Home-Made Yogurt

November 2, 2012

  Making yogurt at home is way easier than you'd think it would be.  I tried it for the first time when we lived up on Roi and the dairy deliveries were pretty infrequent and didn't always have yogurt in them.  D bought me a yogurt maker for Christmas and I followed all the instructions.  In the beginning, it was definitely time-consuming but I've got it refined down to fast and easy process. I make the mix in the morning and let it cook while we're at work and then refrigerate it overnight.  By the next morning it's ready to eat.  You should give it a try!


>Besides the ingredients listed below, you'll need a yogurt maker, either the tub-style or the ones with the individual jars.  We use one from EuroCuisine bought on Amazon.com.  You may need to adjust the quantities and adapt the directions below base on your yogurt maker

A's Home-Made Yogurt Recipe

Ingredients:
-42oz UHT milk (shelf-stable milk like Parmalat, probably available near the dry milk)*
-5 Tbsp yogurt or one tsp of dried yogurt culture **
-2 tsp vanilla
-1/4 to 1/3 cup white sugar***
-1/4 to 1/3 cup packed brown sugar***

*If you use regular milk instead of UHT, you will need to boil it until it reaches 180 degrees F and then cool it below 130 degrees F before you can use it. UHT milk has already been heat treated and can be used right out of the container but if you use UHT from a container that's already been opened, you will need to boil it.
** We use store-bought yogurt (any flavor will work) but you can re-use your home-made yogurt once as well
*** To make plain yogurt, leave out the the sugar and vanilla.  You can adjust the sugar to your taste, it won't compromise the make up of the yogurt but I haven't had much success with adding other kinds of flavorings (jams, syrups) before the yogurt is set.  If you want to add fruit, jam or syrup, add it after the yogurt has been refrigerated.

Recipe:
  Pour the milk into a large mixing bowl and whisk in the yogurt (or culture) until it's completely blended.  Add in vanilla and both sugars and stir until the sugar is incorporated.  Ladle the yogurt into jars or pour into your yogurt maker.  Allow yogurt to cook for nine hours.  Move jars or container to the refrigerator and allow them to set up for eight hours.  Open yogurt and enjoy!

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