The word “yogurt” comes from the Turkish word “yoğurt,” which means “to thicken” or “to curdle.” That said, multiple cultures claim to have originated this favorite among fermented treats, including Indian, Turkish, Middle Eastern, Balkan, Greek, and Central Asia. Each of these has its own unique way of preparing and using yogurt, contributing to its global diversity and popularity today
Now, it’s time for you to start your own tradition making your unique yogurt at home! It’s unbelievably simple and gives you the power to control its quality. Most store-bought yogurts contain additives to extend shelf life. By making your own, you can customize the strength of the probiotic bacteria, ensure it is made from fresh, quality ingredients, and save money.
Ingredients
- 1 quart (4 cups) of milk (if dairy, whole is recommended; also consider using milk alternatives such as coconut or almond milk for dairy-free versions)
- 2-3 tablespoons of organic plain yogurt (with live active cultures)
Instructions
- Heat the Milk: In a saucepan, heat the milk over medium heat until it reaches about 180°F (82°C). This helps to kill any unwanted bacteria and improves the yogurt’s texture.
- Some people like to substitute a cup or so of half-and-half cream.
- Cool the Milk: Remove the saucepan from the heat and let the milk cool down to about 110°F (43°C). You can use a thermometer to check the temperature, or dip your finger into the milk; it should feel warm but not hot.
- Add the Yogurt Starter: In a small bowl, mix the plain yogurt with a few tablespoons of the warm milk to create a smooth mixture. This step is important to ensure the warmth of the milk and the cold yogurt find a happy temperature. Then, stir this back into the saucepan with the remaining milk.
- Incubate: Pour the milk mixture into your chosen container. Cover it with a lid or plastic wrap. Keep it in a warm place (like an oven with the light on or a yogurt maker) for 6-12 hours, depending on your desired thickness and tanginess.
- Variations: If you don’t have the convenience of a yogurt maker, try a sous vide machine, your oven, or a bowl inside of a dehydrator.
- Check for Doneness: After the incubation period, check the yogurt. It should be thickened and tangy. If it’s not thick enough, you can let it sit longer.
- Chill: Once done, transfer the yogurt to the refrigerator to cool. It will continue to thicken slightly as it cools.
- Pro tip: Particularly if making a large bowl in the dehydrator, skin will form at the top of the yogurt. Fill it with raw honey or fruits as a healthful alternative to a fruit roll-up.
- Reserve about a cup of the resulting yogurt to be the starter for your next batch.
Consume as you would any other yogurt. Add toppings, mix in flavorings like vanilla extract (best done after incubation and before refrigeration), use it in smoothies, or consider making frozen yogurt.
