Homemade Yogurt

There are lots of instructions for homemade yogurt out there. I developed one that I think is somewhere in between too-casual-I-can-tell-this-might-not-work and too-scientific-I'm-not-buying-a-heating-pad. Find the recipe that feels right to you and hopefully you'll have great success.
(p.s. This instructables version is better than the version on my blog, but I always include a link just in case you feel like visiting.)

You'll need:

- 1/2 gallon of whole or 2% milk that is not Ultra-Pasteurized (This has to do with the temperature it was pasteurized at. If milk has been Ultra-Pasteurized it must be labeled that way, so it's generally easy to avoid. The only organic milk I've found in my neighborhood that will work is from Trader Joe's)
- 1 small plain, all-natural yogurt that has live cultures (like Nancy's)
- thermometer
- slow cooker or double-boiler
- small bowl, stirring spoon, and ladle
- an oven or closed space that you aren't going to need for 8 hours
- towel
- tea-kettle or pot with lid
- butter muslin or cheese cloth if you like thick (Greek-style) yogurt
- optional fruit to stir in

Step 1: Sanitize your equipment

Clean all the equipment you'll use very well, being sure to get all the soap residue off. Just to be sure, I like to boil a pot of water and dump it in my slow cooker and the bowl. Then I swish a stirring spoon, ladle, and the thermometer in the hot water. You want to avoid adding any other bacteria to the milk so that you can just cultivate the good, yogurt bacteria.

Comments

[claudg1950]

Your instructions are very good. My two cents:
For those of us who are into decimal... 180 Fahrenheit equals 82,2 celsius, and 110 Fahrenheit are 43,3 celsius. Also, 1/2 gallon is 1,92 liters.
It is correct that honey has antiseptic properties, but it also should be remembered that it is not to be given to babies (some recommend to nobody under 3 years of age) due to the possibility of the natural presence of botulinum endospores in honey. As wiki rightly says: "The more-developed digestive system of older children and adults generally destroys the spores. Infants, however, can contract botulism from honey".

[Favouritegramma]

I made your yogurt without a thermometer but followed your time guidelines. It turned out GREAT. One hint, I did not want to use any more electricity so I put the crock pot into the oven with two tea lights lit on the very bottom. Worked!
Just make sure there is nothing hanging down that could catch fire.
Thank you.

[jello666]

Honey actually has antibacterial/ antiseptic properties http://en.wikipedia.org/wiki/Honey#In_medicine

[obsessed]

I've heard that too, but yogurt bacterias do not like honey.

[jello666]

yes because honey is a antibacterial agent so it kills bacteria

[obsessed]

Oh funny, I totally misread your comment. Good point - both times.

[JohnQu]

Great instructable! Im definately going to make yogurt some day.

Regarding the honey, to make yogurt last, it's probably best to not add anything, as any change in composition (additon of sugar for example) will benefit a slightly different set of bacteria compared to the original yogurt.

[obsessed]

I've tried it now with sugar and fruit mixed in and after two weeks it was still great. I think I won't push it with the honey though because I know you're right about adding different bacteria.

[muzzz]

After adding the starter, I wrap it with a few coats so it is nice and thick and let it sit on kitchen table for 4 hours. This usually produces a yogurt that we like. The idea is to cerate a habitable environment for bacteria. This would save you the oven and warm water steps. We also boil the milk first and let it cool down by itself.

[obsessed]

I haven't had luck with only 4 hours for how thick and tangy I like my yogurt, but I've seen that in other recipes. Great idea with the coats. I don't have a ton of space in my house so tucking it all away in the oven works great for me.

[johnnyblegs]

Yum! Sounds easy & delicious! Can't wait to try it out.