Sounds complicated … I know … but keep reading! This is a vegetarian staple I was hesitant to try making on my own. Trust me … once you make your own yogurt … you will ask yourself why you haven’t been making your own yogurt forever. It is less expensive, has no additives, is easy … and you know exactly what is in it … milk!
In this vegetarian house we use a lot of yogurt. This is a great source of clean protein for vegetarians. We make yogurt parfaits for breakfast, popsicles for dessert, use it in our smoothies, salad dressings, and my favorite is a scoop on top of my vegetables or lentils with some salt and red chili pepper powder. So many possibilities.
This recipe sounds exhausting but I promise it is only a few steps. After you do it once, you will see just how easy it can be. The only kitchen gadgets you need are a pot, a glass bowl, and a thermometer. The only ingredients you need are milk and yogurt or yogurt culture. The one thing you need is time and patience but you can be out of the kitchen without watching or stirring while the yogurt incubates.
DIY, creamy, wholesome, homemade yogurt. Great source of clean vegetarian protein.
1/2 cupPlain Yogurthomemade, store bought, or powdered culture packet
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Slowly heat milk over medium-high heat in a large pot stirring frequently until the milk reaches 180 degrees farenheit being careful not to boil over
Remove from heat and allow to cool to 115 farenheit
Stir the 1/2 cup plain yogurt or the entire packet of culture into the milk
Transfer to glass bowl, cover, and leave in a warm place for 4-6 hours until thickened. Options are to wrap in a towel or place in oven with heat turned off but light turned on. Do not stir or transfer the milk during this phase.
Cool for 3 hours prior to eating. Store the leftovers in the refrigerator in a sealed glass container and enjoy for up to 7 days. Use your leftovers to make a new batch!
1% or 2% milk works best. Skim milk makes a very thin yogurt, do not recommend. Whole milk makes a thick creamy yogurt.
Do not use Greek yogurt as a culture.
Cultures: can use any plain, store-bought yogurt with live and active cultures or after you make this recipe once, you can use a 1/2 cup leftover for the next batch. Another option is to buy a powdered culture sold at most health food stores.