I try to have lots of plain yogurt around- tasty on its own, it’s also such a healthy, versatile ingredient! High in protein, full of healthy bacteria and immune boosting benefits, yogurt is one of my must-have staples for feeding the troops!
Making it myself has become an easy part of my weekly routine, and costs less than half the price.
There are many different methods for making your own yogurt. Here’s how I do it:
- candy thermometer
- 2-3 clean jars with lids (based on the amount you make)
- small pot
- available oven for 4-6 hours
- 1 litre of milk
- 1/4 cup yogurt (must contain live bacterial cultures when you purchase it for the first batch. Reserve some from each batch and you’re set to make it again!)
1) Heat 1 litre of milk on the stove to 180 degrees. Stir frequently.
2) Remove from heat, and cool to 115 degrees. (I like to put the pot in the sink with a few inches of cold water to speed this process up.)
3) Remove a cup or so of the warm milk and add the yogurt.
4) Mix this back into the pot, stirring to mix well.
5) Pour the milk into clean glass jars.
6) Place in oven at 115 degrees to culture (set) the mixture.
A rough estimate of this temperature is fine. Other methods I’ve tried include:
- placing in an insulated cooler with a hot jug of water
- wrapping in heating pad on low
- leaving near a heat source, such as by the wood stove, or on top of the fridge- depending on the temperature of the room.
Remove after 4-6 hours. Leaving it longer is fine, it will just result in a “zippier” flavor, as my kids like to call it!
Store in the fridge- it keeps well for at least a week (if it will last that long!)
You can strain the watery portion through a strainer, cheesecloth or coffee filter if you like a firmer consistency.
My kids like it best with vanilla, fresh or frozen fruit, jam, agave, honey, or maple syrup. Or use as a base for smoothies, dips, salad dressings- or gobble spoonfuls of zippy goodness straight up! Yum!