I think you will be surprised at how easy and economical, learning how to make yogurt can be! With this easy yogurt recipe, you are sure to eat more of it!
This is just one of the recipes included in my Simple Cheesemaking book. Follow the link to find more wonderful cheese recipes with easy to follow instructions and much more!
Learning How to Make Yogurt is Easier Than You Think!
But, if you are like me, it is easier to do something after you see someone else do it! I can read a yogurt recipe and do it. But, if I can watch someone do it, I have more confidence that I am doing it correctly.
Making yogurt is no different – A friend showed me how to make yogurt the first time! Hopefully, this video tutorial will help give you the confidence to try new things!
Making it at home is economical and best of all, if you have raw milk available, you can make yogurt with it!
Because it is such a popular food and is full of probiotics, it is a wonderful addition to any diet. Populating your gut with “good” bacteria is one of the easiest things to do to ensure good health.
And, since yogurt is so full of probiotics, it is easily digestible. In fact, many people who are unable to tolerate milk can eat yogurt!
Speaking of probiotics , if you have not tried kefir, be sure to check out, How to Make Kefir for another probiotic rich food.
The Benefits Of Eating Yogurt.
Yogurt is made from the fermentation of milk by bacterial cultures.
These cultures produce lactic acid which works on the milk produce to make the characteristic texture and taste of yogurt.
Lactobacillus and bifidobacterium are two commonly used cultures in the making of yogurt.
It is also rich in calcium, protein, riboflavin, vitamin B6 and vitamin B12. Even people who are lactose intolerant can often digest yogurt without any problems.
How to Make Yogurt At Home Video
Be sure to watch the video to find out exactly how I make mine – without a yogurt maker. Below the video is a resource section linking to the items I use and the recipe is at the end of this post.
These links take you to the items you see me using in the video. I love knowing what others are using and why they like them. These links will take you to Amazon.
- Starter Culture – The easiest and most economical way to get a starter culture is to buy a cup at your local store that states “contains active cultures”. They are also available online from my affiliate – yogurt starter cultures.
- 1/2 gallon wide mouth jars – I love, love, love these jars for just about everything! Because they have a wide mouth, they are easy to pour into and get things out of!
- These plastic lids fit any size wide mouth mason jar and are great to keep items fresh.
- I use this digital thermometer in all my cheesemaking, yogurt making and anytime I want to check the temperature of meat. There is a handy temperature guide on the back for the desired cooking temperatures. My favorite thing about this thermometer is the alarm that can be set to alert me when I am at the desired temperature.
- Dial thermometer – I also have this dial thermometer and it is less expensive than the digital thermometer and works great too.
- This is the cooler that I have and use for many different things. It is great not only for this recipe but also to carry in the car since it is not too big and bulky!
If you’ve tried this recipe for How to Make Yogurt at Home or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
Making your own yogurt is not only delicious but also helps your budget by saving you money.
- 1 gallon whole milk preferably raw
- 1/2 c cultured plain yogurt starter or store bought yogurt with active culturesFor smaller amounts use 2 Tbsp yogurt per quart
Heat milk over medium heat to 180F. Allow milk to cool to 115F - 120F. I place the pot of milk into a sink of cold water to speed the cooling process.
Once the milk has cooled, add starter and stir well.
Pour into jars.
Place them in an insulated cooler and leave overnight or wrap the jars in a bath towel and place in a warm, out of the way place for 6 - 12 hours.
Unwrap the jars and refrigerate. The yogurt will separate if not chilled before using.
Save 1/2 c. to start your next batch.
- Be sure to save 1/2 c. to start your next batch.
- After several batches, the culture may not be as strong and the consistency of the finished product may not be as thick. When this occurs, I simply start with a new culture.
- In making raw milk yogurt, follow the steps below but only heat the milk to 100F and then add your yogurt starter. I have found the raw milk yogurt to be a bit runny but it works great in smoothies!