How to Make Yogurt


If you are addicted to yogurt or consume a large quantity of this yummy treat, try this yogurt recipe that is very simple and is not at all complicated to follow.

WHAT YOU’LL NEED

  • milk (maybe whole milk or low fat, around ½ gallon to one gallon)
  • plain yogurt (small cup, store – bought)
  • saucepan
  • cooler
  • containers or glass jars
  • candy thermometer
  • water

INSTRUCTIONS

  1. Start by sterilizing your containers or glass jars. Do this by pouring some boiling water into the containers or jars. Let this sit for around ten minutes. Then, pour out the liquid. Allow the containers or jars to cool. Dry them off.
  2. Boil a new batch of water in a pot. The temperature must be around 105 degrees Fahrenheit to 110 degrees Fahrenheit.
  3. Heat the milk in the saucepan. Stick the candy thermometer so that you can monitor its temperature. Do not allow this to go beyond 180 degrees or else your yogurt will taste awful.
  4. Turn the stove off as soon as the temperature would reach 170 degrees Fahrenheit to 180 degrees Fahrenheit. Continue to stir for two minutes to three minutes. This will prevent the milk from burning. Allow the milk to cool to a temperature around 105 degrees Fahrenheit to 110 degrees Fahrenheit.
  5. Stir well the yogurt you bought from the store. Mix this with the milk. Stir the mixture until they have combined properly. The bacteria from the yogurt will grow and spread all throughout this milk mixture.
  6. Transfer the mixture in the containers or the glass jars earlier sterilized.
  7. Pour water between 105 degrees Fahrenheit to 110 degrees Fahrenheit in a cooler. This will keep the temperature consistent.
  8. The containers or glass jars must be placed into the said cooler. Cover this cooler. Allow it to sit an area that is warm. This will allow it to incubate for a minimum period of five hours to six hours. As much as possible, do not open the cooler or open the cooler. This will disturb the temperature as some heat may escape. The yogurt may not set.
  9. After a period of six hours, gently press on the yogurt. This will test if the yogurt has set. If the yogurt feels to you slightly firm, then it is ready.
  10. Cover or put the lid on your jars. If you store the yogurt inside your refrigerator, this can last for two weeks.
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Filed Under: Food & Cooking

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About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

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