Make your own homemade yogurt – it’s easier than you think and really tangy and delicious!
I made my own yogurt and I don’t know if I can ever go back. You can make it savory or sweet (you’ll see very soon!). Making homemade yogurt is actually way easier than you might expect, as long as you have the right tools.
Things you will need (affiliate links):
- Candy or Digital Read Thermometer
- Heavy bottomed pan with lid, like my Lodge Dutch Oven
- Flour-sack tea towel or cheesecloth
- Colander
- Whisk
As Katie from Desserts and Deserts taught me, it’s very forgiving. As long as you do all the steps properly! And…don’t use Ultra-Pasteurized milk (learned that the hard way). The importance of letting the milk cool until 120 degrees is that you want the cultures to grow. Just like when proofing yeast (which unfortunately I have terrible luck with), it can’t be too warm or they’re going to die!
I’ve made this three times now (the last one I did an entire gallon, so it’s lasted me awhile!), and it has turned out stellar. If you can manage to save a bite or two to culture your next batch, that’s the best! To start, you’ll want to use a type of yogurt you like the taste of. (Don’t use Greek yogurts) I used Tillamook vanilla. After the first time, it won’t keep any of the sugar or flavor. You’ll be left with a tart yogurt flavor, much like plain Greek yogurt that you can substitute in for sour cream in places. That is what makes it so flexible between savory and sweet.
This is what I’ve started bringing for lunch, along with a bag of granola. I’ve had a good time trying lots of different kinds…what’s your favorite granola? Let me know in the comments!
xxHillary
Homemade Yogurt
Ingredients
- 1/2 gallon whole milk
- 4 T. store bought yogurt or other starter
Instructions
- Pour milk into a large heavy-bottomed pan.
- Heat milk on the stove on low heat until it reaches 180 degrees Fahrenheit. (About 45 minutes to an hour)
- Remove pan from heat, and cool until 120 degrees Fahrenheit.
- Whisk in your yogurt starter and whisk vigorously for a full minute.
- Place a lid on the pan and move somewhere where it can be undisturbed (such as an oven) for 7-10 hours.
- Once yogurt is set, scoop or pour yogurt into a flour sack tea towel-lined colander, set over a larger bowl. Place the original pan's lid over the colander and place in the fridge for at least 4 hours to chill and strain.
- When the yogurt is finished straining, place in containers and in the fridge.
- Eat within two weeks and #enJOY!
wow. this doesn’t sound too hard… we’ll try it!
sounds good! curious, but why do you like making your own?
there’s a nature valley granola that’s basically like their honey oat granola bars, but bashed up. it’s pretty sweet, so it’s really good with yogurt. i also made melissa clark’s coconut almond cluster granola recently, and i loved how chunky it was! (in case it wasn’t clear, i love big clumps of granola).
I like it because 1. it’s cheaper than yogurt cups! And 2. It’s another one of those things that I know exactly what goes into it!
Well that doesn’t seem too hard! So it is just starter yogurt and heating milk that makes it? That is crazy!
That’s it!!! 🙂