Originally posted by Modern-Day Ma on February 9, 2017
Updated 3/20/2020
We eat a substantial amount of plain yogurt. I, like my mother before me, have trained my kids to eat it with just a little honey or jam stirred in. This cuts the sugar way down, especially if you make your own low-sugar freezer jam.
By making our own yogurt, we save a great deal on the grocery budget and can have delicious, probiotic breakfasts all week long. Topped with granola and some dried cherries, its the perfect start to any day.
Helpful Equipment
1 – yogurt maker or electric pressure cooker or Instant Pot (which is just a brand of electric pressure cooker). If you want to make Greek yogurt, look for one with a built-in strainer.
2 – Thermometer with a clip this one or this one
3 – One of these: boullion strainer (this is expensive, but worth it if you also make your own broth or stock as it gets used often) OR yogurt strainer OR cheesecloth (you won't need this if your yogurt maker has one built-in)
4 – A starter culture that can be used indefinitely. (Using commercial yogurt with live and active cultures works, but some can only be reused for a few batches before losing their oomph or getting really sour)
2 quarts whole milk (can substitute low fat, but the final texture will be thinner. If you substitute low-fat milk, see the note* below)
2-4 Tablespoons yogurt with live and active cultures**
Directions
Heat the milk in a saucepan or pressure cooker on yogurt setting, stirring often, until it reaches 180° F. Hold at that temperature for 2 minutes. Take care that it doesn’t boil, as milk boils over very quickly.
Allow the milk to cool until it reaches 108-113°F. Don’t worry if it drops below the 108°, it’s not ruined, just proceed to step 3. Do NOT add the yogurt to the milk if it is above 113° as you will kill the live cultures.
Stir in the 2 Tbsp of yogurt and whisk until fully combined (this is called “backslopping” for all of you vocabulary nerds like me).
Place milk in the tub of a yogurt maker or pressure cooker and follow the manufacturer’s instructions for incubation. This process should take 4-8 hours. Finished yogurt will have thickened substantially. When you gently tip the container to the side, the yogurt should pull away from the side as more of a solid, not run like a liquid would.***
Remove inner tub from maker or, if using a pressure cooker, empty finished yogurt into a storage container. Allow to cool at room temperature for 30 minutes.
Strain, if desired. Whisk to smooth texture after straining.****
Refrigerate and enjoy. Remember to save 2-4 Tbsp to make your next batch!
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