A few years ago I saw a post (probably on boingboing) about how easy it was to make your own yogurt. So I started making my own yogurt. Its great when mixed with my breakfast cereal instead of milk.
When I started I found this post on chowhound about making a thick "Fage" style yogurt. I had never heard of Fage but it sounded neat so away I went.
Over time, I've gotten lazy.
I no longer temper or boil the milk (as in Canada milk is pasteurized before we get it), and I don't use a double boiler anymore either. It just takes too long.
I did invest in a nice glass Tupperware bowl with a airtight lid, as i was tired of using an old plastic yogurt bucket.
I use my oven as a overnight incubator to keep the temperature in the right range. I changed the interior light for a 75w halogen center bulb (because they don't sell 100w incandescent anymore here), and that keeps the yogurt in the right temperature range. Although, after reading this article, i might turn the light off in the morning and let it cool down slowly in the oven so that the secondary microorganisms have a longer window to re-produce.
anyways: here's the short recipe, scale as needed, our family goes through a lot of yogurt.
2 litres whole milk,
3 cups skim milk powder
1/2 cup yogurt for starter.
- In a large pot, whisk together 2 liters whole milk and 3 cups skim milk powder
- Heat on medium, (stirring often) to about 120f or 50c
- the more you stir, the less you have to scrub the pot afterwards. if you are brave, put the burner on high and stir like mad.
- keep a close eye on the temperature with whatever thermometer you use.
Once you reach 120f/50c take the pot off the heat and immediately pour the hot milk into your yogurt container.
Using a large measuring cup or similar, scoop off a cup or two of
the milk and mix it with 1/2 cup of yogurt or 1 package powdered yogurt
- You mix in the small container first to properly liquifty the starter yogurt, which helps to make sure the starter gets thoroughly mixed with the milk.
Mix that cup or so of yogurt starter milk back into the larger container, put the whole thing in the oven, and turn on the oven light.
Let it sit overnight, then in the morning, turn off the oven light
and set the timer for an hour or two. (if you forget the yogurt in
the oven all day, it doesn't seem to make much of a difference.)
Put in fridge.
Make sure to save the last 1/2 cup of yogurt to use to start your next batch.
- it doesn't matter if you use sweetened yogurt as starter. It'll yogurt up just fine, however it will slightly affect the taste of your first batch (mmmm slightly strawberry....).
- if you scoop your way down the side of the container (like you might chase a vein of marble or butterscotch in the ice cream of that name) a bunch of the whey will pool in the depression. Stir it back in if you want, or drain it off and use it for whatever