Recipe: Homemade yogurt

Often it is the easiest things you can show off with. For me that is my homemade yogurt. Yogurt in the US is an interesting topic, and it took me several months to find my preferred full-fat yogurt in a supermarket. There is a huge selection of non-fat yogurts, which usually consist of tons of sugar, and of Greek yogurt, which again usually contains much sugar here. It is something I don’t understand: why would you go fat-free and deny yourself the best taste, but then consume big amounts of sugar instead?! For a long time I couldn’t find the creamy, slightly sour yogurt I know from Turkey – the one you can eat with both, savory and sweet dishes. At last I discovered some Middle Eastern stores in Boston and they have the right product. Only after a while I realized that it adds up to pay $ 5 for one liter of yogurt almost every week. Then I remembered how easy it is to make yogurt myself, and that’s what I’ve done for nearly two months now.

When I told friends about it, there first reaction was: “Oh, so you have a yogurt maker at home!” That makes me laugh because I realize how easily we are sold on machines, thinking that they always make life easier. In the case of yogurt let me tell you that you don’t need any expensive yogurt maker (neither do you need a cheap one). Save the money for really nice electronic toys, and take out a jar and some towels.

janavar-recipe-yogurt-handmade-1

Recipe: Homemade yogurt
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Ingredients

  • 1 l whole milk
  • 3 tbsp. plain yogurt

Instructions

  1. Pour the milk in a pot and heat it until it almost boils. Let it simmer for about 5 minutes.
  2. Let the milk cool down to 40 to 45°C (110°F). I don't use a thermometer, but touch the milk - when it's hot, but you can still touch it without burning yourself, it's the right temperature.
  3. Put the yogurt in a big jar and add a little milk. Stir with a spoon.
  4. Add the rest of the milk and stir well.
  5. Close the jar and cover it. I usually wrap it into two towels and a blanket.
  6. Leave the jogurt alone for at least 12 hours. Then unwrap the jar and put it into the fridge.
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Because my first yogurt starter was whole-fat Turkish yogurt and I use whole milk, my yogurt is really creamy and thick. Since then I have always used the little rest of my yogurt to make more. I guess I know how to make the yummy little yogurt bacteria happy.

© janavar

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