Making Yogurt at Home
Making yogurt is less about a recipe and more about managing temperature. You are essentially creating a stable environment for bacteria to ferment the natural sugars in milk into lactic acid.
The importance of temperature control.
If the milk is too hot, it kills the starter culture; too cool, and it won't set. Use a reliable digital thermometer throughout the process.
- Heavy-bottomed pot
- Digital instant-read thermometer
- Whisk
- Insulated cooler or a warm oven
- Glass jars with lids
What goes in.
- 4 cupsWhole milk
- 2 tablespoonsPlain yogurt with live active cultures (the starter)
Maintaining constant warmth
The bacteria need a steady 105°F to 115°F to thrive. A heavy cooler filled with warm water or a low-temperature oven setting will do the trick.
The method.
Scald the milk
Pour the milk into a pot over medium heat. Bring it to 180°F, stirring frequently to prevent scorching on the bottom. Remove from heat immediately.
Cool the milk
Let the milk cool until it reaches 110°F. Placing the pot in a sink of cold water speeds this up, but keep a close watch so you don't overshoot.
Inoculate
Whisk a small amount of the warm milk into your yogurt starter until smooth, then whisk that mixture back into the main pot of milk.
Incubate
Pour the mixture into clean jars. Keep them at 110°F for at least eight hours. Avoid jostling the jars while the proteins are knitting together.
Chill and set
Once thickened to your liking, move the jars to the refrigerator for six hours. The yogurt will firm up significantly as it chills.
Other turns to take.
Greek-Style
After the yogurt has finished chilling, pour it into a colander lined with cheesecloth and let the whey drain for two hours.
When it doesn't go to plan.
Use a high-quality, full-fat milk for a thicker, richer final product.
Do not stir or move the jars once they are set in the incubator; vibrations can prevent the yogurt from setting properly.
Save two tablespoons of your current batch to act as the starter for your next one.
The ones that keep coming up.
How do I know if the yogurt has gone bad?
If it smells yeasty, looks pink or fuzzy, or has a harsh, sharp odor, discard it. Fresh yogurt should have a clean, mildly acidic aroma.
Can I use low-fat milk?
Yes, but the texture will be thinner and less creamy than yogurt made with whole milk.
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