I’ve had a pretty bad time of it when it comes to homemade yogurt.
My crockpot doesn’t stay the right temperature. I don’t have a light in my oven. No yogurt maker here (and no intention to buy one). Our cooler is too small and evidently not airtight. No dehydrator.
And lots of runny yogurt while I figured that all out. (Want a post detailing a bunch of ways to use that runny yogurt? ;)
And so I finally came up with my own method:
Heat two quarts of milk just until steaming.
Cool to 110 degrees Fahrenheit.
Add yogurt starter (I use 1/2 cup Stonyfield for the two quarts of milk).
Place saucepan into a stockpot full of warm water (no more than 110 degrees). You’ll need to put an upside down bowl in the stockpot to give the saucepan something to rest on.
Add meat thermometer to the yogurt pan and put the lid on top to hold it in place.
Turn burner on low and check temperature of the yogurt occasionally (since I’m home most days, this is not a problem) and adjust heat as needed.
After desired amount of time (8-24 hours), your yogurt is finished!
I have had more successful attempts with this method than any other method I’ve tried. (The unsuccessful times involved me turning up the heat and forgetting about it.) Yay for delicious yogurt!
It’s still thinner than storebought yogurt–most storebought brands have gelatin or pectin to help it hold its texture. I don’t feel like adding anything to mine, so I usually just strain off a good bit of the whey. I line a strainer with a coffee filter, fill it up, and let it sit.
Then you have nice, thick, Greek-style yogurt that’s not too tangy! Yummy yum :) (If you stir vigorously, it will lose its thickness. Be gentle!)
How do you make homemade yogurt?