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Make Your Own Homemade Yogurt

Make Your Own Homemade Yogurt

I am not a “by the recipe” type of cook. I shy away from recipes with long lists of ingredients and complicated steps. I admire Alton Brown because I know I will never be like that. I failed at my first attempt at cheese making. That’s why, when a friend asked me if we wanted to try to make yogurt, I was hesitant and admittedly a little nervous. In my journey to eat more local I accepted the challenge and can now say with pride: I made my own yogurt!

It was on the sour side and a little looser than I prefer but I eat it everyday because…”I made my own yogurt!” I feel like my daughter who is now (finally!) peeing on the potty…”Mommy I peed on the potty!” There were a lot of milestones in my house this week.

In true fashion I did mix-and-match a couple of recipes and was grateful to have friends there to help decide the best method. Here is how we did it.

Make Your Own Yogurt

  • homemade yogurtPlace 1/2 gallon milk in large saucepan.
  • Bring milk to a boil and let boil 1 minute.
  • Cool down milk to 110-115 degrees (this takes a lot longer than I expected – about 45 minutes)
  • When milk is at about 120 degrees, turn crockpot on low. Shut off after 5-10 minutes. The goal is to have it warm when the milk is ready but not hot.
  • When milk is at right temp, mix in 1/2 cup yogurt. I used Trader Joe’s Organic English style because it mentioned how much good bacteria was in it.
  • Pour milk into crockpot. Cover. Wrap crockpot in large beach towel. Don’t move – don’t touch – don’t do anything for 8-10 hours. Mine actually ended up sitting close to 14 hours since I feel asleep while it was “stewing.”
  • Spoon in jars and refrigerate 6-8 hours before enjoying.

Another friend suggested adding a spoonful of powdered milk in with the yogurt to thicken it up. I’m going to try that next time since there WILL be a next time. Something I never thought I would say and maybe, just maybe I’ll think about making cheese again.

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