There is nothing quite so easy, delicious, and satisfying as making homemade yogurt. Chock-full of beneficial bacteria and health boosting probiotics, live cultured yogurt is a key component to having an organic and healthy diet. Requiring minimal human effort and everyday kitchen tools, plus a little patience, you too can make your very own probiotic yogurt.
Gadgetry:
*Thermometer, measuring at least to 185°F
*Double-boiler, thoroughly cleaned and sanitized
*Glass jars, also thoroughly cleaned and sanitized
*Funnel
*Wooden spoon
*Strainer
*Cheesecloth
*Insulated cooler
Ingredients:
Desired amount of milk (I usually use about two gallons of milk per batch)
2T yogurt culture per quart of milk (make sure to use an unflavored organic whole milk yogurt that contains live acidophilus cultures)
Procedure:
1. Heat milk in double boiler, over low heat, to 185°F. The key is to slowly heat the milk, as overheating or scorching will impart an off-flavor.
2. Remove from heat and cool to 110-115°F. Rapid cooling is essential here, so I recommend removing the inner pot from the double boiler and placing it in an ice bath. Stir constantly to hasten the cooling process.
3. Place 2T yogurt culture (per quart of milk) in clean jars.
4. Using a funnel, pour milk into jars. (I use half-gallon mason jars with 4T yogurt culture in each)
5. Seal jars with lids and place in your insulated cooler.
6. Fill the cooler with the hottest tap water you can muster up to the bottom of the lid. Be sure to check that your lid is water-tight.
Yogurt incubates best when the temperature is maintained at 110-115°F.
7. Close cooler and place in a warm area of your home. Incubate for a minimum of six hours. The flavor and tartness of the yogurt will increase through longer incubation. I will usually leave our yogurt in the cooler overnight.
8. After desired incubation time, pour yogurt (yes, it is now considered yogurt) into a cheesecloth-lined colander. For regular yogurt, one quick strain will do. For thicker, greek-style yogurt, strain 2+hours.
9. When you have finished straining the yogurt, place into a clean container, and store in your refrigerator or root cellar for up to a week. Enjoy!
P.S. Leftover whey makes excellent ricotta! Or, if you are feeling very generous, feed to your dog, cat, chickens, or any other deserving animal... they will love you for it!
There is nothing quite so easy, delicious, and satisfying as making homemade yogurt. Chock-full of beneficial bacteria and health boosting probiotics, live cultured yogurt is a key component to having an organic and healthy diet. Requiring minimal human effort and everyday kitchen tools, plus a little patience, you too can make your very own probiotic yogurt.
Gadgetry:
*Thermometer, measuring at least to 185°F
*Double-boiler, thoroughly cleaned and sanitized
*Glass jars, also thoroughly cleaned and sanitized
*Funnel
*Wooden spoon
*Strainer
*Cheesecloth
*Insulated cooler
Ingredients:
Desired amount of milk (I usually use about two gallons of milk per batch)
2T yogurt culture per quart of milk (make sure to use an unflavored organic whole milk yogurt that contains live acidophilus cultures)
Procedure:
1. Heat milk in double boiler, over low heat, to 185°F. The key is to slowly heat the milk, as overheating or scorching will impart an off-flavor.
2. Remove from heat and cool to 110-115°F. Rapid cooling is essential here, so I recommend removing the inner pot from the double boiler and placing it in an ice bath. Stir constantly to hasten the cooling process.
3. Place 2T yogurt culture (per quart of milk) in clean jars.
4. Using a funnel, pour milk into jars. (I use half-gallon mason jars with 4T yogurt culture in each)
5. Seal jars with lids and place in your insulated cooler.
6. Fill the cooler with the hottest tap water you can muster up to the bottom of the lid. Be sure to check that your lid is water-tight.
Yogurt incubates best when the temperature is maintained at 110-115°F.
7. Close cooler and place in a warm area of your home. Incubate for a minimum of six hours. The flavor and tartness of the yogurt will increase through longer incubation. I will usually leave our yogurt in the cooler overnight.
8. After desired incubation time, pour yogurt (yes, it is now considered yogurt) into a cheesecloth-lined colander. For regular yogurt, one quick strain will do. For thicker, greek-style yogurt, strain 2+hours.
9. When you have finished straining the yogurt, place into a clean container, and store in your refrigerator or root cellar for up to a week. Enjoy!
P.S. Leftover whey makes excellent ricotta! Or, if you are feeling very generous, feed to your dog, cat, chickens, or any other deserving animal... they will love you for it!
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Wilder Supply Co, formerly Taproot Farms Co., is a family owned skin care business located in Alaska. We specialize in cold-process, goat milk soap but we have been slowly expanding our product line into more bath & body products. As always, we take great pride in every product we make!
