Yogurt is incredibly healthy when it’s “for real”. But it’s often hard to find real yogurt with good milk and live bacteria.
I am doing my own yogurt at home, and today I’m sharing the recipe with you, so that you can finally know how to make homemade yogurt, and you can provide your gut with the beneficial bacteria that it needs.
First, I want to give you a quick reminder of what real yogurt is. In our modern, processed world, we are led to think that what food marketers are selling us as yogurt is actually yogurt, but nothing could be further from the truth.
Commercial yogurt is an ersatz, it’s a completely different thing, usually made with low-quality milk, and full of additives, food colorings, and preservatives.
So, what’s the real thing? Yogurt is a fermented milk product. The bacteria used to make yogurt are known as “yogurt cultures”. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein and gives yogurt its texture and taste.
Dairy yogurt is produced using a culture of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added.
To make yogurt at home, you need to buy real, live yogurt, with live bacteria. It is usually expensive, but as you’re going to use it only to make more yogurt, you’ll find that the final cost of your yogurt will be very low.
Then, you need to buy fresh, full-fat milk, that has not been homogenized. It will usually have been lightly pasteurized, but should not have been homogenized; otherwise, it won’t work.
Once you have the milk and the live yogurt sample, here is what you do to make yogurt.
1. Heat 1 quart milk to 158 F (70 C) in a stainless steel pan.
2. Let it cool down a bit until it reaches 104 F (40 C).
3. Mix together 3-4 tbsp live yogurt with 1 cup of the warm milk
4. Put yogurt mixture back in the pan.
5. Place pan in a warm oven (about 113 F (45 C)), and leave it there, door closed, for 5 to 6 hours, or more. You don’t need to keep the oven on, just turn it off.
If you want your yogurt to be sweet, leave for only 5 hours; if you want it sour, leave for 7 hours. The longer, the more sour.
6. Place pan in the fridge to cool.
7. When cool, put the yogurt in glass pots.
Note: contrary to what you might read on other sites, yogurt does NOT have to be at an EXACT temperature of 100 F (38 C), it actually works much better at 104-113 F.
It takes me literally 5 minutes to heat the milk, preheat oven to 113 F, and make the yogurt.
Then, I don’t worry about it during 6 hours – you may only have to check the temperature and put the oven back on for a minute, to make sure you keep the temperature of 113 F during the whole time (especially the first 2-3 hours).
And we enjoy delicious, homemade, natural yogurt that provides our body with the beneficial bacteria that it needs.
You can eat your yogurt plain or add a teaspoon of raw honey for more enzymes, or a piece of fresh fruit or some berries.
Please ask your questions below and tell me how you’re doing! And don’t forget to share with your friends on Facebook!