Friday, March 16, 2012


First, Let me direct to this very interesting article...
10 Surprising facts you didn't know about yogurt :)

Now that you know this is definitely something you want to eat on a regular basis, Let me direct you to this very interesting article...
Why you don't want to buy it

So, where does that leave you? Making your own of course!

First you'll want to gather the necessary supplies and ingredients. List must be long right? Nope not at all! Yogurt is a one those great luxuries that take little to make, and once you get used to the process, hardly anytime at all! And you probably have what you need already on hand!

Let's go!

  1. Organic (best if you find a local dairy!) Milk
  2. Yogurt (Plain and organic)
  3. Glass mason jars (I use quart size but pint would word for individual servings! so cute!)
  4. Large pot
  5. Thermometer
  6.  something to incubate your yogurt. I use an Excalibur food dehydrator. Other methods I have heard of include wrapping your jars in towels and placing them in a cooler over night, or putting in a 9x13 baking dish and setting in your oven with the light on over night. I have not tried these methods myself but what ever works! Also you can really fancy with a yogurt maker or kit!
Put some water in a large pot, and place your milk filled jars inside. Turn the heat to high and set a timer for 30 minutes.

Stir to distribute heat and to remove skin that formed on top of milk (if any)
By now the heat should be at 180 degrees, if not 10 more minutes on the timer.

Hot milk! Remove from pot carefully using pot holders! Ouch!
now it's time to cool them down. I have found the best and fastest way is a cold water bath. This can break your scorching hot jars or please be careful and follow the tips. Notice in the first picture my water is on hot until my tub is full. Then I turn that water to warm and let it run for about a minute, finally I turn my water to cold and set my timer to 15 minutes.

Meanwhile get your supplies ready for the next step. Your yogurt starter, a bowl and tablespoon, and lids. If you are using a dehydrator, set the temp to 115. Or get your towels and cooler ready.
After 15 minutes, the milk should have cooled between 110 and 120. Any hotter and your yogurt will curdle, leaving you with cottage cheesy yogurt, and any cooler, the cultures won't activate. I usually try to get mine between 115 and 118. Stir and check.

Pour  a little warm milk into bowl
Put 2 Tbsp of yogurt into your bowl and mix.
Pour back into jar
Skim and discard bubbles. Optional, but it looks yummier when you do :)
cap and incubate over night, then place in fridge for another 8 hours. I know, This seems like a lot of steps, and at first it is a bit of time and work. But the more you do it, the faster and easier it will become. Also, your first batch might be half whey ha;f yogurt. (this is due from the lack of real nutrition in commercial yogurt) Not to worry! The whey is actually the best way to give your body extra protein! drink it yourself or give your pet for a healthy boost! Next time use your yogurt as a starter and before you know it, you will weeded out any traces of the commercial yogurt, which result in a full thick yogurt from your own starter. This process was overwhelming to me at first but it got much better with practice. Now my husband and children enjoy yogurt with raw honey and organic homemade yogurt for dessert! Super healthy sweet treat! I'll take it!

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