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Make Yogurt/ Greek Yogurt

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
12h00

Thick, creamy, delicious! :D
Yes. You need yogurt to make yogurt. But the thing in that you only need a bit of yogurt. (e.g. 2-3 tsps for 1/2 litre.) So thats why I didn't add the amount of stuff.

BUT the more yogurt you add in, the lesser the waiting time.

LOL, you actually need dried yogurt bacteria to make yogurt, but since I have no clue how lay my hands on them, this works as well. Probably even cheaper, I guess.

You may want to add in the following to your yogurt:

Sugar ------------> Because plain yogurt is so sour!!

Flavourings --------> For the flavour!!

Milk Powder (recommended if you are using low fat milk) ----------> To make it thicker and creamier

P.S. You can make Greek yogurt using this method without a cheesecloth.

(As I'm typing I'm waiting for my No.5 to ferment LOL)

Posted by YolandaJade from Singapore • Published December 19, 2010 • See YolandaJade's 4 projects »
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You Will Need

  • Step 1

    Boil the milk using a double boiler or 'bowl over the pot', stirring occasionally.

    You know its done when its 75 degrees celcius
    OR
    the water in the pot starts boiling and you can see the steam escaping.

  • Step 2

    Wait for it to cool 'till about 35 degrees celcius OR its slightly cooler than how you want your bowl of soup to be and add in the yogurt

    When waiting you can add in yr sugar, milk powder and flavourings. Remember to stir.

  • Step 3

    Place it into your container checking occasionally, until its the thickness you want it to be.
    (It'll take quite a few hours)

    DO NOT PUT THE CONTAINER INTO THE FRIDGE.

    If making greek yogurt, it'll be ok when there's a layer of liquid floating on top. Scoop out the liquid.

  • Step 4

    Put it in the fridge till the whole things chilled and you're done! ;D

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Comments

YolandaJade
YolandaJade · , , Singapore · 4 projects

Hi Kabernas, :)

I normally add in some milk powder in mine and it thickens the yogurt up so it becomes creamier than the store-bought stuff. But i don't normally freeze a part of it. I just use the bottom remainder of whats left in my yogurt container.
Yeah :D You're right about the warm water part. I don't normally have to do that cos I live in a tropical country XD

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YolandaJade
YolandaJade · , , Singapore · 4 projects

Hi Kabernas, :)

I normally add in some milk powder in mine and it thickens the yogurt up so it becomes creamier than the store-bought stuff. But i don't normally freeze a part of it. I just use the bottom remainder of whats left in my yogurt container.
Yeah :D You're right about the warm water part. I don't normally have to do that cos I live in a tropical country XD

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Kabernas
Kabernas · Saskatoon, Saskatchewan, CA · 7 projects

Awesome! I've made this a few time before at home. Once you make a batch of it you can freeze some of it and use it to provide the bacteria for the next batch, it can save up to half a year in my experience.
Also, don't expect it to be as solid/thick as the store bought stuff, they usually add things to thicken it up. Some brands of the store bought stuff don't work for providing the bacteria.
When you add the bacteria you want to not have the milk too hot or it will kill the bacteria. The bacteria also don't work at cool temperatures, that's why you don't put it in the fridge, i live in a cooler location, so I usually keep mine in a cooler with warm water, changing the water every once in a while usually for about 10 hours.

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