Yogurt, oh yogurt, how I love you. I, however, do not love paying the high prices for yogurt at the grocery store. Thankfully it’s pretty simple and easy to make yourself. You don’t even necessarily need any special equipment or tools. All you really need is some good, wholesome milk and a live active cultured yogurt to start it (or a yogurt culture if you want to be fancy). I’ll clue you in on how I did it!
8 cups non-fat, organic milk
1/4 cup 0% Greek yogurt
Heat the milk in a large stock pot or sauce pan. If your milk is already at room temperature, it won’t take near as long as it will if your milk is cold. Bring it to a boil (scald the milk for all of you kitchen-savvy friends), but don’t let it burn! It’s helpful to whisk or stir the milk while it heats to prevent it from burning on the bottom – burnt milk is so gross.
- Once the milk begins to boil, remove from heat source. Walk away, read some blogs, do some yoga, dance around the kitchen for awhile.
- If you happen to have a kitchen or yogurt thermometer, the milk is ready once it is at 108 degrees Fahrenheit. If you don’t have one, just touch the side of the pot. Once you can hold your finger to the side of the pot without burning (please be careful doing this!)
- At this point, add your cultured yogurt and whisk to combine.
- I happen to have a Yogotherm – which acts like a thermos to keep the milk at a warm temperature while it ferments. If you don’t happen to have one of these amazing little devices, turn your crockpot on the lowest setting (preferably before you start this process) and pour the milk/yogurt mixture in there. Walk away. If you happen to do this in the evening just let it ferment overnight. I allow mine to sit on the counter in the Yogotherm for about 12-20 hours (big window, I know, sometimes I forget about it). When you wake up in the morning, you’ll have glorious, amazing, delicious yogurt!
This will create a slightly runny, tangy yogurt. If you would like to thicken it to be more like plain store-bought yogurt you can add some powdered milk until you reach the consistency you prefer. If you would like to make this yogurt Greek-style, you can pour it in a muslin bag hanging over a bowl to collect the draining whey. Once the whey has drained you’ll have a thick, wonderful Greek yogurt. Save the whey and use it in place of buttermilk for bread :).