Homemade Yogurt

I’d been toying with the idea of making my own yogurt for a while now. Back when I lived in California and studied Arabic, I learned a lot about Middle Eastern culture, including food. Yogurt is a staple in Middle Eastern cuisine, and one of my instructors explained how to make yogurt at home instead of buying it from the store. His directions intrigued me because they just seemed so simple, but I was very young and not that into yogurt at the time. Things change.

A couple of months ago I started looking for and putting money aside for a small slow cooker. Yes, I know they aren’t very expensive, but I only have about $50 to $75 each week to feed, clothe, educate, and entertain a family of four. Anything extra comes out of the change cup. Anyway, I was keeping my eye on a couple of small slow cookers. I already have a nice large one, but slow cookers work best if they are at least half-filled. I don’t want to make a gallon of the stuff! So, I was saving my nickels and dimes for a small slow cooker.

Lucky me that it’s January. My mother-in-law has the same “get rid of everything” January habit that I have, and she had a yogurt maker cluttering up her closet. I happily helped her with her clutter. Score! Homemade yogurt here I come!

This is where I’d usually tell you all of the awful things that happened until I got the recipe right. Not today! Making yogurt is a lot like cooking dinner in a slow cooker. Throw everything in and come back when it’s done. It really was that easy!

Basic Yogurt

4 cups milk, whole, 2%, 1%, or skim

¼ to ½ cup instant non-fat dry milk powder

½ cup plain yogurt

Combine milk and dry milk in a medium saucepan. Heat over medium heat, stirring frequently, to just below the boiling point. Remove from heat and allow to cool to between 100°F and 110°F.

Stir in plain yogurt. Do not beat or whip! Pour mixture into yogurt container, secure lid, and place container into the yogurt maker. Cover yogurt maker and process, undisturbed, for 4 to 10 hours. The longer you let it process the tangier it will be.

Chill at least 2 hours in the refrigerator before using. Save ½ cup of your fresh yogurt for starting your next batch. Yogurt will keep in the refrigerator for about a week.

Tips:

The starter yogurt must be plain and must have active cultures. Read your labels! Not all of the yogurt on the shelf has active cultures. Some of it is no healthier than a tub of pudding! I used a small container of plain yogurt by Stonyfield Farms. Frozen yogurt cultures are also available online at the New England Cheesemaking Supply Company freeze-dried cultures are available at Amazon.

Save a ½ cup of each batch of yogurt you make to use as the starter for the next batch.

The key to successful yogurt-making is maintaining a constant lukewarm temperature, from 100°F to 110°F, for 4 to 10 hours. Because slow cookers aren’t designed to only make yogurt, temperatures may vary from slow cooker to slow cooker and unless you slow cooker has a warm setting, it will probably be too hot. However, you can still use your slow cooker to make yogurt. Place your milk mixture in the slow cooker and heat on the low setting for about 2 or 3 hours. Turn off the slow cooker. Stir in your starter. Replace the lid and cover the slow cooker with a heavy towel. Do not turn your slow cooker back on. Let sit for about 8 hours and you have yogurt. Be sure to refrigerate the finished yogurt for about 2 hours before using.

You could also follow the directions on Make Your Own Yogurt, using a double boiler method for maintaining a lower temperature. I am grateful for my yogurt maker because it only makes one quart at a time which is plenty for us for a couple of days.

For a more custard-like yogurt, substitute 2 cups of evaporated milk and 2 cups of water for the 4 cups of milk.

Why Make Yogurt?

At this point, you’re probably wondering why you would make yogurt when you still have to buy yogurt to get it started. First, yogurt is a significant source of protein and calcium. Second, the live cultures in yogurt boost the immune system, may lower cholesterol, and are particularly helpful for good digestive health. Third, making your own yogurt allows you to control the fat, sugar, quality, and flavor without having to deal with additives and preservatives. Fourth, it’s less expensive to make good yogurt than to buy it. And last but not least, you don’t have any packaging to add to our current landfill problems or to have to recycle. What’s not to love?!

Make It Special

Plain yogurt is pretty versatile. It can handle both sweet and savory flavors. Stir in a little honey and vanilla and it’s perfect for topping fresh fruit or bagels or just for eating with a little granola sprinkled on top. Fold in some jam, jelly, or flavored gelatin for a fruity snack. Instant coffee granules, powdered unsweetened cocoa, and powdered sugar make a rich, creamy mocha pick-me-up. Try a dry soup mix or some herbs and spices for a healthy veggie dip or salad dressing. And of course, don’t miss out on a yummy smoothie made from yogurt, fruit, honey, and crushed ice. Be careful when stirring in flavorings. Excessive stirring can cause yogurt to become too thin. Using a blender for a smoothie is fine because you want to be able to drink it. Using a bender to make a dip would be disastrous. Use a wire whisk or even just a spoon.

Thanks for stopping by! I hope you get to try a little homemade yogurt if you aren’t already making it yourself. It’s so easy to do and so worth the little bit of effort.

Grace and peace be yours in abundance,

Betty

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