Getting Cultured

No, I did not go to an opera or start wearing cocktail dresses during the day. I learned how to make my own yogurt. It was actually pretty simple, there are just a few steps.

Ingredients: Milk (any kind) and yogurt cultures. You can also add dry milk to help thicken milks with less fat. You can buy yogurt cultures or you can use any store bought yogurt with live cultures. That's It!

Process: Heat milk to 180 degrees, then cool to 110 degrees. Add yogurt cultures and keep at 110 degrees for 6 to 12 hours, depending on taste. The longer you incubate your cultures, the tangier the yogurt.

There are different methods people use for the incubation period. I tried the crockpot method because, well, because I have a crockpot and it sounded easy. It was actually a little difficult to maintain the proper temp throughout the incubation, so I would not recommend this method. It requires way to much attention, temperature taking, and turning the crockpot on and off. I found the instructions for the crockpot method and it did not recommend the initial heating to 180 degrees, even though I had read that was required. Also their method required turning off the crockpot and rely on it to maintain the heat for the duration. I decided to give it a try to see if it worked their way. It did not. My first batch, although it smelled and tasted like yogurt, did not have the right consistency. It was ropey and thin. I figured it had to be because it was not heated to 180 initially. I also checked the temp a couple of times and it did not stay at 110.

So, I made my second batch by heating the milk and dry milk (because I used 2% milk) to 180 degrees. Then I cooled down to 110 and added my cultures (1/2 cup of Dannon plain all natural yogurt). I put the mixture in the crockpot that was pre-warmed on low and turned off. I wrapped the whole crockpot in a large towel. Ever two hours I turned the crockpot on low for 10 to 15 minutes. After 8 hours I poured the mixture in cups and refrigerated for 6 hours (well you keep refrigerating it but it should be at least 6 hours before eating). I tried it and it was the right consistency and tasted good although not as tangy as I would like. Next time I will have to incubate a couple of extra hours. I am going to buy a yogurt maker which only requires you to heat the milk to 180 and cool to 110, add your cultures, then pour in the incubator which keeps your cultures at the right temperature for as long as you set the timer for. Your timer goes off and yogurt is done. No constant watching and temperature taking. It still requires the initial heating to 180 degrees, because this is what changes the nature of the proteins, and this is the problem I had with my first batch.

That's all it takes to make yogurt. You can make a weeks worth in a day and it will keep fresh for 7 to 10 days in the fridge. You can take out a container and add whatever you like, fresh fruit, jams, honey, granola, etc. It will be all natural with no preservatives and additives and will save you money.