Lately my kitchen has seen a lot of things grow. This April has sometimes felt like autumn and so I have made up for it by growing my own signs of spring. On my counter top you will find alfalfa sprouts, a bubbling sourdough starter, and a regular rotation of fresh homemade yogurt.
That is because I just can’t stop making yogurt. 
There are some things that I make at home with the intention of cracking the process in order to better understand the food. Take mustard for example. I really love homemade mustard, especially fig mustard, but because I live in South Germany where different varieties of very good mustard are easy to find, I am certainly going to continue to buy mustard here and there. However, yogurt is a different story. It takes very little effort to make. You only need two ingredients. If you have a thermometer use it, but it is not necessary. And if you eat a lot of yogurt, like me, and have a thing for all things organic, like me again, then it even ends up being cheaper than buying it.
I started making yogurt when I got back from India. I have always been a big yogurt eater (my favourite childhood snack which has carried on to my adulthood is yogurt with chunks of apple and honey), but India gave me a new appreciation for yogurt, or as it is called locally curd. I came to look forward to it with every meal to balance out the spices and textures on my plate. Plus, everyone I talked to seem to know how to make it so I figured that I could make it too. No one I talked to you used a thermometer. So if you don’t have a thermometer you really don’t have an excuse. It just seemed so simple and it is. As always with dairy, use organic ingredients if you can.
I recommend making this in the evening so that you have fresh yogurt for breakfast
PrintHomemade Yogurt
- Total Time: 6 hours 30 minutes
- Yield: 4 cups 1x
Description
Homemade yogurt is a simple and economical way to enjoy a creamy, tangy treat that can be customized with your choice of milk.
Ingredients
- 4 cups (1 Liter) whole milk (cow, goat, sheep, buffalo, as you wish)
- 1/2 cup (125ml) yogurt
Instructions
- In a saucepan, heat the milk until it is just about to boil, reaching a temperature of 180°F (82°C). Watch for small bubbles forming around the edges and steam rising from the surface.
- Remove the saucepan from heat and let the milk cool down to 110°F (43°C). This should feel warm to the touch but not hot.
- Stir in the 1/2 cup of yogurt into the cooled milk and mix well with a spoon until fully incorporated.
- Cover the mixture with a lid or a clean kitchen towel and place it in a warm spot, such as an oven with the light on, for 6-12 hours. The longer it sits, the tangier the yogurt will become.
- Once set, refrigerate the yogurt for a few hours before serving to thicken it further.
Notes
The yogurt will last in the fridge for up to a week. Remember to save half a cup for your next batch. For thicker, Greek-style yogurt, strain it using a colander lined with cheesecloth over a bowl. Making yogurt in the evening ensures fresh yogurt for breakfast. Organic ingredients are recommended for the best flavor and quality.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12
- Sodium: 120
- Fat: 8
- Carbohydrates: 12
- Fiber: 0
- Protein: 8
- Cholesterol: 30
Since we got our yogurt maker over a year ago, we have made over 100 gallons – yes, that is right – GALLONS of yogurt with no failures. And yes, my wife and I eat a lot of yogurt. About half of each gallon we make goes to making Greek style (thick yogurt as described in this article) but we just use one of those re-usable filters used in coffee makers.
And we add the leftover whey to orange juice for a double whammy nutritional drink.
See our website at mryogurt.info
And be prepared to make large amounts of yogurt at a time – cuts down on the time it takes to make it and it goes fast!