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.
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Plain Yogurt Recipe- Homemade and Delicious!
Homemade Yogurt Ingredients
- 1 gallon of milk (skim milk works or use whole milk if you like French yogurt which is rich and creamy)
- 1 small pot of plain unsweetened live yogurt
- regular cooler, [big enough for a few pitchers and 24 small jars]
- kitchen thermometer
- 3 plastic pitchers
- 3 quart size mason jars or 15 small glass jars (canning jars work well or reuse the Oui French style yogurt glass pots)
This easy yogurt recipe is nice and simple. No yogurt starter required. Just a small 5 oz container of plain yogurt will do the trick! It can be store-bought yogurt or homemade yogurt that you use to introduce the live cultures.
How To Make Yogurt:
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 degrees fahrenheit (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 the yogurt containers and store finished yogurts in the fridge. And that is for how to make yogurt without a yogurt maker!
Just add fresh fruit or honey or both to your homemade yogurt if you fancy!
Printable Yogurt Recipe Card
Plain Yogurt Recipe
Notes
Supplies Needed:
cooler, kitchen thermometer, 3 plastic pitchers, 15 small glass jars or 3 quart sized mason jars
Ingredients
- 1 gallon of whole or low fat milk
- 5 oz plain unsweetened live yogurt
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.
Nutrition Facts
Plain Yogurt Recipe
Serves: 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 143.85 kcal | |
| % Daily Value* | ||
| Total Fat 3.54 g | 4.6% | |
| Saturated Fat 2.31 g | 10% | |
| Trans Fat | ||
| Cholesterol 17.8 mg | 5.7% | |
| Sodium 148.58 mg | 6.2% | |
| Total Carbohydrate 16.78 g | 5.3% | |
| Dietary Fiber 0.0 g | 0% | |
| Sugars 17.47 g | ||
| Protein 11.37 g | ||
| Vitamin A 191.88 µg | Vitamin C 0.06 mg | |
| Calcium 420.96 mg | Iron 0.1 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Homemade Yogurt Recipe Notes:
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.
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.
The first time you do it, it will be alien to you but after a few times you will realize it is so easy!
The active part of the recipe is very quick really, it is the sitting and setting that takes the time.
Store homemade yogurt in an airtight container in the refrigerator.
How long does homemade yogurt last? I suggest eating it within 2 weeks of making it.
Conclusion
This yogurt is both delicious and healthy for you.
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? Have you ever made your own yogurt before?
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