I have been making my own Yogurt for years. Back in the 70’s it was the “hip” thing to do, but really I didn’t get started until much later and then for one reason or t’other I stopped making it and resorted to store bought. Then yogurts changed from a firmer texture that were tangy and tart with fruit on the bottom to a cloyingly sweet, pudding like, artificially flavored and sweetened with no active cultures that to me, are just a mess. You hear me? A mess! And the expense. Really? I can make a quart of homemade Yogurt for the cost of a quart of milk. Not a $1.39 for a 6 oz cup. When we moved to Germany, I was thrilled to find entire grocery store aisles of top quality real Yogurt made from Cow, Sheep or Goat milk. Yogurt the way nature intended it to be. Made from milk….period. And then I came back home to imitation hot mess yogurt like product. And it was time to start making my own again. It’s not magic. You don’t need any special equipment. No electric Yogurt maker with plastic cups, etc. All you are 2 ingredients, a little patience and Bob’s your Uncle, you will have a quart of the best Yogurt you have ever tasted! Come on! I’ll show you how it’s done and you are going to love it!
Seriously. Just 2 ingredients. Milk and 3 tablespoons of Yogurt with active Yogurt Cultures. Yep…..that’s it!
I served my home made Yogurt with Ta Da….home made Granola, topped with our homegrown Cherries and drizzled with locally sourced Honey. Now THIS is the breakfast of Champions!
Yogurt! Home made. Creamy and Smooth!
- 1 qt Whole Milk. 3 TBSP Yogurt. One candy thermometer and a 1 qt Mason jar with lid.
- Pour milk into a 6 qt saucepan. Attach the thermometer to the pan.
- Over medium heat, cook and stir the milk gently using a heat proof silicone Spatula ( or a wooden spoon that you have NOT used to stir spaghetti sauce). SLOOOOwly bring the milk temperature up to 185° and not a degree more.
- Lower the heat to low simmer and let it cook UNTOUCHED for 20 minutes. Do NOT stir! ( This is the only tricky part). You have to watch it carefully. Stoves put out different amounts of heat. If you see the temperature starting to rise, just pull the pan off the heat for a minute or 2, then resume the process. After 2o minutes, remove the pan from heat AND...
- Fill a large pan or partially fill your clean kitchen sink with ice water. Place the hot pan of milk in the ice water and stir until the temperature drops to 110°. Quickly and GENTLY whisk in the 3 TBSP of Yogurt.
- Pour this into your 1 qt Mason Jar and cover with a lid.
- Cover the jar and place in a warm spot in the kitchen. My kitchen is warm during the day but cold at night, so I initially cover the jar with several layers of kitchen towels. At night I then place the jar in the oven with the oven light on.. That's it! In the morning, take the jar out of the oven and help yourself to a bowl of delectable, delightful, delicious home made Yogurt!
- This Yogurt is over the top fantastic for Fruit and Yogurt Smoothies. Try Pineapple-Banana. Homemade Yogurt is also a delicious lower fat substitute for any recipe calling for Sour Cream. Try it on a Baked Potato 🙂
- Thanks so much for stopping by today!
- I hope that wherever your Journey leads you today, that you find life, smooth, rich and a little tangy! Journey ON!
- Hugs and much love from me. Karen TJG