Homemade Yogurt (without a kitchen thermometer)

Yogurt Toppings with Mason Jar

I feel like an absolute genius.  This was quite possibly one of my most simple recipe creations, but there was something so rewarding, so empowering when I removed the lid to reveal my kitchen chef-d’oeuvre. I had successfully made my own yogurt.  First attempt, too!

Breakfast is far and away my favorite meal of the day and now I have a mealtime staple I never have to buy again.  So why should you bother?  It’s incredibly easy, outrageously inexpensive, amazingly delicious and you’ll start your week feeling like the queen (or king) of the breakfast world. 

What you need:

Ingredients for Homemade Yogurt
Ingredients for Homemade Yogurt
  • Milk (I used non-fat milk, but the higher the fat content the richer and creamier the yogurt will be)
  • Plain yogurt with active cultures (this is the last time you’ll need to buy it)
  • Large pot with lid
  • Mason (or other recycled) jars

What you do (detailed instructions in recipe):

Heat Milk

Heat milk in a saucepan on the stove until it is frothy and steamy, stirring occasionally.  It should just start to bubble, however, remove it from the heat before it begins to boil.
Heat milk in a saucepan on the stove until it is frothy and steamy, stirring occasionally. It should just start to bubble, however, remove it from the heat before it begins to boil.

Cool milk and mix in yogurt. 

Add the active yogurt to the warm milk.  Whisk the mixture until combined and our in the mason jars.
Let milk cool until the temperature it warm, not hot (approximately 30-40 minutes). Add the active yogurt (1 tablespoon for every 2 cups milk) to the warm milk. Whisk the mixture until combined and pour in the mason jars.  I poured approximately 2 cups per mason jar.

Store the mason jars in a pot of warm water.

Fill a large pot with approximately 3 inches of warm water and place the mason jars in the water.
Fill a large pot with approximately 3 inches of warm water and place the mason jars in the water.

Keep the mixture warm

Place the pot in the stove and turn the stove light on. This will produce enough warmth to keep the milk mixture at 110F for 4-8 hours.
Place the pot with the mason jars in the oven (do not turn it on), but do turn on the oven light on. The light will produce enough warmth to keep the milk mixture at 110F.  Keep in the oven for 4-8 hours.

Chill in fridge and enjoy!

The longer you let it sit in the warm over, the firmer and more tart the yogurt will be. Remove from slow cooker, place lids on jars, and refrigerate. The yogurt will firm up as it cools.

 I was successful without a kitchen thermometer, so trust your gut and have confidence!

Homemade Yogurt (Without a Kitchen Thermometer)
Serves 4
You will never buy this breakfast staple again after you realize how easy homemade yogurt is to make. It's a economical, fun, and healthy kitchen experiment!
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 4 cups milk
  2. 2 tablespoons yogurt with active cultures
Instructions
  1. Heat milk in a saucepan on the stove until it is frothy and steamy, stirring occasionally. It should just start to bubble, however, remove it from the heat before it begins to boil. It should reach 180 if you are using a cooking thermometer.
  2. Place the milk on the counter and let cool until it is warm to the touch, but not burning. It should take approximately 30-40 minutes. It should not get colder than 110F if you are using a cooking thermometer.
  3. Add the active yogurt to the warm milk. Use approximately 1 tablespoon for every 2 cups of milk.
  4. Whisk the mixture until combined.
  5. Pour the mix into clean mason jars
  6. Fill a large pot with approximately 3 inches of warm water and place the mason jars in the water. I recommend using the ceramic pot from a slow cooker as holds heat well.
  7. Place the pot in the stove and turn the stove light on. This will produce enough warmth to keep the milk mixture at 110F.
  8. Let sit for 4-8 hours. The longer you let it sit, the firmer and more tart the yogurt will be.
  9. Remove from slow cooker, place lids on jars, and refrigerate. The yogurt will firm up as it cools.
  10. Enjoy with fresh fruit, nuts, granola or honey on top!
Notes
  1. The higher the fat content in the milk, the richer and creamier the yogurt will be. Also, the longer you leave the yogurt mixture in the warm water the firmer and more tart the product will be.
  2. Top the yogurt off with granola, fresh fruit, nuts, seeds, honey or cinnamon.
Zest of Zen http://www.zestofzen.com/
Facebooktwittergoogle_plusredditpinterestlinkedinmail

1 Comment

Leave a Comment

Your email address will not be published. Required fields are marked *