Years ago, the Master Taste Tester and I visited friends in Germany. Every morning for breakfast, we had homemade yogurt, which was absolutely delicious. When we returned home, I promptly purchased a yogurt maker. As is unfortunately true with a lot of purchases, it wasn’t long before the yogurt maker was relegated to the back of a cabinet and forgotten.
On one of my more industrious weekends, I decided to clean out some of the cabinets and take stuff that was no longer used, including the yogurt maker, to Goodwill. Before loading up the car, I gave the Master Taste Tester veto rights. As might be expected, the Master Taste Tester vetoed most of what I was going to get rid of, including the yogurt maker! Therefore, it was time to make some more yogurt. I just happened to have some yogurt culture in the freezer, but could have used some store-bought yogurt with active cultures instead.
Ingredients for DIY Yogurt:
The ingredients for DIY Yogurt are quite simple: Milk and yogurt culture. The culture that I used had Lactose, streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus acidophilus, Bifidobacterium lactis. Sounds awful, doesn’t it?
Making the DIY Yogurt:
Making the yogurt was super simple. First, I heated the milk in the microwave to 185° F, and then let it cool to 112° F.
Next, I added the culture to the milk, let it rehydrate for several minutes, and stirred to make sure that it was dissolved.
I poured the mixture into the jars of the yogurt maker, put the tops on, set the yogurt maker to 12 hours, and walked away!
I could have heated the yogurt for just 6 hours, but the longer the heating, the thicker the yogurt. After the 12 hours, the yogurt was thick and tangy. Into the refrigerator it went. It’s not unusual that a bit of whey collects on the top. This is easily remedied by either pouring it off, or straining the yogurt in some cheesecloth. In fact, Greek yogurt is just regular yogurt that has been drained to get rid of some of the whey! Guess what I decided to do with some of the yogurt – make Frozen Nutella Yogurt, so stay tuned. Yum!
- 2 quarts whole milk
- 1 package active yogurt culture or 1 Tablespoon yogurt with active cultures per quart of milk
- Heat milk to 185° F.
- Let milk cool to 112° F.
- Add yogurt culture; allow to sit for 2 minutes to re-hydrate. Stir to dissolve.
- Cover and let sit at 110° F for 6 to 12 hours, or until thickened.
Note: For Greek yogurt, strain for 2 to 4 hours in cheesecloth lined strainer.