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It's All Greek to Me: Adventures in Homemade Yogurt

by on ‎04-13-2015 05:59 PM

I was skeptical at first. Yogurt making was not something I thought I could do in my kitchen. It seemed complicated.  Completely unfamiliar territory. What's even in yogurt? Isn't it just…yogurt?


As I've learned, there are a lot of great reasons to make your own yogurt. Not only can it save you some grocery money, it's delicious. It's easy, too—if you start a batch tonight you'll have homemade yogurt in the morning with enough left to enjoy all week.


Homeade yourt in a bowl


Here's what you need:



  • 5 cups milk

  • 1/2 cup plain yogurt. This acts as a starter for your homemade batch.


And that's it.


Since I'm an absolute yogurt beginner, I used a yogurt maker.  You can just as easily make yogurt without one, but yogurt makers ensure an even, consistent temperature while the yogurt sets, and I didn't want to fuss over mine too much.


Yogurt maker


You'll also need an instant-read thermometer, but more on that in a second. You can use whatever kind of milk you like—even soy milk—and your favorite yogurt. For my first try, I went with skim milk and splurged on a fancy Greek yogurt—since, after all, I only needed a very small amount of it.


When it comes to making yogurt, think slow cooking. A little prep in the beginning pays off big in the end, with a whole lot of nothing (in my case, going to bed) in the middle. Here's how you do it:


1. Heat your milk in a heavy saucepan or Dutch oven to just below boiling, about 185-200 degrees Fahrenheit. This is where that instant-read thermometer comes into play. You can also heat your milk in a microwave, whisking it in one-minute increments. Why heat it? Heating helps stabilize the yogurt when it sets.


Heat milk


2. Let your milk cool to about 100-110 degrees. Again with that thermometer.


Cool milk


3. Mix your starter yogurt into the milk using a whisk until it's smooth.


Whisk


4.  Pour the mixture into your yogurt maker


5. Set your timer. The length of time differs slightly depending on what kind of milk you use. But, if you're using skim milk, let it set for 9-10 hours. Always follow the instructions on your specific yogurt maker, as times may vary.


7. Now walk away. Go to work. Go for a run. Walk your dog. Catch up on your shows. It's totally up to you—the next 9-10 hours are all yours.  


8. BOOM! You just made yogurt. There might be some liquid on the top—that’s whey and it's very nutritious. Just stir it back in.


Optional Step: Turn your yogurt into Greek yogurt. Right now, your yogurt is excellent. It's delicious and ready to be enjoyed however you like. Personally, I can't resist an optional step. Especially when the result is incredibly thick Greek yogurt with very little extra work. Greek-style yogurt is simply strained yogurt, and I tend to prefer it over thinner yogurt.


9. Strain your yogurt in the refrigerator for about 2 hours. My yogurt maker came with a strainer attachment, but if you don't have one, you can line a regular kitchen strainer with two layers of cheesecloth, place it over a bowl, and then pour your yogurt into the cheesecloth-lined strainer.  When you’re done straining (the longer you strain, the thicker your yogurt will be), scoop your yogurt into a container and store it in the refrigerator.


10. Pat yourself on the back—you made delicious Greek yogurt at home.


At this point, I had a lot of yogurt—a lot of really good yogurt. What to do with it? If you love yogurt, then this will be no problem. You're only limited by your imagination and the contents of your pantry. Here's what I did.


I like to keep things as simple as possible when I cook—4 or 5 ingredients tops. The yogurt is so good, it doesn’t need much, anyway.


Stir in orange zest, candied ginger, and honey.


Add orange zest, candied ginger, and honey


Or, maple syrup and cinnamon.


Add maple syrup and cinnamon


Try it with your favorite berry preserves and cardamom.


Add berries and cardamom


I promise all three options are fantastic. But, the fun part is coming up with your own favorites. Experiment!


Still have more yogurt? I used my last serving to make creamy blueberry ice pops. (It’s time to think summer, after all.) Just blend together 1 cup Greek yogurt, 2 cups frozen blueberries, 3 tablespoons sugar, and 1 teaspoon vanilla extract until smooth. Spoon the mixture into paper cups, cover the top of the cups with plastic wrap, poke a stick in the center, and freeze for 4 hours or overnight. Easy!


Yogurt pops


I’m no longer a skeptic. I’m a full-fledged believer in homemade yogurt. It’s such a versatile, healthy ingredient to have on hand, and I think this is a great way to control exactly what goes into it. I hope you have a lot of fun creating your own.


Enjoy!


Your Foodie Friend Nick