Easiest Homemade Yogurt Recipe

Are you a major yogurt fan? Have you ever tried to make homemade yogurt? Do you have the needed skills to make homemade yogurt? Did you know that homemade yogurt is high probiotic yogurt

They are all fine questions to ask oneself before you get engaged in the homemade yogurt making arena. After you have answered them and determined that homemade yogurt is for you now it is definitely time to get started.

The best most wholesome yogurt for you is homemade and for myself I think that plain yogurt is the most suitable to make. You can integrate any ingredient you prefer in it, to make it a more healthy yogurt, and make something that taste new every time. With that being the case let's start making yogurt.

You can produce homemade yogurt with only milk and starter culture but, to be honest, it turns out somewhat watery. For thicker considerably more probiotic yogurt, you want to add powdered milk and a bit of sweetener. The sweetener appears to help the culture grow faster.

Now, you need something to retain the mix in while the culture is growing, a way to keep a stable temperature for the culture to flourish, a thermometer of any kind to verify the temperature with and without doubt, a starter culture. I use a plain mason jar to maintain the ingredients in all through fermentation; A regular heating pad for your back works nicely for holding a continuous temperature; A standard dial thermometer to verify the temperature with; And for starter culture I make use of plain organic yogurt bought from the local market. To sweeten the mixture I add local honey. That is the elements you will need to make homemade yogurt.

One quart at the time is the volume I generally make. It will last approximately two days before I make another quart. I begin by filling a quart mason jar to within one inch from the top with 2% milk. I now add one half cup of non-fat dry powdered milk. I pour this in a three quart pot, position it on the stove and set the burner to medium heat. I normally do this part in the morning, after breakfast, while I am cleaning up so it is easy to keep an eye on the pot.

Heat the milk to around 200 degrees. Take the milk off the stove, put it directly into the mason jay and put the jar in a chilly water bath. Let it cool to under 120 degrees and put in one tablespoon of honey. Take the milk out of the water bath and add one tablespoon of plain organic yogurt as the starter culture. Now you can add a teaspoon of organic vanilla flavoring or another flavor you like, if wanted. Place the mason jar lid on loosely, enclose it in the heating pad and place it in a container that will hold the heating pad in contact with the mason jar. I use a cardboard box.

Slide your thermometer between the jar and heating pad. Turn the pad on high enough to keep a steady temperature in between ninety and one hundred and ten degrees. Let stay for eight to twelve hours. The longer it ferments the thicker the homemade yogurt is going to be. When the time is up put the jar in the refrigerator. It will be cooled and ready to mix with your preferred fruit by morning.

That is precisely how you make genuinely good, healthy, high probiotic homemade yogurt. Enjoy.

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