Making yogurt at home

Homemade yogurt is just as good as if not better than most any store bought brand in my opinion. Personally I prefer the Greek style yogurt though many find it a bit strong for their liking.

  I can’t get the kids to eat it, even when adding fruit they will complain it’s bitter.

  However where I live it’s the only kind I can find that is plain yogurt to use for my starter.

  Using a good quality plain yougurt as your starter is the best way to go that I know of. Though there are cultures you can use.

  While you don’t necessarily have to have a yougurt maker, I find it makes it much easier. I have yet to have a failed batch using mine. They can be a little pricey depending on which one you buy but it will pay for itself in savings.

  Below are six basic steps to help get you going, however I suggest you do some research and watch several videos on the subject before attempting your first batch.

1. Heat the milk to 180 degrees fahrenheit. This kills whatever microbes may be lurking in your milk and ensures you’ll have no remnant bacteria, pathogens, mold, or spores. When you create an environment for bacteria to multiple, you only want the good bacteria (which you introduce to the milk) to multiply. Heating the milk also creates a thicker yogurt by changing the protein structure.
2. Cool the milk to 112-115 degrees fahrenheit. After you’ve made the milk inhospitable for the bad stuff, you want to make it hospitable for the good bacteria, your starter mix. Use the same thermometer  you used when heating your milk, to know when it’s cooled to 112-115 degrees.
3. Add your yogurt starter.                  Pour one cup of warm milk and stir in either a yogurt starter or 3 tablespoons of pre-made yogurt. For a good starter, look for lactic acid forming bacteria.
4. Stir the yogurt starter in with the rest of the milk. This spreads the good bacteria throughout the milk.
5. Pour the milk into jars and incubate for 7-9 hours. A consistent, luke-warm temperature is great for all your good bacteria and promotes their growth. The longer you incubate your yogurt the thicker and tangier it’ll be. And after about 8 hours, you’ll have delicious, healthy, thick and creamy yogurt.
6. Place the jars in the fridge to cool and set. Cool the yogurt in the refrigerator for a couple of hours. As the yogurt cools it will get even thicker!

  This will hopefull be enough information to help get started with yougurt making. It’s easy, fun and saves money while providing a healthy food for you and your family.

May your ventures be met with success!