Living Richly With WIC: Homemade Yogurt
I had always heard it was easy to make yogurt at home, but hadn’t been inspired to try until now. There are hundreds of recipes and techniques one can find online. I tried one using a preheated crock pot.
- Heat crockpot on low
- 8 cups milk heated to 180-185 degrees
My first batch of yogurt was a little grainy at the bottom of the jars. Some online research led me to information about some of the milk possibly being overheated, causing protein molecules to get all wonky. I took the advice and heated the milk in a double-boiler. I also read that holding the milk at 180 degrees would produce a creamier batch. I tried this and the yogurt turned out perfectly.
- Cool milk to 110 degrees
I put the bowl in a sink of cold water to speed the cooling process.
- Temper 1 cup yogurt (storebought with active cultures, or use a portion of previous batch of yogurt) with 1 cup cooled milk
If you’re looking for a yogurt at the store, use plain yogurt with active cultures.
This is the starter I used for the first couple batches. After that, I set aside some of the homemade yogurt for a starter for the next batch.
- Mix yogurt-milk with rest of milk, stir thoroughly
- Pour into individual jars, and place each into crockpot
The crockpot should be turned off (and unplugged too). Wrap it in a towel or two to hold the heat in.
- Wrap crockpot with thick towel (Because our kitchen is fairly cool, every once in a while I turn the crockpot to the “Warm” setting for a few minutes and then unplug again.)
- Wait 8 hours. Put lid on jars, and put in fridge overnight.
4 1/2 pints yogurt for about $2.50.
Now, if you want a little science about how 2% milk can produce such thick, lovely yogurt, I refer you to Joe Pastry.
Posted by Kim on September 23, 2012