Want to learn how to make yogurt? Here you go, yogurt video on how we make it. Making yogurt is fun, and in a cardboard box its even easier. and kinda green as well.
What i like about this is the simplicity of this and i think kids would like to do this, with supervision, of course. watch our gardenfork.tv episode on making yogurt in a cardboard box and then tell us how you make yogurt below.
The Gardenfork.tv Yogurt Making Recipe
Our how to make yogurt recipe is based on 1 quart of milk, which will fill up two 8 oz mason jars, which is what i use to make yogurt. You can use skim, part fat, and whole milk, it just depends on your preference. Whole Milk will taste better, but you know that. You can add powdered milk to the mix, which will make the yogurt thicker. Add too much and it gets like custard.
1 quart of millk
1 talbespoon of plain yogurt, the more natural the better.
optional: ¼ cup of powedered milk
Put the milk in a pot with a thick bottom, or use what I call a waffle, or heat diffuser between your pot and the burner. Burned milk is no fun.
Heat the milk to 180 degrees F, bubbles will gather around the edges of the pot when the temperature is right.
Put the pot in the fridge, or put the pan into an ice bath to lower the temperature.
When the temperature is between 90-110 F, add the plain yogurt and if desired, the powdered milk.
Pour into clean glass containers, screw on the cap, and place in your cardboard box yogurt maker. You can also use a large stock pot with the heating pad placed in the bottom of the stock pot. Make sure the heating pad is a waterproof one.
After pouring the milk mix into the jars, you can add maple syrup, honey, or other sweeteners if you like.
Let the yogurt ferment at about 110F for 3 hours, check for doneness.
Temperature is important when making yogurt, too high or too low and it wont work. Do not move the yogurt jars while incubating them, it wont end up being good yogurt if you do.
i saw your video about solar energy yogurt making and i am thinking - what's he doing?
you don"t need to go thru all that or get some kind of insulating box
nor do you need a thermometer to take temperatures-
what are you thinking, you're a doctor or something?
1.BOIL A GALON OF WHOLE MILK. (BEST BE CAREFUL BECAUSE WHEN the MILK BOILS IT WILL OVERFLOW FROM THE POT AND SPILL)
AS SOON AS IT COMES TO BOIL JUST TURN OFF/ TAKE IT OFF THE HEAT.
2. SET IT ASIDE UNCOVERED WAIT FOR IT TO COOL - LET IT COOL UNTIL ITS JUST WARM TO THE TOUCH.
3. THEN PUT ABOUT A TABLESPOON OF LIVE CULTURE YOGURT INTO IT.
4. COVER POT WITH LID AND SET IT ASSIDE IN A CORNER (ANYWHERE IT WONT BE DISTURBED)
5. WRAP A BATH TOWEL/ OR SOME CLOTHING- ANYTHING LIKE THAT AROUND AND TOP OF THE POT.
* NOW IF YOU DO THIS AT NIGHT/ EVENING
WHEN YOU WAKE UP IN THE MORNING- YOU HAVE FRESH YOGURT YOU CAN HAVE FOR BREAKFAST.
(WE'VE DONE IT THIS WAY SINCE MY CHILDHOOD- GENERATIONS BACK)
*PUT THE REST IN THE FRIDGE TO HELP PRESERVE IT FOR OTHER TIMES.
Your friend from Turkey,
Great ideas. I like the blanket idea most of all since it's so easy and sure not to get the stuff too hot. Several years ago I learned you can sterilize canning jars in the oven on a cookie sheet at 220 degrees for 20 minutes. It's so much easier than all that boiling water on the stove. I've sterilized my jars for jam and applesauce that way ever since. The lids I hand wash and then keep covered by recently boiling water until needed. Can't wait to try my own yoghurt again, but at the rising price of milk I wonder if it will actually be that much cheaper than store bought!