March 20, 2007
Homemade Organic Yogurt
A month ago or so I got a yogurt maker after reading about how easy it was to make your own, delicious yogurt. Not only is it easy, it's also cheaper than buying it from the store and you cut down on waste by not having all those plastic containers to have to recycle!
This is the 3rd batch I've made, but the first real milk bath. The first two batches I tried I made with soy milk, but I couldn't get it to set up properly. It was perfect for smoothies, but it was to thin to eat like regular yogurt. This time I used skim milk and it turned out beautifully! It's some of the best yogurt I've ever had! But don't forget to keep 1/2 a cup to make the next batch! ;o)
I'll most likely keep trying with the soy yogurt, but for now here's the milk version to tide you over.
What You'll Need:
4 cups of organic skim milk
1/2 cup of organic nonfat milk powder
1 - 6 ounce container of organic fat-free plain yogurt (Make sure the yogurt you purchase has live active cultures in it or the process won't work. This yogurt is for the starter for the first batch only. After that you just keep 1/2 cup of the yogurt you made the last time to use for your next batch.)
Heat milk and milk powder to between 180 and 200 F. DO NOT LET BOIL!!! Remove from heat and let milk cool to 110 F. (The best way to determine temperature is to use a candy/deep fry thermometer.) While your milk is heating and cooling plug in your yogurt maker and let it warm.
My yogurt maker is made by Salton and I really like it overall:
Once the milk has cooled to 110 F (Note: This is very important...If the milk is too hot the yogurt will not set up!) add about 1/2 cup to 1 cup of the milk into the yogurt starter and stir until smooth. Pour this yogurt/milk mix into the rest of the milk and stir until just mixed. (Do NOT whip or beat...Just stir gently!) Add mixture to bucket of your yogurt maker and put the lid on. Let process for 4-6 hours or until yogurt is set.
And the best part? The container comes right out of the yogurt base and into the fridge. It even has its own little serving spoon that hooks into the front of the container so it's ready to go:
Simple, creamy, cheap and delicious! It makes about a quart at a time and lasts for about a week to a week and a half. You can add in your own fruit mixture or sweetener if you want to after it's made, but make sure you leave 1/2 cup of plain yogurt to make the next batch.
Notes: Make sure the utensils you are using are extremely clean so as not to mess with the cultures in the yogurt for best results. I usually just pour boiling water over everything that isn't being heated, but is going to touch the mixture to make sure it's sterile.
Posted by Dianne at March 20, 2007 11:33 AM
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This is really cool! as much yogurt as I eat I should probably get one!
Posted by: Monica at March 20, 2007 10:22 PM
I go through stages with yogurt, but I've been eating a lot of it lately. I really like this yogurt! It's really creamy! :o)
Posted by: Dianne at March 21, 2007 8:21 AM