Homemade yogurt success!! ???????? You will not believe how easy it is to make yogurt at home. The process is so simple and all you need is whooping TWO ingredients. Milk and a few spoons of yogurt…that’s it!
Having grown up in an Indian house hold homemade yogurt (dahi) was a staple in my family. Mom would always have a fresh batch ready in the fridge as it was something we have regularly with dinner. There is not a snobby bone in my mom’s body, however there is one thing that she is uber picky about and that is her yogurt! Although I didn’t mind it from time to time, store bought yogurt would always make my mother cringe. Therefore, there would ALWAYS be a batch of homemade yogurt in our fridge…no questions asked!
Yogurt made at home is just so…oh i don’t know…how can i say this…smooth? buttery? refreshing? Bah I don’t know…the goodness is just too hard to put into words that you will have to try it out yourself!
Traditionally in my culture yogurt is eaten with spicy and savory foods at dinner time as helps to cool the body and aids in digestion. With all that probiotic healthy bacteria contain in yogurt, our bodies are able to create a clean environment in our gut to fight off the bad guys and digest our food better.
Yes yogurt does contain dairy which is frowned upon by the dairy free peeps out there, however when eaten in moderation it is beneficial to get in some natural probiotics as well as several other nutrients such as Vitamin B-12, Potassium, Calcium, and Magnesium. If you are not taking probiotics in pill form, it’s always good to have a little yogurt in your life!
- 1 quart of milk
- 2 or 3 Tbs yogurt culture
- Pour a quart of milk into a pot (I use a Dutch oven) and heat over medium-high heat.
- Warm milk to right below boiling, about 200°F. Be sure to stir milk consistently to make sure it doesn’t stick to the bottom of the pot.
- Once milk starts boiling, remove from heat and let it cool until its warm (about 115°F). Stir consistently to prevent skin from forming.
- Once the milk gets to a point where it is warm, add 2 to 3 table spoons of yogurt (store bought or homemade).
- Whisk the yogurt into the milk and stir until fully blended.
- Pour milk from pot to a glass container or split it up between a few mason jars. If you use a glass container make sure you have a lid.
- Place container or jars into the oven and turn the oven light ON (Make sure your oven heat is OFF!!).
- Close oven and leave yogurt under the oven light for 8 hours.
- If you put it in at night and let it sit overnight it will be ready by the morning.
- After 8 hours, remove yogurt from oven and place container in the refrigerator.
- Cool for a few hours before serving.