Homemade yogurt is all the rave these days! Lots of people are doing it. I started about a month and a half ago, and I've been experimenting each time. I finally found a recipe that works for us! I'm going to tell you... I'm not big on measuring. Ready?
Okay... first I do use a yogurt maker. I got this yogurt maker on Amazon, which is where that link takes you. I like that it's glass jars. And I like that it has a high top as well for using larger jars. My last batch was in two mason jars and a pint size jar together. So, you can make more than just what's in the little jars.
I use a vanilla greek yogurt as my starter. I could buy the starters, but they end up expensive. So, I get the Ralph's brand of vanilla greek yogurt for about $.80. If it's on sale, I can get it for $.60. Any yogurt will work, but I've found that you want to use a flavor that you want YOUR yogurt to taste like after it's all done. If you use plain, your yogurt will be plain. I like using vanilla because I can add things to it like berries and the flavors meld well together. :)
Okay.. here's my process. I'm going to take you through it as if I was using the jars that come with the yogurt maker. There's 7 of them.
I pour 6 jars of milk into a pan, and 1 jar of cream. I've been told you can use any type of milk except skim, but we use whole milk in our home. I then add some honey. I squirt until it looks like enough. It's a feeling of how much is enough. It's probably about 1/3 cup of honey. I whisk that together and then add a generous squirt of vanilla. I use imitation vanilla. Just our preference around here. Whisk that together as well, all over a medium heat. Now, here is where a lot of places will tell you to use your thermometer and watch it carefully. I have 3 little ones who need me a lot. Watching this rise to 185 degrees is a pain. So, I've learned that I can let it heat until it foams up. Just about a full boil, but not quite. I can usually hear it get to this point because it sorta sizzles as it works it's way up the sides of the pan. :) Once it hits this point, turn the heat off.
I then fill one side of my sink with about 2" of water. I then use a large drinking glass, and fill it with ice. You should have about 15-20 ice cubes and put that in the water. Put your pan in to help it cool. When the ice cubes just finish melting, your mix should be the right temperature to add your starter. Put your finger in it, and if it's still very warm, but not too hot to stick your finger in, it's good. For those of you using a thermometer, it should be between 110 and 120 degrees.
Okay... Now... there's probably a film on top. Strain about 1/2 a cup or so of this into a bowl. Then add your starter and gently mix. I strain using a metal mesh type of strainer. Just to get the film out. It's okay if it's not 100% smooth. Then strain the rest of your mix into this same bowl and GENTLY mix. If you have a couple little chunks in there, you are doing perfect!!!!
Now add your mix to your jars. You should have a perfect amount for each jar if you used the actual jars for your milk/cream measurements in the beginning.
Place these in your yogurt maker, plug it in, cover them with the cover, do not put the plastic lids on the jars themselves, and walk away for 4-6 hours.
Take the cover off and just gently test the top of one of them with your finger. It should be yogurt texture. Nice and firm (for yogurt) and creamy.
Put the caps on and refrigerate. Let it cool and enjoy! It will get just slightly firmer in the fridge.
You can see how thick mine is in the little jar by how I'm cutting into it with a spoon.
Here it is in a mason jar when I used the high lid on my yogurt maker.
And just in case you didn't believe me on how thick it was... I can hold the mason jar upside down and it stays in place.
You can add jam or fresh fruit to your yogurt or eat it just by itself. Either way is very YUMMY!
ENJOY!
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