Making yogurt yourself is no witchcraft and is quick and easy. I came up with this from considerations of reducing plastic in my household. The yogourt cups that ended up in the garbage with us every week were simply horrible. In the following article, we get to know about How to make yogurt? So don’t skip the article from anywhere and read it carefully because it’s going to be very useful for you guys.
So why not do it yourself?
No special equipment is required to make yogourt. It usually works with things that you already to make yogurt have at home anyway:
- If possible, a large pan (approx. 2 l capacity) with a spout but works without it.
- Clean comfy, pickle, or preserving jars with a total capacity of approx. 1.5 liters. This can be many small or 2-3 more giant glasses.
- Whisk
- Thermometer (a meat thermometer is also possible)
- A cool bag that fits all of the above glasses. Or a styrofoam box.
- 1-2 towels (depending on the size of the cooler bag)
Ingredients for Yogurt
For about 1.2 liters of natural yogourt you need:
- 1 liter of whole milk (raw or pasteurized, ATTENTION: high paste or UHT do not work)
- 180 grams of natural yogourt (= 1 cup)
The quantities given do not have to be meticulously followed. They are more of a guideline.
Preparation to make yogurt
First of all: All equipment should be clean or even sterile to make yogourt. The dishwasher is usually good enough. If in doubt, rinse again with hot water and dry with a fresh cloth to make yogourt.
In preparation, line the cooler bag well with the towels.
Preparation with Pasteurized Milk
Mix all ingredients in the pan and stir well. Warm-up slowly, stirring constantly, to approx. Forty degrees and pour into the glasses. Close the glasses and place them in the towel-lined pocket. Close the pocket.
Now leave it alone for 5-8 hours. During this time, the yogourt bacteria multiply in the lukewarm milk and turn the milk into yogurt. Well packed, the inherent heat is entirely sufficient.
If the yogurt is still lukewarm, it still looks relatively runny. That changes after it cools down in the refrigerator. It then becomes firmer.
I forgot the yogourt overnight and left it for well over 8 hours. But that’s not bad at all. It still tastes good.
Preparation with Raw Milk to make yogurt
If you use raw milk, bring the milk to the boil briefly, let it cool down to 40 degrees, and FIRST THEN add the yogurt and the remaining ingredients. If the milk is too hot, the yogurt bacteria die and cannot multiply.
Use again and again to make yogurt
Now you can always make new yogourt from this yogurt. Branch off about 180 grams again and add to a liter of milk, etc.
I also thought that the yogourt culture was somehow no longer that «active» after several times. Then add fresh cultures again if necessary (a new yogurt). But it could also have been due to something else that did not work out so well.
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