Making yogurt has been on my list I think since last year. Anything that we consume a decent quantity of, I naturally think, I can make this better and for half the cost (and reduce our impact on the landfills) all at the same time.
I never stick with my first attempt of a recipe. I modify or make exact and don't like and have to modify on the 2nd or 3rd attempt. Whenever you make something new, plan for the next few times to be better.
The first yogurt making attempt came from
this blog, which I really do think is cool and go back to for any slower cooker recipe or ideas but, I'd say "nope" on making yogurt in a slow cooker. There are a few reasons which I'll share so you don't have to go through the same trial and error. I made the first recipe with my slow cooker and the second with a heating pad. I highly recommend the heating pad method.
Temperature is super important, VERY important. Some may disagree and some may heavily agree, what I do know is that when I worked a different recipe (after lots of googling) and payed close attention to the temperature during the different stages - night and day difference.
The second lesson learned is once you have cooled your soon to be yogurt mixture down to 100 degrees, DO NOT fuss with it. Unknowingly, I stirred my first batch a few times here and there thinking I was doing some good - no, not good. The cultures / bacteria are hard at work, stirring disturbs them; do not disturb the cultures.
Third, do not try to thicken with milk powder after your yogurt is done. This is something to be done during the first step.
Last but not least, get a kitchen thermometer. Some people use fancy ones with alarms, bells and whistles.. why spend the money? Get a cheap-o $5.00 thermometer at target and call it a day.
I also tried with my first batch using fresh fruit and placing yogurt & fruit in the food processor, big mistake. My end result was thin, bubbly smoothie like yogurt. I did keep it and we've been drinking it (tastes good, just not thick enough to spoon).
Some people sterilize their equipment prior to making the yogurt, I didn't I will next time since it's a good idea. Follow the below directions and you'll have awesome yogurt ~ enjoy.
Ingredients
- 1/2 Gallon Organic Whole Milk
- You can use 2% or skim I suppose but don't, why? Whole milk yogurt is glorious and so good for you; worried about the F word in whole milk? Talk to the French women, they drink it all of the time and are still fabulous.
- 2/3 cup Organic Nonfat Milk Powder
- 1 cup Organic Plain Yogurt (to be used as your starter)
Step 1: Sterilize Your Equipment
- Make sure everything you're going to use to make your yogurt is extremely clean!
- The easiest way to ensure that your equipment (saucepan, bowls, heatproof yogurt containers, utensils, etc.) is scrupulously clean is to run it through a dishwasher with a heated drying cycle.
- Alternatively, wash your containers and tools well in warm water with dish detergent and let the dishes air-dry.
- Then fill containers with boiling water and let them stand until you are ready to fill them with yogurt.
- Bring your starter (yogurt) out of the refrigerator so it can reach room temperature.
Step 2: Heat Your Milk
- Even if you use pasteurized milk, it will require sterilization due to the bacteria it contains.
- Pour milk into large sauce pan; Add nonfat powdered dry milk.
- Heat milk slowly, stirring continuously with a metal spoon, until small bubbles gather around the perimeter and steam rises from the surface.
- The temperature of the milk should be between 180 degrees F and 200 degrees F.
Do not allow milk to boil. Check temp often to get a good read at how fast / slow it is heating.
- Keep milk at this temperature for approximately 10 minutes, stirring frequently with a metal spoon.
- Be sure to stir up from the bottom of the pot so the milk at the bottom doesn't scorch
Step 3: Add the Culture
- Once it has been sterilized, you must bring the temperature of the milk down so that the heat doesn't kill off the beneficial bacteria in the warmed starter culture.
- Turn off heat, let milk cool.
- Keep checking the temperature every five minutes or so, takes about 10 - 15 mins to cool.
- You don't want to add the starter until the milk has dropped to below 120 degrees F, but do not let the milk fall below 100 degrees F.
- The ideal temperature at which to add the starter is approximately 110 to 112 degrees F.
- When the milk reaches 115 degrees remove about a cup of the milk.
- Stir 1 cup plain yogurt with live active cultures into the cup of milk.
- Stir this back into the pot of sterilized milk.
- Your milk has now been cultured, or pitched.
- Cover the cultured milk.
Step 4: Incubate the Bacteria
Incubating the beneficial bacteria in your yogurt is the trickiest part of the whole procedure. If the temperature of the milk mixture is too low, the bacteria won't grow enough to produce yogurt. If the temperature is too high, however, it will kill the bacteria. There are a few methods you can use to regulate the temperature of your milk mixture as it turns to yogurt. Whichever method you choose, be sure to keep an eye on the temperature (use your thermometer!) to make sure it stays within the necessary parameters. Also, for the best results, your developing yogurt should be kept as still and undisturbed as possible.
Oven Method
- Turn oven to 170 degrees F.
- When oven comes up to temperature, turn oven off, wait 5 minutes, and place milk mixture inside.
- For ideal incubation, maintain a temperature of about 110 degrees F inside the oven.Use an oven thermometer or your candy thermometer to monitor the temperature inside the oven.
- Do not let the oven temperature drop below 100 degrees F.
- Let incubate for 5 to 7 hours.
Slow-Cooker Method
- Preheat the empty slow cooker (with the crockery insert in place) on the warm or low setting for 10 minutes.
- Place covered containers of yogurt in the slow cooker insert.
- Turn off the slow cooker and cover with a folded bath towel to insulate.
- Turn the slow cooker on warm or low for 5 minutes every hour to maintain temperature.
- Let incubate for about 5 to 6 hours.
Heating Pad Method
- Place a dry cutting board on a sturdy table or countertop.
- Set heating pad on top of cutting board and plug it in
- Turn the heating pad to medium heat.
- Place bowl of milk mixture on top of the heating pad.
- Let sit, undisturbed, for at least 6 or 7 hours. (I recommend 7)
I used the heating pad method and it rocks! I placed the heating pad (fuzzy cover off) onto the counter, turned on to "pre-heat". Put the pan right on top, set to medium and wrapped 3 towels around the pot to insulate. It kept the temp at 100 the entire time. Check your temp on your first go round to make sure you heating pad is warm enough or to ensure it is not too warm.
It is a lengthy process but once you have your milk incubating, there's nothing to it. My end result was fresh, thick, delicious and not too tangy. I can't see ever buying yogurt again.
Flavoring:
Fresh fruit
Vanilla Extract, start out with a cap or two full and go from there
Agave nectar to sweeten
...anything else your heart desires
Please share what's worked best for you or any changes that you've made that have worked (or didn't)
