Make your own yogurt from scratch

Make your own yogurt from scratch without having to use a yogurt maker

Credits

This recipe is a result of research largely from the YouTube video by Adelor DIY, Alton Brown’s episode of “Yogurt: Good Milk Gone Bad” (2002) and the Yogurt Handbook.

Certain adaptations have been made to suit our own personal preferences. Watch Adelor or Alton’s video and you will be able to spot these differences easily. I’ve also created my own ULTRA-QUICK YOGURT at the bottom of this page.

YOGURT BRIEF

• 1/2 gallon low fat or regular milk
• 1 C dried milk powder
• 1/4 C plain yogurt (seed)

1. Mix milk powder and 2 C of milk
2. Mix to dissolve
3. Add the rest of the milk
4. Pour into a double boiler and bring to 175
   Stir frequently at this point
5. Scald milk to 190º
6. Cool in the sink with ice and water – Cool to 125-130º
7. Introduce yogurt (temper)
   1 C hot milk into your yogurt, then another cup, then a third
8. Pour the yogurt back into  the pot
9. Cover and let culture develop for 12 hours in the oven (off, but light on)
10. Sets up overnight
11. Refrigerate immediately.  If you want more of a Greek yogurt, put the yogurt into a sieve and let rest for 30 minutes.

Basic Recipe

Equipment needed

• Two empty 1 gallon milk jugs
• Four wide mouth 1 pint canning jars with lids
• One small 8 ounce canning jam jar with lid
• Large whisk
• Large stock pot
• Canning funnel
• Standard funnel
• Large ladle
• Thermometer (this is required)
• One large picnic cooler
• One half gallon 2% milk

1. Fill half of each 1 gallon jug with cold tap water
2. Carefully top each jug with boiling water
   . Resulting temperature will be about 140°. Should feel very warm to the touch, but not burn you or melt the plastic.
   • The 2 gallons of water is one practical way to make an incubator. We use a very small table lamp and a 60 W lightbulb.
3. Place both warm jugs into cooler and close the lid. This is the incubator.
4. Wash jars and lids thoroughly and place upside down on a clean paper towel
5. Fill your stock pot with one half gallon of 2% milk
6. Place on medium high heat and stir nearly constantly until temperature reaches 185° F (85°C)
   • If you don’t stir constantly, milk could scald which will create a bad taste in your yogurt
7. Hold temperature at 185° for 20-25 minutes
   • Video says 15 to 30 minutes; And that longer cooking will make a firmer yogurt. This recipe is specifically tailored for our tastes.
8. Shut off heat, cover, and let cool to 110°F (43°C)
   • About 30 minutes
9. Measure three-quarter cup of plain yogurt and let rise to room temperature. This is your seed yogurt. It must contain live and active cultures. If it has them, it will be listed on the side of the commercial yogurt container. Organic yogurt is a good choice. Store-bought yogurt is needed only once; thereafter you will use your prior batch as your seed yogurt.
10. Once the milk has cooled to 110°F, add the 3/4 cup of seed yogurt. If the milk is too hot, it will kill the active cultures. If it is too cool, it will not allow the cultures to fully develop.
11. Whisk in the milk and yogurt together thoroughly
    • If you want to force a thicker yogurt, use about 1/4 cup powdered milk. If you want a more natural thicket yogurt, you can buy a yogurt funnel. Don’t try a coffee filter, it doesn’t work very well. I’ve tried it. LOL
12. Start by filling your small jam jar. This will become your seed yogurt for the next batch.
13. Next fill your pint jars with the mix. You should be able to fill about 3 1/2 jars. Leave about three-quarter inches of headroom in each jar.
14. Jars are now ready for the incubator, which should be warm by now.
15. Place filled jars in the cooler, and close the lid.
16. Let incubate for 5-9 hours.
17. When your yogurt is finished, you should see a thin layer of clear liquid on the top. This is called whey and it is perfectly normal. Dump it out before eating or using the yogurt. Whey is completely edible, but is very tart. It is a good additive for a smoothie, pancakes or bread. The whey will sometimes reabsorb back into the yogurt while in the refrigerator.
18. Your yogurt can be refrigerated for up to three weeks.
19. If you don’t have canning jars, Tupperware will work. Just make sure it is very clean. Yogurt will still keep about 10 days.
20. Next batch: use your small jar for your seed yogurt… (minus one big bite)

Ultra Quick Yogurt

. Hands on time is under 10 minutes.

Pour three cups room temperature milk in a very clean, just-washed large glass measuring cup.
Also, wash two 1-pint jars and lids
Heat milk in microwave 3 minutes on high
. If your milk is cold, and fresh from the refrigerator, add one minute microwave cooking time.
Let cool to about 110°. That is; when it is cool enough that you can stick your finger in it without it being too hot.
Mix in 1/4 cup regular yogurt
Put lids on jars, and place jars in the sun.
Cover with a dark towel and let cultures develop.
In five hours it is done.
Refrigerate for up to a week.

Alton’s Notes

• Use 1 quart 2% organic milk in opaque container
  • 2% milkfat results in balanced flavor and texture
  • Opaque container maintains riboflavin
• 1/2 C plain yogurt with active or live cultures – room temperature
  Not “Made with live cultures”
• Add 1/2 C powdered milk
• 2 TBL honey
• Heat to 120º over medium heat
• Cool down to 115º
• Pour into VERY clean glass container
• Thin yogurt – add 1 C into 1/2 C yogurt
• Whisk together
  • Lactobacillus Bulgaricus and Streptococcyx Thermophilius
  • Strep consumes lactose and makes lactic acid
  • Defers to Lactobacillus
  • Powdered milk adds protein without adding the acid
• Control temperature – Keep 110 – 115 º (Death at 120º)
  • Use a heating pad – Experiment with water to find the right setting
  • Alarm at 118º
  • 3 hours tangy cream
  • 6-8 hours yogurt
  • Prompt refrigeration – shut down fermentation
  • Morning it will be ready to eat

Options:

• Replace mayonnaise – DRESSING
  • 1 C yogurt
  • 2 TBL veg oil
  • 2 TBL tomat
  • 2 tsp lemon, must, sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 C diced onion
  • 1 TBL relish, olives
  • 1 jalapeno

Strain

• Stir yogurt then put into strainer w/ cheesecloth
• 2 qt -> 1 qt yogurt
• Fridge for two days
• or 4 hours with a weight

Cracker Dip

• 1 qt yogurt
• 1.5 tsp cumin
• 2 TBL parsley
• 1 tsp salt
• 1/2 tsp black pepper
• THEN drain
• Serve with crackers