I didn’t always make my own yogurt, but when I discovered how simple a process it really is, I make it quite regularly for my family to enjoy. Yogurt can be made in the morning and enjoyed that evening. Here I will share the method I use to make good, creamy yogurt every time!
First, I gather the items I need from the beginning of the process to the end. It is best to read all instructions before to know the entire process before hand.
- A large pot and a smaller pot that will fit inside it without falling in – to make a double boiler OR a double boiler
- A cheese making thermometer
- 1 cup yogurt OR 1/4 cup yogurt for each quart you are making
- canning funnel
- 4 – 1qt. jars plus 1 pint jar
- bowl to invert and set pint on to bring to neck level of quarts in cooler
- cooler to hold all the jars
- cold water in sink
- hot tap water
Begin by putting water in the bottom of your double boiler. Pour 1 gallon of milk into smaller pan. Place the smaller pan into the bigger pan of water, making sure it sits off the bottom and does not fall into the water. Put thermometer into this pan and put heat on med/high. Watch your thermometer. Keep a good eye on it as it nears 180 degrees.
While you are watching the thermometer, plug your sink and fill it with cold water, you will need this soon and it’s good to have it ready.
When the thermometer reaches 180 degrees, place the pot of milk into the cold water you prepared in the sink. Keeping the cold water on very slowly and making sure the faucet cannot pour water into your pan, move the water around to keep it cool all around the pot and sometimes scoop out some of the water to make it easier to keep it cool as the water runs continuously into your sink.
It won’t need to be in the cool sink water long. You will quickly bring the milk temperature down to 115 degrees. Remove the pan from the water. I put it on a hot pad on my counter and whisk in 1 cup of plain yogurt. (The ratio that I find works best is 1/4 cup of yogurt to 1 quart of milk.)
Make sure you incorporate the yogurt by whisking it briskly.
Your milk mixture is now ready to put into jars. Because you added 1 cup of yogurt, you will have more than 4 quarts. Prepare an extra jar for the overflow. Fill jars just to the neck. Place caps on firmly.
Place a cloth in the bottom of a cooler big enough to hold all your jars. Place your jars in the cooler leaving some space between them.
Place pint jar on an inverted bowl that makes the neck even with the quarts. Pour hot tap water into the cooler up to the neck of the jars. Not over them.
Place lid on cooler and cover cooler with towels to hold in warmth. Do not disturb it. Your yogurt should be ready in 6 hours, but I just leave it there longer. I have found, the longer you leave it, the tangier it gets, but it is delicious no matter how long you leave it.
Refrigerate yogurt immediately after you remove it from the cooler. I like to wait to eat it after it is chilled overnight, but if you like your yogurt warm, it is ready to eat, although it will be thin! Enjoy!!!
If you like thick, Greek-style yogurt, here is the simple process I use to remove the whey and make Greek yogurt.
I use a yogurt strainer, but you can use cheesecloth. Some have even used a coffee filter, but I read it takes a little bit longer.
Simply fill the strainer with yogurt. You can see how old the strainer box is!
What you are doing is straining the whey out of the yogurt. You can save the whey for other things once the process is finished. You can see the little drops of whey starting to drip out of the strainer.
The longer you strain it, the thicker it becomes! I strain overnight for very thick yogurt. Here is a close up of the creamy Greek-style yogurt you can make in a few hours or overnight!
Yum! I put agave nectar on mine with a little cinnamon. Enjoy!
P.S. I am very much liking Pioneer Woman’s style!!! The saucer comes from a tea set I have, but the napkin and the bowl!! Makes me happy!!!