Yes, Seriously, You Can Make Your Own Yogurt
I’ve made my own yogurt for years. Because it tastes good, it isn’t loaded with sugar, it’s good for me, but – most of all – because it’s just so darn easy.
You don’t need any special equipment — just milk, heat and a little time:
- Bring about 4 cups of milk to a boil. You can do this on the stove top or in the microwave.
Remove from the heat and pour the milk from the pot into a storage container (I use a glass bowl that has a lid). Set aside to cool.
- Do the pinkie test: If you can touch the milk comfortably with your pinkie for 30 seconds, it’s ready for the culture. You can also use modern technology and check the temperature with an instant-read thermometer. It should register just warm, about 110 degrees.
- Add a couple tablespoons of plain, unflavored yogurt, stir, and cover the container. This is called a starter yogurt as it helps you start a new batch.
- Wrap container snugly with a large towel.
Place the container in a warm spot. An oven with just the light on is perfect. Or, you can put it inside the microwave.
- Now forget about it for at least 7 hours. Overnight works best. Higher fat milk takes less time than skim.
- To check if the yogurt is set, remove the towel and lid and very gently shake the container to see if the yogurt is firm. If not, it needs to sit for a few hours longer.
If it has set, place the container in the refrigerator to chill.
That is it. Sure, you can get fancy and flavor it but I like mine with fruit and granola.
Now just remember to save a couple tablespoons of your homemade yogurt for the next batch and you will always have a delicious supply.