Simple Yogurt Making Directions
I get my raw milk from an organic food co-op, and usually transform most of if into yogurt to drink throughout the week.
Making my own yogurt is healthier, cheaper and greener (less waste).
How To Prepare Delicious Yogurt At Home
What You Need:
- Milk, preferably organic-raw. I’ve tried with pasteurized milk in the past and found that some brands would work and others don’t
- 1 tablespoon of natural yogurt per liter of milk
- A glass or stainless steel container with airtight lid. I use my stainless steel pressure cooker
- A hot/cool thermal bag big enough to fit your container
I know most recipes call for the use of a thermometer and oven or heater, but I’ve never used them.
Now I live in a just warm enough valley near Quito, but this worked when I lived in cooler Quito, and a similar arrange in cold Japanese winter (just add more covers to your container to keep it warm until next day)
The best time to prepare this is at night, after dinner.
- Heat the milk a few minutes, so that it’s warm but not hot. A good measure is to put your little finger inside the milk and shake it. If it’s a bearable temperature, go to the next step;
- If you’re going to use a different recipient, transfer the milk. I prefer to use the same container to heat the milk so it helps to keep the milk warm thru the night;
- Put the natural yogurt or yogurt from a previous batch in the milk and stir well;
- Cover and put the container inside the cool bag. If you live in cold areas you’ll need to add extra covers like an old winter jacket. Put everything inside a basket or cardboard box;
- Leave for about 8 hours. The container should be still warm after this time;
- Ready! Keep the yogurt in the fridge and use it through the week.