Homemade yogurt recipe
Do you make your own yogurt?
For me, it’s because I love the way it gets thicker and tangier than commercial yogurt.
Plus, I think knowing how to make yogurt is one of those skills that everyone should have in their cooking arsenal, like knowing how to chiffonade basil or how to roast a chicken.
And the skill comes in handy when you’re in for the evening, have plenty of milk and almost no yogurt, and know that you’ll be wanting yogurt in the morning.
OK, maybe a stretch, but still. I make mine with milk from Kilgus Farmstead.
4 cups whole milk
1/2 cup plain yogurt (if using store-bought yogurt, make sure the label says “live cultures”)
Bring milk to a simmer over medium heat until it reaches 200 degrees (do not boil). Remove from heat and let cool to 100 degrees. Preheat oven to lowest setting (mine is 170 degrees), then turn off. Once milk reaches 100 degrees, gently whisk in yogurt. Cover, wrap in a towel, and place into oven for four to six hours until yogurt thickens to desired consistency. Strain through a sieve to remove any milk solids and store tightly covered in the refrigerator for up to two weeks.
- I list temperatures here, so a candy thermometer is a plus, but you can eyeball things with a little conviction.
- I use my wide-mouthed All-Clad saucier pan to expose more of the milk, which I believe lends a thicker texture.
- Drizzle with honey or maple syrup for a nice balance to the tang.
- Make your own fruit-on-the-bottom yogurt by scooping jam – like peach rosemary preserves, for example – into a half-pint Ball jar and then topping with your yogurt. I make five at a time for a week’s worth of afternoon snacks.
How do you enjoy your yogurt?
If you enjoy this post, please consider subscribing to my newsletter, or my feed. And are we Facebook, Twitter, Instagram or Pinterest friends yet? Photo and recipe by Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.