Of course, it's easy to stroll down the supermarket aisle and toss a cup of yogurt into your shopping cart, but have you ever been tempted to make your own? Yogurt is made using good bacteria that can benefit digestion, boost immunity, and reduce food allergies. Follow the steps below to learn how to make your own yogurt at home.
Ingredients
- 1000 ml of milk (can be any type, but if you are using “UHP” or “UHT” milk then you can skip the first step below as the milk is already heated to the desired temperature before packaging).
- 1/4 to 1/2 cup nonfat milk powder (optional)
- 1 tablespoon granulated sugar to feed bacteria
- Pinch of salt (optional)
- 2 tablespoons ready-made yogurt with live bacteria (or you can use freeze-dried yogurt bacteria)
Step
Method 1 of 3: Mixing Milk and Starter
Step 1. Heat the milk to 85ºC
Using two large pots, one of which can fit into the second, make a double boiler or stacking pot. This will prevent the milk from burning from the direct heating, and you'll only need to stir occasionally. If you can't make it, and have to heat the milk directly over the heat in one saucepan, be sure to keep an eye on it constantly, and keep stirring it. If you don't have a thermometer, 85ºC is the temperature at which milk starts to foam. However, it is highly recommended to have a thermometer with a temperature range of 100 - 212ºF, especially if you plan to make your own yogurt frequently.
You can use any kind of milk, including plain/whole milk, milk with 2% milk fat, 1% milk fat, nonfat milk, pasteurized, homogenized, organic, raw, evaporated, powder, cow's milk, goat, soy milk, and much more. UHP, or ultra-high pasteurized milk, is milk that is processed at even higher temperatures, which breaks down some of the proteins needed by bacteria to turn milk into yogurt. Some people say it is difficult to make yogurt from UHP milk
Step 2. Cool the milk to 43ºC
The best way to do this is to soak it along with the container in cold water. This will quickly lower the temperature evenly, and only needs to be stirred occasionally. If it is refrigerated at room temperature, or in the refrigerator, you will need to stir it more often. Do not stop cooling until the temperature of the milk is below (49ºC), but don't let the temperature drop below 32ºC. The optimal temperature is 43ºC.
Step 3. Warm up the starter
A starter is bacteria (or ready-made yogurt) that you add to milk, which in turn will grow more of the bacteria needed to make yogurt. Leave the bacteria or yogurt starter at room temperature while you wait for the milk to cool. This will prevent the starter from getting too cold when you add it to the milk.
- All yogurt needs "good" bacteria. The easiest way to add it is to use ready-made yogurt. When you first make your own yogurt, use plain (unflavored) yogurt purchased at a store or supermarket. Make sure this yogurt has "active cultures" on the label. Taste a variety of plain yogurts before you start using them. You'll find that different yogurts taste slightly different. Use the one you like as a starter for the yogurt you are going to make.
- Or, instead of using ready-made yogurt, use a more reliable freeze-dried bacterial culture as a starter (available at specialty grocery stores or online).
- In an emergency, you can use flavored yogurt, but the taste of the yogurt produced will not be the same as that of using plain yogurt.
- You can use any sour cream that tastes good, especially if you don't want to have strands of bifidus bacteria in your yogurt (these bacteria are usually found in pre-made yogurt and thickened yogurts because they are resistant to a series of yogurt-making processes, and are still beneficial). for your digestion). If using a bifidus bacterial culture, mix all the ingredients in a sterile blender to get a proper distribution of the protein in the milk. If you still have bifidus strands, you may be heating your milk too fast or too long, if this is the case, use a double boiler. At high levels, these bacteria can actually be a problem.
Step 4. Add nonfat milk powder, if desired
Adding about 1/4-1/2 cup of nonfat milk powder at this stage will increase the nutritional content of your yogurt. Yogurt will also thicken more easily. This is especially helpful if you use nonfat milk.
Step 5. Add the starter to the milk
Add 2 tablespoons of ready-made yogurt or dried bacterial culture. Stir or use a blender to evenly distribute the many bacteria in the milk.
Method 2 of 3: Incubating Bacteria
Step 1. Put the milk mixture into the container
Pour the milk into a clean covered container. Cover the container tightly with a lid or use plastic wrap.
You can also use a jar if you really want to, but you don't have to
Step 2. Let the yogurt bacteria grow
Keep the yogurt warm and cool to encourage bacterial growth, while keeping the temperature as close to 38ºC as possible. The longer the incubation time, the thicker and more sour the yogurt will produce.
- Keep the yogurt cool during incubation. Wagging won't damage it, but will make it take longer to develop.
- After seven hours, you should have yogurt with a custard or custard-like texture, a cheese-like odor, and maybe some greenish liquid on top. This is what you want. The longer you let it sit for more than seven hours, the thicker and sourer the yogurt will become.
Step 3. Choose a method for incubating yogurt
There are many methods for incubating yogurt. Use a thermometer to make sure the temperature remains consistent. Choose the incubation method that is most convenient and consistent for you. The most common way is to use a yogurt maker. How to use a proper yogurt maker will be explained in detail in the following steps.
- You can also use a pilot light in your oven, or preheat the oven to the desired temperature, turn it off, and then leave the oven light on to keep the temperature steady. Turn on your oven periodically and as necessary to maintain the desired temperature. This method is easy and difficult; so make sure the oven is not too hot. Alternatively, you can also use the bread expansion settings button if your oven has one.
- Another method is to use a dehydrator or food dryer, a rice cooker on warm mode, a heating pad set to low heat, or a crock pot set to the lowest heat.
- If you don't have any of the above tools, you can use a window in bright sunlight or a car in the sun. It should be noted that exposure to light can reduce the nutrients in milk. It is best to keep the temperature below 49ºC, but don't let the temperature go below 32ºC; blood temperature up to 43ºC is the optimal temperature. Also, you can place a container of yogurt in warm water in the sink, in a large bowl, or in a small cooler used for picnics.
Step 4. Select your yogurt maker
There are several categories of yogurt makers available in the market today, if you decide to use one (which is recommended.) Yogurt makers allow for the safest and fastest incubation.
- Yogurt makers that are timeless and use resistance heating are generally popular because of their low cost. This type of device tends to be less expensive because it is designed without the temperature control needed to properly incubate the yogurt bacteria culture in the dairy product used. This appliance is designed for the average home temperature, but higher or lower ambient temperatures can change the time it takes to make yogurt and the quality of the yogurt produced. This tool is generally equipped with small glasses that must be used repeatedly if you want to make yogurt every day. For larger family sizes, this tool becomes impractical because of the length of time it takes to make a certain amount of yogurt.
- Yogurt makers with temperature regulation are more expensive because they require more electronic components to maintain temperature regulation. There are two types of tools in this category:
- Other types have a fixed (optimal) factory temperature setting, no matter what the ambient temperature is. You cannot adjust the temperature setting on this type of appliance.
- There is a yogurt maker that combines some of the features found in some of the categories above. For example, one yogurt maker provides a set of factory temperature and time - display and cut-off features. This unit is capable of producing high-quality yogurt within 2 hours with a temperature setting well above the typical home yogurt culture temperature. This allows the user to use a container with a size larger than a cup or glass, although this tool also provides cups in several sizes. You can use a one-gallon container or 4 wide-mouthed one-liter containers to make as many as one gallon at a time. However, for tall jars, a larger jar cover or towel may be needed to cover the gap between the supplied jar lid and the bottom of the appliance (heating and control sections.
Step 5. Know the benefits of a yogurt maker
Users can adjust the temperature setting of the yogurt maker to maintain the right temperature to suit the bacterial culture used. Once set, it will maintain its temperature, no matter how warm or cold your home or kitchen is.
Yogurt maker that allows the user to set the length of time the yogurt maker applies heat to the yogurt container. While this timing may be useful and practical, if you have to leave the yogurt maker unattended, it is recommended that you stay in a common area (home) so that if something untoward happens (such as the appliance not turning off) – even if it rarely happens – it will be possible. deal with it quickly
Step 6. Place the container of cooled milk and starter into the yogurt maker
Make sure the container is positioned flat in the middle and upright (you don't want the yogurt to spill because the container is tilted).
Step 7. Provide a cover to keep heat in the appliance
This will keep the container at a temperature which, hopefully, will allow the bacteria in the milk to grow and thrive to produce yogurt.
Step 8. Check to see if the yogurt has solidified
Over time – depending on the type of bacteria used, the temperature, and the food available in the milk – the milk will thicken and solidify somewhat to the texture of yogurt. This can take as little as 2 hours to 12 hours or more. A shorter time usually results in a less acidic yogurt and a longer time will allow bacterial growth to complete. For people who are lactose intolerant, a longer incubation time can result in yogurt that is easier to digest.
Step 9. Remove the container containing the yogurt
Once the yogurt is thickened and the desired time has been reached, remove the container from the yogurt maker and place in the refrigerator for cooling and storage until it is time to consume. The container that came with the yogurt maker you purchased may be a small cup so you can eat the yogurt straight from the cup. Containers of a gallon or more can also fit in some yogurt makers, so this can make it easier for those of you who need large quantities of yogurt on a regular basis.
Step 10. Make sure your yogurt is ready
Try gently rocking one of your yogurt containers - the yogurt won't move once it's completely finished and you can take it out of the yogurt maker and put it in the fridge. Or you can also wait and let it get more sour for 12 hours or so.
Method 3 of 3: Adding the Final Touches
Step 1. Strain the yogurt through a cheesecloth to make a thicker yogurt
Place cheesecloth in a colander and place the strainer in a large bowl to catch the whey, which is a watery, yellowish liquid. Put the yogurt in a filter-lined sieve, cover the colander with a plate, and place it in the refrigerator. Strain for a few hours to make Greek yogurt. Strain overnight to get a very thick yogurt, almost like soft cream cheese.
Step 2. Cool the yogurt
Place the yogurt in the refrigerator for a few hours before serving. The yogurt will last for 1 to 2 weeks. If you are using a small amount as a starter, use it within 5-7 days, so that the bacteria in it still has the ability to grow. When stored, whey will form on top of the yogurt. You can throw it away or stir it to mix it up again before eating it.
Many yogurts sold in the market use additional thickening agents such as pectin, starch, gum, or gelatin. Don't be surprised or worried if your homemade yogurt has a slightly thinner texture because it doesn't use these ingredients. Chilling the yogurt in the freezer before moving it to the refrigerator will result in a smoother yogurt texture. You can also stir or smooth the lumps in your yogurt
Step 3. Add optional flavorings
Experiment until you come up with a flavor that suits your taste. Canned pie fillings, jam, maple syrup, and candies for ice are all good flavorings. For a healthier option, use fresh fruit, with or without a little sugar or honey.
Step 4. Use the yogurt from this batch as a starter for the next batch
Step 5. Done
Tips
- 1 cup = 240 ml.
- Yogurt available in the market is usually sweetened in large quantities. Making your own yogurt at home is a great way to avoid this excessive sugar content.
- The longer the milk is incubated, the thicker and more sour the yogurt will be.
- Chilling the yogurt in the freezer before moving it to the refrigerator will result in a smoother yogurt texture. You can also stir or smooth the lumps in your yogurt.
- Using a double boiler will make controlling the temperature easier.
- Most yogurt makers will require you to add water to the bottom of the appliance so the heat can easily transfer to the container. Follow the manual provided with your yogurt maker.
- Always have a thermometer on hand for anything. You can use it to check the temperature of the water (if used to keep the yogurt warm during the curdling process) to help the yogurt thicken.
