De Berta Ing
Julio 2, 2016
Making yogurt is easier than it seems and definitely cheaper than the branded products in the market. With the right ingredients, tools, and patience, anyone can make their favorite type of homemade yogurt.
1The type of milk to be used for making yogurt depends on the consistency and taste aimed for. Cow’s milk is the most commonly used for commercial yogurt due to its milder flavor. Others prefer sheep’s or goat’s milk which tastes richer and sets better. Traditional Greek yogurt is known for using sheep’s milk, but most commercial products use cow’s milk due to its availability.
2Yogurt starter should be mixed with milk in the process because milk is turned into yogurt with the help of cultured microorganisms. The recommended ratio is about one teaspoon of yogurt containing live microorganisms to one liter of milk. This produces around one and one-half cup of yogurt. It’s expected to taste mild, like the products found in the market. For a more sour taste, additional half teaspoon of starter can be mixed to create yogurt similar to sour cream.
3Things needed for making yogurt include a pot for heating milk, a thermometer, and a container for incubation. For Greek yogurt, a colander and cheese cloth should be prepared for straining.
4Milk is heated and stirred until it reaches 40°C. Take note that fresh milk should be boiled first before cooling down to this temperature, unlike pasteurized milk which only needs a little heating. Too much heat might kill the bacteria needed to turn milk into yogurt. Yogurt starter can then be mixed together with optional ingredients like salt, sugar, or non-fat dry milk.
5After heating, the mixture should be poured in a container with lid and kept warm for around eight hours. On cold days, this process might take longer so it’s advised to ensure that the container is warm enough. This allows the bacteria to grow, thickening the mixture. The finished product can be refrigerated for a couple of days, but it’s best consumed while fresh.
6A homemade yogurt varies in texture and flavor depending on how it’s made. Home recipes usually cater to personal tastes or health preferences. It’s important to take note of any health-related concerns before indulging on this comfort food that’s been gaining popularity worldwide.
1However much milk you use, is how much yogurt you will make (1/2 gal milk = 1/2 gal yogurt). You can use regular, reduced or no fat milk.
2For your first batch, you will need to purchase plain yogurt with active cultures, like Dannon or Stoneyfield (all future batches you will use your own). Alternatively, you may use freeze-dried yogurt starter cultures.