To me, homemade is always the best route. When you think about it, everything homemade is always better. Homemade bread, cookies, cakes, ice cream, you name it. I’ve been wanting to make homemade yogurt for a while, and never got around to it until I spotted a yogurt maker at a local discount store. I quickly snagged it up and decided to give it a try.
I’m sure glad I did! The yogurt came out thick and creamy, and delicious! And, the best part about it was that I was able to control the ingredients added! Now-a-days store bought yogurt is so full of sugar and who knows what else. I substituted agave nectar for sugar, and made a nice yogurt, even using organic milk!
With a few easy steps, you can be well on your way to making homemade yogurt too!
I purchased this yogurt maker, and I really like it. They aren’t necessary, but I found a great deal, and I liked all the jars with screw on lids it came with. I hear you can even use your crock pot to make yogurt. see here.
Another tool that is necessary is a thermometer. I just used my candy thermometer and it worked just fine.
Yogurt is typically made using milk, plain yogurt [for a start to keep the live and active cultures], and sometimes dry non fat milk.
Here is the recipe that is used that came with my yogurt maker.
For more recipes, and tips click here, here, + here.
{Rich Vanilla Yogurt}
makes 6 servings
4 3/4 cups lowfat milk [2%] - I used 1% organic milk and it turned out fine. you just need to up the processing time by one hour.
2-3 tablespoons agave nectar or honey
1 tablespoon vanilla paste
1 tablespoon pure vanilla extract
1/2 cup plus 2 tablespoons dry nonfat milk
1/2 cup plus 2 tablespoons plain yogurt [or you could use the freeze dried yogurt starts] - I actually used greek yogurt for my start and really liked it. Otherwise, I’d recommend mountain high brand.
directions
heat the milk in a saucepan with high sides over medium heat. Place the thermometer and when the milk reaches 180 degrees F and is about to boil, remove from heat and stir in the agave nectar or honey, vanilla paste, and vanilla extract. allow the milk to cool to 110 degrees. To speed up the cooling process, whisk the liquid frequently or place saucepan in a bowl of ice water.
Once the liquid reaches 110 degrees, whisk in the dried milk and yogurt until the ingredients are thoroughly homogeneous.
Pour liquid into jars, and place jars into yogurt maker without lids. cover and set for 10 hours and press the on button.
When yogurt maker is done, the yogurt should have gotten thick. Remove and screw on the lids and place in fridge to set up at least 3 hours before eating.
Enjoy!
xoxo,
Caroline
