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Hello bold bakers!
WHY YOU’LL LOVE THIS RECIPE: Let’s learn how to make yogurt at home from this homemade yogurt recipe without any special equipment or thermometers. There are a few simple steps to take and once you do, you’ll be on your way to delicious success.
No need to
invest in a dedicated manufacturer, slow cooker, or instant cooker, BUT you can still create better than store-bought yogurt!
IMPORTANT NOTE: This recipe was improved on 3/11/2023, to include the definition of the blade, answers to frequently asked questions, and tips from Gemma’s Pro Chef.
Table of Contents
- What is yogurt?
- Tools you need
- Ingredients
- Can I use low-fat, fat-free or dairy-free milk
- Why is my homemade yogurt liquid
- How to
- make Greek yogurt?
- Frequently Asked Questions
- Gemma’s Pro Chef Tips Enjoy
- this recipe!
How to do
?
?
What is yogurt?
Yogurt is a food produced by bacterial fermentation (Lactobacillus bulgaricus and Streptococcus thermophilus) of milk. The bacteria used are known as starter cultures. The fermentation of sugars in milk by these bacteria produces lactic acid, which acts on the milk protein to consequently give yogurt its characteristic texture and sour taste.
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Tools you need
- Thick bottom saucepan
- Measuring cups and spoons
- Whisk
- Jar
- towels
Tea
- Ingredients Milk : Whole milk (whole cow’s milk) not only provides a rich flavor but also a thick consistency and smooth texture. Sheep’s milk or goat’s milk will also work well. You can also use another milk or substitute, such as but expect a different result.
- Starter (or yogurt): It is a carefully balanced mixture of bacteria that changes the protein structure of milk, creating a unique spicy flavor and a thicker, creamier texture.
How to make yogurt
Heat the milk
low and slowly:
This is called blanching the milk, in order to denature the milk proteins so that they do not curdle. Bring the milk to a simmer and controlled heat. It takes time, about 20 minutes at about 85°C (185°F). When it is ready, it will have formed a skin and the bubbles will try to rise to the surface. Be patient, as it is an important step.
Let it cool to
blood temperature: you can
try placing your finger there and if you can’t feel the milk around your finger, then it’s at blood temperature. The next step is to stir up some starter culture.
Incubate the milk mixture:
Wrap the bottle tightly with thick tea towels and then put it in a tight-fitting container. This will help maintain the temperature between 30-45°C (86-113°F) to allow fermentation to occur.
Can I use reduced-fat, fat-free/
skim
milk or dairy-free milk? Yes, you can use milk of
your choice, including reduced-fat, fat-free/skim milk, nut milk (almond or cashew milk), soy milk, or coconut milk. But expect a thinner, more liquid, or lumpier result.
Why is my homemade yogurt liquid?
- A temperature too hot or too cold to heat the milk or incubate the milk mixture will affect the bacteria in active cultures
- An inactive culture will also cause this problem
- Lack of fat or dairy.
.
.
How to make Greek yogurt?
Strain the yogurt made from this recipe! Line a sieve or strainer placed over a large bowl with gauze or a clean tea towel. Then pour cooled yogurt over the gauze and let it sit in the refrigerator overnight or for 24 hours.
The leftover clear liquid whey can be used as whey for baking and cooking.
Frequently Asked Questions
Wait, do I need yogurt to make yogurt?
Now I know what you’re thinking: “I don’t have any, that’s why I’m doing it.” Yogurt is a living thing and you need to feed it to help it grow, just like bread.
The starter culture provides a mixture of bacteria that consume the lactose in animal milk and then convert the lactose into lactic acid, which changes the protein structure of the milk, creating a unique spicy taste and a thicker, creamier texture.
If you don’t have access to yogurt, you can buy a budget starter online.
What is the difference between yogurt and curd?
Curd, or dah, is a dairy product that is made by coagulation of milk: warm milk with rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then let it coagulate.
The increased acidity causes milk proteins (casein) to become entangled in solid or curdled masses. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also produce curd naturally.
Yogurt, on the
other hand, is created by bacterial fermentation of milk: the bacteria or yogurt culture ferments the lactose in the milk, resulting in the production of lactic acid, which gives it the characteristic acidic and acidic taste.
What do yogurt,
whey, and sour cream have in common? What does yogurt do when baking or cooking?
acid! The acid adds a sour taste, will react with the magnifying agent to release gas to produce a good boost, and in the meantime break down the protein in the flour to make baked goods smoother. In this way, the protein will not have large holes, so moisture will be blocked. This way you will get soft and moist results.
How to store homemade yogurt and how long does it last? Can yogurt be frozen?
Store yogurt in airtight containers in the refrigerator for up to 3 weeks.
For the purpose of an even longer shelf life, you can freeze it for up to a month. Keep in mind that when thawing, the texture may change slightly and appear more liquid or grainy than it originally was. Stir vigorously for 30 seconds before using to even out the texture.
Gemma’s Pro Chef Tips
Wrap it warm:
Basically, you’re creating a small bed for your yogurt to hang out for the next 14 hours. In that case, the more comfortable it is, the better and thicker your result will be. Remember that yogurt is a living being. As you can see, it likes to be warm and comfortable, just like bread. (In another case in cold weather or places, you can leave it in the oven with the oven light on or use a heating pad on the lowest setting carefully.)
Add flavor:
Once cold you can flavor your yogurt with honey, sweetener, vanilla or fruit. Store in the refrigerator for 3 weeks.
How
to use whey or failed results:
Although the texture may not be ideal, the taste and sour will still work well in pancakes, cakes, soda bread, donuts, even cake crust, and
more.
To make larger batches
of yogurt: In short, half a gallon of
milk with 1/2 cup of starter will produce about half a gallon of yogurt.
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“How to make yogurt, How to make homemade yogurt, yogurt recipe, recipes, homemade yogurt, DIY yogurt, make homemade yogurt, easy yogurt recipe” /> Enjoy this recipe:
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- Gemma’s Best Blueberry Muffins
- Crazy Dough: An Easy Bread Recipe with Endless Variations
IMPORTANT NOTE: This recipe was improved on 3/11/2023, to include the definition of blade, answers to frequently asked questions, and tips from Gemma’s Pro Chef.
