How to Make your own Yogurt
Making your own yogurt is as easy as a trip to the supermarket. Using store-bought yogurt allows you to get a jump-start on the process, while preserving all of the "made-at-home" goodness that you'd expect from homemade yogurt. Enjoy it with granola, fresh fruit, or even as a substitute for sour cream! Does this Spark an idea?
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Things You'll Need
- Heating pad
- 2 quart Plastic containers
- Plain Yogurt with "Active Cultures"
- Saucepan
- Candy Thermometer
- Tight-fitting lid or plastic wrap and rubber band
Instructions
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1
Pour a quart of milk into a pot. Heat the milk until it nears the boiling point. You'll see small bubbles form around the edges and steam beginning to rise.
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2
Allow the milk to cool to near room temperature in the refrigerator. If your milk is too hot, you'll kill the lovely bacteria that will be doing all the work. Ideally, your milk should be about 85 degrees.
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3
Allow your store-bought yogurt to sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in. Allowing your yogurt to be warm when you add it to the milk will ensure that you're cultures are awake and ready for action.
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4
Add your container of yogurt to the milk, and stir very well
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5
Pour your milk into a scrupulously clean plastic container. These can be obtained from a kitchen supply store. Cover each one tightly with a lid or plastic wrap. Wrap a heating pad, on the lowest setting, around the container, and store in a dark place for 8 to 10 hours.
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Place your yogurt in the refrigerator after it has reached the consistency you like. It will keep for up to two weeks. Save a little of your homemade yogurt, and you can use it next time you want to make some more! Just use it as your starter.
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Tips & Warnings
Make sure not to roast your little bacteriological soldiers. It they get too hot, they'll die; if they are too chilly, they'll go to sleep. Keep your budding yogurt mixture between 80 and 105 degrees during the process.
Make sure all of your containers are VERY clean. If they aren't, the good bacteria that are responsible for making yogurt will be overrun by bad bacteria that are responsible for rot...bad idea.
