Making Your Own Yogurt

Making your own yogurt is simple and easy. Best thing about it is that you know all the ingredients that go in it.

It is really really easy and cheap as well. If you want you can buy a yogurt making machine for anywhere from fifteen to thirty dollars. They are nice because they keep the heat constant and you do not need to worry about it being processed.

If you are like me you will look at this and know there is another way without spending the money. All you need is a few things. I use quart sized canning jars, an insulated cooler and a thermometer (food grade).

While searching on-line you will see freeze dried yogurt starter that you are more that welcome to buy however it is quite expensive. I recommend going and purchasing some high quality, high fat, plain yogurt. This will work for starter. The reason that you need this is for the active cultures. This is what turns the milk to yogurt.

Make sure that your jars are clean and sterile. You will need around three cups of milk for each quart jar. If you are using other size jars you want to fill it about ¾ full with milk. Take the measured milk and place it into a saucepan. You want to heat the milk to 180 degrees (this is where the thermometer comes into play). Then take it off the heat and let it cool to around 105 degrees. This takes me about 1-2 hours leaving it on the counter.

Next you will take the yogurt you bought from the store and put two tablespoons into each quart jar you are making. Add to that the cooled milk and close the jars. Now you will put all these jars into your cooler. The reason you are using a cooler is to retain heat. So if you have extra room fill extra jars with hot water and place in cooler. You do not want the heat to raise above 110 degrees because you will kill the bacteria and not to drop below 70-75 degrees because it takes longer for the yogurt to develop and has been known to give the yogurt a sour taste. Get all the jars into the cooler and close the lid. Now you wait.

You will leave them in there for a minimum of three hours. You are waiting for the yogurt to thicken. Once it has then you can put it into the fridge. The easiest way I have found to check the firmness is to remove the lid and press a small spoon into the top of the yogurt. Press the back of the spoon down and then remove it, if the shape of the spoon stays in the yogurt then you know it is thickened enough.

Now you have your own yogurt. The nice thing is you will never have to buy it again. As long as you keep part of the new batch of yogurt for a starter for your next batch you are set.

When I serve the yogurt sometimes I add fresh fruit or honey. Also this yogurt works great in smoothies. Take frozen berries and yogurt add a little OJ and blend. It makes a wonderful healthy alternative to breakfast, or even dessert.