Making yogurt at home for you and your family is fun, easy and can save you a lot of money in the long term! To make yogurt at home, all you need is bacteria (also known as starter culture yogurt) and milk.
Better yet, making yogurt does not require any specialized equipment. (If you have just started making yogurt, this list of basic supplies can be useful).
CHOOSE A YOGURT AND MILK STARTER to Make Yogurt at Home
You have several options when it comes to selecting a starter yogurt crop and the type of milk that should be used to make yogurt at home. While the basic process for making yogurt at home is the same for all types of yogurt and milk starters (simply add the bacteria to the milk and let it be grown), there are some nuances in the use of different yogurt starters and milk.
When choosing a yogurt starter, consider how each type works and choose the one that best suits your lifestyle. Some starter cultures are either direct or single use, which means that each starter pack will produce a batch of yogurt. Other starter cultures are relics or reusable, which means that you can make yogurt over and over again using some yogurt from your previous batch as an initiator.
When choosing milk to make yogurt, consider how the milk will interact with the initial yogurt culture and affect the final thickness and texture of the yogurt. For non-dairy milks, you should use a Vegan Start Culture (or a Vegan Yogurt Starter Kit).
PREPARE THE MILK Make Yogurt at Home
Depending on the initiating yogurt culture you choose, you may need to apply heat to your milk to prepare it for cultivation. The procedure for growing a batch of mesophilic yogurt with pasteurized milk does not require any heat, but for pasteurized thermophilic yogurt, the milk must be heated to 160 ° F, then cooled to a culture temperature of 110 ° F, before adding the yogurt starter
To make raw milk yogurt, with any type of crop, there are special considerations, and an additional step may be required.
read more: How Yogurt Maker Works?
INOCULATE THE MILK for Make Yogurt at Home
Using the correct proportion of culture in milk is important. The right amount of milk will provide a nutrient environment for the bacteria to grow and thicken milk properly. For the best results, follow the instructions that are included with your yogurt start culture or one of our videos on how to make yogurt.
Instructions and instructional videos to grow yogurt at home
LET THE DAIRY CULTURE Make Yogurt at Home
As yogurt crops, their temperature should remain fairly constant, and the yogurt should not be altered.
For thermophilic yogurt starters (Greek, Bulgarian, traditional flavor, mild flavor and vegan), maintain a temperature of 105-112º F. You will need a yogurt maker or similar device to control the temperature.
For mesophilic yogurt starters (Viili, Filmjölk, Matsoni and Piimä), maintain a temperature of 70-77º F. You can grow these yogurts directly at your counter.
Maintaining a constant temperature
Try these tips to maintain the temperature when growing yogurts on the counter or learn how to grow thermophilic yogurt without a yogurt maker.
How long to let your yogurt culture
The cultivation time is an important factor to make a good yogurt. The amount of time that yogurt crops depend on their taste and texture preference. In general, the longer the yogurt cultures, the more acidic and thick they will become. You can also check the instructions included with your yogurt starter for growing times.
Natural separation during the yogurt growing process
Towards the limit of culture time, yogurt can begin to separate into solids (curd) and liquid (whey). The whey is quite nutritious and can be separated for use in the kitchen or in the crop, or it can be mixed again with the yogurt.
The separation is usually the result of growing yogurt, either too long or too fast. Once the yogurt begins to separate, it will not be long before the bacteria begin to disappear, so be sure to monitor your yogurt as you grow it.
Our frequently asked questions about Yogurt Starter troubleshooting offer several tips for treating yogurt that do not turn out exactly as expected.
Read More: How to make Yogurt at home
REFRIGERATE YOUR YOGURT MADE AT HOME
Thermophilic yogurt requires a 2-hour cooling period to help ease the transition between the growing temperature and the refrigerator temperature.
The finished yogurt should be refrigerated for at least 6 hours to stop the growing process. Once the fermentation has stopped, it will not restart even if the milk returns to room temperature.
HOW TO MAKE THE HEAVY GRASS YOGURT
If a thicker yogurt is preferred, the way that is drained from the finished yogurt is an option to thicken it. The draining serum produces thick Greek-style yogurt. For other ways to thicken homemade yogurt, see our tutorial on adding thickeners to yogurt.
Now that you know more about how to make yogurt at home, make sure you have all the supplies you need and enjoy a yogurt starter culture. With our videos and the collection of expert tips on growing yogurt, you will be on your way to a delicious homemade yogurt in a very short time.