Making your own yogurt at home may be easier than you think! A few years ago I brought a home dairy cookbook and I was very excited to try all the recipes, However I got discouraged. Why? I thought I needed all that fancy equipment to get stared but, guess what? you DON”T. I will share a simple recipe that you can do today with things you already have at home. Making yogurt is also a great way to use milk that is about to expire and turn it into something new and delicious. The final goal is to repurpose and create less waste.
Hi! I am a classically trained chef from panama living and working in the Georgetown Texas area. I am passionate about making food from scratch. I often find myself playing with local and organic ingredients. A true believer of a slow food and slow living for a better life.
Quickly rinse the inside of the saucepan with cold water to avoid the milk to scorch in the bottom. (do not dry the saucepan)
Add the milk and heat at medium- low temperature until the milk reaches 190-200 F. Make sure you mix the milk from time to time.
Soon the milk reaches the desired temperature, remove from the heat and bring down to 110-120 F. A rule of thumb is if you can dip your finger and feels comfortable then is perfect for the culture.
In a small bowl measure 1/2 cup of the warm milk and add the 3 TBSP of active culture yogurt and mix well to tempered the culture.
Add the mixture to the rest of the milk in the saucepan and mix well. Cover the pot with its led and place in the oven off and the light on for 6-12 hours. The loner you leave it the tangy the yogurt will get.
After the 12 hours you can strain the yogurt with the cheese cloth by placing the cheese cloth on top of the colander with a large bowl under to hold the liquid. The whey will separate giving you a more tick and creamy and thick yogurt.
Note that the straining process is not necessary it is optional, but this step will result to Greek yogurt.
Remember to get a good quality yogurt (grass fed) if is possible with live active culture.
I normally make the yogurt late afternoon around 6-7 pm and leave it in the oven over night until 7-8 am. You can place it directly in the fridge and stain after it cools or eat it just like that if you prefer a more liquidly yogurt either way it is delicious.
You can continue to use your own yogurt for future batches.