Yogurt is a great, kid-friendly source of natural probiotics, an integral part of a healthy diet. Eating live culture yogurt helps maintain the balance of microflora in the intestines, bolsters the immune system, and alleviates food allergies. I always thought yogurt-making would be too precise and complicated for me, and then, I found this simple method for How To Make Yogurt Without A Yogurt Maker which yields twelve six ounce yogurts from five dollars worth of ingredients. Using a homemade yogurt recipe makes it affordable to eat yogurt everyday. Just add fresh fruit or honey or both to your homemade yogurt if you fancy!
How To Make Yogurt Without A Yogurt Maker- Homemade and Delicious
Homemade Yogurt Ingredients
- 1 gallon of whole or low fat milk
- 1 small pot of plain unsweetened live yogurt
- regular cooler, [big enough for a few pitchers and 12 small jars]
- kitchen thermometer
- 3 plastic pitchers
- quart size mason jars or large empty drink bottles
- 12 small glass or ceramic pots or jars
Make Yogurt Without A Yogurt Maker Instructions:
First sterilize the glass jars or pots that the yogurt will be decanted into. Simply sterilize clean jars by pouring boiling water into them and letting them sit for five minutes, afterwards emptying the water out.
Pour the milk into a large saucepan and heat slowly on the stovetop, stirring gently. When the milk’s temperature is 170˚F (76˚C), turn the heat off and continue to stir for a few minutes to make sure the milk doesn’t stick to the bottom of the pan and burn.
When the milk is at 105-110˚F (40-43˚C) mix up the little pot of yogurt so it’s smooth and then add it to the milk. Stir the yogurt in well; this inoculates the milk with the yogurt culture. For best results, make sure the yogurt is fully dissolved in the milk.
Pour the milk mixture into the twelve sterilized jars and then place them in the cooler. Add the three pitchers filled with hot water from the tap, close the cooler lid, and leave the cooler in one place without moving it.
The fermentation process will take four to eight hours. If you feel concerned about the cooler temperature, you can refill the pitchers with hot water midway. Be sure to keep the lid closed as much as possible while you are re-heating the pitchers.
When the yogurts are set, you can cap them and store them in the fridge. A yellow clear liquid will form on the top of the yogurt — this is called “whey” — and you can either stir it back into the yoghurt or pour it out.
This yogurt is both delicious and healthy for you.
If you want to use one of these yogurts as the starter for your next batch of yogurt then use it in the first week, otherwise freeze it and thaw out before using it. I hope you try this homemade yogurt recipe and that you find it easy to use and delicious as I do. Did you find this recipe for how to make yogurt without a yogurt maker helpful?
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You may also enjoy this Homemade Fruit Roll-ups Recipe as a healthy snack.