medium-sized glass bowl
small to medium-sized pot
*The amount of milk you use is how much yogurt you will create, so feel free to adjust to your needs. I typically make twice this amount.
In a medium-sized pot heat your milk on low until it reaches 180 degrees Fahrenheit. This will take 20 to 30 minutes. Remove from heat and allow to cool to 110 degrees Fahrenheit.
Transfer milk into a quart mason jar or glass bowl. Scoop 2 tablespoons yogurt into the milk and whisk until combined. Cover with a lid or aluminum foil. Then wrap a kitchen towel around the mason jar or bowl.
Turn your oven on for just 1 minute to take the chill out and turn the oven light on. Place your towel wrapped jar or bowl into the oven and let it sit there for 8-10 hours with the light on. The milk will thicken and turn into yogurt! Transfer to the refrigerator. Once the yogurt is chilled give it a good stir for a nice creamy consistency.
The idea is for the milk to sustain a nice warm temperature. The heat allows the cultures to do their work and turn your milk into yogurt. If conditions are too hot the yogurt culture will die so be sure to only turn your oven on for a minute. I find that it's best to allow the magic to happen while you at work or at night while you are sleeping. This way your oven is free for cooking. Don't worry if it sits for longer than 10 hours. I've found that 12 hours is not too long but typically it's ready after 8. Keep in mind you will need approximately and hour and a half to allow the milk to heat and cool. I always set a timer. If the appropriate temperature has not been reached I set another one. It's easy to forget about and you don't want your milk to get too hot or too cold. Speaking of timers, my yogurt timer just went off!
To make Greek yogurt simply strain your yogurt through a cheesecloth lined, fine metal strainer for several hours. The bi-product will be whey. You can add whey to your homemade mayo to extend it's fridge life!
I love eating yogurt with honey and fruit for dessert or with grain-free coconut granola for a snack or breakfast. I also love dollops of yogurt on my almond butter pancakes. What’s your favorite way to enjoy yogurt?