Here's what you do:
Put 7 cups of milk (I use 1%, but you use what you like) in a pan on the stove.
Whisk in 1/2 cup of powdered milk.
Stick your thermometer in and heat up the milk (on about medium heat) until it reaches 200 degrees.
(Sorry I don't have anymore pictures right now, but I am anxious to get this posted).Pour the heated milk into a pitcher (not glass. . . just speaking from experience. . . .CRACK)
Stick your thermometer in it and wait until the milk cools to 110 degrees. This takes about an hour, so make sure you have the time!
Add 1 cup of plain yogurt (Dannon plain is the best to use as your initial starter). After that, you can save 1 cup of the yogurt you make to start your next batch. You can even stick it in the freezer if it's going to be awhile until you make yogurt again.
Stir it up well and pour into four glass pint jars. Put lids and rings on them. (You do not need a new lid, just use a clean one that has already been sealed before).
Now. . .you have a few options. . . the goal is to keep the jars at 100 degrees for 9 hours. . . .
#1 Wrap jars up in a warm fleece blanket or some towels and place in a small cooler. When I did it this way, I put the cooler in the sun. . . I don't know if that is necessary or not, but it turned out great!
#2 Warm your oven up to the coolest setting. Turn it off and place your jars in the oven. It might be best to do this at night when you will not be using your oven. Then the yogurt will be done in the morning.
#3 I have a square dehydrator where the trays come out and I can put my yogurt right in and turn it on to the right temperature for making yogurt.
Let your yogurt culture for 9 hours and then put in the fridge.
A few notes:
*To make vanilla yogurt, add 1/3 cup (or more) of sugar and 2 Tbs. of vanilla when you are heating up the milk.
*If you would like fruit yogurt, add a few spoonfuls of jam to the bottom of your pint jars before you pour the heated milk in.
*A lot of the time, I will make just the plain yogurt and then add a small spoonful of jam to it, along with some homemade granola and dried or fresh fruit and it is DELICIOUS!
Whew!! It really isn't that complicated. . . I just wanted to give you all the details! Enjoy!!
SO excited to try homemade yogurt, Jamie! THANKS!
ReplyDeleteI'm going to try this, too! Can't wait! Thanks for sharing all your amazing knowledge!
ReplyDeleteI have loved making my own yogurt. I have ended up using my crockpot and it works great too!
ReplyDeleteI've got a gallon and a half sitting in my cooler right now... :)
ReplyDeleteHave you ever tried it in a crockpot? It is a lot easier. Use any recipe, but here are the steps. http://www.youtube.com/watch?v=hrX-dAPd5vY&feature=related
ReplyDeletewhen i make this I put the jars in a cooler. make sure lids are on good. then put hot water in cooler. jars might float but the idea is just to keep the yogurt warm. close the cooler and wait 9 hours. works everytime. I just moved to montana so im curious to see if it works the same when its colder weather.
ReplyDeleteI dont put mine in jars I use a 1 gallon drink cooler and put the yogurt in that,close the cooler, then put that cooler in a larger one. fill the larger one with hot water, just enough that when you close it the water doesnt overflow when you close it. close large cooler and wait 9 hours or overnight.
Thanks, Rochelle! I love learning about new ways to make yogurt. :)
ReplyDeleteI was wondering if there was a way to make Greek yogurt? I know if you strained regular yogurt you get the thick consistency of Greek yogurt but I want the added protein too. Please help if you can. Thank you and I LOVE LOVE LOVE your blog! I am in school now so saving money is a must and I love canning.
ReplyDeleteLeanne,thank you so much! I do not know how to make Greek yogurt, but it is something that I would love to learn how. I need to look into that.
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