Store-bought yogurt keeps getting more expensive, especially the fruit-juice sweetened variety. Have you noticed how the single serving containers keep getting smaller, but the price stays the same? To save money on yogurt and avoid the high amount of added sugar that most brands use, consider making your own, which can cost about half as much as most store-bought brands. This article describes the supplies you need, details the steps, and includes a video to illustrate the process.
To make homemade yogurt, most people use a yogurt maker, which is a covered heater that keeps the milk and active culture mixture at a steady temperature for a sufficient length of time (typically 9-12 hours) so that the bacteria propagate. To save money, some people rig up a homemade yogurt maker, but I don't recommend this. You want a device that is reliable and safe. For popular makers, expect to pay around $20-$40. Most of them include glass jars for the yogurt.
If your yogurt maker does not come with a cooking thermometer, get one to accurately determine the temperature of the heated milk.
For best results, use whole milk.
Half and Half
Half and half adds more fat to the milk mixture and produces better results.
Dry milk (powdered milk) helps make the yogurt thicker. If you like a more liquid consistency, you can skip the dry milk.
If the added sugar is not a concern, you can use regular jelly for flavoring. If you like your yogurt sweet, add more of the jelly.
Yogurt Made With Polaner All Fruit Jelly
You need live active cultures as the yogurt starter. All you need is about 2 tablespoons. We usually use store-bought, plain, sugar-free yogurt (such as Dannon). Different starter produces different results, so you might need to experiment with the type and the amount to find one that suits you.
The Importance of Temperature
Follow the temperature guidelines carefully:
- Heating the milk before introducing the starter is a necessary step to change the milk proteins so that they set together and don't form curds and whey. But if you heat above the recommended temperature of 175 degrees F or let the milk boil, the flavor will be off. Just imagine yogurt with a burnt milk flavor.
- When you introduce the starter and begin the incubation period, keep the mixture at the proper temperature so that the fermentation process can occur.
- In a pot, heat a mixture of 1/2 gallon of whole milk and one cup of half and half to 175 degrees F (about 10-12 minutes).
- After the milk mixture reaches 175 degrees F, turn off the heat and let it cool to 110 degrees F.
- Let the 2 tbsp of starter yogurt sit at room temperature while you're waiting for the milk to cool.
- After the milk mixture cools to 110 degrees F, in a separate container add a cupful of the mixture to the yogurt starter (the live cultures) and mix thoroughly.
- Add the starter that you mixed back to the main pot.
- In a separate bowl, add a cupful of the milk mixture from the main pot to one half cup of the dry milk and mix it thoroughly. Then add it back to the main pot.
- To add fruit flavoring, do the following:
- In a separate pan, heat 5 heaping tablespoons of the jelly until it reaches a liquid consistency (If you like your yogurt sweet, add even more jelly).
- Add a cupful of the milk mixture to the jelly and mix thoroughly.
- Add the jelly mixture back to the main pot.
8. Add the milk mixture to the glass jars and then put the jars in the yogurt maker.
9. Turn on the yogurt maker (important!), and then let it sit for 9-12 hours to ferment.
Note The longer you let it ferment, the more sour the yogurt.
After you remove the jars, make sure the yogurt looks OK and then refrigerate.
For more details, watch the accompanying video.
Making Flavored Yogurt at Home
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