Posted by Serena Bakes Simply From Scratch / Friday, January 25, 2013
Who knew yogurt is so very easy to make and a great way to save some money!
My Mom has been talking about making yogurt for at least a few months now but I was sure with my luck the culture wouldn't take and I would have a runny waste of milk mess..
Boy was I wrong!
Yogurt is super easy to make, you know exactly what's in it and it tastes a lot and I mean a lot better then what I've been buying at the store all these years and I don't buy the cheap yogurt just for the record!
My friend Sonja over at Practical Stewardship had a wonderful recipe on her blog for Crock-Pot Yogurt and I decided to give it a try! Delicious Sonja! Thank you so much!
I adapted this recipe to be made on the stove top (because it was a little late in the day to wait 3 hours for the milk to heat) and grew the culture on the bread rise cycle of my oven since I could set it to 100 degrees but I have read a heating pad will work or Sonja recommends the oven light to keep the culture warm.
In a large pot bring 1/2 gallon milk (I used whole milk and it will make a thicker yogurt) to 180 degrees to kill off any bad bacteria. Once 180 degrees is reached remove from heat and allow to cool to 105-110 degrees, this took about 25 minutes in my house.
Stir in 1/2 cup plain yogurt with live and active cultures. Mix until well incorporated.
Cover pan with a tight fitting lid and place into a 100-105 degree oven for 8-12 hours or until yogurt has thickened. Once yogurt is thick it will not continue to thicken but will become more sour as it sits, if you like a tangy yogurt let it sit longer.
Store yogurt in the refrigerator for up to two weeks.
Recipe by Serena Bakes Simply From Scratch
Homemade YogurtPrep time: PT15M
Cook time: PT9H
Total time: PT9H15M
- 1/2 gallon Milk (I Prefer Whole For A Thicker Yogurt.)
- 1/2 cup Plain Yogurt With Live And Active Cultures
- Pour milk into a large pot. Heat over medium-low heat until milk reaches 180 degrees. Stir as needed to keep milk from scorching on the bottom of the pot.
- Remove from heat and allow to cool to 105-110 degrees, (this took about 25 minutes in my house).
- Stir in yogurt until well incorporated.
- Place in a warm place around 100 degrees for 8-12 hours. I used the bread rise cycle on my oven and the yogurt was nice and thick at the 8 hour mark. Once the yogurt is thick any additional time culturing will add to the tang of the yogurt but yogurt will not thicken further.
- Store in the refrigerator for up to 2 weeks.
- Add your favorite topping like honey, fruit and granola.