I love the nourishing creamy goodness of this homemade yogurt recipe. It is my usual breakfast that I enjoy almost everyday. I have been making and enjoying homemade yogurt for many years.
Thick and smooth, yogurt is a mouth watering and is also packed with energy filled protein. So delicious and healthy, it also makes an irresistible snack or a quick addition to any meal.
In addition to being light and healthy this homemade it is very easy to make. The preparation actually only takes about 10 minutes and there are only four simple steps.
Why make your own
Fresh homemade yogurt is so healthy. There are so many benefits to eating naturally fermented foods made in your own home where they are exposed to the naturally occurring microorganisms of your own environment. The probiotics also help keep your digestive system running smoothly and strengthens overall gut health.
This healthy dairy food is also rich in nutrients such as calcium, vitamin b and vitamin d. It is high in protein which gives you energy and powers your brain. The protein content also makes you feel full longer and may help you loose or maintain weight. There is also evidence that eating yogurt regularly may help prevent osteoporosis, heart disease and strengthen your immune system.
Making your own yoghurt costs less than store-bought as well. When I use organic milk it costs less than half as much as organic yoghurt off the shelf. I have also made it with raw organic milk which is also very good.
Heat the milk in a sauce pan until it reached about 108º. Remove pan from heat a few degrees before your reach 108º because the milk will continue to warm up even after you have taken it off of the stove.
Then add the yogurt or starter packet and gently stir just enough to mix it in. Pour into a storage container.
I generally have better results from a starter packet or my own homemade yogurt than with store bought yogurt. Different store brands will give different results. The starter packets can be ordered online or found in health food stores next to the yogurt, and are best kept refrigerated.
You will now place it in a warm location for about 6 to 8 hours or overnight. In the summer, usually leaving it on the counter is warm enough. In the winter, if your kitchen is a little cooler you might want to place it in the oven with the light turned on for some extra warmth.
After about 6 to 8 hours check to make sure that the yogurt has begun to set up. Then refrigerate for 3 to 4 hours before eating. It is typical for homemade yogurt to be a little more liquid than store bought. That is because the store bought ones typically have additives or thickeners.
If it is watery and still tastes like milk, simply leave it in the warm location a little longer. Don’t worry about the idea of leaving milk out at room temperature and being concerned that it will spoil. This is all part of the fermentation process. The more time it is left to ferment the more sour it will become.
After scooping out some of your delicious homemade yogurt smooth down the top of the yogurt in your serving container. This will help the whey from separating out. But if a bit of the watery whey does separate, just stir it back in!
If you don't have an oven light which you can leave on, you could place it in a small cooler. The extra insulation of a cooler will hold in the heat which would hold in the heat long enough to let it ferment. If it is extra cold you could also wrap a few kitchen towels around it.
This recipe is also great because you can control what goes into it. You can use any kind of milk you like. This recipe will work with skim, two-percent, whole, raw, or even sheep or goat milk.
If you prefer thicker yogurt you could add 1 to 2 packets of unflavored gelatin. Add the gelatin when the milk is hot, before your pour it into the storage container. Then ferment and chill according to the directions
Yogurt machines are also a great option. These little incubators hold your mixture at just the right temperature while it ferments. If you have one, by all means use it. They are definitely not necessary though. I have been successfully making yogurt for years without a machine.
You can top it off with anything you like. I’m a purist and like to eat it plain but you could dress it up with some honey, or maple syrup, blueberries, raisins, nuts, granola etc. Be creative with your toppings!
- ½ gallon milk
- ½ cup approximately leftover yoghurt from a previous batch or store bought yoghurt or 1 yoghurt starter packet
- Heat the milk in a sauce pan until it reached about 108º. Remove pan from heat a few degrees before your reach 108º because the milk will continue to warm up even after you have taken it off of the stove.
- Add the yoghurt or starter packet and gently stir just enough to mix it in. Pour into a leak proof storage container.
- Place in a warm location for about 6 to 8 hours or overnight.
- After 6 to 8 hours check to make sure that the yoghurt has begun to set up. Then refrigerate for 3 to 4 hours before eating.
Please make sure to leave your questions and comments about this recipe!