DIY Make Your Own Yogurt Tutorial
I eat a lot of yogurt. A lot. I'm guessing I eat about 7-8 small containers of store-bought yogurt per week, and at about $1.99 a pop for the good stuff, that's around $14-16 a week, for roughly 35oz. of yogurt.
I recently came across the website, makeyourownyogurt.com, and thought to myself, this looks easy enough, so I decided to give it a go the other day, and I am very happy with the results. It only cost me $4, the cost of a 1/2 gallon of organic milk, and it made 64oz! The instructions were very clear, and I can't wait to make it again, and experiment with even more flavors.
By, Living and Loving In L.A., with inspiration from makeyourownyogurt.com
Materials and Ingredients:
1 Very Large Pot
1 Large Pot (with lid)
1 Candy Thermometer with clip
1/2 Gallon of milk (I used 2%)
1 Container of store-bought PLAIN yogurt
Cutting Board or Trivet
Place water in the very large pot on the stove on high heat. Place milk in large pot with candy thermometer clipped on the side, directly into the very large pot. This makes a water bath. The level of the water in the very large pot should be level with the amount of milk in the large pot. This will prevent the pot with the milk from floating. Cook the milk until it reaches 185 degrees Fahrenheit.
Once the milk reaches 185 degrees Fahrenheit, remove the pot with the milk and place it in an ice bath in your kitchen sink. Cool the milk to 110 degrees Fahrenheit.
Take the pot with the milk at 110 degrees Fahrenheit and place it on a heating pad turned to Medium that has been placed on top of a cutting board. Stir in 3 tablespoons of PLAIN store-bought yogurt. This acts as a starter for your yogurt. Stir well. I used Siggi's Icelandic Style Skyr strained non-fat yogurt. It's one of my favorites, and contains nothing but milk and cultures, with no added sugar. I didn't want any sugar or artificial ingredients in my yogurt. You could use any plain, unflavored yogurt however, if you can't find Siggi's.
Cover the large pot with its lid. Keep it on the heating pad on top of the cutting board. The goal is to keep the pot of yogurt at 110 degrees Fahrenheit for at least 7 hours. I started this at night, and left it on the counter while I slept. Cover the covered pot with a dish towel. Don't peek at the yogurt, leave it completely undisturbed. The longer it sits, the thicker it will get. I left mine out for 8 hours, but I like a very thick yogurt, so next time I'll try 9-10 hours. Start with 7. The yogurt came out about the thickness of Yoplait or Dannon yogurt, pourable, but not runny.
After the pot has been resting for 7+ hours, uncover it, turn off the heating pad, and stir vigorously. The yogurt is now only 8 hours from being done!
Pour into containers that have lids, and place in the fridge. The yogurt will thicken further over the 8 hours it will be cooling down.
After the yogurt has cooled, enjoy!
I ate mine with fresh raspberries and honey. Remember, your yogurt is plain, with no sugar added. Experiment with toppings and flavorings you may like.