Yogurt is a great dairy product that can be enjoyed as a snack or quick breakfast. Yogurt can be plain or have a wide variety of flavors — vanilla, blueberry, peach, strawberry, etc. Although many different flavors can be found at any grocery store, you can also make your own yogurt at home — no special equipment needed. And when you make your yogurt yourself, you can control the ingredients and make it as healthy, sweet or flavorful as you want.
What You Need:
- 1/2 gallon of milk, preferably whole or 2 percent for a thicker result
- 1/2 cup commercial yogurt containing active cultures, plain
- A saucepan with a heavy lid
- A spatula
- A whisk
- A bowl
- Your preferred flavorings such as fruit, honey, vanilla extract, etc.
- Heat the milk in the saucepan over medium-high heat and warm until right below boiling. Stir the milk gently as it heats. This step is to change the milk’s protein structure so it sets as solid.
- Let the milk cool until it is just warm enough to touch, stirring occasionally.
- In a separate bowl, whisk a cup of the warm milk and the yogurt until smooth and the yogurt is dissolved.
- Pour the mixture back into the saucepan with the rest of the milk.
- Place the lid firmly on the pot, wrap it in towels and place it in the turned-off oven.
- Let the pot sit for about four hours so the yogurt can set. The longer it sits, the thicker it becomes.
- Remove the pot from the oven, let it cool and whisk it. If there is whey in the mixture, drain it out.
- Stir in any flavorings and refrigerate for two to three hours before serving.
Homemade yogurt will keep for about two weeks when kept in refrigerated in a sealed container.