I have been wanting to make my own yogurt for a long while now. I have put off making it because I rarely buy milk, unless I want to make ice cream. The truth is that we don’t drink milk, so there is rarely a need for it in our home. I was in Whole Food’s the other day and went to pick up a jar of my favorite Bulgarian yogurt, when I thought–now is the time to make my own. The process is super simple. I did it with my Sous-vide machine, but you could do this in your slow cooker on low, in a dehydrator set to 110F, or with just the light of your oven door.
Prep time: 5 minutes
Cook time: 5 minutes Plus 6 hours of non cook time
4 cups of full fat organic milk
4 tablespoons of full fat organic yogurt–make sure the yogurt that you choose has active live cultures.
Directions: Heat the milk in a stainless steel sauce pan,
When the temperature reaches 110F turn off the fire and whisk in the yogurt.
Transfer the mixture to a glass jar,
Lightly cap it,
If you aren’t using a slow cooker or a immersion circulator, place the jar in the oven and turn on the oven light and allow to culture over night. If using a slow cooker, fill the cooker with water, place the jar inside and set the cooker to low–or 110F.
If using a circulator, fill a pan with enough water to cover the sides of the jar, set the circulator to 110F and add the jar–let sit for 4-6 hour’s or until the yogurt thickens to the consistency of store bought yogurt–the longer you let the yogurt sit the more tart and thick it becomes–so if you find that you like the consistency and taste at 4 hours then remove it from the heat then–if you like it more tart then let it go for longer–even over night–it’s really up to you, and your preference.
Remove from circulator and refrigerate. Once refrigerated, the yogurt will thicken a bit more, and the whey will separate from the yogurt, you can pour it off or mix it back into the yogurt.
The yogurt will keep for up to 2 weeks. If you plan on making another batch you can use this yogurt as a starter.
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