About 10 years ago I purchased a yogurt incubator and I set about trying to make my own yogurt. After a year and a half of trial & error and trial & error, followed by error & error & error, I finally gave it up and decided that homemade yogurt was neither simple, economical or healthy. On all accounts I was wrong! At a food storage class I attended, I tasted Katie’s yogurt and almost fell off my chair! It tasted great, was thick and creamy, and her ingredients totaled about $.60 a quart! Luckily, Katie shared her recipe and technique, and now I will share it with you.
- 7 ½ cups hot water
- 2 cups powdered milk, non instant (I use powdered milk from the LDS Cannery)
- ⅔ cup plain yogurt, with live active cultures
- 5 grams freeze dried culturesWhisk your powdered milk and HOT water together while heating over high heat. It takes effort but if you whisk vigorously you can easily get asmooth product. Continue to whisk vigorously until liquid begins to boil.Once it begins to boil remove from heat and allow the liquid to cool to 105-110 degrees F. As it is cooling measure your yogurt starter and set it out next to your hot liquid. This will allow your starter to warm up to room temperature while your hot liquid is cooling. Once liquid is cooled add your yogurt starter and give it a good stir to incorporate starter throughout the liquid. Incubate using desired method.If you are using a freeze dried starter, once the liquid is cool mix a small amount of the liquid in a bowl with the freeze dried starter to dissolve completely. Then stir the small bowl of liquid into the large amount of cooled liquid and give it a good stir. Incubate using desired method.Incubation can be done several ways. One is in an incubator. There are several brands and it generally consists of an internal container and a larger casing that incubates and holds the inner container at a constant 100-110 degrees F. If using an incubator, pour your cooled mixture into the internal container and place in incubator for 6-8 hours. To check if it is set press gently on the top with the back of a spoon. DO NOT SHAKE! Remove inner container and place in refrigerator. Refrigerate at least 8 hours before serving. As it is refrigerated it will become a little firmer. Serve with honey, fruit, jam or use in recipes plain.Incubation can also be done in a dehydrator. I used glass quart jars and here in this photo I tripled my recipe allowing me to fill 6 quarts jars and incubate them all together. I kept my door open to allow me to maintain the desired 100-110 degrees F. With the door closed my temperature was just too hot! Just keep an eye on your temperatures! I incubated here as well for 6-8 hours and then I just placed my jars in the fridge. I really loved being able to culture so much yogurt at a time!
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