Making yogurt at home is a straightforward process that requires just a few ingredients and some patience. The result is creamy, delicious yogurt that you can enjoy on its own or use in various recipes. Here’s how to make yogurt from scratch.
Ingredients
• 4 cups milk (whole, low-fat, or skim)
• 2-3 tablespoons plain yogurt with live active cultures (store-bought or from a previous batch)
Instructions
1. Heat the milk: In a saucepan, heat 4 cups of milk over medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent scorching. This step helps to denature the proteins, resulting in a smoother yogurt.
2. Cool the milk: Remove the saucepan from heat and allow the milk to cool down to about 110°F (43°C). You can speed up the cooling process by placing the saucepan in a cold water bath.
3. Add the yogurt culture: In a small bowl, mix 2-3 tablespoons of plain yogurt with a few tablespoons of the cooled milk to create a smooth mixture. Then, gently stir this mixture back into the warm milk.
4. Incubate the yogurt: Pour the milk mixture into a clean container or jar. Cover it with a lid or a clean kitchen towel. Place the container in a warm environment to incubate for 4-12 hours. You can use an oven with the light on, a yogurt maker, or a warm spot in your kitchen. The longer the incubation, the tangier the yogurt will become.
5. Check the yogurt: After the incubation period, check the yogurt. It should be thickened and have a tangy flavor. If it hasn’t set to your liking, you can let it incubate for a few more hours.
6. Refrigerate: Once the yogurt has reached your desired consistency and flavor, transfer it to the refrigerator. Cooling will help it firm up further.
7. Store: Homemade yogurt can be stored in the refrigerator for up to 1-2 weeks. Save a few tablespoons of your homemade yogurt to use as a starter for your next batch.
Enjoy your homemade yogurt on its own, with fruit and honey, or as an ingredient in smoothies, dressings, and various recipes!
Aprile's Kitchen 