Homemade Yoghurt.
You can cook Homemade Yoghurt using 7 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Homemade Yoghurt
- Prepare 1 liter (1 qt) of whole milk.
- Prepare 1 Tbsp of plain yoghurt with active cultures.
- It's of Tools/Equipment:.
- Prepare 1 of Thermometer to measure temperature of milk.
- Prepare 1-4 Jars of or containers to hold your 1 liter of milk/yoghurt (I use a 1 liter jar, but you can use 2-4 smaller ones).
- You need 1 of Insulated cooler, lunchbox, etc. to use as an "incubator" to keep your yoghurt warm while it's culturing. I use 2 soft insulated lunch boxes, putting one inside the other.
- Prepare 1 of thermos that can hold some hot water to help warm your "incubator".
Homemade Yoghurt instructions
- Heat milk over low heat to 82°C/180°F. Stir frequently..
- Remove from heat and let milk cool to 43-46°C (110-115°F). Meanwhile let 1 Tbsp of the regular yoghurt come to room temperature. Also prep your equipment as below if you don't have a special "yoghurt maker" or incubator..
- As your milk is getting closer to the correct temperature, prepare your containers, thermos, etc. I put hot water in my jars so they warm up and don't cause the milk temperature to drop when I pour in the milk..
- I don't have an incubator so I use an insulated cooler. I pour boiling water into a smaller thermos cup, put the lid on and put it inside the cooler. I close to cooler to let it warm up when the milk is getting close to cooling down..
- When the yoghurt reaches the correct temperature of 43-46°C (110-115°F), mix in the 1 Tbsp of regular yoghurt that you let come to room temperature..
- Pour the hot water out of your yoghurt container(s) and then pour in the milk. Close the lid..
- Put the filled container(s) into your homemade "incubator" or yoghurt maker, and close the lid..
- To help the temperature stay warm, I wrap my insulated coolers in 2 towels..
- Let the milk incubate for 6-8 hours, without disturbing the incubator or containers. After 6-8 hours, when you open it up, you'll see that your milk has magically turned into yoghurt! Remove from the incubator and cool before eating..
- Note: Don't let it incubate for too long or the yoghurt will curdle instead..
- To make your next catch, keep one tablespoon of the yogurt aside, and repeat all the steps!.