Making your own yogurt at home isn’t just about crafting a delicious and healthy snack; it’s about unlocking a virtually endless supply of yogurt with a simple, ingenious hack. By using just a small amount of your homemade yogurt as a starter for your next batch, you can keep producing fresh yogurt indefinitely, eliminating the need to buy it from the store.
Why This Works
The magic behind this process lies in the active bacterial cultures found in yogurt. These cultures ferment the lactose in milk, producing lactic acid which thickens the milk and gives yogurt its distinctive tangy flavor. By saving a couple of tablespoons of your homemade yogurt, you’re preserving these cultures, ready to kickstart the fermentation in your next batch of milk.
The Recipe: Easy Homemade Yogurt
Here’s how to transform 2 liters of milk into creamy yogurt:
- Boil the Milk: Heat your milk in a pot until it boils. Boiling is essential for killing any unwanted bacteria that might interfere with the yogurt-making process.
- Cool the Milk: Let the milk cool to about 110°F. If you don’t have a thermometer, a practical test is to see if you can comfortably keep your finger in the milk for a couple of seconds.
- Mix in the Starter: Take ½ cup of the cooled milk and mix it with 2 tablespoons of yogurt (ensure it contains active bacterial cultures). This mixture will act as your starter.
- Combine and Incubate: Pour the milk-yogurt mixture back into the pot of milk, stirring well to incorporate. Cover the pot with a lid wrapped in a cloth, then insulate the pot with blankets to maintain a warm environment. Let it sit in a warm place, like a turned-off microwave or oven, for 12-24 hours.
- Set in the Fridge: After incubation, place the pot in the fridge for another 24 hours to set the yogurt.
Making It Unlimited
- After enjoying your homemade yogurt, remember to set aside 2 tablespoons before you finish it. Use this as the starter for your next batch, repeating the process and enjoying a continuous supply.
Adaptations for Everyone
- Vegan Yogurt: Substitute dairy milk with plant-based milk like coconut, almond, or soy. Note that you may need to use a vegan yogurt starter or probiotic capsules as your culture source.
- Dairy Preferences: Whether you prefer full-fat, skimmed, or something in between, this recipe is versatile. Higher fat content will result in creamier yogurt.
Why You’ll Love This Hack
- Cost-Effective: Save money over time by not needing to buy yogurt or starter cultures.
- Customizable: Adjust the thickness, fat content, and flavor to your liking.
- Health Benefits: Homemade yogurt is free from preservatives and can be richer in probiotics.
Tips for Success
- Temperature Matters: Too hot, and you’ll kill the cultures; too cool, and they won’t activate. Aim for that sweet spot around 110°F.
- Hygiene: Ensure all utensils, pots, and jars are clean to avoid contaminating your yogurt.
- Patience Pays Off: The longer you let your yogurt incubate, the tangier it will be. Find what works best for your taste.
The Joy of Yogurt Making
This yogurt-making hack isn’t just about the delicious end product; it’s a satisfying journey into self-sufficiency and culinary creativity. With each batch, you’ll not only refine your technique but also deepen your appreciation for the simple, natural processes behind some of our favorite foods.
How to Make 2 Ingredient Yogurt!
- 2 Litres Milk (% is up to you, 2 bags)
- 2 Tbsp Yogurt (must have active bacterial cultures, most do)
- Add your milk to a pot, and bring to a boil.
- Once your milk is boiling, remove from the heat and allow it to cool to about 110℉ (or if you don't have a thermometre like me, just cool it to the point that you can hold your finger in it for a couple seconds comfortably, no cooler).
- Remove 1/2 a cup of milk from the pot and place into a bowl. Add the yogurt into the same bowl with the milk, and mix until fully combined.
- Pour that milk and yogurt mixture back into the pot of milk, and mix until everything is fully encorporated.
- Place a cloth over the lid of the pot, and place the lid on the pot. Wrap it in 2 blankets, then place in a warm place (in turned off microwave or oven) to sit for 12-24 hours.
- After 12-24 hours, remove from blankets and remove cloth. Place directly into the fridge for another 24 hours to set. You are now ready to enjoy!!!