We’ve been making our own yogurt for months now. It all started out of my failed attempts to make mozzarella. You see, cheese requires patience and a steady hand and that, that I don’t have in the kitchen. However, my better half is REALLY good at stuff, luckily for me! He has taken this whole make-our-dairy at home thing really to heart and I get the fruits of his labor! Between this and my pickle making skills, we are set for the zombie apocalypse. Ha! Ha!
And why we bother. Yes it does take just over an hour but a gallon of milk about 3.50 here and those 20 oz containers of greek yogurt are between 5.50 and 6 bucks each. We can get three times that with one gallon-or a sixth of the price. Plus, the science pretty damn cool.
milk-it will yield the same volume of yogurt you put into it. Look for the freshest you can find and pasteurized should not affect this process. We’ve had issues with organic milk and use the regular old stuff.
starter culture-get the freshest yogurt you can find-Dannon is highly recommended but make sure it’s plain! We’ve used greek, which does contain additives.
jars or sanitize-able containers
a candy thermometer
1- Clean and sanitize everything that will touch the yogurt (except the pot you use to scald it). We boil our jars in a canner to ensure we kill all the bacteria. You want the milk to just grow yogurt-nothing else. M usually ‘cooks’ the jars while the milk is scalding for 10 minutes and then shuts it off and leaves the lid on to keep the temperature up.
2- Measure out the milk; it is one to one for milk to end product yogurt. We usually make 3/4 quarters of a gallon (save the rest for mac n cheese) resulting in 3 pints of yogurt for eating, 2 for cheese and 1 for the next batch of yogurt.
Scalding the milk means slowly heating it up to 185F or 85C. You want to go slow so you don’t boil it, killing flavor and making a huge mess. It is good to have a thick bottom pot for easier clean up. (Ask me how I know that.)
3- Once it reaches 185F, transfer it to a water bath while still in the pot. You want to cool it down to between 122F and 130F.
4- Inoculate it with your starter culture. Measure out 1 cup cooled scalded milk and 1 cup uncontaminated unflavored yogurt. Whisk it together and then slowly add to the rest of the scalded hot. The final temperature should be no higher than 122F, any higher and you’ll kill the culture.
5- Pour it in your final containers and fill it up to the neck, leaving a little bit of room. Cap them or screw on the lids. Pour a gallon-ish of water at 120F (we reuse what we sterilized the jars in because tap water is about 110F) and put it in cooler. Put the jars in the cooler with the water, ensuring it does not cover the top of the jars.
6- Let it sit! We let our sit in a warm warm spot (to keep the culture nice and happy) for 3 to 10 hours. The longer, the more ‘tangy’ and firm it will be. We usually do 8 hours and it gets nice and thick like greek yogurt. When they are done curing, don’t open them! Put them in the fridge to stop the bacteria from culturing. I know it’s hard to resist but who likes warm yogurt? Really?
Once its cold, we use it in just about everything! I sub this for mayo and sour cream in most (who am I kidding-all-I’m cheap!) recipes. Some of our favorites include quinoa burgers, crab rangoons and buffalo cauliflower.