Tuesday, May 20, 2014

My Momma’s (slightly improved) homemade yogurt

Recently I posted a picture of milk on my Facebook page with a comment that I’ll be making yogurt later (among other things  ... it was three gallons!).  A few people asked me for the recipe – so here it is!  My Momma’s (slightly improved) yogurt recipe :) 

We have had homemade yogurt in the refrigerator for as long as I can remember.  Both my grandmothers used to make it, and my mom made a batch every weekend.  So now I make it – although I’ve slightly adapted the technique my mother and grandmothers used (it seemed slightly barbaric … you’ll see what I mean in a bit).  
 So here is my version of momma’s yogurt recipe.  I’ll leave her notes in the parentheses.
What you will need:
Milk (Whole, or 2%) ……………………………………….. 1 Quart
Yogurt (either homemade or store bought) ……. 1/2 Cup

1 - In a stainless steel pot bring milk up to 180oF (if using raw milk for raw yogurt only heat to 120°F and skip step 2) on medium heat stirring constantly to avoid scorching the milk (Mom didn’t have a temp – “heat the milk until its hot but not boiling – it will start to get foamy.  Don’t walk away because it will burn and ruin the flavor of your yogurt”)
2 – Remove from heat and let cool to 120oF.  (Again, mom didn’t have a temp “let it cool down a little bit.  Stick your finger in the milk, if it’s too hot then it will kill the yogurt culture so you have to wati a little longer.  When you can stick your finger in there without it burning, the milk is ready for the yogurt.”)
3 – Take one cup of the 120oF milk and mix it with the yogurt starter.  Then pour the mixture into the pot and combine with the rest of the milk.
4 – Pour the mixture into glass jars, cover with a lid, and wrap with towels and a blanket.  The goal here is to keep the yogurt at 120 so the culture will turn your milk to yogurt. 

**Important note**:  DO NOT MOVE OR DISTURB YOUR YOGURT FOR AT LEAST 6 HRs.  This process works best for me if I keep it in the oven with the light turned on.  It maintains the proper temperature and no one touches it.  I also do this at night and the yogurt is ready by the morning.
5 – Carefully pull off the blanket and refrigerate.  Enjoy your yummy yogurt!!

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

No comments:

Post a Comment