Thick & Creamy Homemade Yogurt
For less than the price of one container of yogurt from the store, I can make twice the amount.
Equipment
Ingredients
- 2 quarts whole milk 1/2 gallon
- ½ cup yogurt plain, unflavored, and with probiotic strains added AFTER pasteurization or a starter culture
- Optional: if you like your yogurt thick then add in one Tbsp of gelatin with the culture
- Equipment:
- Medium stainless steel pot
- Candy thermometer
- Large glass jar
- Dehydrator
Instructions
- 1. Put one quart of milk into a clean pot and heat slowly on medium heat until the temperature reaches 180°F.
- 2. Stir the milk from time to time to keep the bottom from scorching, the purpose in heating the milk to this temperature is to kill any bacteria that might be present and interfere with the yogurt making culture. You do not want to breed bad bacteria in your yogurt!
- 3. Once you reach 180°F, turn the heat off and allow to cool to 80°F. I like to cover mine with a clean cotton towel while it cools so no critters can get in.
- 4. You can use a yogurt starter, or store-bought yogurt to make your yogurt.
- 5. If you use a starter culture, then follow the instructions on the package.
- 6. If you use store-bought yogurt as your starter, make sure it contains Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus Bulgaricus. It must not contain Bifidus/Bifidum bacteria. It should also be free from any additives, artificial colors, or artificial flavors. The culture must be active, it cannot be pasteurized after the cultures were added.
- 7. Add the starter to the milk and stir well (if you want thick yogurt, then this is when you would add the gelatin too).
- 8. Pour into a large clean glass container.
- 9. Cover the jar with a clean cloth or paper towel.
- 10. Place into your dehydrator and set the temp to 110°F.
- 11. Leave in the dehydrator, undisturbed, for 24 hours.
- 12. When it has been in there for 24 hours, remove and let cool on your countertop.
- 13. Then place in the fridge for another 8 hours, undisturbed. Do not mess with it, or it will not set up properly.
- 14. Stir and enjoy!
Notes
Note: If you do not have a dehydrator, you can also place the yogurt in a cooler, wrapped with a towel. Place a pot of boiling water in the cooler and close it up. Make sure that the inside of the cooler remains warm for 24 hours. This method is a bit more tricky with temperature control. I have even seen yogurt made in a crockpot. I don't generally recommend this method because the low setting on a crockpot is typically higher than 110*F. For best results, it is worth buying a high-quality dehydrator or inexpensive yogurt maker.