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The Best Homemade Yoghurt is more attainable than you think!! After months of researching and too many failed attempts, I finally stumbled across a fool-proof way to get thick and creamy yoghurt, every time.
For the Best Homemade Yoghurt, Precision is Key
As I said earlier, I tried lots of homemade yoghurt recipes, only to end up with a watery and unappealing substance that I usually disguised in baking (as I didn’t like the idea of throwing it away).
The common thing about all the recipes I tried were that they had vague instructions. Heat the milk till boiling, then allow it to cool to room temperature.
It’s easy, they said. Well, my yoghurt was sloppy.
I didn’t realise how vague these instructions were till I finally came across an article about how yoghurt needs to be heated to a specific temperature to ensure it reached setting point.
Now, this blew my mind. First off, it made me really mad at these note-worthy chefs with their less-than-adequate instructions.
And second, it changed my yoghurt-making game, irrevocably and forever.
From that point on, my yoghurt has been thick, creamy and delicious, far nicer than anything I can buy at the supermarket.
And yours can, too!
Get a dairy Thermometer
Usually I’m a use-what-you’ve-got/ she’ll-be-right kind of girl. For the best homemade yoghurt, however, I strongly urge you to get a dairy thermometer.
I learned that with the best homemade yoghurt, you actually do have to be precise. The dairy thermometer changed my yoghurt game, and I am SO glad I did not give up. If you don’t have a thermometer, go and get one (or ask for one for Christmas).
I also use this Yoghurt Making Kit
I was gifted a yoghurt-making kit, VERY similar to this one, linked above, from my in-laws.
Now, having a yoghurt maker is by no means necessary. Before I had this kit, I simply poured the yoghurt into a glass jar, sealed it, wrapped it in a tea-towel, and placed it in our hot-water-cupboard to ferment.
With this yoghurt making kit, you don’t need to worry about the yoghurt during the 8-hour fermentation process, because the vacuum container completely stabilises the temperature and ensures that your yoghurt is kept warm the entire time.
Keen to see how I fit yoghurt-making into my morning routine? Check this article out here.
Cost savings From Making Yoghurt from Scratch
OK, so what is the whole point of making yoghurt from scratch, other than the obvious nutritional benefits? A BIG reason why I make yoghurt from scratch is for the cost savings.
So, hhow much will you save by going to all this effort?
In New Zealand, a standard 1 litre of yoghurt costs $5 (NZ Dollars). And that’s not even the premium “probiotic” stuff. 3 litres of milk (the cheapest quantity of milk) costs $6, and will yield 3 litres of yoghurt. That’s $2 per litre.
$2 for the best, most natural form of yoghurt (without preservatives or thickeners). Come on!
No to mention, homemade yoghurt tastes WAY better than that in the supermarket fridge!
Keen to see how I use all that yoghurt? Check out this article on Uses for Yoghurt.
Yoghurt Making is so Simple
As you know, we are all about Creating a Healthy Home on a Budget here at Simply Home and Health.
That means achieving health in simple, healthy ways.
We’ve covered how cheap yoghurt is if you make it yourself. It’s also healthier, as it doesn’t have all the additives and preservatives the shop-bought stuff has.
But just how simple, is it? I’ve said that you need to be precise, and my friends, that’s the hardest part.
And all you need to do is heat and cool milk. Then you just need to tuck it up securely in a blanket, and leave it in a secure, temperature-stable place for 8 hours.
Friends, you’ve done harder things!
The Best Homemade Yoghurt
A no-fail recipe for thick, creamy yoghurt.
Ingredients
- 1 Litre Milk
- 4 tablespoons starter culture (either natural yoghurt or whey)
Instructions
- Fill a large jar (needs to be bigger than 1 litre, or two smaller jars) with warm water (so the glass can cope when you pour the warm yoghurt into it).
- Heat the milk on the stove until it reaches 100 degrees Celsius. This is important. I have found if it is any cooler, the thickness of the yoghurt is compromised. This can take up to 30 minutes.
- Then leave it to cool to 50 degrees Celsius. This is also important. A lot of people say you can’t add the culture if it is any hotter that 48 degrees, as that will kill the starter and it will not ferment. I have found if I wait that long, then by the time I have strained the milk into a bowl and added the culture, it gets too cool and this also affects the thickness of the yoghurt. This can take about 60 minutes (so don't hover).
- I always strain the milk into a bowl before I add the starter, as I have never been able to heat the milk without a skin forming! This ensures the yoghurt is smooth. Add the starter to the milk, stir and pour carefully into the warmed jars.
- Screw the lids on, and wrap a towel or a small blanket around the jar and tuck it into bed in a hot water cupboard. Or, if you have a yoghurt making canister, put it in there. The key is to keep the warmth.
- Leave for 8 hrs.
- If the jars still feel quite warm after this time, leave them on the bench to cool for a bit before transferring to the fridge. I have had some jars crack, and that’s not fun!
- The yoghurt will be ready to consume after 6 hours in the fridge.
Notes
- You can use full fat or half fat milk. I have found no discernible difference between the two, so naturally I do half fat.
- This may seem like a long recipe, but it's not hands-on. It's just a waiting game! You can get lots of things done in the interim.
Homemade Yoghurt Is Worth the Effort
There are a lot of things to remember which can render yoghurt-making daunting. However, homemade yoghurt is thoroughly worth the effort to make it part of your weekly routine. Once you have done it a few times, it becomes second nature and it’s almost as if it’s making itself! (I swear).
Let’s make it a thing!
Happy Yoghurting.
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