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You are watching: How to Make Yogurt
Hi Bold Bakers!
WHY YOU WILL LOVE THIS RECIPE: Let’s learn how to make Yogurt at home from this homemade yogurt recipe without any special equipment or thermometers. There are a few simple steps to follow and once you do then you are on your way to delicious success.
No need to invest in a dedicated maker, a slow cooker or an instant pot, BUT you can still create better than store-bought yogurt!
IMPORTANT NOTE: This recipe was improved on 3/11/2023, to include cleaer definition, answerws to the most frequently asked questions, and Gemma’s Pro Chef Tips.
Yogurt is a food produced by the bacterial (Lactobacillus bulgaricus and Streptococcus thermophilus) fermentation of milk. The bacteria used are known as starter cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to consequently give yogurt its texture and characteristic tart flavor.
This is called scalding the milk, in order to denature the milk proteins so they don’t curdle. Bring milk to a simmer over low and controlled heat. It takes time, roughly 20 minutes to about 85 °C (185 °F). When it is ready, it will have formed a skin and the bubbles will be trying to come up to the surface. Be patient as it is an important step.
Read more : Jamie Oliver Carrot and Coriander Soup: A Flavorful Delight
You can test by placing your finger in there and if you can’t feel the milk around your finger then it is at blood temperature. Next step is to stir in some starter culture.
Wrap up the bottle tight with thick tea towels then put it in a tight-fit bowl. This will help to maintain the temperature between 30-45 °C (86-113 °F) to allow the fermentation to occur.
Yes, you can use milk of your choice including reduced-fat, non-fat/skim milk, nut milk (almond milk or cashew milk), soy milk, or coconut milk. But expect a thinner, runnier or lumpier result.
Strain the yogurt made from this recipe! Line a sieve or colander fitted over a large bowl with cheesecloth or a clean tea towel. Then pour cooled yogurt over the cheesecloth and let it sit in the refrigerator overnight or for 24 hours.
The leftover clear liquid whey can be used as buttermilk in baking and cooking.
Now I know what you are thinking, ”I don’t have any, that’s why I’m making it.” Yogurt is a living thing and you need to feed it to help it grow, just like bread.
The starter culture provides a blend of bacteria that consume the lactose in animal milk and then convert the lactose to lactic acid, which changes the protein structure of the milk, creating a unique tangy taste and a thicker, creamier texture.
If you don’t have access to yogurt you can buy an inexpensive starter online.
Curd or dah, is a dairy product which is made by coagulation of milk: warm milk with rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate.
The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds.
Read more : How to Scald Milk + Video
Yogurt, on the other hand, is created by bacterial fermentation of milk: The bacterium or yogurt culture ferments lactose in milk, thus resulting in production of lactic acid, which gives it the signature tangy and acidic taste.
Acid! The acid adds a tangy flavor, will react with the raising agent to release gas to yield a good rise and in the mean while, will break down protein in flour to make baked goods softer. In this way, the protein won’t have big holes so moisture will be locked in. So you will get soft and moist results.
Store yogurt in airtight containers in the fridge for up to 3 weeks.
For the purpose of an even longer shelf life, you can freeze it for up to a month. Note that upon thawing, the texture may change slightly and appear to be more liquid or grainy than it originally was. Stir vigorously for 30 seconds before using it to even out the texture.
Basically, you are creating a little bed for your yogurt to hang out in for the next 14 hours. In that case, the more snug he is, the better and thicker your result will be. Remember yogurt is a living thing. As can be seen, he likes to be warm and comfy, just like bread. (In another case in cold weather or places, you can leave it in the oven with oven light on or use a heating pad at the lowest setting with care! )
Once cold you can flavor your yogurt with honey, sweetener, vanilla or fruit. Keep in the fridge afterwards for 3 weeks.
Even though the texture may not be ideal, the flavor and acid will still work well in pancakes, cakes, soda bread, donuts, even pie crust and more!
In brief, half gallon of milk with 1/2 cup of starter will yield about half gallon of yogurt.
IMPORTANT NOTE: This recipe was improved on 3/11/2023, to include cleaer definition, answerws to the most frequently asked questions, and Gemma’s Pro Chef Tips.
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 13/10/2023 03:05
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