Lexi Webster
Making yogurt from scratch is easier than you think. It involves heating pure milk and inoculating it with specific bacteria, allowing it to convert lactose into lactic acid. While natural milk bacteria are suitable for cheese-making, yogurt requires different bacteria. This can be sourced from a previous batch of yogurt or a commercial live yogurt. The milk is heated to a high temperature to remove existing bacteria before adding the new bacteria. The milk is then cooled, and the yogurt is whisked in, creating a smooth texture. The mixture is then placed in a warm environment for several hours, after which it is chilled. This homemade yogurt can be used as a \mother\ for future batches, although the bacterial content may change over time, altering the flavor and texture.
| Characteristics | Values |
|---|---|
| Milk Type | Whole, 2%, skim, goat's milk, or full-cream UHT milk |
| Milk Quantity | 1 litre |
| Milk Temperature | Heat to 90°C, cool to 35-40°C before adding yoghurt |
| Yoghurt Type | Plain, unflavoured |
| Yoghurt Quantity | 1 cup |
| Incubation Temperature | 42-43°C for 4-6 hours |
| Incubation Time | 6-12 hours |
| Refrigeration Time | 2-3 hours |
| Refrigeration Duration | Up to 2 weeks |
| Starter | Yoghurt maker, previous batch of yoghurt, commercial live yoghurt, or yoghurt starter |
| Add-Ins | Maple syrup, vanilla extract, milk powder, gelatin |
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What You'll Learn
Choosing a method: stovetop, cooler, oven, or yogurt maker
There are several methods for making yogurt at home. Each method has its own pros and cons, and the right one for you will depend on your personal preferences and circumstances. Here are some of the most common methods:
Stovetop
The stovetop method involves heating milk in a pot on the stove. This is a straightforward method that does not require any specialized equipment. However, it can be easy to make mistakes with this method, such as boiling over the milk or burning it to the pot.
Oven
After heating the milk on the stovetop, you can incubate the yogurt in the oven. This method requires you to keep the oven warm for several hours without opening it, which can be challenging.
Cooler
Another option is to use a cooler or esky to incubate the yogurt. This method involves placing the yogurt in sealed jars and filling the cooler with warm water to maintain the temperature. This can be a more energy-efficient option than using an oven.
Yogurt Maker
Using a yogurt maker, such as the Davis and Waddell Yogurt Maker/Fermenter, is a convenient and reliable option. Yogurt makers allow for precise temperature control, ensuring consistent results. They can also portion the yogurt into individual serving jars and often come with additional functions and recipes. However, they require a more significant upfront investment than the other methods.
No matter which method you choose, making yogurt at home is a rewarding and delicious endeavor. Experiment with different techniques and ingredients, such as different types of milk and starters, to find the ones that work best for you.
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Selecting the right milk
The type of milk you use will depend on your preferences and what you have available. Whole, 2% or skim milk will all work, and you can even use goat's milk. The higher the fat content in your milk, the thicker your yoghurt will be. If you want to make Greek yoghurt, you can add dry milk powder to your milk before heating to increase the fat content and make your yoghurt thicker. You can also add gelatin for extra thickness.
If you want to make a lower-fat yoghurt, you can use skim milk. However, be aware that the end product will not be as thick, and you may need to adjust your recipe accordingly. UHT milk is also a good option as it has already been processed, so you can use it straight away.
It is important to use good-quality milk to ensure that your yoghurt turns out well. Organic, grass-fed milk is a good option, and you can also use supermarket-brand yoghurt as a starter. However, make sure to read the ingredients carefully and choose a yoghurt with live, active cultures. Avoid any fillers, stabilisers or flavourings, as these can affect the taste and texture of your yoghurt.
Once you have made your first batch of yoghurt, you can use some of it to start your next batch. However, after a few batches, the bacterial content may change, which can affect the flavour and texture of your yoghurt. If this happens, start the process again using commercial yoghurt.
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Adding a starter
Making yoghurt at home is easy, but it can be a little fickle. It involves heating milk and inoculating it with a particular bacteria, which converts the lactose into lactose acid. While the natural bacteria in milk are good for cheese-making, yoghurt requires different bacteria. Therefore, the milk needs to be heated to a high temperature to knock out all the bacteria before you then add the good bacteria.
You can add good bacteria to your milk by using either your previous batch of yoghurt or a good-quality commercial live yoghurt. Check the label to ensure it only contains live, active cultures. You can use whole, 2% or skim milk, and you can even use goat's milk. The more fat in your milk, the thicker the yoghurt will be.
If you're using a frozen starter, drain off the excess water and don't mix it in. Pour the yoghurt-y milk into the rest of the milk, mix well, and pour it into a thermos. Wrap the thermos in a towel and leave it in a quiet spot for 6 to 12 hours. The yoghurt will have a more solid feel in the thermos when it's done.
You can also use a yoghurt maker, such as the Euro Cuisine or the Davis and Waddell Yogurt Maker/Fermenter. These can be more convenient than making yoghurt on the stovetop, as they automatically portion out the yoghurt into individual serving jars. They also prevent messes and burnt milk at the bottom of the pot.
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Incubating the yoghurt
Incubating Yoghurt in an Oven
One method of incubation is to use your oven. First, cool the milk to a temperature of around 112°F to 115°F. Stir occasionally to prevent a skin from forming on the milk's surface. Thin the yoghurt by scooping out some warm milk into a separate bowl and adding your yoghurt culture (either from a previous batch or a commercial yoghurt). Whisk until smooth, and then whisk this mixture into the rest of the warm milk. Transfer the pot to a turned-off oven, keeping the oven light on or wrapping the pot in towels to maintain a temperature of around 110°F. Leave the yoghurt to incubate for 10 to 18 hours, depending on the desired strength of your yoghurt. The longer the incubation, the stronger the flavour.
Using a Cooler or Esky
Another method is to use a cooler or esky (a small insulated container). Place your yoghurt mixture into sealed jars and fill the cooler with warm water to a level of about three-quarters of the way up the jars. Maintain a water temperature of around 35°C, replacing the water if it cools down. Leave the jars in the esky for about nine hours. After this incubation period, remove the yoghurt from the esky and chill it in the refrigerator. The yoghurt will thicken further as it cools.
Using a Yoghurt Maker
If you want to avoid the hassle of manually maintaining temperatures, consider investing in a yoghurt maker like the Euro Cuisine or Davis and Waddell yoghurt makers. These appliances automatically portion the yoghurt into individual serving jars and provide stable temperature settings for consistent yoghurt quality. With a yoghurt maker, you can simply add your ingredients, choose the right settings, and let the machine do the work.
Incubation Tips
- Avoid adding fruit or sweeteners to your yoghurt before incubation, as this can interfere with the bacteria's activity. Add these ingredients after the incubation process.
- The incubation temperature is crucial. If the temperature is too warm, one type of bacteria will grow faster than the others, resulting in an imbalanced flavour and texture.
- If you're using a previous batch of yoghurt as a starter, be aware that the bacterial content may change over several batches, affecting the texture and flavour. If this happens, start again with a commercial yoghurt.
- Homemade yoghurt will typically last for about one to two weeks in the refrigerator.
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Flavouring and storing
Flavouring your yoghurt is a great way to add some sweetness and make it more enjoyable to eat. When flavouring your yoghurt, it is important to remember that you should only add fruit after the yoghurt has been incubated. This ensures that you do not upset the bacteria and prevent them from creating creamy homemade yoghurt. You can add 1-2 tablespoons of maple syrup to sweeten the yoghurt, as well as vanilla extract or a scraped vanilla bean.
You can also make dairy-free yoghurt, such as coconut milk yoghurt, by following a similar process with some nuanced differences.
When storing your yoghurt, it is important to transfer it to storage containers, cover them, and refrigerate. Homemade yoghurt will typically keep for about 1-2 weeks in the refrigerator. You can also use some of each batch to culture your next batch of yoghurt. Simply save about 1/2 cup of yoghurt for this purpose. However, after a few batches, you may notice some odd flavours or that the yoghurt is not culturing as quickly. This indicates that outside bacteria has taken up residence in your yoghurt or that the strain is becoming weak. As long as the batch still tastes good, it is safe to eat, but you should go back to using store-bought commercial yoghurt in your next batch.
If you have made a particularly large batch of yoghurt, you can also make a yoghurt 'cheese' called Labneh. This is done by draining the yoghurt in cheesecloth over a bowl to catch the whey. The longer you drain it, the thicker the yoghurt will be. The whey that is drained off can be used in baking whenever a recipe asks for buttermilk.
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Frequently asked questions
You will need milk and either a yogurt starter or a few tablespoons from a previous batch of yogurt. You can use whole, 2% or skim milk. The more fat in your milk, the thicker the yogurt will be.
You will need a way to heat your milk, such as a saucepan or a Dutch oven. You will also need a way to incubate the yogurt, such as an oven, a cooler, or a yogurt maker. You will also need a way to measure the temperature of the milk, such as a thermometer.
First, heat your milk to 90°C to kill any bacteria. Then, cool the milk to 35-40°C and add the yogurt. Whisk the ingredients together thoroughly. Then, incubate the mixture for 9-12 hours. Finally, chill the yogurt and it will thicken further.
