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Yogurt

A fermented milk product
that's high in protein, calcium
and probiotic bacteria

Origins
Believed to be derived from the 
Turkish word “yoğurmak,” which
means to thicken, coagulate, or curdle

Recipe FAQ

Home Made Yogurt - Recipe

When fresh milk is left in a container with friendly bacteria, the milk thickens and develops a delicious, sour taste. The lactic acid produced by the fermentation process also acts as a preservative, helping the cultured milk stay fresh longer.

Apart from the satisfaction of making it yourself, homemade yogurt is much cheaper than store bought yogurt and you stay in control of the ingredients you use. You can therefore use the best quality organic and grass-fed whole milk and even raw milk instead of the regular milk coming from improperly fed and treated cows.

Ingredients: Milk, Culture
  1. PREP THE MILK -  Pour the milk into a Dutch oven and place over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming. You can help this step go faster by placing the Dutch oven in an ice water bath and gently stirring the milk
  2. ADD YOGURT CULTURE - Add the yogurt and whisk until smooth and the yogurt is dissolved in the milk.
  3. SET THE YOGURT - Cover the Dutch oven and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine).  Let the yogurt set overnight.

FAQ

A "starter" contains the live bacterial cultures that help transform milk into yogurt. You can start a batch of homemade yogurt two ways: from a few tablespoons of store-bought (or previously homemade) plain yogurt, or with a yogurt starter powder. If using store-bought yogurt, pick a plain yogurt (regular or Greek should work fine) that tastes good to you and check the label to verify that it has live, active cultures (this part is very important). Also check to make sure the yogurt doesn't contain flavors or added sweeteners (like sugar, Splenda, or Aspartame). It's also best to avoid a yogurt that uses additives or thickeners (like pectin, gelatin, or dry milk powder).

One can choose any type from skim to whole milk. Whole milk makes thicker, milder yogurt as compared to skimmed milk.