Saturday Blog Showcase - Homemade Yogurt

My sister makes yogurt all the time.  And I used to!  I graduated with a degree in Home Economics in 1970 so I was into all of that 'hippy' stuff.  But it has been years and I was a little shaky on just doing it from memory.



I found this wonderful blog through Tastespotting.  Sunday Hotpants makes it just like I remember doing it.  I thank her for her posting.  My comments are in italics.



This is my Saturday Blog Showcase contribution this week.  All That Splatters is hosting.





Fresh Home made Yoghurt    from     Sunday Hotpants

The first time you make this you will need to buy a carton of plain active yoghurt (label will tell you if it is made from live bacteria or gelatin.  Don't buy the gelatin type) from the store as your starter. After the first time you just need to retain a few tablespoons of your home made yoghurt to use as your starter.



If you are retaining some for a starter for next time you need to get your new batch started within 5-7 days, so it still has some oompf there.



Make sure you have a clean container with a lid to make your yoghurt in. A thermometer is helpful but not essential.  (I don't use a thermometer.  Scalded milk is the point you want to reach.  And after that I test it like I would a baby bottle - on my wrist.)

You need to use your yoghurt within 2 weeks.

You can make this with any type of milk, I chose to make this batch from a combination of whole milk and low fat milk.  (I used 2% milk.)

• 1/ 1/2 litres milk (roughly 1 1/2 quarts)


• 2-3 large Tblspns plain active cultured yoghurt at room temperature.

First scald your milk - put it in a large saucepan and bring it up to the temperature where it starts to foam 185F/85C. Stir while it’s coming up to temperature, you don’t want to burn your milk. Take it off the heat once it starts to foam. You can use a double boiler if you’re the nervous type.



Cool your milk down to 110F/43 C or till it just feels slightly warm to the touch. But do make sure that you stir your milk occasionally while it’s cooling so that it is the same temperature throughout.



Once your milk has cooled to that slightly warm temp (110F/43C) add your yoghurt starter to the milk and stir through to mix.  Pour  the mixture into the container that you are going to make your yoghurt in, and seal the top. (I use those high end disposable plastic containers with good lids.)



 Now you need to put it in a warm place for between 7-12 hours. You want to maintain the current temperature of the milk mixture.  (I have been heating the oven to 200F, turning it off and placing the yogurt in the warm oven overnight.  You could just wrap a blanket or towel around your containers to insulate them to keep them warm.)