Make Your Own Yogurt

Edited by Maureen D., Lynn, Graeme, Alma and 1 other

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Yogurt is a fermented soy milk, nut milk, or any other milk product. Yogurt cultures are the bacteria used in making them. Its texture and tang come from the fermentation of lactose by these bacteria. This edible and versatile product can be used to do the following:

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  1. 1
    Lower cholesterol
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  2. 2
    Help children and adults alike with lactose intolerance
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  3. 3
    Enhances the immune system
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  4. 4
    Relieves diarrhea
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  5. 5
    Treats yeast infections
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  6. 6
    Can be used for facials (DIY)
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  7. 7
    Soothes sunburn pain
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  8. 8
    Can make yogurt cheese and a lot more!
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There are several ways on how to make yogurt on your own. It comes in various forms and can be easily made and stored at home.

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Making Yogurt - Crack Pot Method

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Ingredients

  1. 1
    8 cups of your choice of milk
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  2. 2
    1/2 cup of plain yogurt with live cultures
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  3. 3
    Crock pot
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  4. 4
    Bath towel
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  5. 5
    Strainer
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  6. 6
    Cheesecloth
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Steps

  1. 1
    Pour the milk into the crock pot.
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  2. 2
    Set it to low and cook for 2 1/2 hours.
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  3. 3
    After cooking, turn it off and set it aside for 3 hours
    .
    (Do not remove the lid.)
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  4. 4
    Add 1/2 cup of the yogurt with live bacteria and put the lid back on.
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  5. 5
    Take the bath towel and wrap it around the crock pot
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    This will make the live cultures propagate.
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  6. 6
    Let it sit for 8 to 12 hours
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  7. 7
    At this time, the yogurt should be a runny consistency
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    So if you want your yogurt to be a bit thicker, run it through the cheesecloth lined in the strainer.
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  8. 8
    Place the strainer over a bowl and let the yogurt drip
    .
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  9. 9
    Letting it drain for an hour more gives you a Greek yogurt consistency, which is very thick.
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You can store the strained liquid and add it into your smoothies. There is really no waste when making yogurt.

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Heat Pad Yogurt Making

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Ingredients

  1. 1
    1/2 gallon of milk
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  2. 2
    3 tablespoons of yogurt (plain)
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  3. 3
    A 10 quart stock pot
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  4. 4
    A 5 quart pot with lid
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  5. 5
    A spoon (plastic or metal will do)
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  6. 6
    A dial thermometer (preferably with clip)
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  7. 7
    A heating pad
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  8. 8
    A dish towel
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Steps

  1. 1
    Make sure the milk is at room temperature.
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  2. 2
    Create a water jacket
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    This procedure prevents the milk from burning, and thus saves time and effort. Place the bigger pot in the sink, put the smaller one in it, fill the bigger pot with water until it reaches halfway of the smaller one.
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  3. 3
    To take away any possible contamination, sterilize the equipment you need to use.
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  4. 4
    Boil water using the water jacket approach, pour the milk into the smaller pot.
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  5. 5
    Clip the thermometer into the smaller pot.
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  6. 6
    Heat the milk to 185 degrees F to have it prepared for yogurt culture production.
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  7. 7
    Stir frequently to prevent the milk from sticking into the bottom of the pot.
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  8. 8
    As soon as it reaches the correct temperature, turn off the fire and cool it down to 110 degrees F in cold water bath for faster results.
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  9. 9
    When the milk reaches the correct cool down temperature, pour in the yogurt and stir the mixture.
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  10. 10
    Cover the pot with a lid.
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  11. 11
    Take the heating pad and set it to medium, place it on top of a chopping board and place the milk pot on top of it.
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  12. 12
    Cover it with a dish towel to keep it warmer, and wait for 7 hours for the yogurt to culture.
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  13. 13
    After 7 hours, turn the heating pad off and remove the pot from it.
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  14. 14
    Take the lid off and stir the yogurt and check for curdling.
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  15. 15
    Pour the yogurt into clean containers with tight fitting lids.
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  16. 16
    Chill the finished product in the coldest part of the refrigerator overnight.
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The day after, the yogurt should be thicker. Add in some chopped fruits and enjoy the fruits of your labor!

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Making Yogurt in the Cooler

Ingredients

  1. 1
    A gallon of milk
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  2. 2
    Half a cup of yogurt (as a starter)
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Equipment Needed

  1. 1
    Dutch oven over a big pot
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  2. 2
    Thermometer
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  3. 3
    Cooler - medium sized
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  4. 4
    4 Quart canning jars with a pint jar
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  5. 5
    Food funnel
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  6. 6
    Ladle
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Steps

  1. 1
    Pour the milk in a clean dutch oven and set it to medium heat
    .
    Stir to keep the milk from curdling, until it reaches the temperature of 180 degrees.
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  2. 2
    Take it from the heat and let it cool down to 115 degrees
    .
    It will take long time doing it naturally so you may want to put it in a cold bath to do so. However, you will need to monitor the temperature closely and stop the cold bath as soon as it reaches the correct temperature.
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  3. 3
    Spoon some of the milk into the yogurt, mix it well before adding it in the pot.
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  4. 4
    Pour in hot water in your cooler, until it reaches about half way up of the quart jar
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    Close it with the lid.
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  5. 5
    Take your quart jars and ladle the cooked milk, do not fill them up to the brim
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    Leave about 2 inches of head space.Seal tightly with the lids.
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  6. 6
    Put the jars of milk into the cooler
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    Cover it with a towel to let it sit and incubate it for for 8 to 24 hours undisturbed.
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Making Yogurt in the Sun

Ingredients

  1. 1
    1 Quart of milk, warmed
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  2. 2
    3 Tablespoons of plain yogurt
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Steps

  1. 1
    Pour the warmed milk into a casserole or pot with a glass lid
    .
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  2. 2
    Add in the yogurt, mix it well.
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  3. 3
    Place it under the sun on a warm summer day, but not on a very hot day though
    .
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  4. 4
    Let the pot sit in the warmth of the sun for 5 hours.
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Making Yogurt in a Thermos

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Ingredients

  1. 1
    1 1/2 cups of fresh milk
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  2. 2
    1/3 cup of milk powder
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  3. 3
    1 1/2 tablespoons of yogurt
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  4. 4
    A 500 ml Thermos
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  5. 5
    Bath Towel
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Steps

  1. 1
    In a saucepan, pour in the fresh milk and the powdered milk and mix them together with a wire whisk.
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  2. 2
    Heat the saucepan into 180 degrees F, it will take about 10 minutes.
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  3. 3
    After it reached the desired temperature, take it away from the heat and cool it down to 115 degrees F.
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  4. 4
    Boil water and pour it over the thermos, fill it up and put the lid on.
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  5. 5
    When the milk has cooled down, add in the yogurt and mix it together.
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  6. 6
    Empty the water from the thermos, and pour in the milk into it.
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  7. 7
    Put the lid on and wrap it with the towel and leave undisturbed overnight.
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Yogurt in the Oven

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Ingredients

  1. 1
    1 1/2 cups of fresh milk
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  2. 2
    1/3 cup of milk powder
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  3. 3
    1 1/2 tablespoons of yogurt
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Steps

  1. 1
    In a saucepan, pour in the fresh milk and the powdered milk and mix them together with a wire whisk.
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  2. 2
    Heat the saucepan into 180 degrees F, it will take about 10 minutes.
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  3. 3
    After it reached the desired temperature, take it away from the heat and cool it down to 115 degrees F.
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  4. 4
    Preheat the oven to 300 degrees F.
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  5. 5
    While waiting for the oven to reach the correct temperature, boil water and pour it in 400 ml glass jars to preheat them.
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  6. 6
    Empty the jars and place the milk inside them, put the lids on tightly.
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  7. 7
    Turn the oven off as soon as it reaches the right temperature and place the glass jars in and leave them for 4 hours
    .
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Tips & Tricks

  • The jars to be used must be clean and sterilised.
  • The yogurt to be used as starters should have live cultures, it must be stated in the labels.
  • The heating temperature of the milk must reach at 180°F to kill other bacteria that could hamper the bacteria to be used in making yogurt.
  • If you want the yogurt creamier and with more tang, make the incubating process longer.
  • The homemade yogurt should last for up to 14 days in the refrigerator.
  • Add nuts and fruits into your yogurt for a healthier twist.
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Questions and Answers

Does fermented soy milk works the same as regular milk when making yogurt?

Yes, fermented soy milk works the same as regular milk when making yogurt. Typically, regular cow's milk is recommended for making yogurt, but if you do not have any, you can try other forms of milk, as long as they have sugar to ferment the bacteria and protein that can be coagulated.

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Now, to tackle the healthy components found in fermented soy milk: It contains fermented protein and less saturated fat, which are good for the health. On the other hand, unfermented protein in soy is harmful to your health, and it reduces the absorption of some minerals and vitamins in your body. If you are not going to use fermented dairy products for making yogurt, the possibility is that you will have stomach upset and other adverse effects, after consuming your homemade yogurt.

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The final verdict is that when choosing soy milk for making yogurt, make sure that it contains fermented protein and sugar, which are essential for the fermentation process of yogurt. Avoid unfermented dairy products, because apart from their health benefits, they also cause numerous adverse effects to your health.

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If you have problems with any of the steps in this article, please post in the comments section below.

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Article Info

Categories : Cooking

Recent edits by: Alma, Graeme, Lynn

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