My buddy Patrick took this panoramic shot while stuck on the 401 during an unusually bad snow storm in Febrary 2015.

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DIY Yogurt

Make your own yogurt at home in just 20 minutes

Lately, I've been making my own yogurt. Over the last couple of weeks I've made a couple of batches and I may just never go back to store bought yogurt ever again. Home-made yogurt tastes amazing, is fast and easy to make, and is really cheap! - less than a third of the cost of store bought yogurt.

Here is the equipment I use:

  • Pot
  • Measuring cup
  • Candy thermometer
  • 1 quart/liter mason jar plus cap and ring
  • tea towel
  • 2 rubber bands

Here are the ingredients:

  • milk
  • 2 tablespoons or so of yogurt from your last batch.

It goes without saying that everything should be clean. To me, clean is a relative term. Washed in soapy water is clean enough for me. I don't boil containers in advance or run them through the dishwasher. If a pot or jar has been washed and put away into the cupboard, then it's clean. Here's how I do it.   ...read more...

  1. Pour roughly 1 liter of milk into the pot.
  2. Heat it up until it just hits 190 degrees.
  3. Let it cool down until somewhere between 115 and 120 degrees.
  4. Pour roughly a cup of milk into the measuring cup and stir in the two tablespoons or so of yogurt.
  5. Mix it together and then pour that back into the pot.
  6. Mix the pot contents gently and then pour it into the jar.
  7. Put the cap on the jar.
  8. Wrap the jar with the tea towel. Use the rubber bands to hold the tea towel around the jar.
  9. Turn on the oven light (just the light, not the oven itself) Put the jar in the oven and leave it there, undisturbed, for exactly 5 hours.
  10. Remove the jar from the oven. Remove the tea towel from the jar, screw the ring on the jar, and place the jar in the fridge.

In 8 more hours, your yogurt will be set and ready to enjoy.

Something I have not yet done, but will be trying the next time I make yogurt will be, once the 8 hour setting period has passed, I will rubber band a coffee filter over the mouth of the jar and invert the jar over some other container in the fridge letting the water and the whey strain out. This makes a firmer "Greek-style" yogurt. And I hear the leftover whey is excellent for use in cooking or as a refreshing drink with a little sugar or salt added.

Of course, the yogurt itself is great in cooking, but I make some pretty incredible fruity yogurt concoctions as well. But it doesn't have to be complicated. To illustrate how incredibly tasty your homemade yogurt can be simply do this:

  • 1 cup serving of yogurt.
  • 1 tablespoon of dark brown sugar.

...Man that's good. A rule of thumb I've always lived by is that if something tastes really good, then it can't possibly be good for you. Homemade yogurt is the exception to that rule.

UPDATE: Wow. What are blogs good for? Well, while writing this out I had a great idea on how to rig up container to make the greek-style yogurt:

  1. Cut a nice sized hole in the bottom of a large sour-cream container.
  2. Put that container into a coffee filter.
  3. Put that into a large yogurt container.
  4. Dump the yogurt into the top.
  5. Put the lid on and put in the fridge.

Don't you see?! the yogurt in the upper chamber slowly drips out it's water and whey into the lower compartment! It has a nice small form factor and is a great no mess method!

UPDATE 2: I made the Greek Yogurt variation and didn't care for it. So I'll be sticking to the simpler, better-tasting method.

 

DIY Yogurt

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