Make your own yogurt

13 Jan

Homemade yogurtLast year, I started making my own yogurt, but I quickly got kind of lazy with it. I justified my laziness by wanting to support Straus Family Creamery, which not only makes amazing, though expensive, yogurt (OMG it’s so good) but is a local business.

Making yogurt is actually pretty easy, but you have to stay by the stove and pay at least a modicum of attention to what’s going on there. With a baby, that can be a challenging thing to do. But if you’re, say, making your own baby food and at the stove already, it’s easy to fit in. All you need is another saucepan. So since I was making apples for the Bug and almost out of yogurt and didn’t feel like going to the store, I decided to make some last night.

I use this recipe from Martha Stewart Living because it’s really, really, really, really easy. Here’s the Cliff’s Notes version:

  1. Heat a quart of milk in a saucepan over medium-high heat until it reaches 180 degrees, stirring occasionally to prevent scalding. (When it gets to about 150 degrees, keep a close eye on it. The temperature rises quickly.)
  2. Take it off the heat and let it cool to 115 degrees.
  3. Pour 1 cup of the warm milk into a measuring cup and whisk in 3 tbsp of your favorite yogurt, then whisk this mixture back into the rest of the milk.
  4. Pour the whole thing into a mason jar without the lid. Wrap it all up in kitchen towels, covering the top, and put it in a warm spot for 5 hours (or longer, if you like thicker yogurt). I usually let it sit overnight.
  5. Put the lid on, and stick it in the fridge.
  6. Pat yourself on the back because YOU JUST MADE YOGURT!

One Response to “Make your own yogurt”


  1. My new approach to cooking: Filling in the holes | Seamripper - March 15, 2015

    […] Yogurt (like the no-knead bread, it’s not fast but good for when you have a lot of partially occupied time) […]

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