185) HOW TO MAKE EASY HOMEMADE YOGURT

Nonfat Yogurt (Photo credit: Wikipedia)

The seven easy steps to perfect homemade yogurt

Step 1

Here's what you'll need...

• 32 fl oz (equivalent to 1 quart or 1 litre) whole milk or if you are health conscious use the low fat variety.
• 2tbsp natural, unflavoured plain yogurt. Take the yogurt out of the refrigerator about 15-30 mins before you start, so that it's as near as possible to room temperature when you add it to the milk.
• A large pot with a lid.
• A food thermometer (it needs to include temperatures from 110 to 180 deg F - a candy or sugar thermometer is perfect).
• A large spoon.

  

  Thermometer (Photo credit: jovelstefan)

If you want to make more, just double the quantity.









Step 2

Fill the pot with water, boil for a few minutes, then add the spoon and thermometer. This sterilizes your equipment and ensures a better end result.

Step 3

Empty the pot, then pour in the milk. Gently warm it to a temperature of 185 deg F, to kill any harmful bacteria it may contain as it can affect the finished product). Keep watch to avoid burning the milk.

Step 4

Remove the pot from the heat and set aside. Let it cool down between 110 and 115 deg F, as these are the temperatures between which the live bacteria will be able to begin fermenting the milk.

Tip

If you wish, you may speed up the cooling process by sitting the pot in a larger pot full of ice. But  you will have to stir the pot every minute or two to ensure even cooling.


Step 5

Once the milk is at the right temperature, stir in the yogurt, then immediately cover the pot with the lid. Move the pot at once to a warm place, and leave it undisturbed for a minimum of six hours.

There are two important rules to obey at this point to guarantee a good yogurt...

• Keep the pot at a constant temperature of between 110 and 115 deg F. The live bacteria will become inactive at lower or higher temperatures.
• Don't move the pot at all, or stir the fermenting milk. This slows down the process and you may be disappointed with your results at the end of the waiting time!

How to keep the pot at a consistent temperature...

Most ovens do not have a low enough heat setting for producing yogurt, so here are a few other methods to try:

• Sit the pot in an oven warmed by the pilot light alone.
• Sit the pot on an electric warming pad (like the ones you use for back pain). Experiment a little with the heat settings!
• Wrap the pot in a very thick blanket - if this isn't warm enough, sit the wrapped pot in a cooler for extra insulation.
• Put the pot in the airing cupboard/boiler closet.

Yogurt bingsu, a Korean shaved ice dessert topped with yogurt ice cream. (Photo credit: Wikipedia)

Step 6

After a minimum of 6 hours, check  your yogurt. If you like a thicker texture, you can leave it to ferment a little longer and the more 'tangy' it will taste. 

Ideally, 7 hours seemed to be the perfect length of time.

Sometimes, a layer will form on top of the milk curds - and the liquid may even look a little yellow. Don't worry - this is totally normal! Just mix the curds and the liquid together or if you prefer, just spoon the liquid off.

Store bought yogurts will be thicker in consistency than homemade ones, but that's because they tend to contain additional thickeners and YOUR yogurt is 100% natural!  If you like it a little thicker next time all you need to do is to allow it to ferment for longer.

Step 7

Store your homemade yogurt into plastic containers with lids, then refrigerate. Refrigeration actually stops the bacteria in the yogurt from creating any more lactic acid - that's why the yogurt doesn't ferment and thicken any further. The yogurt can be kept fresh for up to a week in the refrigerator.

Your homemade yogurt is ready... wasn't that easy? You just need to add fresh or dried fruit for added sweetness and variety.  Enjoy!

Yoghurt and raspberries (Photo credit: Wikipedia)

For an even easier demonstration, please click on the video link.

EASY HOMEMADE YOGURT VIDEO








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