This is the easiest and best way to make your own delicious yogurt! All you need is milk, glass jars – and your favourite full-fat yogurt which will serve as your Lactobacillus culture.
You can find extensive details on how to boil milk, avoid mishaps and prepare yogurt in my post above.
For 2–3 mason jars
2–3 liters of full fat fresh milk – organic and from grass-feed cows if possible. The amount depends entirely on how much yogurt you would like to make. The amount of culture remains the same.
4 tablespoons full-fat natural yogurt in a still-sealed container. This acts as your yogurt culture. Use anything creamy and delicious you love – Greek or Turkish yogurt is idea.
A few tools: A large pot, whisk, strainer spoon, glass jars – several big, one small
- Pull your yogurt culture out of the fridge. The culture has to be at room temperature when you eventually mix it into your warm milk. Do not open it until you use it.
- Put a large pot onto your stove and pour in 2-3 litres of milk. Put stove to medium heat (recommended, see above).
- Carefully and slowly bring your milk to the boil, regularly stirring. This prevents burning, boiling over and milk skin. Please read my post above for details on how to avoid misshaps at this point.
- Once the milk starts to increase in volume and frothing, pull your pot from the stove and stir vigorously. Lower the heat. Put your pot back onto the stove after a few minutes: Earlier if you have a gas stove, a but later for an electric stove whose heat source needs longer to cool down. Keep your milk simmering on low heat for up to 30 minutes. The longer you simmer it, the firmer your yogurt will become. Keep monitoring and stirring.
- After 30 minutes, remove your pot from the stove and allow the milk to cool down. The milk’s temperature has to be at 50-52 degrees celsius/122-130 degrees Fahrenheit when you enter the culture. Check my post above to learn an intuitive method for checking the temperature if you don’t have a cooking thermometer. The right temperature is important, because the culture needs a warm but not too hot environment to thrive and grow. A too hot milk kills it off. If you pass the right point and the milk has cooled down too much, carefully re-heat it until it reaches the right temperature. If milk skin forms during the cooling process, carefully remove it with a strainer spoon. Don’t stir it into the milk, as the pieces will be noticeable in your yogurt.
- Once the temperature is right, open the jar that holds your culture – or your store-bought favourite yogurt – and swiftly whisk it into the milk.
- Open your jars and pour the mix inside. Make sure to divide a part for the small container as this will be your next culture! Wrap all the jars into a few towels to keep them warm for the culture to grow. After a few hours, the mix will have turned into delicious yogurt! You can remove the towels and place your yogurt jars into the fridge.
Mark the small culture jar with a sticker to prevent any loved ones to accidentally open and enjoy it!
- Category: low carb basics
- Method: mix and simmer
- Cuisine: international