DIY: Homemade Yogurt

by Shawnda on February 11, 2009

in DIY

I have discovered Greek yogurt and I love it. As in big-fat-pink-puffy-sparkly-hearts love it. It’s creamy, tangy, and so much thicker and more flavorful than regular yogurt. I am burning through this stuff at a ridiculous pace. It really doesn’t take long to get to the bottom of a container when you bake muffins, Grapefruit Yogurt Cake, more muffins, and the occasional dipper with a carrot or spoon.

So when I hit bottom last weekend, I scraped the last bit of Greek Yogurt out of the container and I made some more.

First of all: yum. I took half of the finished product and placed it in a mason jar in the fridge.

Second, double yum. The other half went into in cheesecloth and a strainer set over a small bowl and put it in the refrigerator over night. Think softened cream cheese, only better, and cold. I’m not expert but I think technically this is called “yogurt cheese” and maybe it’s no longer even Greek but I’m not getting weighed down in the details :)

Homemade Yogurt

Making your own yogurt at home is easy - and less expensive!

Ingredients

  • 2 qt whole milk
  • 1/2 cup Greek yogurt
  • Special equipment:
  • Thermometer
  • Sieve/Cheesecloth (optional)

Instructions

  1. Heat milk in a saucepan to 180 degrees. Remove from heat and cool to just below 120 degrees.
  2. Stir in a few tablespoons of the warmed milk into your yogurt starter to thin it out a bit. Your starter should come from a plain yogurt that has live cultures (it will say so on the container).
  3. Add the thinned starter to the warmed milk and stir. Pour into a glass jar or bowl.
  4. Keep warm, somewhere around 90-115 degrees. This seems to be the trickiest part of the whole process and there are many options from which to choose. My oven has two low-temp settings, one for bread proofing and the other a "warm and hold" setting. I got the oven to 115 and turned it to the proofing setting (approx 100) and let the yogurt sit for about 6 hours.
  5. Once the yogurt has set, refrigerate until cold. I strained the cold yogurt just a bit to remove excess whey. I placed half of the yogurt in a mason jar and the other half in cheesecloth and strainer set over a small bowl and put it in the refrigerator over night.

Notes

Yields: ~4 cups

Estimated time: 7 hours

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