Make your own yogurt from scratch
without having to use a yogurt maker
This entire recipe is decanted from the YouTube video by Adelor DIY. This recipe is however cut in half from what they make on the video. Certain adaptations have been made to suit our own personal preferences. Watch Adelor’s video and you will be able to spot these differences easily. I’ve also created my own ULTRA-QUICK YOGURT at the bottom of this page.
Two empty 1 gallon milk jugs
Four wide mouth 1 pint canning jars with lids
One small 8 ounce canning jam jar with lid
Large stock pot
Thermometer (this is required)
One large picnic cooler
One half gallon 2% milk
Fill half of each 1 gallon jug with cold tap water
Carefully top each jug with boiling water
. Resulting temperature will be about 140°. Should feel very warm to the touch, but not burn you or melt the plastic.
The 2 gallons of water is one practical way to make an incubator. We use a very small table lamp and a 60 W lightbulb.
Place both warm jugs into cooler and close the lid. This is the incubator.
Wash jars and lids thoroughly and place upside down on a clean paper towel
Fill your stock pot with one half gallon of 2% milk
Place on medium high heat and stir nearly constantly until temperature reaches 185° (85°C)
. If you don’t stir constantly, milk could scald which will create a bad taste in your yogurt
Hold temperature at 185° for 20-25 minutes
. Video says 15 to 30 minutes; And that longer cooking will make a firmer yogurt. This recipe is specifically tailored for our tastes.
Shut off heat, cover, and let cool to 110°F (43°C)
. About 30 minutes
Measure three-quarter cup of plain yogurt and let rise to room temperature. This is your seed yogurt. It must contain live and active cultures. If it has them, it will be listed on the side of the commercial yogurt container. Organic yogurt is a good choice. Store-bought yogurt is needed only once; thereafter you will use your prior batch as your seed yogurt.
Once the milk has cooled to 110°F, add the 3/4 cup of seed yogurt. If the milk is too hot, it will kill the active cultures. If it is too cool, it will not allow the cultures to fully develop.
Whisk in the milk and yogurt together thoroughly
If you want to force a thicker yogurt, use about 1/4 cup powdered milk. If you want a more natural thicket yogurt, you can buy a yogurt funnel. Don’t try a coffee filter, it doesn’t work very well. I’ve tried it. LOL
Start by filling your small jam jar. This will become your seed yogurt for the next batch.
Next fill your pint jars with the mix. You should be able to fill about 3 1/2 jars. Leave about three-quarter inches of headroom in each jar.
Jars are now ready for the incubator, which should be warm by now.
Place filled jars in the cooler, and close the lid.
Let incubate for 5-9 hours.
When your yogurt is finished, you should see a thin layer of clear liquid on the top. This is called whey and it is perfectly normal. Dump it out before eating or using the yogurt. Whey is completely edible, but is very tart. It is a good additive for a smoothie, pancakes or bread. The whey will sometimes reabsorb back into the yogurt while in the refrigerator.
Your yogurt can be refrigerated for up to three weeks.
If you don’t have canning jars, Tupperware will work. Just make sure it is very clean. Yogurt will still keep about 10 days.
Next batch: use your small jar for your seed yogurt… (minus one big bite)
ULTRA QUICK YOGURT
. Hands on time is under 10 minutes.
Pour three cups room temperature milk in a very clean, just-washed large glass measuring cup.
Also, wash two 1-pint jars and lids
Heat milk in microwave 3 minutes on high
. If your milk is cold, and fresh from the refrigerator, add one minute microwave cooking time.
Let cool to about 110°. That is; when it is cool enough that you can stick your finger in it without it being too hot.
Mix in 1/4 cup regular yogurt
Put lids on jars, and place jars in the sun.
Cover with a dark towel and let cultures develop.
In five hours it is done.
Refrigerate for up to a week.
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