How to Make Natural Yogurt

Making yogurt at home is relatively easy. You will need a metal pot, milk, natural plain yogurt, thermometer, spoon and container to store it in. It is possible to make yogurt without a yogurt maker if you follow these simple instructions.

Things You'll Need

• Large metal pot with lid
• 1 quart whole or 2 percent milk
• 2 tbs natural unflavored yogurt
• 2 tbs sugar or honey
• 1 tsp unflavored gelatin for thickening
• Food thermometer
• Large spoon
• Container for storing yogurt
• metal wire whisk

Instructions

1. Fill the pot with water and heat it to a boil on the stove This is to sterilize the equipment before beginning to make the yogurt. Add your spoons, wire whisk and thermometer. Empty the hot water in the sink. Put the pot on the stove.

2. Add one quart of milk to the pan. Add the 2 tbs of honey or sugar and 1 tsp of unflavored gelatin. Stirring constantly with a metal whisk, heat the milk to 200 degrees. Measure the temperature using the food thermometer. When it reaches that temperature take it off the stove. Let the milk stand and cool to a temperature between 110 to 115 degrees. This temperature lets bacteria ferment the milk to make yogurt.

3. Stir the 2 tbs of yogurt into the milk in the pot. Use a spoon or wire whisk to stir. Cover the pot with a lid. Keep the temperature at 110 to 115 degrees. Put the pot in an oven with a pilot light that is on; this is enough heat to keep it warm. Another method is to set the pot on an electric warming pad used for back pain or put in the pot in a warm draft-free cupboard.

4. Let the yogurt sit for six to seven hours before you look at it. The longer it sits, the more acidic the yogurt will taste. It may have a layer of liquid when you look at it, which you can mix with a spoon or remove completely.

5. Stir the yogurt with a spoon well. Pour the yogurt into clean containers with lids and refrigerate immediately. It should be used in 10 days or less. Keep in the refrigerator at a temperature of at least 40 degrees. Mix with fresh fruit or canned when serving.

Tips & Warnings

• Wash any spoons, containers, whisks and measuring cups with hot soap and water before using. Dry well. Wash hands before and after handling food.

Resources

• Making Yogurt at Home