How to make homemade yogurt without a yogurt maker! Not only does it actually save me some grocery money, but this homemade yogurt is seriously good.
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I made homemade yogurt again yesterday for the second time. The first time being last Saturday.
I’ve wanted to make yogurt for a while now but wasn’t sure about buying a yogurt maker. Although, they aren’t expensive just beginning at just under $20, I wanted to learn how to make it on my own.
Why make your own yogurt?
1. I like knowing what is in my food.
2. Less waste. Since you can reuse the glass mason jars. This means that less of those plastic cups end up in landfills.
3. More economical. Some of the yogurt I buy is $2.50 for a 6 oz. container (although I try to buy it when it is on sale). This homemade yogurt comes $.50 for an 8 oz. container and then I can just add the flavors I want which sure doesn’t equal $2.00.
This recipe is easy but a bit time intensive. It takes about 35 minutes for the milk to heat to 200°F degrees (you do have to stir occasionally – just so the milk doesn’t burn). Then it takes another 35 minutes for the milk to come down to 110°F (stirring more frequently so the milk doesn’t form a skin). Then you have the 24 hours where it just rests in nice warm towels and dry place. And another 2-3 hours in the refrigerator until you can eat it.
But it is oh so worth the wait. This yogurt is delicious … seriously delicious!
Heat the milk in an uncovered heavy-bottomed pot over medium heat until the milk reaches 200°F degrees, occasionally stir and scrape the bottom of the pot to prevent the milk from burning.
If you don’t have a thermometer, it should be rumbling lightly, but not boiling.
Take the pot off the heat and allow the milk to cool to about 110 – 115°F degrees stirring frequently to prevent skin from forming. It takes about 35 minutes to reach desired temperature.
If you don’t have a thermometer, you should be able to comfortably dip your finger in the milk.
While the milk is cooling, put the yogurt in a small bowl and lightly whisk. Once the milk is cooled to 110 – 115 degrees, slowly mix ⅓ cup of the milk in with the yogurt and whisk until fully combined.
Transfer the yogurt mixture back to the pot. Stir until combined.
Ladle yogurt/milk mixture into mason jars. Reserve 1/2 cup of yogurt into a separate jar to make as your Yogurt Starter.
Place mason jars in dry area. Cover with warm towels for 24 hours. After 24 hours, refrigerate for 2-3 hours before serving.
Store in the back of your refrigerator. Will keep for about two weeks.
If you would like flavored or fruity yogurt, measure out how much yogurt you want and then mix in your additions.
When you make yogurt again, reserve 1/2 cup homemade yogurt to make a new batch. You can keep doing this until the yogurt gets a funny taste or smell which is a sign that the bacteria is weakened. When that happens, start over with store-bought yogurt.