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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.
Table of Contents
- What is Yogurt?
- Tools You Need
- Ingredients
- How to Make
- Can I use Reduced-Fat, Non-Fat milk or Dairy-Free Milk?
- Why is my Homemade Yogurt Runny?
- How to Make Greek Yogurt?
- FAQs
- Gemma’s Pro Chef Tips
- Enjoy This Recipe!
What is Yogurt?
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.
Tools You Need
- Heavy bottomed saucepan
- Measuring cups and spoons
- Whisk
- Jar
- Tea towels
Ingredients
- Milk: Whole milk(full-fat cow’s milk) does not only provide a rich flavor but also a thick consistency and a smooth texture. Sheep’s milk or goat’s milk will work well, too. You can also use other milk or substitute such as but do expect a different result.
- Starter(or Yogurt): It is a carefully balanced blend of bacteria which changes the protein structure of the milk, creating a unique tangy taste and a thicker, creamier texture.
How to Make Yogurt
Heat the milk low and slow:
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.
Let it cool down to the blood temperature:
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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.
Incubate the milk mixture:
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.
Can I use Reduced-Fat, Non-Fat /Skim Milk or Dairy-Free Milk?
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.
Why is my Homemade Yogurt Runny?
- A too hot or too cool temperature of heating milk or incubating the milk mixture will impact the bacteria in active cultures.
- An inactive culture will also cause this issue.
- The lack of fat or dairy.
How to Make Greek Yogurt?
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.
FAQs
Wait, I need yogurt to make yogurt?
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.
What’s the difference between yogurt and curd?
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.
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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.
What do yogurt, buttermilk and sour cream have in common? What does yogurt do in baking or cooking?
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.
How to store homemade yogurt and how long does it last? Can you freeze yogurt?
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.
Gemma’s Pro Chef Tips
Wrap it up warm:
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! )
Adding flavor:
Once cold you can flavor your yogurt with honey, sweetener, vanilla or fruit. Keep in the fridge afterwards for 3 weeks.
How to use whey or failed results:
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!
To make bigger batches of yogurt:
In brief, half gallon of milk with 1/2 cup of starter will yield about half gallon of yogurt.
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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