I *love* yogurt. Plain yogurt with a splash of vanilla and a sprinkle of cinnamon and maybe some nutmeg. Yummm! But GOOD yogurt is expensive. And, I like “good” yogurt. So in an attempt to save money and learn a new skill, I figured it was about time I learned how to make it at home using supplies I have on hand. I did some digging around online and found several sources that helped me come up with my current “experiment”. I’ve added links I found helpful at the bottom of this post if you’re interested in them.
I gathered up all of the ingredients, sterilized several quart jars, set out my enameled cast iron dutch oven, the canning kettle, several towels, a thermometer, and a heating pad (one that doesn’t have auto-shutoff). To the dutch oven I added a half gallon of 2% organic milk and 1 cup of powdered milk, and heated the mixture on the stove top to 170*. I added a bit of honey and vanilla, and let it cool to 115*. Once at 115*, I added about a 1/3 cup (I probably should have added 1/4 cup more…) of Fage 0% Greek yogurt for the “starter”.
Once the starter yogurt was stirred in, I ladled the mixture into the sterile jars, and set them into the canning kettle which INSTEAD OF WATER had the warm heating pad in the center.
I covered the jars and heating pad loosely with towels, inserted a thermometer, and watched. The heating pad did a GREAT job of keeping the heat in the canning kettle very consistent! By morning, I hoped to have some tasty homemade yogurt to enjoy.
Morning rolled around, and I was pleased with the progress in the jars. The thermometer was still at an ideal temp, and the milk had taken on a a wonderful creamy yogurt texture that I couldn’t wait to try! I popped the jars into the refrigerator to cool, and went about my morning routine.
Lunch seemed like the perfect time to try the yogurt. Wow, was it ever good! Very creamy, silk-like texture that was perfect straight out of the jar! I’m convinced, this is a recipe I will be making again and again! Deeee-lish!
Do you make your own homemade yogurt? I’d love to hear how you do it!
Links to check out:
(I have no affiliations with the authors of the information shared in these links, I just found them helpful)
1. Good Eats Video:Good Milk Gone Bad
He only heats the milk/powdered milk mixture to 120*, then lets it cool to 115*. I will try this next time. That would take a lot less time.
2. YankeePrepper YouTube Video:How to Make Your Own Yogurt
3. Nourished Kitchen:Homemade Yogurt
As always, you are invited to read more about our life on the farm.