Homemade Yogurt
Post date
Sunday, November 10, 2013 - 10:22
Source of Recipe
NPR - NICOLE SPIRIDAKIS November 06, 2013
Source Website
Serves/Makes/Yields
1 quart
Recipe Description
This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same.
Ingredients
1 quart whole milk
1/4 cup plain whole milk yogurt
Preparation
- Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water.
- Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it.
- Pour out the water and set aside.
- In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer.
- Remove from heat, keeping the thermometer in the pot.
- When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated.
- Pour the mixture into the jar and screw on the lid.
- Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours.
- You can wrap the jar with a towel if your house is a bit cool.
- For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.
- Refrigerate yogurt for at least 3 hours before eating.
Greek-Style Yogurt
You can make your homemade yogurt slightly thicker and more like Greek yogurt.
Makes 2 cups
- Line a medium-large bowl with a piece of cheesecloth and dump 2 cups of homemade yogurt into the center of the cloth.
- Bring the four corners of the cloth together and lift the yogurt over the bowl and twist the corners to squeeze out the liquid (it will drain through the cloth).
- Continue squeezing to force the liquid out.
- When the majority of the surface liquid has been drained, it will start to drip more slowly.
- Tie off the top of the cloth just above the mass of yogurt with string.
- Place the cloth containing the yogurt in a strainer or colander and place the strainer or colander in a bowl where it doesn't touch the bottom; liquid will continue to drain.
- Place the bowl containing the strainer/colander in the refrigerator and let drain for 2 to 3 hours.
- After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).
- Using your hands, squeeze out any remaining liquid.
- Remove the string, open the cloth and using a spatula, scrape out the yogurt into a bowl.
- Yogurt should be at least as thick as sour cream.
Nutrition Information
None Available.
Type of Meal