Simple Yoghurt Recipe
Making yoghurt is very easy. It takes about 10-12 hours in total, but most of the time is devoted to the yoghurt culture maturing. It may be easier to buy yoghurt, but by making it yourself, you'll ensure that the yoghurt is fresh and that its' ingredients are as wholesome as you desire. Not only can you make a yoghurt that is without preservatives (the yoghurt you buy on the store shelves has a long shelf life for a reason--added preservatives), but also made from milk that is free of hormones. The latter point is really what drove us to make our own yoghurt.
What you need to make yoghurt
- Glass jar(s) totaling one quart
- 2 tbsp fresh plain yoghurt
- 1 quart fresh milk
- thermometer to monitor milk temperature
Directions
- Bring the milk to a slow boil (watch carefully or it might boil over) and continue to boil for 2 minutes. Boiling is not absolutely necessary as its purpose is to kill off any undesirable cultures in the milk. Turn off and let cool to 100 degrees F.
- Take 1 cup of the milk (preferably in a glass container to avoid contamination) and add the plain yoghurt, mixing thoroughly.
- Blend the milk mixture into the rest of the milk.
- Pour into the glass jar or jars, seal tightly and set aside in a warm area. This could be in an oven or in a large basin that you've added lukewarm water. Let sit for 10-12 hours.
- Test for doneness with a CLEAN spoon. The yoghurt should be firm and not overly sour. If it tastes too sour, than the culture has developed too much.
- Once done, refrigerate and enjoy! You can eat it plain or add your favorite fruits.
Yoghurt making tips
Yoghurt is cultured milk that thrives on a clean environment. Make sure all of the utensils used are CLEAN. I like to steam (and cool) the jars that I'll store the yoghurt in. Another trick is to use multiple jars to store the yoghurt, which reduces the chance that the yoghurt is contaminated during use. It's hard to stop other family members from sticking dirty spoons into the yoghurt to dish out what they want. By having multiple jars, it reduces the chance of contamination and spoilage.
I like to use hormone-free milk and especially since our little one eats a lot of yoghurt.
published: 18 Feb 2009
Comments
No comments yet.