When I saw this post on Fab Frugal Food and saw how EASY it was to make, I jumped at the chance. Making your own yogurt costs less. I love knowing that it has less sugar and salt than the store bought variety.
Look for PLAIN yogurt with LIVE bacteria.
Take 3 Tablespoons out and get it to room temperature.
Skim milk can be used.
Add powdered milk, stir till dissolved. This will help thicken the yogurt.
Heat milk over low heat to 190º-210º.
Remove from heat and let cool to 110º-115º.
Use a spoon and skim it off. Discard.
Remember the 3 T. of yogurt?
Mix about 1/3 c. of the warmed milk into the yogurt.
Stir until creamy.
Stir yogurt mixture back into the warmed milk. Mix well.
Pour into a 1 1/2 quart container or individual containers that have lids.
You can also use:
a thermal blanket,
or crock pot, set on WARM.
These babies need a constant temperature of about 110º.
If you have a convection oven, (mine is a Kitchen Aid)
check and see if you have a "Bread Proof" setting or a "Dehydrate" setting.
Push and hold Convection Bake for 5 seconds...
I can adjust the settings from 100º-195º.
For yogurt, it's 110º.
These containers go into the over for anywhere from 4-6 hours. The longer it sits, the more tart it will be.
I checked at four hours.
Six hours. Still not set. I'm getting a little worried.
Seven hours. What did I do wrong?
I stuck a spoon in the middle.
It looked like a thick custard.
Put the container(s) in the fridge for at least 6 hours to chill.
I took a teeny taste.
Not tart at all! Very, very mild....
immersion blender to whip up some frozen raspberries into the homemade yogurt.
The best yogurt my kids have ever tasted!
I will be setting aside some of this plain yogurt to make my next batch.
I think I will make some frozen yogurt.....
Homemade Greek Style Yogurt
(4x6 recipe card download) (full page printable recipe)