Homemade Yogurt

June 7, 2008

*blink*  What?

Yes. Homemade. …as in made at home.

It all started with the 50lb bag of dry milk powder purchased by my mother. When it was brought home and put on the kitchen counter, my Dad laughed (nervously, I think) and said, “Honey…?”

“It’s ok!” Mom said, “We’re going to make yogurt!”

And Dad said, “Honey…?”

It has been a good two months (or so) since we started making our own yogurt, and I can now make it with my eyes closed (figuratively speaking, of course.) All the kinks have been ironed out, and we have yogurt…approximately 12 hours after whenever we want.

The Recipe (to make a 4 cup Mason Jar of yogurt)

-Crushed ice
-1 1/2 T pre-made yogurt (when you’re first starting out, you’ll probably have to buy some yogurt to begin your first batch, but after you can use your homemade yogurt to start future batches.)
-1 Cup dry milk powder (You do not need to use dry milk powder, we do it because it saves a whole lot of money. If you are to use regular milk, substitute the milk for the milk powder. I would probably eliminate the ice, so as to not water down the milk, and instead whisk a small amount of milk with the yogurt.)
-Water to fill Mason Jar
-WIDE mouth Mason Jar

1) Fill your jar about 1/4 of the way full with crushed ice.

 

 

 

 

 

 

 

 

 

2) Measure in the yogurt and dry milk powder.

 

 

 

 

 

 

 

 

 

3) Cover with water, leaving 2-3 inches of space between the top of the water and the top of the jar.

 

 

 

 

 

 

 

 

 

4) Shake until well combined.

until…

 

 

 

 

 

 

 

 

5) Fill with water to the top of the jar.

 

 

 

 

 

 

 

 

 

6) Shake to combine.
7) Put jar in heater, set on low. (The first time you make your yogurt, you’ll probably have to mess around with setting up your heater. What we did was set the yogurt on top of the heating pad and gathered up the heating pad around the jar, securing with rubber bands. Once you set it up the first time, the heating pad will hold its shape even when the jar is not in it, so all you’ll have to do in the future is set the jar directly into the opening.)

 

 

 

 

 

 

 

 

 

Cook for about 12 hours, or till the yogurt reaches your desired consistency.

 

 

 

 

 

 

 

 

 

Notes:

-When buying a heating pad, make sure that there is NO ‘Auto-Turnoff after ___ Hours’ feature! It does nothing for the good start of a day when you wake up to find that your yogurt only ‘cooked’ for five hours!
-If using dry milk, it is essential to include crushed ice in the jar when shaking, or else you will end up with something resembling a …wrong… version of cottage cheese.
-It is NOT a good idea to use a small mouth Mason Jar (…even if it’s midnight, you’ve been looking for hours for you Wide-Mouthed jar and, by gosh, you want some yogurt for breakfast–is it too much to ask to keep things where they belong? and why do they even MAKE small-mouthed mason jars?!) 😛

Any questions, ask away.

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One Response to “Homemade Yogurt”

  1. Angie Mc Says:

    Looks great, Devin. I do add water after the ice and then again after the milk powder. Not sure if it matters. One clarification, the dry milk powder we use is not the same as the commercial brands found in the store. We purchased ours at the United Dairymen of Arizona and the consistency is more powdery. Not sure if that matters either. To translate dry powder into fresh powder, use 4 cups of milk and don’t add ice or water. Here’s the original yogurt recipe from allrecipe using store bought dry milk: http://allrecipes.com/Recipe/Homemade-Yogurt/Detail.aspx
    Another note, we stuff the cord into the heating pad pouch when not in use.

    Thanks so much for putting this together!

    Love,
    Mom


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