Holy cow … I made yogurt. Like, without a machine. You may not think it a big deal–though, really, when was the last time you made yogurt– but I was pretty daunted. I really enjoy cooking. But yogurt was … like, actual chemistry. It was scary to think that we would be consuming milk after we left it in the oven all night. However, we finally decided that paying $7.00 for the really good large container of Fage Greek yogurt was just too much. Sadly, the $6.00 price the prior several weeks was not too much. I don’t know why that one dollar broke the dam, but we had developed pretty high standards for yogurt. We wanted a really thick, high protein, creamy yogurt made without pectin. By the way, have you ever noticed that yogurt has pectin? Not that it’s bad for you, but it makes you feel like you’re eating milk jello. That’s why we eventually started getting the Fage Greek yogurt. It was thick without pectin. It’s delicious but expensive– and it isn’t even organic. So when it was no longer “on sale” we decided to explore other options. Or, rather, my husband looked at me and said, “I thought you said you can make yogurt at home?” I responded that, “well, sure, some people make yogurt at home.” I then immediately avoided eye contact. The truth is I had googled making yogurt at home several times. I had just never felt confident enough to make it. I finally just looked at him and asked if he was willing to experiment and possibly waste $4.29– the cost of a half-gallon of Kalona milk.
This isn’t an article where I regurgitate someone else’s recipe as if I made it. And, really, it’s not even a recipe because you are just applying heat to milk. It’s more like directions. The ones I followed I found on the site The Kitchn. It didn’t require anything fancy– and it worked! It wasn’t completely smooth sailing. After the four hours the author recommends you check on it, my yogurt had not actually become yogurt. When I stirred it, I encouraged my self that it was thicker that the whole milk I had started with, but if that was true it was just barely thicker. I totally thought I had ruined it and wasted a half-gallon of really good milk. I immediately googled “trouble shooting ruined yogurt” and came across sage advice like “whatever you do, don’t stir it.” Well crap. Stirring it was the first thing I did. However, the instructions on The Kitchn reassured me that I could have left the milk soup in the oven overnight, so I decided to see what happened. It was like Christmas when I ran down first thing the next morning to open up my pot. And by golly, I made yogurt!!!
Alas, that was not the end of it. I wanted really thick yogurt and what I had made was regular yogurt,even a bit runnier than regular yogurt. I then had to improvise a method to let the whey drain from the yogurt. I won’t even post a picture of my ridiculous set-up which consisted of a clean, thin tank top to strain the yogurt and several pony-tail holders chained together to wrap the shirt around a bowl. But it worked. It took another day but my end-product is thick, creamy, organic, and, I believe, high in protein.
In the end, I saved money and made a better product. It was easy, though rather tedious, if I am going to be honest. That being said, I didn’t have to do much to it. It just took a while. Nonetheless, my husband keeps telling me it is the best yogurt he’s ever had and that he can’t believe I made it. So, yeah, I will probably add this to my homestead Sunday repertoire. This will have to go on the list of things that are surprisingly easy to make at home. Please, share your list of things that you found surprisingly easy to make at home.
My mom used to make all our yogourt growing up. I’ve tried and failed every single time.
I keep expecting it to fail, but several weeks into the plan (I make a batch almost every Saturday or Sunday) and it has worked every time–even when I thought I cooled it down too much or had the oven to warm… I have been very lucky or I would have quit! I use a heavy cast iron enameled pot that seems to work beautifully in heating up the milk slowly and consistently and keeping it warm longer. The recipe I used suggested heating the milk to 200 degrees F and then cooling it to around 115 degrees, and then adding the culture (cup of last batch of yogurt.) I leave it in the oven overnight (at least 8 hours). Then I strain the heck out of it.
How much yogurt does this make? I may have to try it – you make it sound fun and easy! Do you guys add sugar to it or just eat it plain with granola and fruit?
It depends on how thick I make it! the batch I just made this weekend from 1/2 gallon of whole milk was pretty thick and yielded about five cups. But because it is whole milk and really thick, it is really filling. It is also fairly sweet on its own (though i always add honey). It could be sweet enough for your palate with just added fruit and granola if you don’t have too much of a sweet tooth. It is really easy. Just a little labor intensive. Actually, not even intensive, just a lot of waiting.