intomybrain

Well it’s time to make more yogurt and since I have a little extra time today (or at least I’m telling myself I do), I thought it’d be a good time to post the process. Yogurt is one of those grocery items that, once you learn how to make it at home, is not worth buying at the store!! It’s incredibly easy, remarkably cheaper, and tastes even better than store-bought!

[The following instructions have been adapted from Harold McGee's recipe for making homemade yogurt. This is a bit of an experimental process, so the original instructions are a bit vague at times and heavy on extra information. Here, I will describe what I have found to work best, with pictures along the way.]

The quantities are what I use for the amount I make. I have 1 quart-sized mason jar that I use for the end product. You can make more or less (although, less isn’t much at all) by doubling and what not.

What you’ll need:
1 Medium saucepan
Starter yogurt (details below)
Milk (details below)
Temp gauge
Glass jar(s)
Water, boiled
Kitchen Towels

and for thicker yogurt (almost Greek-style):
A fine-mesh strainer or a colander lined with cheesecloth

The Starter Yogurt and the Milk
First, you will need to obtain a starter yogurt. If you’re in the area, I’d more more than happy to give you an heirloom from my own batch. However, a generic brand from your grocery store will do fine. The additives don’t matter and become insignificant. When I started, I bought my grocery store’s generic brand, plain, no fruit, whatever was on sale. I think I got the low fat one, but whole, none, whatever. The only reason you need this starter yogurt is for the bacteria. For each quart of milk you choose to use, you will need 2 tablespoons for yogurt. And, of course, once you begin your yogurt making process, then next time you make yogurt, save some from your previous batch to make your next one.

Secondly, you will need to choose your milk. To fill my 1 quart-sized mason jar, I use half of a 1/2 gallon container of milk (i.e., 1 quart milk per 1 quart output. 1:1). This way I can make two batches of yogurt with one 1/2 gallon of milk.
I have used both whole milk and 2%. 1% and fat free will work fine too. Try a few out and see which one you like best.

DIRECTIONS
0. The first thing you want to do is sterilize your jar. Bring water to a boil and fill your jar(s). Let the water sit for about 5 minutes and empty (using oven mitts! The jar will get flippin’ hot). Now don’t go un-sterilizing it until you need it or else you’ll need to do this all over again. We want good bacteria, not make-us-sick-bacteria.

1. Heat the milk in the saucepan on low-medium heat until it reaches 180-190 degrees. The milk should be steaming, but should not ever reach boiling. Stir frequently! If you don’t, the milk will burn on the bottom. If your milk does burn, it will create a think brown “skin” on the bottom and sides of your pan. Simply (and gently, for the sake of your pot) scrap off the skin and throw it out. Whether you burn your milk or not, there may be a thin white layer of skin, skim that off as well.

2. Remove milk from the heat and let it cool until it reaches 115-120 degrees. It should still be very very warm. Continue to occasionally stir.

3. Using a few spoonfuls of your warm milk, thin out your yogurt. Remember: 2 tablespoons yogurt per 1 quart milk. Then stir it into your entire batch.

4. Pour the warm milk into your jar(s) and close the jar(s).

5. Using your kitchen towels (I use about 3), wrap the jar so it stays warm. Then, let the yogurt sit for 4 hours. (You can also put the jar in your oven with the light on if you wish.) This process allows the yogurt to set.

6. At this point, your yogurt has set. Refrigerate it to firm the yogurt and to slow the acid production. If you want Greek yogurt, use your fine-mesh strainer (or colander line with cheesecloth) to strain out the whey and lactic acid into a bowl. You can throw out the whey or keep it, there are some recipes that call for it…and evidently if you add some sugar its a nice cool drink… evidently… I haven’t tried this.

And you’re done! Eat it with fruit, honey and/or granola. Or use it in pancakes, waffles, smoothies, soups, sauces, desserts, etc. The possibilities are endless. Enjoy!