Yogurt is so versatile. Eat it alone, or use it as a key, irreplaceable ingredient in a complex Indian-style cuisine. Whatever your use for quality yogurt, it’s important to have some on hand.
Far superior ingredients at a fraction of the cost. Hmm, what other benefits are reaped from making your own yogurt?
Oh yeah! Your yogurt will be packed with beneficial probiotics and featuring balanced source of protein, fats, carbohydrates, vitamins and minerals. This is the main reasoning behind eating it for many people.
A Quick Word About the Quality of Ingredients you Use
It all comes down to the quality of milk and yogurt you choose to use in the recipe. Using organic, plain whole milk yogurt is a must. But when you go to choose the milk, there is a bit more flexibility.
Of course, you can use your run-of-the-mill store-bought, ultra-pasteurized milk. You will still come out with good tasting yogurt.
But if you choose to UPGRADE your choice of milk to raw milk or even just vat-pasteurized milk, you’ll take your yogurt to the next level. It’s nutritional properties will be maximized, supplying omega-3 fatty acids, whey protein, calcium, magnesium, potassium, vitamin D, vitamin K2 and enzymes.
If you choose to use either raw or vat-pasteruized milk and do not want to denature the natural enzymes, fatty acids, vitamins and minerals, there is no need to heat it beyond 110F. You can simply reach 110F and remove it from the burner and carry on.
How much money and plastic I’ve saved since I started making my own yogurt? Probably around $500, and like 200 plastic containers. That’s probably lowballing it. It’s been about a year. Yes, my family likes yogurt A LOT. We like to add a scoop of either fermented fruit or fresh fruit to a big bowl of yogurt, top it with homemade granola and bee+tree pollen, a drizzle of local honey and eat it with our breakfast.
- If you plan on making larger batches, or you have less than 8 cups of milk on hand, remember the ratio of 1 Tbsp of organic plain, whole milk yogurt per quart of milk.
- Using a dehydrator is very important. Most ovens do not go below about 170F, and you need to incubate yogurt for about 10 hours at 110F. This is easily done in a dehydrator. If you don’t have one, I promise you they are worth the investment and pay for themselves over time.
- 8 cups whole milk
- 2 Tablespoons organic, plain, whole milk yogurt
- 1 Tablespoon milk powder (optional)
- Place your quart jars in the dehydrator at 110F. Alternatively, place them in the oven on the lowest temp with the door propped open.
- Add the 8 cups of whole milk to a heavy bottomed pan. Heat over medium heat until it reaches 180°F. Stay close and have a thermometer in hand. 180° will be reached when it begins to bubble a little, but not boil.
- Immediately remove from the burner.
- Allow it to cool to 110° (do NOT allow it to go below 105°)
- When the milk reaches 110°, add the organic, whole milk yogurt. Whisk VERY well, so as to evenly distribute the yogurt throughout the milk.
- Take your quart jars out, sit them on a towel on the counter, place the canning funnel inside and fill each one with your yogurt infused milk. Put the lids on.
- Put them in the preheated dehydrator.
- Keep at 105°-110°F for 8-12 hours. Do not disturb while the milk is culturing.
That’s it!!! Enjoy your amazing homemade yogurt, and let me know how it goes in the comment section below!