The Prudent Pantry: Homemade Yogurt

I almost gave up on making my own yogurt. I was very close to throwing in the towel, marking it down on the column of "Things Not Worth DIYing."

I gave it one more try.

And now? I am a convert to homemade yogurt!

The basics of yogurt making are insanely simple: heat milk to high temperature; let milk cool to slightly less high temperature; add starter; put in jars and keep warm for 6-8 hours; cover and refrigerate.

Perhaps it is because the basics are so, well, basic, that I became discouraged so easily. It just wasn't working for me. Instead of yogurt I was getting jars of oddly textured sour milk.

The day that I gave it that last try was far from ideal for yogurt making. I had to leave the house while the milk cooled, and when I finally mixed in the starter and got it into jars it was just warm. And that, I believe, was the source of my success. I had been moving forward while the milk was too hot.

How To Make Yogurt

In a large pot, bring one quart of milk (2% or whole) nearly to a boil, slowly. I kept mine over low to medium-low heat. It took about an hour to be hot enough. Stir occasionally, but do not scrape up anything that sticks to the bottom of the pan. When film forms on top, carefully skim it off with a wooden spoon and discard.

When the milk is very hot (~180?f), remove from heat and let cool for at least an hour, checking the temperature periodically. When you can comfortably stick your hand in it for more than ten seconds (~100?f), skim off any film that has formed and add starter. I used the packaged powder, but you can also use a couple tablespoons of plain yogurt.

Stir very well, then pour into jars. I use the little 6-ounce jars that come with a yogurt maker I borrowed, but old jam jars work just as well. Put the filled jars, sans-lids, in a warm place such as a yogurt maker or an oven that has been turned to warm, heated, and then turned off (leave the oven light on).

In about six hours, put lids on your jars and refrigerate! Once it cools you will have yogurt. It will be fairly sour and not as thick as some commercial yogurts. You can add anything you like to it, such as honey and cinnamon or fresh fruit--but I suggest waiting to add anything until just before you eat it. If you want it to be thicker, you can strain some of the liquid out with cheesecloth. I've never done it myself but now that I'm more confident I might try!

Annika Barranti is a writer living in Los Angeles and blogging at Through the Looking Glass. She and her husband are raising two children and trying to eat well on a tiny budget.