Yogurt is one of the healthiest foods out there. It does everything from boost your immune system, to aid your digestive tract with probiotics, to even polishing brass. Making yogurt the traditional way can take up to months. What if I told you you could have absolutely delicious creamy yogurt in only a few hours? It’s honestly one of the easiest things you could make!
1600 g Whole Milk (The better the milk the better the yogurt)
100 g Active Culture Yogurt (That’s right…yogurt begets more yogurt!)
First step is to preheat your water bath to 110F.
Take your milk and heat it up slowly to 180F. Make sure you’re stirring, scraping the bottom, constantly. Heating it to this temperature helps to denature the protein strands which will help to thicken your yogurt. If you want to add a flavoring to your yogurt, such as vanilla bean or extracts, this is the time to do it. Just steep it in the warm milk.
Remove your milk and place it in an ice bath. You want it to be around 110F or below.
Take the yogurt and add it to the milk.. Whisk it together until smooth. Pour your mixture into mason jars and seal.
Drop them into your bath and let them incubate for minimum 5 hours, maximum 24 hours. The longer you let it incubate, the stronger the sour flavor will be. Think of it like a good sourdough starter. I like mine around 12 hours incubation. Try various times and find out what works best for you.
After you’ve incubated for your desired time, transfer to the refrigerator and let it rest overnight.
If you like thinner yogurt, then you’re done! Enjoy it! IF you prefer greek style, All you have to do is take your yogurt and pour it into a coffee filter. Leave it here for a few hours and let the whey strain…away..pun pun pun pun…
Once it’s reached the desired thickness, transfer it into a container and keep refrigerated for up to 2 weeks.
Serve it with granola and fruit. Mix equal parts yogurt and mango purée for a yummy, Creamsicle-colored lassi. Add cucumber, lemon, spices, and salt for a savory raita. It’s homemade yogurt. Enjoy it!
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