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Want to know the secret to seriously easy homemade yogurt? It’s a yogurt culture that works at room temperature!
That’s right, it cultures at room temperature. As in no cooking and keeping at an elevated temperature for hours and hours. These awesome yogurt cultures can be picked up from Cultures For Health. Mine is Matsoni, however, there are others you can try. These are heirloom starters that you can keep going forever. They pay for themselves in no time!
How to Easily Make Homemade Yogurt
If you’re starting with the packet of cultures, first follow the directions included with your culture to make your initial yogurt batch.
1) Use a clean jar and its ring. You’ll also need something that’s NOT airtight to cover the culture with, like a scrap of fabric.
2) Add up to 4 cups of milk and 1 heaping spoonful (about 1 rounded tbsp) of starter per cup. Stir. A higher fat content will make a thicker yogurt. I add equal parts whole milk and half-n-half. If you need to make more than 4 cups just use more containers.
Why yes, that is a different jar. The photos were taken on different days.
3) Cover and forget it for 1-2 days. Or, more accurately, your yogurt will be set in 12-48 hours. Don’t exceed 48 hours as it will start to spoil.
Once it’s set it will come away from the side of the jar in kind of a clump. This particular batch had a lot of whey settle on top when I took the picture.
4) The yogurt is ready to eat after chilling for 6 hours in the fridge. Or, if you prefer a thick yogurt you can strain it overnight in the fridge.
To strain:
Set a colander on top of a bowl to collect liquid. Inside of the colander place cheesecloth, a paper towel, or a nut milk bag
Leave in the fridge to strain. The longer you let it strain the thicker it will be. I usually leave mine to strain overnight. The result?
Thick, rich yogurt. Yum. It’s kind of like dessert.
Except no one raises a fuss when you eat a big bowlful of yogurt do they?
You can use the strained whey to replace the water in almost any recipe. I usually give mine to the chickens for a protein-rich treat.
Easiest Homemade Yogurt Ever
Ingredients
- 4 cups milk see notes
- 4 tbsp mesophilic starter
Instructions
- Add milk to a clean, sterilized jar. Stir in starter.
- Cover with a barrier such as a fabric scrap and set aside in a cupboard for 12 – 48 hours.
- After fermentation, chill the yogurt in the fridge for 6 hours before eating. Store in the fridge for up to 1 week.
- Optional for Greek-style yogurt: After fermentation, line a colander with cheesecloth or a nut-milk bag. Place the lined colander in a bowl large enough to keep the colander from touching the bottom. Add the yogurt to the colander and place it in the refrigerator to drain. I drain mine overnight.
Sorry, this way the yogurt is going to be very sour which is not at all tasty!!
I am from India and we take one quartz milk, boil it, allow it to cool to luke warm, take half teaspoon previuos made yougurt (or you can use publix plain yogurt) mix it with half a glass of luke warm milk, throughly mix it up. Add it to the other luke warm milk , again stir it up , put in a glass or plastic container, place it in microwave , cover it up with a towel and in next 4 hours, your delicious yogurt is ready!!!!
Next time you want to make yogurt, use this yogurt to make as much as you make. This yogurt has no additive, chemical and has good bacteria for healing your stomach.
Try it out.
Never bought yogurt from market in last 22 years living in USA.
I’ve made this yogurt for a number of years and find the flavor comparable to other yogurts. It has a normal tanginess like yogurt should have but it’s certainly not sour. You’ll have to give it a try to taste it for yourself!
Good Day Katie,
is this Yogurt made from cows or goat?
I will have to give it a try as we are a goat milk farm.
It can be made with any animal milk. This particular batch was made with cow milk.