Yogurt is a cultured dairy product produce by bacterial fermentation of milk. It makes a great breakfast meal when topped with fresh or frozen fruits, muesli, chia seeds, coconut flakes and similar. Yogurt is perfect base for your smoothies and can be added to soups, salad dressings and sauces.
How to choose a healthy yogurt?
Yogurt is one of the products that has the largest product range in commercial supermarkets. Always look at the label when buying yogurt. Avoid flavored yogurt as it’s high in sugars and contains artificial colors, sweeteners or thickeners.
If you haven’t acquired taste for plain yogurt, you can flavor it with a teaspoon of homemade jam. It will still have less sugar than store bought flavored yogurt.
The best option is to make yogurt at home as it is healthier than store bought yogurt. You can make it with whole (full-cream) milk or organic milk with no added thickeners, additives and artificial colors.
What do you need to make yogurt?
Making your own yogurt is simple and easy. The first time you make this recipe, you will need to buy yogurt with active cultures to use as your starter culture. All commercial yogurt brands say on the label if they contain active cultures. You can also get the yogurt with live cultures from health food stores, online stores or even your friend that loves yogurt making.
Yogurt can be made using whole, 2 percent or low-fat milk. I recommend using whole milk as it makes naturally thick final product whereas low-fat milk makes thinner yogurt than store bought varieties. Note that commercial brands tend to add thickeners like gelatine to give non-fat yogurts a custard-like consistency.
To make yogurt at home you do not need special equipment. Some people invest in yogurt maker, however it is not necessary as you can use one of incubators you already own like thermos, cooler or a conventional oven. I prefer using my conventional oven.Simply all I do is place yogurt in jars, put them in oven and leave the oven light on for 8 hours.
Making yogurt requires around 30 minutes of your time plus around 8 hours to incubate. I suggest making the yogurt before going to bed and letting it incubate overnight.
Once you make your first batch of yogurt you can use your own homemade yogurt as the starter culture for all your future batches.Print
Yogurt is one of the most popular cultured dairy products. It is perfect with fruits, nuts and muesli for breakfast and it can be added to soups, salad dressings and sauces.
- 8 cups (½ gallon) of whole or 2% milk
- 1/2 cup of plain yogurt with active yogurt culture
- Starter culture: Set aside ½ cup of commercially bought yogurt with active live cultures and leave it out to cool to the room temperature.
- Heat the milk: Pour the milk into a large size pot and gradually heat it over medium heat until it reaches 180°F.
- Cool the milk: Turn off the heat and wait for the milk to cool down to between 106 and 110°F.
- Prepare glass jars and a bowl: Wash four glass jars (more or less jars depending on the jar size you use) and the bowl with warm water. Fill them up with hot water and leave them aside.
- Mix milk and yogurt: Wait for milk to cool. Empty the water out of the bowl. Pour in a cup of milk then add the room temperature yogurt. Whisk it to combine until smooth and until yogurt dissolves in the milk. Add the rest of the milk and whisk it until the mixture is smooth again.
- Transfer yogurt in glass jars: Empty the water out of the glass jars and pour in the yogurt. Secure the lids.
- Place yogurt in oven: Place the jars into conventional oven with lights on and keep it there for the next 8 hours. Ensure you do not turn the oven on, only keep the light on. If you don’t have a conventional oven you can use thermos. Be sure to rinse it with a hot water to warm it up before pouring in the yogurt. Avoid jostling the yogurt until it’s fully set.
- Taste it: You can start tasting the yogurt after 5 hours and remove it from the oven/thermos as soon as desired flavor is achieved. Keep in mind, the longer you keep the yogurt in incubator the yogurt will get thicker and flavor will become more tart.
- Serve the yoghurt: After 8 hours in oven or thermos, put the jars of yogurt in the refrigerator and consume it within two weeks. You can drink the yogurt as it is or add your favourite fresh or frozen fruits, musli, make smoothies, etc.
- Your next batch: Leave ½ cup of yogurt which will form starter culture for your next batch of homemade yogurt.
Equipment: whisker, thermometer, 4 glass jars, large pot and a bowl for mixing yogurt.
- Serving Size: 100 grams
- Calories: 61
- Sugar: 6 grams
- Sodium: 59.5 mg
- Fat: 3.3 grams
- Trans Fat: 0 grams
- Fiber: 0 grams
- Protein: 3.5 grams
- Cholesterol: 5 mg