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My review
Homemade Plain Yogurt
Naomi Witzke
"For us DIY-ers, this is an easy way to make creamy, smooth yogurt at home! It tastes GREAT, and it works! It is yummier and cheaper than store-bought. When you read it, you might think it is too involved... but really, you just let it sit in the warm water, checking the temp every now and then. It actually does its own work - kind of like letting bread dough rise. I use the time to get other things done around the house. Don't be scared off - it's really pretty easy."
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Ingredients
6 h 20 m servings 119 calsOriginal recipe yields 5 servings (1 quart)
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Directions
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- Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically.
- Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C).
- When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk.
- Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
- When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
- Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 119 calories; 3.6 g fat; 12.9 g carbohydrates; 8.8 g protein; 16 mg cholesterol; 117 mg sodium. Full nutrition
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Reviews
Read all reviews 2938 Ratings
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Most helpful positive review
5/29/2009
**I have an easy way to keep it warm without using the stove..but first I'll say I .....I have made this tons of times...as long as you use the powdered milk, it will be thick enough. I follow t...
Most helpful critical review
7/23/2010
This was not to my liking! it was lumpy and grainy textured and I did not care for the taste. This is my second attempt at making yogurt the first time i used real milk this time i used the powd...
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Newest
5/29/2009
**I have an easy way to keep it warm without using the stove..but first I'll say I .....I have made this tons of times...as long as you use the powdered milk, it will be thick enough. I follow t...
1/23/2008
I made three batches right away and we like it. I left one plain to use in place of sour cream,and then added about two teaspoons of honey and about a teaspoon of vanilla to the milk mixture of...
3/2/2009
I use whole milk and skip the milk powder. I increase the yogurt starter to 1/2cup. I sterilize everything that touches the yogurt before I start. For incubation, I pour the yogurt into a glass ...
1/25/2010
I too used a crock pot on low and then "keep warm" setting once a temp of 115 was met.
9/19/2011
Very easy base recipe. It looks difficult but with an instant thermometer the process is made so simple. I used my slow cooker to maintain the warm water bath and the yogurt was ready in 4 hou...
8/24/2008
For reviewer purists, I changed the recipe slightly but feel the general information is very useful never-the-less. I used half the liquid (don't need that much yogurt at on time) but used 1 an...
4/25/2008
This is really easy to do and very forgiving. I didn't take the time to make sure the temp was exact and still turned out great. I need to make some more.
8/18/2009
My first attempt at homemade yogurt came out great! I used a large thermos as an incubator for the yogurt. It worked perfectly! My batch was ready in 5 hours. Added 1 tbsp vanilla extract and 2 ...