There are many ways to make yogurt. Some people use yogurt machines, some people don’t. I’ve heard that some Vietnamese people make yogurt out of sweetened condensed milk. The yogurt at my favorite Indian place tastes like they steep onions in it. You can buy a powdered yogurt starter, or you can use plain yogurt as a starter. Greek yogurt is made from high fat milk and then strained.
I prefer to make yogurt with the help of a yogurt maker. The most important thing about making yogurt is getting the temperatures right. You need the milk to be the right temperature when you combine it with the yogurt starter and you need to maintain the right temperature for the 7 hours that the yogurt cultures are growing in the milk. This second part was very difficult for me before I got a yogurt maker. Our house is not insulated, has drafty windows and doesn’t have heating or air conditioning. So the inside of our house can be anywhere from 50F in the winter to 90F in the summer. That’s why I really like having a machine that keeps the yogurt at the right temperature for as many hours as I want.
Even if you don’t use a yogurt maker, I highly recommend you buy a candy/deep fry thermometer so that you can make sure your milk is the right temperature. It’s not expensive and will give you better results.
Ingredients and equipment:
- 2 T plain yogurt
- 1 liter/quart milk (I use UHT milk because it’s more easily available)
- a yogurt maker
- candy/deep fry thermometer
- Warm the milk up to 45 or 50C (
- Whisk the milk and plain yogurt together
- Pour into yogurt maker jars and wait 7 to 9 hours
- Refrigerate yogurt overnight
- If you like your yogurt flavored, stir some good quality jam into it before eating.
How To Make Homemade Yogurt – If you don’t have a yogurt recipe, I recommend this recipe. Also, Kristen uses normal (not UHT) milk, which is why she heats the milk to 190F and lets it cool back down to 120. Bringing the milk to that higher temperature kills germs, but that has already been done to UHT milk.