Homemade Yogurt (Plain and Fruit)
Homemade yogurt is so easy and has such an incredible flavor. I happen to love it plain and tangy, but I'll also put a layer of preserves on the bottom when I am in the mood for something a bit sweeter.
Equipment
- Non-reactive sauce pan
- Cheesecloth if you are going to make thicker or Greek Style yogurt
- Individual jars with lids or a large bowl
Ingredients
- 1/2 gallon milk, preferably organic *see notes below
- 1/2 cup heavy cream
- 1 tbsp sugar optional, **see notes below
- 1/2 cup plain yogurt, preferably organic and without any gums or other crazy ingredients ***see notes below
- 2 tbsp preserves for the bottom of the jar
Instructions
- Over low heat, slowly bring the milk and cream (if using) to 200°F in a non-reactive sauce pan fitted with a Digital Instant Read Thermometer or candy thermometer. (You want to denature the proteins, so the milk will become more solid, in the form of yogurt. If you do not heat the milk or heat it too much, to the point of boiling, it will not set up properly.)
- Once your milk reaches 200°F, turn off the heat and bring the temperature back down to 110°F.
- Once your milk has reached 110°F, stir a little bit of the warm milk into the 1/2 cup of plain yogurt. The plain yogurt, with its active cultures, is going to act as a "starter" for your batch of yogurt. It will create the fermentation that sets the yogurt and gives it the tangy flavor.
- Return the blended milk and yogurt to the pot and gently stir them together. Pour the yogurt into the containers of your choice. For the yogurt to set up, it needs to remain warm, the heat created by leaving the light on in the oven, is just right for generating enough heat to keep the yogurt active.
- Now you have the choice of making thin or thick style yogurt:Thin, mellow yogurt: Pour the mixture into the individual cups or a large bowl and let sit in the oven with the light on for about 6-8 hours.Thick, tangy yogurt: let sit in the oven with the light on for about 8-12 hours. The longer is sits, the thicker and tangier it gets.Keep the yogurt covered, so it won't develop a skin on the surface. If it does form a skin, many people consider this skin a delicacy and eat it with a sprinkle of sugar or spread on a crusty bread. Think of it as yogurt butter.
- For Greek-style Yogurt: Pour the set yogurt in a strainer, lined with cheesecloth, set over a bowl. This will remove some of the whey and make the yogurt thicker. Set the yogurt in the refrigerator. The longer you let it hang in the cheese cloth, the thicker your yogurt will be. Let it go for several hours for Greek-style yogurt. If you let it go over night you will make farmer's cheese to use in your blintzes. Once you have the yogurt at the desired thickness place it back in the bowl or into individual cups and return it to the refrigerator.
Notes
*2%, 1% and skim milk all work. The more fat content the milk has, the creamier the yogurt will be. You can also use goat or sheep's milk. I add a bit of heavy cream to the mix, for the silky texture.
**The sugar is to keep the milk from scorching to the pan (it's optional) - the sugar prevents the milk proteins from adhering to the pot.
***Whole milk yogurt, non-fat and low-fat all work. Must say “live active culture.”