DIY Thick Homemade Yogurt Recipe

DIY Thick Homemade Yogurt Recipe

yogurt

Making yogurt at home is actually quite easy. I use a yogurt maker, but it is not necessary to use one. Why make yogurt at home when you can just as easily buy it at the store? There are several reasons. If you are frugal (like me), you save a lot of money. I can make organic yogurt at home for less than half of what I would pay in the store. Probiotic supplements can also be very expensive. In addition, you are not guaranteed that the bacteria you are getting are live and active cultures. With yogurt, the bacteria are live and active and a fraction of the cost of supplements!

Also, if you are interested in increasing the amount of probiotics you’re taking in then homemade yogurt beats store bought any day. This recipe I’m sharing calls for a 24 hour ferment, so it has a much higher concentration of beneficial bacteria.

Here’s what you’ll need:

  • a whisk (find it here)
  • a stainless steel saucepan (find it here)
  • a candy thermometer (find it here)
  • 1 liter or 4 cups of milk
  • 2 tbs or 30 grams of yogurt starter
  • yogurt maker (find it here)
  • glass jars with lids if using the oven (find them here)

Let’s get started!

1. Add the 1 liter or 4 cups of milk to your pan. This is organic, un-homogenized milk. You can use regular milk or even raw milk. The result should be the same.

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2. Heat the milk slowly to 180 degrees fahrenheit or 82 degrees celsius and keep it at that temperature for 30 minutes. Stir occasionally.

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3. Remove the milk from the heat and allow it to cool until 110 degrees fahrenheit or 43 degrees celsius.

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4. Once the milk has cooled, add the starter. This can be commercial yogurt. Just use 2 tbs or 30 grams and add it to the milk. Use the whisk to mix it in thoroughly. IMG_3710

5. Pour it into the jars. I like the jars that come with my yogurt maker because they are so convenient, but regular jars would work, as well. IMG_3722

6. Put the lid on all of the jars and close your yogurt maker and set it to the highest number. My maker only goes up to 14 hours. Since this is a 24 hour ferment, after the 14 hours have gone by, I simply turn the dial back to 10 so it will continue to ferment up until 24 hours. If you are using a yogurt maker, please follow the manufacturer’s instructions. I use Krups but there are many different types of yogurt makers. IMG_3724

After the yogurt is done fermenting, place the jars in the refrigerator. If the jars are sterile, the yogurt can last 5-7 days, I would say. We usually eat it before then, though. Make sure to save some yogurt to use as a starter for your next batch!

DIY Thick Homemade Yogurt Recipe

Ingredients

Instructions

  1. Add 1 liter or 4 cups of milk to your pan.
  2. Heat the milk slowly until it reaches 180 degrees fahrenheit or 82 degrees celsius.
  3. Remove the milk from the heat and allow it to cool until 110 degrees fahrenheit or 43 degrees celsius.
  4. Once the milk has cooled, add the starter. This can be a regular starter that you've order or yogurt you've purchased from the grocery store. It should be unsweetened, plain yogurt.
  5. Pour it into the jars and use the manufacturer's instructions if you are using a yogurt maker. If you are using a dehydrator or oven, set the temperature to 100 degrees fahrenheit or 43 degrees celsius.
http://www.thenaturalsinger.com/recipes/snacks-treats/diy-thick-homemade-yogurt-recipe/

If you don’t have a yogurt maker, you can place the jars in a dehydrator or an oven. It just needs to maintain a temperature of 110 degrees fahrenheit or 43 degrees celsius for an extended period.

You can ferment yogurt for a shorter period, but I like the flavor of the longer ferment. I like the longer ferment for a couple of reasons. The yogurt is thicker and tangier, I find. It reminds me of the yogurt we enjoyed while living in Bulgaria. It also has more beneficial bacteria. If you are short on time, however, you can ferment the yogurt 6-9 hours.

Wishing you all health and happiness!

TNS

 

 

 

 

 

 

 

 

 

 

5 Responses »

    • Hi Bradleigh! The thickness comes from sustaining the heated milk at 180 degrees for a longer period of time (in this case 30 minutes). I’m not sure chemically why the heat causes the milk to thicken the yogurt later, I just know it does! I absolutely love the flavor of this yogurt. It’s a little sour which takes some getting used to but having had amazing Bulgarian yogurt for 4 years, it reminds me of that good stuff! Cheers 🙂

      • Thanks! That makes sense because when I make yogurt with raw milk, I only heat it to about 115 so it doesn’t become pasteurized and defeat the purpose of being raw. It always comes out a little thinner that way.

  1. Hi. I’m writing you from Bulgaria. Yesterday I bought this very same yogurt maker,but without the manual instructions. Can you help me, please.

    • Hello Petya!

      I love Bulgaria! This yogurt maker works fantastic and it’s very convenient. Just turn the dial on the side to the maximum amount of hours which is 14. Then turn it on. The yogurt maker will heat at this low temperature for 14 hours and then it will automatically shut off. If you prefer a longer fermentation which will result in a tangier yogurt, then adjust the dial to any additional hours you would like to continue to ferment it. I like to ferment my yogurt for 24 hours so then I adjust the dial to 10 so it will continue to ferment the full 24 hours. This length of fermenation is very tangy and reminds of the amazing and delicious yogurt in Bulgaria. Best of luck! Please come back and tell me how you like it!

      May I ask how you came across my blog?

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