I’ve recently discovered the joy of making my own yoghurt. It was a natural, organic leap to frozen yoghurt. I’ve tried it a few times now and feel confident with the process enough to add personal tweaks.
Four Simple steps:
- Heat Milk
- Stir in Culture (plain yoghurt with live cultures)
- Let it sit overnight (8 hours)
Making yogurt is about allowing bacteria to ferment in milk. You need a live yogurt culture to start the process, any plain whole-milk yogurt from your local grocery store will work.
Just make sure the yogurt does not contain starch or modified starch.
The final product may be rather thin yogurt, initially. You can add powdered milk, gelatin, or xanthan gum to thicken. Add one (1) tablespoon of powered milk (or gelatin) per 1 cup of milk, as a general rule for a thicker, creamier yogurt.
The yogurt needs to sit at room temperature overnight (7-8 hours). The finished yogurt can be refrigerated for up to five days.
The yogurt needs to sit at room temperature overnight (7-8 hours). The finished yogurt can be refrigerated for up to five days. Makes about 2 cups ( you can double or half the recipe)
2 cups milk
2 tablespoon plain whole-milk yogurt
- Heat the milk to 110 degrees (lukewarm) in a saucepan or crockpot (low setting for about 1-2 hours).
- Pour it into a large bowl, then stir in the yogurt.
- Cover mixture with a clean kitchen towel. Let it sit at room temperature overnight. I usually put my mine in the oven (which is off) because it’s out of the way and I feel the temperature is more even and constant.