Homemade Yogurt

Yogurt is one of my all time favorite foods. It is rich in calcium, vitamin D, protein, and loaded with good bacteria. I love making yogurt myself from scratch because it tastes SO MUCH better than store bought and is quite a bit cheaper. Its also fun to watch the transformation from milk into delicious, tart yogurt.

It's also really easy to make, especially here in Arizona. You probably have most everything you need at home already.


Tools:
-Sauce pan
-Plastic Whisk
-Candy themometer
-Mason Jar(s) and lid(s)
-Towel or blanket




Ingredients:
-1 gallon of milk (skim, 1%, 2%, whole work fine, depending on how many calories you want)
-1/2 cup yogurt starter: needs to be plain yogurt that contains active bacteria such as L. Bulgaricus, S. Thermophilus, and/or L. Acidophilus, etc.

NOTE: you only need the yogurt starter the 1st time you make yogurt. After you make your first batch, you can use your own yogurt as starter since it has all the bacteria you need.

Directions:

1. Pour milk into sauce pan and whisk in the powdered milk. Heat slowly over medium heat until the milk reaches 175 degrees. Be sure to stir frequently to keep the milk from burning on the bottom.

2. Take the milk off the heat and let it gradually cool down to 100 degrees, either on a hot pad on your counter top or in your fridge. I prefer the counter top but I will put it in the fridge if I am in a hurry.

3. If there is a film on the top of the milk remove it with a spoon and discard. Add the yogurt starter and still until it has dispersed into the milk completely.

4. Pour the milk mixture into the mason jars. You will need to give your yogurt 24-48 to culture. The longer you wait it, the tangier it tends to be. The two easiest options are incubating OUTSIDE or in a YOGURT MAKER:

a- If incubating outside, set the mason jars in a shaded area on a hot day where the highs are projected to be anywhere from 90 degrees to 115 degrees. Wrap the jars in a towel and walk away.

b- If incubating in a yogurt maker, pour the yogurt into the container, place in the incubator and walk away. Both approaches are very low maintenance.


 

 

 

 

 

 

 

5. After the yogurt has become thick, bring it inside and refrigerate until completely chilled. Serve plain, with stevia or add to smoothies or dips. There are so many possibilities.

 

Nutrition information per serving: 1 cup of unsweetened yogurt made with skim milk
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
84	0	0	118.3	12	0	11	7.9

Cost of recipe (not including sales) – 1 cup of yogurt
	Per serving	Entire Recipe
Serving	$0.17	$2.98