Fresh Yogurt

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
1 quart
Level:
Intermediate

Ingredients
  • 1 quart 2-percent milk
  • 1/2 cup powdered milk
  • 1 to 2 tablespoons honey
  • 1/2 cup plain yogurt, room temperature
Directions

Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.

Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.

After the fermentation is complete, refrigerate overnight.


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4.2 34
I have to agree with the reviews. I got my good eats the early years book out and looked at it. It oes indeed say to heat the milk mixture to 180.and cool to 110. It says let mixture ferment 12 hours keeping the temp as close to 110 as possible. Also says store in airtight container up to 2 weeks. Another comment he made that cooking or freezing yogurt wipes out the live cultures. So while freezing starters may be convenient, it wipes out the health benefits. I did not know that. Hope this helps some of you. ...now to make yogurt!! item not reviewed by moderator and published
The yogurt technique outlined here is different than a previous version, and does not work, in my experience. I have a yogurt maker--one of the little 7 one-cup dish ones, and I used Alton's recipe with no issues (same recipe, but the previous directions were to heat milk to 180, cool to 110, then add starter, and it always worked very well. I've tried this twice, with reliable starters, and both times it failed to set up. I've never had the previous technique fail to set up. Beware of the new directions! item not reviewed by moderator and published
I highly recommend spending the $150.00 to buy a proofer. Yogurt is tricky, and if you don't have a constant heat source, then the results will be disappointing. Trying to rig a heating system using a heating pad, etc, is really unnecessary since there is a product out there that is designed to do what you want to do. Homemade yogurt is far superior to store bought, and if you eat yogurt all the time, a proofer is well worth the investment. As for the Alton Brown recipe, don't waste your time. Make the yogurt first, then add the sweetener. Anytime you mess with the original process, you run the risk of wasting food. item not reviewed by moderator and published
The first time I made the recipe, I followed the procedures exactly, but it turned out very runny. I consulted with some friends who have made yogurt before and found that the issue wasn't with any of the software or hardware, but in the process. I was advised to heat the milk, powdered milk and honey to 180 degrees and then cool down to 120 before adding the culture in. This made all of the difference. The yogurt set up nice and firm and is super creamy. Some of the best yogurt I have ever had. item not reviewed by moderator and published
Here are my observations and suggestions: 1. Milk - use "fresh" organic milk. This means organic milk with a 4-6 week expiration date. 2. Starter - When you make your first batch, put it into ice cube trays and freeze. The starter keeps for a long time frozen (I'm approaching a year and the ice cube tray is the correct amount of yogurt. Also, make sure the starter from the store is fresh (again, I base this on the expiration date. I just throw the ice cube starter in with the milk while I'm warming to 115C. 3. Heat - I find that using an 8x8" glass square dish over a heating pad and covered with aluminum foil keeps it at the right temp. I "cook" the yogurt on the stovetop at med-high heat. 4. Time - Overnight works best for me. It takes me no more than ten minutes to "cook" up the yogurt and approximately 8 hours to ferment. I have yogurt in the morning when I wake up! If I'm working to make a Greek style or unsweetened, I may allow it to ferment a little long. item not reviewed by moderator and published
Worked great, tasty with strawberries and honey. Used Chobani plain Greek yogurt for the starter and put everything in a towel covered crock pot and just cycled it on and off by hand. I never let temp go over 110 deg. item not reviewed by moderator and published
I agree with another post. I have made this twice and followed the directions to the letter. Both times it came out like a slimy sour milk. This was the last time for this recipe - will try one that heats the milk to a higher temp. item not reviewed by moderator and published
Been rocking my own yogurt for quite some time now. I make gallon batches in stock pots using a double boiler method on the stove top. I do gallon batches because I always strain it to make greek yogurt. Truly divine stuff. I cannot say for sure, but I suspect that the cheap Walmart brand milk powder ruined one of my batches. It did not thicken up like it should have and was very watery. After I strained it in some cheesecloth, it only yielded a small quart of greek yogurt when it usually yields 2 healthy quarts. If anyone else has had this problem, some further insight would be greatly appreciated. item not reviewed by moderator and published
This recipe and method are similar to the way middle easterners have been making yogurt for years. But we just use blankets to keep the yogurt mixture in and keep it wrapped overnight, then put it in the fridge after it thickens. It's very easy to do. item not reviewed by moderator and published
I really enjoy fresh, homemade yogurt when it turns out right, but I'm a college student who's had to use resort to more unconventional methods of preparation. For example, instead of the heating pad, I just leave the container in a warmed oven. Anyway, I had a question about the powdered milk: I successfully made a batch of homemade yogurt using just 2% milk--no extra protein added. But then I got some Nonfat Instant Dry Milk (which I assumed to be the same as powdered milk, and when I add it, the yogurt comes out especially tangy, even after fermenting for a mere 4 hours. Suggestions? item not reviewed by moderator and published

Not what you're looking for? Try:

Frozen Yogurt with Chunky Peanut Chocolate Sauce

Recipe courtesy of Robin Miller