Homemade Yogurt Recipes:
Making homemade yogurt recipes is fun, easy and satisfying, it doesn’t require any specialist equipment or ingredients, and is healthier as it only contains the milk you choose to use.
- Heat milk to a gentle simmer (~95C) and maintain at this temperature for a couple of minutes or longer if using a store bought starter or for creamier yogurt.
- While milk is heating prepare the bowls. Separate a large and a small nesting bowl with an insulating material such as a folded tablecloth and place starter in the smaller bowl to warm from fridge temperature slightly. For the first batch use a few tablespoons of yogurt, when using your own homemade yogurt (saved from previous batch) less will suffice.
- Once milk has simmered for required time remove from the heat and allow to cool to ~51C. I normally set a timer as I sometimes forget it — with my saucepan and the volume of milk that I use it normally takes about 20-25 minutes.
- Splash a bit of the milk into the starter (approximately the same volume as starter) and stir thoroughly. Add the rest of the milk in small splashes initially then pour, stirring continuously.
- Cover with cling film and some sort of lid — I use one of my daughter’s plastic plates as the plastic helps to insulate the yogurt and prevent it from cooling too quickly.
- Place the bowls in a switched off microwave (I normally unplug it!), as the construction of the microwave also helps insulate the mix.
- Leave overnight around 12 hours and then refrigerate.
Yogurt comprises of living cultures like a sourdough bread starter so don’t be dismayed if you have a couple of failures, though this method is fairly reliable. I have been making it this way about once a week for the last couple of years and it has only failed once or twice, which I think I can attribute to my old thermometer breaking down and giving wildly inaccurate readings!
Greek Recipe for Homemade Yogurt
This is a basic homemade yogurt recipes using commercial full fat milk. The yogurt is delicious as is, but can be made into the thick yogurt that is such a favorite in Greek cooking by straining.
- 1 quart (32 ounces) of full fat sheep or cow’s milk (pasteurized)
- 2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures
- 2 tablespoons of full fat milk (same type)
Start with all ingredients at room temperature.
Heat the milk just to the boiling point and pour into a non-metal container.
Let cool to lukewarm (100-105F). A skin will form on top.
Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.
Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
Carefully drain any excess liquid.
Refrigerate for 4 hours before using.
Store in the refrigerator and use within 4-5 days.
Don’t forget to save a small amount to make the next batch!