Recipe: Make yogurt at home

Monday, August 17, 2009
or endless yogurt...

I had no idea you could make yogurt at home until my lovely husband showed me how easy it is. Now we always have some in the fridge and when it starts to get low we just make some more. Yogurt is excellent for your digestion and it's less fattening than ice cream. My favorite way to eat lusciously thick and silky Balkan style yogurt is drizzled with a bit of honey. This yogurt is also perfect for tzatziki, dips, baking... you name it.

Recipe: Yogurt (Makes 1 litre/2 pints)
You can make smaller amounts of yogurt. This recipe still works well cut in half.


Yum. So...maybe the photo isn't spectacular... but its yogurt (drizzled in honey)!

Ingredients
  • 1 cup plain yogurt
  • 1 litre or 2 pints homogenized milk. You can use 2% but the yogurt won't be as thick or creamy.
Note: Make sure the yogurt has active bacterial cultures. Look for "natural yogurt" or "active bacterial cultures" on the label of your starter yogurt. If you're not sure, try this recipe in a smaller amount. If it has active bacterial cultures you'll end up with yogurt. If not, I hope you didn't waste too much milk.

Materials
  • 1 non-metal container with a lid. Glass or plastic works well.
  • 1 towel or small blanket
Directions
  1. Heat the milk in a pot on the stove until it comes to a boil.
  2. Turn off the heat and let the milk cool off until just warm
  3. Pour the milk into your non-metal container
  4. Add the yogurt to the milk and mix together
  5. Put the lid on the container, and find a place out of the sun to put the container.
  6. Wrap the container in the blanket or towel.
  7. Leave the yogurt 24 hours. When you come back it will be yogurt!
  8. Store in the fridge. It's ready to eat.
  9. Repeat once you're low on yogurt.
Don't be afraid to experiment. The timing can vary depending on the temperature. In general, the longer you let the yogurt to sit in its blanket wrapped container, the more sour it will turn out. If you time it just right the yogurt is almost sweet but without any sugar added.

If you're not into making your yogurt... my personal fave is Astro all Natural Balkan style. It's what we usually use to start or yogurt batches (if we don't greedily eat it all first).

Next week... I'll show you how to use this yogurt to make the best ever tzatziki dip! (this recipe is always requested at the parties we go to!)
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