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How to Make Homemade Yogurt: A Simple Step-by-Step Guide

Have you ever considered making your own yogurt at home? Not only is it an economical option, but it also gives you complete control over the ingredients and flavors. In this guide, we'll walk you through the process of making homemade yogurt, from choosing the right milk to achieving the perfect texture.

Obtain Heirloom Yogurt Starter Cultures:

Do you long for a unique and special yogurt experience? Well, heirloom yogurt starter culture is here to class up your dairy game! Regular yogurt starter cultures are like the peasants of the dairy kingdom. They do their job, they make yogurt, and that's about it. But heirloom yogurt culture? Well, it's the cultured aristocrat of the bunch. It's been passed down from generation to generation, like a family heirloom, carefully preserved and cherished.

You will need 1 Tbsp of starter culture per cup of milk.

Heirloom yogurt starter cultures have gained popularity due to their unique characteristics and potential benefits compared to regular, commercially available yogurt starters. Here are some potential benefits of heirloom yogurt starter cultures compared to their regular counterparts:

Flavor Complexity:

Heirloom cultures are often prized for the complexity of flavors they impart to yogurt. Over time, these cultures may have developed a more diverse range of bacteria and yeasts, resulting in a yogurt with a richer and more nuanced taste profile.

Unique Heritage:

Heirloom cultures have a history. They may have been passed down through generations of families or specific communities. This historical significance can add a unique and sentimental aspect to your yogurt-making process.

Biodiversity:

Heirloom cultures may contain a wider variety of beneficial bacteria strains than some commercial yogurt starters. This biodiversity could potentially contribute to improved gut health and a broader range of health benefits.

Photo by Evan Reimer

Adaptability:

Some heirloom cultures are known for their ability to adapt to different milk types (e.g., cow's milk, goat's milk, coconut milk) and environmental conditions. This adaptability can make them a versatile choice for yogurt makers.

Environmental Considerations:

Using heirloom cultures can be a sustainable choice since they can be perpetuated and shared among individuals, reducing the need for regularly purchasing commercial yogurt starters in plastic containers.

Cultural Significance:

Heirloom cultures may have cultural and regional significance, connecting you to specific culinary traditions and histories.

Minimal Processing:

Commercial yogurt starters often go through processing and drying, which can reduce the diversity of live cultures. Heirloom cultures are typically maintained in their natural, live state.

bottles of fresh milk for homemade yogurt

Photo by Mehrshad Rajabi

2. Selecting the Right Milk:

The foundation of any good yogurt is quality milk. Opt for whole milk to achieve a creamier textureAvoid using ultra-pasteurized milk, as it can affect the yogurt culture's ability to grow. Using whole milk in yogurt-making offers several advantages that contribute to the taste, texture, and overall quality of the final product. Here are some reasons why using whole milk is often preferred for making yogurt:

Creaminess and Richness:

Whole milk contains a higher percentage of milk fat compared to low-fat or skim milk. This higher fat content imparts a creamy and rich texture to the yogurt, making it more indulgent and satisfying.

Improved Flavor:

Fat carries and enhances flavor, so whole milk yogurt tends to have a more robust and full-bodied taste compared to yogurt made from lower-fat milk. It has a naturally pleasant and buttery flavor.

Better Texture:

The fat in whole milk contributes to a smoother and silkier texture in yogurt. It provides a pleasing mouthfeel and helps prevent the yogurt from becoming too thin or watery.

Stability:

The fat in whole milk stabilizes the yogurt during the fermentation process, reducing the risk of curdling or separating. This can result in a more consistent and reliable yogurt-making process.

milk being poured into mason jar for homemade yogurt

Photo by Nikolai Chernichenko

Nutrient Absorption:

Some vitamins and nutrients, particularly fat-soluble vitamins like A, D, E, and K, require dietary fat for proper absorption by the body. Using whole milk in yogurt ensures that these nutrients are more readily absorbed when you consume the yogurt.

Satiety:

The fat content in whole milk yogurt can help you feel more satisfied and full after consumption. This can be especially beneficial if you're using yogurt as a snack or part of a meal.

Versatility:

Whole milk yogurt serves as a versatile ingredient in cooking and baking. Its higher fat content can enhance the creaminess of sauces, dressings, and desserts, making it a valuable addition to various recipes.

Cultural Tradition:

In many traditional yogurt-making cultures, whole milk has been the standard choice for centuries. Using whole milk may help you achieve yogurt flavors and textures reminiscent of these time-honored recipes.

It's worth noting that while whole milk is the preferred choice for those seeking the creamiest and most flavorful yogurt, you can still make yogurt with lower-fat milk options like 2% or skim milk. However, the resulting yogurt may have a thinner consistency and a milder flavor due to the reduced fat content.

Ultimately, the choice of milk type for yogurt making depends on personal preference and dietary considerations. If you're looking for a rich and indulgent yogurt experience, whole milk is the way to go, but you can adjust the milk type based on your taste and health goals.

3. Gathering Your Equipment:

To get started, you'll need a heavy-bottomed pot, a food thermometer, mason jars, a whisk, a clean towel, cheesecloth, and containers for storing the yogurt. Sterilize your equipment to ensure a clean environment for the yogurt to develop.

4. Heating the Milk:

Pour the milk into the pot and gently heat it over medium heat. Use a thermometer to monitor the temperature; you want to reach around 180°F (82°C) to kill any unwanted bacteria. Stir occasionally to prevent the milk from scorching.

pot on a stove heating milk for homemade yogurt

Photo by Uwe Conrad

5. Cooling the Milk:

After heating, allow the milk to cool to around 110°F (43°C). This temperature provides an ideal environment for the yogurt culture to thrive.

6. Adding the Starter Culture:

In each of the mason jars, mix one tablespoon of your yogurt starter culture with one cup of cooled milk.

7. Incubation Period:

Cover each mason jar with a coffee filter or cheesecloth and place in a warm, draft-free spot. Allow the mixture to incubate for 4 to 48 hours, depending on the type of heirloom starter you've chosen and your desired level of tartness and thickness.

crafting homemade yogurt, incubating yogurt jar,

Photo by Anshu A

8. Checking for Set:

After the incubation period, check the yogurt for a set. Gently tilt the mason jars – the yogurt should hold its shape and not be overly liquid. If it's not set, you can let it incubate for an additional hour or so.

9. Refrigeration and Enjoyment:

Once the yogurt is set to your liking, refrigerate for a few hours to chill and further firm up. Your homemade yogurt is now ready to be enjoyed! Serve it as is or add your favorite ingredients, such as honey, agave, fruits, cacao nibs, or nuts.

10. Reserve:

Finally, keep at least 1 Tbsp. of your delicious yogurt to make future batches!

Crafting homemade yogurt is a rewarding and surprisingly straightforward process. By following these steps and paying attention to details, you can create a delicious and wholesome treat right in your own kitchen. Experiment with different milk types and cultures to find your perfect yogurt recipe. Making yogurt at home allows you to savor the satisfaction of creating something from scratch while enjoying a nutritious and versatile snack.