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Homemade Yogurt

Makes about 4 cups

Ingredients
  • 4 cups organic whole milk cow’s milk, approx 1 litre
  • 1 tsp homemade plain yogurt from previous batch at room temp (starter culture)
Instructions

  1. Place 1 tsp of starter yogurt in a clean container.

  2. Bring milk to a boil stirring intermittently to not let cream from forming or milk from getting burnt at the bottom. Take it off the stove and let it cool either on the counter or in a water bath till steam has ceased and the pot is still hot to the touch (can't hold for more than 3 secs). It should be hotter than room temperature (and stay that way for a couple of hours).
  3. Add this to the container with the starter yogurt and stir well. Cover and let sit in a warm spot untouched and undisturbed for 6-8 hours or overnight. (I leave it in the conventional oven overnight with the oven light on)
  4. To check if it is set, gently tilt the container. Yogurt is set when it is not jiggly or runny and lightly peels away from the sides of the jar or bowl.
Notes

Any non-reactive container will do. Stainless steel, ceramic, glass work well. If using glass jar, fill the jar in hot water before adding the cultured milk to maintain the temperature.

Always save a couple of tablespoons of yogurt to make the next batch. That way you'll never run out of starter culture.

Use a washed container to make yogurt every single time. This keeps the yogurt fresh tasting without any foul taste or smell.

It is important that the starter yogurt is at room temperature and not straight out of the fridge.

When milk is simmered longer, it condenses and the resultant yogurt will be sweeter and thicker.

I use whole milk for kids and 2% for ourselves and both set very well.

Yogurt can be made from low fat and non fat milk as well. But, it will not be as thick or as creamy.

If making yogurt for your baby, empty baby food jars work very well for the right portion size and are handy and portable. For thicker yogurt, strain it in a muslin cloth or cheese cloth (I use cut pieces from soft cotton Dhoti). Do not discard the whey. It is high in protein and can be used in place of water to knead soft Chapathi dough.

If using fresh raw milk, make sure bring it to a boil to pasteurize it. If using non-homogenized milk (which is how I ate all through my childhood), a layer of cream will form at the top and resulting yogurt will have cream on top too.

To make yogurt making a habit, add it into your night-time kitchen wrap-up routine. After everything is done, set yogurt, put it away and come back in the morning for a perfectly well set freshly homemade yogurt ready to be devoured.