It was actually surprisingly easy, and since I'm generally the person in our family who eats the most yogurt in an attempt to be healthy, my parents decided that I will have to make yogurt for myself from now on.
So here is how it's done:
Turn the stove to medium heat and heat the milk
to 180 degrees. When making yogurt, watching
temperature is the most essential thing. Bacteria
can only grow in certain temperatures, and yogurt
is all about the bacteria. Be super attentive to the
thermometer throughout the process.
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| I did some homework while I waited :P |
Stir occasionally so that the milk doesn't stick to
the bottom. Now it's just time to sit and wait.....
STEP TWO: When the milk reaches 180 degrees,
turn off the heat. Put the pan in the sink and fill it
about halfway with cold water. If there is a desire
to speed things up, one could drain the sink and
refill. Again, it is essential to watch the
temperature for this step...the goal is to take it out
of the sink when it reaches 115 degrees.
*this is crucial: when it reaches 115 degrees add 1 cup of plain (we usually use whole milk, organic)
yogurt. This is called the starter. My dad uses pre-made cubes of frozen yogurt. About 4 of them when
the milk reaches 120 degrees. Either way...ADD YOGURT STARTER!
put it in jars. Put the jars in a cooler. Fill the cooler
3/4 of the way with warm water (around 115
degrees). At our house, we can just use the hot
water from the tap and it turns out to be about that
temperature. Let the yogurt sit in the cooler for 6-
8 hours (overnight is ideal). When you take it out
of the cooler, you can eat it immediately if you're
okay with warm yogurt. It's definitely best to put it in the fridge in the morning.
Needless to say, I am incredibly excited to have delicious homemade yogurt for breakfast tomorrow morning!
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