It’s been awhile since my last post. I’m sorry about that. It’s been a wild year – between a lengthy healing time for a concussion that forced me off all my devices, a busy pregnancy, and now new babe, poor Foodiologie has been long neglected.
Since my last set of posts, I’ve been experimenting with a lot of DIY and making my own cleaners, baby gear, and household items. I’m still undecided on whether I’ll post about those somewhere for those interested – case in point, look how badly I’m keeping up with just my food blog – but if I do, I’ll let you know here.
All that said, I did try my hand at making our own yoghurt. It came out splendidly and I’m loving how simple it is – no yoghurt kit, expensive equipment, or laborious process needed. And it tastes great.
What you’ll need:
- 2L of 2% or Homogenized milk. The higher the fat content, the creamier your yoghurt. I don’t suggest using less than 2% as it will be quite runny – but if you like your yoghurt runny, by all means, try it! As a note, avoid lactose-free milk products as you’ll need the lactose in the milk for the bacteria to feed on to make the yoghurt.
- 250mL of existing organic, probiotic, plain yoghurt. Nothing with added flavours as that will interfere with the process
- A large pan with a lid – something like a Dutch oven is best
How to make it:
First, pour all your milk into your large pan and slowly heat it up to a boil on low to medium heat until it reaches 190-200F. You want to scald your milk, but not let it get to a boil, so as soon as the milk approaches boiling point, turn off the heat. Doing this changes the protein composition of your milk so it will solidify when you’re making the yoghurt. You can stir intermittently to make sure there isn’t any burning on the bottom of your pan and to reintegrate any skin that forms – if it forms.
Once your milk has been scalded and you’ve turned off your heat, set it aside to cool down until it is warm. What you want is about 110 to 115°F or 43 to 46°C.
Put your 250mL of seed yoghurt into a bowl and pour about a cup of the warm milk into it. Stir it so the yoghurt is evenly distributed into the milk and pour the mixture into the rest of your warm milk and stir it in. Cover your pan with the lid.
Place your pan or pot of milk into the oven and turn on the LIGHT. Do not turn on the oven. What you want is for the oven to help you maintain the consistent temperature you’ve already established – so the light will help do that. Anything more will be too much.
Wait anywhere from 5-8 hours. If you want a thicker consistency and a more sour yoghurty flavour, leave it longer, if you like a more thin consistency and less sour flavour, keep it at the lower end of the timeframe.
At the end of your wait, the yoghurt is ready to eat! It should have a liquid on the surface and have pulled away from the sides of your pan. If you want a thicker, more Greek yoghurt-like consistency, you can strain the yoghurt through 2 layers of cheesecloth in your fridge for about 2-4 hours.