My friend at Chez Bung told me how easy it is to make yogurt. As I have yogurt every day, we buy the big containers. I decided to give it a try and was thrilled how it turned out!
I followed the Chez Bung process with some slight changes. The first couple batches I did not use powdered milk. I still sometimes forget it. It turn out great.
At first, I drained the whey (excess watery stuff) from the finished yogurt to make it thicker and more Greek Yogurty (it's a fine word). Using powdered milk lessens the need to drain the whey but I often do anyway just to make it thicker.
There are only three steps to making yogurt. Five if you choose to drain it. It really is only two ingredients. Three if you add powdered milk. Adding powdered milk increases the yield and a very small cost.
Note: At the bottom of this I describe the batches that were not perfect as well as other information about homemade yogurt.
What do you need to make yogurt at home? I make 1/2 gallon at a time. This is what I use. Find what works best for you.
1. Two Bowls the same size
2. Heating Pad (I use medium heat setting)
3. 3 Quart Pot
4. Range or Inductive Burner (shown)
These are the ingredients I use. You can use whole or reduced fat milk.
1. 1/2 Gallon 2% Pasteurized Milk
2. 1 Cup Powdered Milk
3. 1/2 Cup Yogurt With Active Culture/Probiotics (good sounding word for bacteria). Fresh from the store or from your previous batch of homemade yogurt.
Three Simple Steps To Make Yogurt:
1. Heat 1/2 Gallon Milk To 180F, hold 10-20 minutes, cool to 115F
2. Add Yogurt
3. Keep Around 115F overnight
Now that is it done, cover and put it in the refrigerator. It'll take a few hours to fully chill. Once it is chilled, you can start eating it. you can have it warm too but that sounds weird. Buy hey, you do you!
At this point, I often strain the excess whey (it is a soury liquid full of probiotics). I sometimes use the whey as a starter for the next batch but find it can get a bit sour. I will dump in in my garden or just down the drain. Some folks make other fermented foods like Sauerkraut or Pickles with it.
To drain, I use a fine mesh stainless steel kitchen strainer. I've tried cheese cloth but that has been unnecessary. Simply spoon the yogurt into the mesh strainer and let gravity draw the excess whey from the yogurt. Then place in a container and cover then back into the fridge.
|Heat Milk 180F shown|
|Cover and Cool to 115F|
|Cool Baby Cool|
|Milk at 115F with Yogurt starter in a bowl on top of the heating pad (set to medium)|
|Chilled, Ready to strain|
|Strained and in a bowl. back to the fridge.|
|Serving with Keto Granola and Chia Seeds|