Who thought homemade yogurt would be so easy to make? Personally when I stumbled across this recipe I had to give it a try, it just seemed to good and too easy to be true! I love yogurt because it can go with so many different things, sweet and savory, and my dogs also love it. I put a dollop of yogurt in their food on a regular basis and it is especially helpful when they have upset tummies. I am going to format this recipe a little different so all you have to do really is follow the pictures! I hope you enjoy!
- Whole milk
- Plain greek yogurt
1. Slowly bring temperature of milk up to 180 degrees Fahrenheit, the slow heating keeps the milk proteins from combining to make the milk grainy. Let the milk cool to 120 degrees.
2. Add 1 tablespoon of room temperature yogurt culture for each quart of milk and whisk until combined.
3. Pour 115 degree water in the incubator and place the milk container in the water. As a side note, a yogurt incubator can either be bought or made with household objects. I personally bought one. The purpose of an incubator is to keep the yogurt cultures at the right temperature to make the yogurt. They provide a steady and low amount of heat, which is essential for activating and promoting your yogurt cultures growth.
4. Cover and keep warm for about five hours or until set.
5. I like to hang the yogurt to let the whey drain out to get a thicker consistency. Then place the yogurt in a bowl and whisk until smooth. If you want, use the whey to braise or lacto-ferment vegetables and fruits or as a liquid substitute in baking.
Here is a little example of what we did with our homemade yogurt!
Do you have a yogurt recipe you use? If so, feel free to share!
Category : Good Eats