Creamy Homemade Yogurt

I'm here to tell you that if you've never made homemade yogurt before because you felt it was too complicated, you can. It's not at all difficult. In fact, once you've done it, you'll be scratching your head, wondering why you didn't do it sooner!

Yogurt is something we can make homemade, like wine, was found as a result of a lack of attention. Imagine the courage it took a person ten thousand years ago to eat goat's milk that had been left in a clay pot in the sun and had developed into a bizarre semi-solid.

Yogurt has been dubbed a "superfood" due to its high calcium, protein, and B vitamin content. Most significantly, scientists have demonstrated that live cultures aid in the delicate balance of bacteria in the body, fostering a healthy digestive and immunological system. Making yoghurt with fresh, organic milk is the greatest way to reap these health benefits.

Homemade Yogurt

Ingredients

• 4 cups of fresh, organic 2% milk

• ⅓ cup of powdered milk

• ½ cup organic yogurt (this will be your starter)

Directions

1. Making yogurt begins with milk. Slowly heat the milk on the stove over low-medium heat.
2. At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It's optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.
3. For your first batch we are going to go with two-percent milk plus ⅓ cup of powdered milk. This combination of milk with the powder will produce a delicious, basic yogurt.
4. The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you've hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.
5. If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.

Nite: Set a colander or sieve over a bowl and line the colander with cheesecloth to make Greek yoghurt. Pour your finished yoghurt into a colander and set it in the refrigerator to drain for 2 to 6 hours, depending on whether you chilled it first. (Keep an eye on it and transfer it to a jar when it seems thick enough to your liking; if it thickens too much, mix in some more whey.) Use any leftover whey in smoothies, soups, or lemonade, or marinate poultry.

Homemade yogurt is a great way to get your daily dose of probiotics, and it's surprisingly easy to make. With just a few ingredients and some time, you can transform your kitchen into a yogurt-making factory. Start by reading our blog post on the basics of making homemade yogurt.Try to make this homemade yogurt and let us know in the comments below.We love to hear from you.

Homemade yogurt

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Ingredients

  

• 4 cups of fresh organic 2% milk
• ⅓ cup of powdered milk
• ½ cup organic yogurt this will be your starter

Instructions

 

• Making yogurt begins with milk. The advice to buy organic milk that is fresh as possible. Slowly heat the milk on the stove over low-medium heat.
• At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It's optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.
• For your first batch we are going to go with two-percent milk plus ⅓ cup of powdered milk. This combination of milk with the powder will produce a delicious, basic yogurt.
• The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you've hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.
• If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.

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