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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.
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. Any of these will work to strain the whey from the yogurt, but the nut milk bag and the cheesecloth are reusable, unlike paper towels.
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
- 4 cups milk see notes
- 4 tbsp mesophilic starter
- 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.