Want to save a bunch of money? Make your own yogurt - it's super easy!
It's also a great way to prevent food waste. Got a gallon of milk that's coming close to its expiration date? You can extend its life by making yogurt.
And the best part is that homemade yogurt tastes so much better than the stuff in stores!
Seriously - this is the first plain yogurt that I've actually enjoyed. No mix-ins, flavorings, or sweetener is needed! I honestly think that it enhances some fresh berries (rather than needing the berries to be edible).
You can also make the yogurt to your exact liking when you make it yourself. You get to decide how tangy it is, how thick it is, and how smooth it is. Tweak the recipe as you need so that it fits your preferences.
What if I want to make Greek yogurt?
It's easy to make Greek yogurt instead of yogurt - just one extra step! Greek yogurt is just yogurt that has been strained. You make it with the exact same process, except that you strain out some whey at the end. That's what makes it thicker and higher in protein - it's just more concentrated.
I made Greek yogurt. What can I do with all the leftover whey?
The first time I made Greek yogurt, I was shocked by how much whey came out of it. I didn't want to throw all of it away because that seemed so wasteful. I did some research and it turns out there are tons of easy ways to use it up, from drinking it straight to fertilizing your garden. Check out my post on other uses for leftover yogurt whey.
Ingredients
1/2 gallon whole milk - I prefer whole milk because the milk's fat helps with the absorption of fat-soluble vitamins. I also find that it's naturally sweeter than 2% or skim milk. However, this recipe should work with any dairy milk (though it will probably be less creamy).
3 tbsp starter culture - This can be whey from a previous batch or yogurt with live and active cultures. It also doesn't have to be exactly 3 tbsp - I've found that a bit more than that is fine too.
Directions
Step 1: In a large, heavy-bottomed pot, heat milk over medium-low heat to 185-200°F, stirring occasionally to prevent scorching or a skin from forming on the top. This will take a while, so be patient. You'll know you're getting close when you see bubbles around the edges and some steam appears.
Step 2: Cool the milk to 110°F. I do this by putting the pot in my sink filled with cold water, then stirring the milk frequently. This part of the process happens fairly quickly, so keep your thermometer handy to check.
Step 3: Once the milk reaches 110°F, mix about a 1/2 cup of the milk with the starter culture, then add that back to the pot.
Step 4:Put the pot of milk (or transfer the milk to another container and put that) into the oven on the "bread proof" setting, if you have that, or just turn the oven light on. The goal is to keep it at about 100°F.
Step 5:Let the yogurt sit for 6-10 hours (or longer, if you like). The longer it sits, the tangier it will be. Check it at six hours - it should be noticeably thicker than it was when you started and should pull away from the sides of the pot when you tilt it. Taste and see if you like the flavor (it will continue to thicken in the fridge). If you want it tangier, put it back in the oven and check again in an hour. You'll find your sweet spot after a couple batches and it will be need even less of your attention. For our family, we tend to like it at the 8-9 hour mark.
Step 6:Transfer the yogurt to mason jars. Store in the fridge for up to 2-3 weeks.
For Greek yogurt: Before transferring the yogurt to mason jars, line a colander or mesh strainer with coffee filters or a cheese cloth, then spoon the yogurt into it. Set the colander/strainer over a bowl and put it in the fridge for at least 4 hours and up to overnight, until yogurt has thickened to your desired thickness. If it's too thick, add some of the whey (the yellow liquid in the bowl below the strainer) back in. Save some of the strained whey for your starter culture (and don't throw out the rest of the whey - there's plenty of other good uses for it).
Tip: Reserve some whey (or yogurt) to be your starter culture for the next batch.
Optional: If you'd like smoother yogurt, use a milk frother to whisk it to your desired texture. A blender is too harsh and I've found that it makes the yogurt too runny for my taste.
Homemade (Greek) Yogurt
This yogurt is delicious, cheap, and easy to make with only two ingredients you already have in your refrigerator.
Prep Time:
5 minutes
Cook Time:
1 hour
Inactive Time:
8 hours
Total Time:
9 hours 5 minutes
Servings:
4
(about 1 cup each)
Ingredients
1/2 gallon whole milk
3 tbsp starter culture (whey from a previous batch or yogurt with live and active cultures)
Directions
In a large, heavy-bottomed pot, heat milk over medium-low heat to 185-200°F, stirring occasionally to prevent scorching or a skin from forming on the top.
Cool the milk to 110°F. I do this by putting the pot in my sink filled with cold water, then stirring the milk frequently.
Once the milk reaches 110°F, mix about a 1/2 cup of the milk with the starter culture, then add that back to the pot.
Put the pot of milk (or transfer the milk to another container and put that) into the oven on the "bread proof" setting, if you have that, or just turn the oven light on. The goal is to keep it at about 100°F.
Let the yogurt sit for 6-10 hours (or longer, if you like). The longer it sits, the tangier it will be. Check it at six hours - it should be noticeably thicker than it was when you started and should pull away from the sides of the pot when you tilt it. Taste and see if you like the flavor.
Transfer the yogurt to mason jars. Store in the fridge for up to 2-3 weeks.
For Greek yogurt: Before transferring the yogurt to mason jars, line a colander or mesh strainer with coffee filters or a cheese cloth, then spoon the yogurt into it. Set the colander/strainer over a bowl and put it in the fridge for at least 4 hours and up to overnight, until yogurt has thickened to your desired thickness. If it's too thick, add some of the whey (the yellow liquid in the bowl below the strainer) back in. Save some of the strained whey for your starter culture (and don't throw out the rest of the whey - there's plenty of other good uses for it).
Tip: Reserve some whey (or yogurt) to be your starter culture for the next batch.
Optional: If you'd like smoother yogurt, use a milk frother to whisk it to your desired texture.
Nutrition (per 1 serving)
Calories:
308 calories
Carbohydrates:
24g
Protein:
17g
Fat:
16g
The nutrition data provided here are only estimates. They cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. This data should be interpreted and used at your own risk.