Homemade Yogurt

As mentioned in a previous post on Strawberry Frozen Yogurt, I’ve started making yogurt. Ron came home one Saturday with a small carton of starter culture, the subtle nudge I needed to move past continuing to say that I wanted to try making it someday.

I’m curious how long this new food hobby of mine will last. I am sure we will still buy it from time to time, especially when I get lazy. But I think I may be a lifetime convert.

First of all, it tastes really good. There are even “sweet” cultures out there that are so mild, they are more like eating cream.

Second, the time investment is small, but the savings are big. Big enough that I kind of feel like I’ve been completely snowed all these years. I remember reading somewhere that packaged yogurt has a healthy profit margin. No kidding. A little consumer math:

• One gallon of milk yields one gallon of yogurt (128 ounces)
• Cost of 21 6-oz containers of yogurt at $1.25 each: $26.25

• Cost of one gallon milk: $5.50
• Cost of yogurt culture packets: $2.50

• Savings: $18.25

Of course, if you use organic or raw milk and add any fruit or sweeteners, your cost will go up some. And lovers of Greek yogurt should know that it takes more milk to produce the same-sized container of regular yogurt, because the process to make it involves removing liquid known as whey to achieve that rich, dense consistency.

Beyond the financial benefit lies the advantage of getting control back over a staple food. Yogurt manufacturers have been hard at work selling us products that should serve as the perfect breakfast or afternoon snack. However, some packaged yogurts are heat-treated to prolong shelf life. This process also kills the beneficial bacteria. Many advertise being low in fat but have a lot of added sugar. The ones that don’t rely upon artificial sweeteners, which some people are not comfortable with consuming. Personally, I just cannot abide the taste (and the aftertaste) of artificial sweeteners. That stuff is ruinous.

Anyway, several people have asked me for the recipe as of late, so here it is. I highly recommend visiting the New England Cheesemaking Supply Company for additional tips and to also order some cultures, if you can’t find any at the store. Despite the fact that the recipe seems long, it really is simple. Making yogurt is more about remembering a few key temperatures than anything else.

A bonus at the end of this recipe is how to easily turn your homemade yogurt into lebneh, a delicious yogurt cheese common throughout the Middle East that is similar to our cream cheese.

RECIPE

The starter culture packet should tell you how many packets you need per 1-2 quarts. Alternatively, you can use several tablespoons of fresh, plain yogurt.

• Special equipment:
  • A thermometer
  • Containers. I use mason jars. Some incubators include re-usable containers.
  • Optional: An incubator. You can find these on Amazon.com or on cheesemaking.com. See tips below for those who do not have one.
  • Optional: Butter muslin, for strained (Greek-style) yogurt
• Tips:
  • Yogurt can be made with various kinds of milk. This recipe is for cow’s milk. If you use something else, research specific instructions, as temperatures and ingredients may vary.
  • A thickening agent such as arrowroot powder, dry milk powder, or gelatin is optional. If you use just the milk and culture, you will have a more runny texture (European style).
  • Do not add honey during cooking/incubation to avoid interrupting the work of the bacteria.

• Cook time: 30 minutes
• Incubation time: 4-8 hours

Prepare a large bowl filled about 1/3 of the way up with ice water; set aside. Prepare your incubator. Options for those without the special equipment:

• Use the Proof setting on your oven and a water bath. If you choose this method, your yogurt may need to incubate for longer because of the lower temperature.
• Use the Warm setting on your crockpot; fill the pot with water about 1/3 way up and maintain a temperature of 105 degrees. When loading the containers into the crockpot, turn off the heat and then cover the crockpot lid with a large, clean towel.
• Set two gallon jugs filled with water heated to 105 degrees into a large cooler.

Pour milk into a large pot and heat over medium to medium-high heat. Stir frequently to avoid scorching, until the temperature reaches 185 degrees. The milk will become frothy when it reaches this temperature.

If you are using thickening agents, add them during this step. Pour a little of the milk into a small prep bowl and mix with the thickener until it is dissolved, then add the mixture to the pot. I use roughly 1/2 cup of dry organic milk per gallon.

Hold the milk at this temperature, continuing to stir on occasion, for about 10-20 minutes.

Remove the pot from heat and place it into the waiting ice bath.  When the temperature reaches about 120-125 degrees, remove the pot from the ice bath. The temperature will continue to drop; when it reaches about 115 degrees, inoculate the yogurt by adding the starter culture and stir.

Pour the milk into the waiting container(s).  Incubate the cultured milk, undisturbed, for approximately 4-8 hours, until yogurt shows signs of thickening and a little whey has formed on top.  The actual incubation time will vary based on the temperature of the incubator and the cultures you have selected. In general, the longer you incubate, the thicker and more tangy the yogurt will be.

Move yogurt to the refrigerator to chill. The yogurt will thicken further as it cools.

To make Greek-style yogurt, wrap the prepared yogurt in butter muslin and strain the whey over a large bowl until it reaches the desired texture. This is also how you make lebneh. To do this, just let it rest in the butter muslin longer (even overnight), then add a little salt, if desired.

 

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1. Strawberry Frozen Yogurt | Farm to Table says:

   August 23, 2011 at 10:47 am

   [...] pint plain yogurt (preferably whole [...]