If yesterday’s post convinced you to make the leap into the wonderfully probiotic world of yogurt-making, here’s a basic recipe to get you started. Make sure to read the instructions on your own personal yogurt maker, because times and temperatures may vary slightly.
Basic Homemade Yogurt
- 1 quart (4 cups) of the freshest milk possible
- 3 tablespoons plain yogurt
1. Make sure all your equipment is super clean (hint: scald it all in boiling water). You don’t want any weird outside bacteria interrupting the culturing process.
2. In a saucepan, heat the milk just to the boiling point. You can use a candy thermometer and get the milk to 170-180 degrees, or you can watch it until it starts getting foamy and producing large bubbles from the bottom of the pain.
3. Remove milk from heat and let it cool to 110-115 degrees. Use a candy thermometer, unless your yogurt maker can help with this step. To speed up the cooling, place the saucepan in an ice bath.
4. Pour a little bit of the milk into a separate bowl, and mix in the plain yogurt (your “starter”). When this mixture is smooth, add it back into the saucepan of cooling milk and whisk well.
5. Pour everything into your yogurt maker and follow the yogurt maker’s instructions, which will involve keeping the yogurt warm and undisturbed in the maker for around 5-10 hours (the longer the incubation, the thicker the yogurt).
6. Once the yogurt is done incubating, store in the fridge in a clean mason jar (you hipster) or in the yogurt maker’s container, making sure to keep the lid on.
7. Ready to eat? This tart yogurt is delicious plain, but you can stir in maple syrup, honey, vanilla or almond extract, agave, a spoonful of jam, fresh fruit, nuts, chia/hemp/flax seeds, goji berries, cacao nibs, and/or granola to make it sweeter. It’s also a great base for an easy tzatziki–just stir in some minced garlic, cucumber chunks, and dill.
Yum! Have you ever made yogurt before? What are your favorite add-ons?
Need a yogurt maker? You can purchase one here!