This is such a simple recipe for homemade creamy yogurt. The yogurt is made using non-fat milk and inoculated with previous batch of homemade yogurt…confused? Continue reading and you will find out how…
We always have yogurt in the morning and the amazing thing is that I do not even remember when the last time I bought yogurt was. I make my own yogurt from organic non-fat milk using the yogurt that I made previously…so it is a continuous production of yogurt by taking approximately 2 tablespoons or so from the jar that it is in used. The recipe is very versatile, you can use 1% fat, 2% fat, or whole milk. The more fat content in the milk the thicker the yogurt will turn out. Although I use non-fat milk I can assure you that my yogurt still very creamy.
There is no excuse to not make your own yogurt as no fancy gadget is required, use your imagination to keep the inoculated milk with yogurt somehow warm by using oven with the light on, top of refrigerator, Instant Pot, rice cooker that has a keep warm setting, cooler or a thermos cooker (which is very similar to a cooler, only retains the temperature more efficiently).
I personally use the thermos cooker when making a large container, but often use the oven if I want to have the yogurt in small individual cups.
Oh! Make sure that you have a candy thermometer or any thermometer as the temperature is very important. If the temperature of the milk is too high it will kill the live culture, or if it is too cold it will not the optimal for the culture to develop…therefore the only important parameter is the temperature.
The making of yogurt always reminds me of my microbiology laboratory where I used to cultivate all kind of bacteria and yeast…a lot of fun!
- 2 quart of milk (any of your choice)
- 2 tablespoons of plain organic yogurt, preferably nothing added but live and active culture.
Place the milk in a pot and bring to simmer until bubbles form around the edges, around 180F. Stir frequently as it heats preventing crust in the bottom of the pan.
Remove the milk from the heat and let it cool until approximately 110 to 120F, do not add the yogurt below 110F or above 118F.
Place the yogurt in the jar and pour approximately ¼ of the milk and stir gently, once the yogurt is totally incorporated in the milk, add the remaining milk to the jar and stir again. I like to pass the milk through a fine colander to retain any unwanted particles or film produced during the heating process to have a smooth and creamy yogurt.
Cover the jar and place in the warm spot you selected. Do not disturb the jar while resting. Let the mixture sit for 6 to 12 hours. Just remember that the longer the yogurt sits the tangy it will taste.
Transfer the jar in the refrigerator and chill. The yogurt will continue to thicken as it cools.
If you care for a thicker yogurt you can pour the whey liquid away and pass the yogurt through cheesecloth.
Make sure to reserve roughly 2 tablespoons of the yogurt for the next batch.
Did you know that yogurt is the most consumed fermented dairy product? Not only prevents osteoporosis due to the calcium and vitamin D from the milk, yogurt is loaded with live good bacteria, called probiotic. Probiotic food help to keep you gut healthy. The good bacteria use the sugar in the milk (lactose) and transforms into acid lactic, therefore for its tangy flavor.