It wasn't yogurt in there exactly, but it was something related, and all I'd done was give it an opportunity to exist—no matter how much I may have regretted it come morning. This doesn't mean there isn't a technique to making yogurt, because there is. You can't just set some milk out on the counter and hope it turns into yogurt.
But I realized that once I provided the conditions, I needed to step back and give the cultures and milk some time and space. Yogurt's a living thing, after all. I needed to let it thrive. Once I started paying more attention to what was happening in my curd and less to exactly how many minutes it had been holding at precisely X temperature, my culture became a multi-generational one. Just like that, Homa's hocus-pocus had transformed my results. Using tried-and-true techniques are a big part of the process, as is using one's senses to observe the culture and adjust accordingly.
The most compelling reason to make yogurt at home is that the results are phenomenal. Even in my early stages of testing, when I could only get a single generation out of my starter before the culture failed, that first batch was unreal each and every time.
The yogurt you make at home will quickly rival the best stuff you can hope to buy at the store. It's also, from a strictly practical perspective, much more cost-effective than buying tubs of yogurt. Prices vary based on brand and location, but one major national organic brand of dairy serves as a good example: a quart of their plain full-fat yogurt costs more than six dollars, while a quart of their whole milk costs about three bucks. Since one quart of milk yields one quart of unstrained yogurt, you're spending twice as much to buy it pre-made.
Given how easy it is to make it yourself and how amazing the results are, that's a pretty compelling argument. There's more than one kind of yogurt. By playing with the variables at your disposal, you'll be able to dial into the style you like most. It's a personal journey toward the very best yogurt of your dreams. These are the basic steps.
The milk you use will have a huge impact on your final yogurt. Let's start by looking at the obvious variables, like fat percentage. They all work. You can also thicken your yogurt by adding a small amount of unflavored gelatin 1 teaspoon per quart of milk before scalding the milk in step four, below. You don't have to add either of these things, and I'd suggest starting out by not adding them, but it's something to play with over time as you seek your own house style.
Beyond fat percentage, there's the milk's origin and processing to consider. Most types work. You can use raw milk, if available, or pasteurized milk; grass-fed milk or milk from cows raised on feed; homogenized milk or creamline milk Homa of White Moustache recommends stirring the cream in only after the yogurt has been made for the best texture.
The one kind of milk that routinely gets a bad rap is ultra-pasteurized milk, which most major organic brands are, as well as the UHT milks that are shelf-stable at room temperature when unopened. I've managed in my tests to successfully make yogurt using ultra-pasteurized milk, but my limited success doesn't disprove the wisdom of more experienced yogurt makers that it's a more difficult kind of milk to work with. I'd avoid it. The starter is the set of bacterial cultures that will ferment the milk's natural lactose sugars into lactic acid, thickening the milk and souring it at the same time.
There are a million options. You can buy freeze-dried starter cultures, which look like powder, or you can use a plain store-bought yogurt with live active cultures. Store-bought is easier, plus you get some extra yogurt out of it, but your options are limited to what's on supermarket shelves. Freeze-dried starter cultures come in wider varieties. I've had good experience with the products from Cultures for Health.
No Instant Pot? No problem. I made homemade yogurt on my stovetop for years before I swtiched to the Instant Pot. It works perfectly well! This answer will depend on your final desired results! If you want a less tangy or thick yogurt, ferment for around 8 hours.
For a thick, tangy, and probiotic-rich yogurt, go closer to 24 hours. After 24 hours, you start to hit the law of diminishing returns—you begin to get bacterial die-off because the more aggressive bacteria start to beat out the other probiotics. We get weeks out of it no problem.
As always, use your senses. If it smells, tastes, or looks off, throw it out! Sure does! It does the yogurt-making thing and way more! My favorite thing for breakfast is a good yogurt bowl. I top my homemade yogurt with fruits, nuts, seeds, and a drizzle of honey and call it a meal! We also use it like sour cream on chili, tacos, and burritos. My daughter likes to dip cucumber slices in it! If using the yogurt to make things thick and creamy like in my Penne Rosa , wait until it has cooled down considerably before mixing the yogurt in.
There are as many different methods for keeping yogurt warm during fermentation as there are people making yogurt. Some people report not being able to get a good thick yogurt when using ultra-pasteurized milk.
Most times when I make yogurt, I use a fresh yogurt starter culture. Not one! The first couple of times I made yogurt on the stovetop I either boiled over my milk massive mess or burned milk to the bottom of the pot which is not fun to clean. Give it a watch! That means I always start with organic, grass-fed milk and use either a yogurt starter or a few tablespoons from one of my own previous batches. You can definitely use supermarket-brand yogurt as a starter, but please read the ingredients carefully and look for live, active cultures.
When I first started this website a few years ago I created a Gut Superfoods ebook and this recipe was included. And for now, you can still grab that ebook if you subscribe to this website hint: the ebook also includes recipes for homemade sauerkraut, bone broth and pickled ginger — all gut healing superfoods.
All comments are moderated before appearing on the site. Thank you for sharing your feedback! I need to know the ratio of starter culture to milk prepared e. The oven light, where I was making the yogurt, was inadvertently turned off while preparing dinner. Have I ruined it? I flash pasteurized it at for fifteen seconds beforehand due to immunity issues. Thanks for any knowledge you can share and a great yogurt page.
My question is: I have the yogurt maker. Thanks for your time! Great recipes. Thanks for sharing. I love your recipe, it really gives me hope of making yoghurt with no fear. Hi Lisa, I got the eurocuisine yogurt maker. It does make delicious yogurt. But the machine runs hot. I measured the temp of the yogurt and it was degrees F. Is it just my machine? The temp for yogurt is only supposed to be between degrees. Have you ever checked the temp?
Do you use pasteurized milk? I tried your recipe several timesand the yogurt was delicious! However, I noticed it was kind of slimy.. If for some reason your yogurt fails to coagulate at all, which can happen, you do not need to discard the milk; you can easily turn it into a simple acid-curdled cheese. Yogurt Everyday : How to make yogurt, recipes, links, and more from a yogurt lover named Jenna. Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together.
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July 24, Yogurt, an excerpt from 'The Art of Fermentation'. Email this. Share on Facebook Share on Twitter Pin it!
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