Sunday, March 15, 2009

Anyone Can Make Homemade Yogurt

By Alexis Hightower

The purpose of a yogurt maker is primarily to maintain a constant, steady temperature for incubating healthy homemade yogurt. Yogurt contains live active cultures that require a temp-controlled environment in order for the fermentation process to take place. Making yogurt is easy. The only ingredients you'll need are a little plain yogurt starter, milk and powdered milk (optional). Any type of milk can be used " cows milk, goats milk, skim milk or soy milk. Making homemade yogurt is very inexpensive because you can make a quart for about half the price of store brands. It will keep in the fridge for up to 3 weeks.

Mainly all yogurt recipes will include heating the milk to almost boiling or when bubbles begin to form. Any unwanted bacteria that would effect the fermentation process will be killed when you increase the temperature of the milk. With a nice, clean environment, the live active cultures are ready to grow safely and unimpeded. Many cooks will add powdered milk to their recipe to thicken the yogurt but this is not a requirement. A yogurt starter is required and it's best to use a store brand that does not contain many additives. Stoneyfield Farms organic yogurt is a wise choice.

Homemade Yogurt Recipe

1 quart or 4 cups milk 1/3 cup instant powdered milk (optional) 1/2 cup plain yogurt containing "live active cultures"

In a clean saucepan, heat the milk and powdered milk over medium heat. Stir occasionally until the milk reaches about 170 degrees. Do not allow let the milk boil. Remove milk from the stove and let it cool. To shorten the cooling process, you can place the pot in a sink of cool ice water and stir to cool evenly.

Once the milk has cooled to approximately 115 degrees add the plain yogurt. Thoroughly stir until it is blended evenly in the milk. Pour the mixture into your yogurt maker container and turn it on. Replace the lid and allow it to incubate for 4-8 hours. Do not disturb it during the incubation process.

When the appropriate time has passed, set the container of yogurt container into the fridge and let it cool for at least four to eight hours before eating it. Now you have fabulous homemade yogurt.

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