How to Make Yogurt At Home

Easy Yogurt

By MASTERTIKITAK

Yogurt is becoming more and more "American", although it is being used all over Asia, Europea mostly, the Middle East for many decades, if not centuries. The diet industry has finally caught up with not only the nutritious value of yogurt but with how it can be incorporated into many of the true and tried diet plans. It can be used as a staple, as a side dish, dips, sauces, or yogurt/fruit shakes.

The price of an 8-ounce plain yogurt at grocery stores is over a dollar, flavored of course can be as high as $1.50 and up. Yogurt drinks of different flavors are also being sold at store shelves now..

So, why not make your own yogurt? Much cheaper and you can control what you put in the flavored yogurt, make your own yogurt shakes, dips etc,. Basic economics: a gallon of milk will give you exactly that: one gallon = 64 ounces of yogurt! Imagine the money you will save: 64/8= 8 8 x 8 oz yog@ $1.00 = $ 8.00!!!!
compared to paying for only a gallon of milk, depending on where you live can be $ 3.00-$ 4.00!!!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1-gallon whole milk
• 1 8-ounce PLAIN yogurt (must be PLAIN; if you make yogurt again, before you run out, you can use your own as the yeast for future yogurt making)
• 1 pot to easily hold 1-gallon of milk for boiling
• 1 dish, can be glass, ceramic, or plastic with cover, again to hold 1-gallon
• couple of dish towels
•  http://www.ehow.com/how_2254552_yogurt-home-simple-way.html

1. 1
   ***** POUR THE MILK INTO THE POT. PLACE THE POT ON STOVETOP AND BOIL ON HIGH HEAT; THIS TAKES ABOUT 20 MINUTES, BUT, DO NOT LEAVE IT UNATTENDED. MILK, UNLIKE WATER, RISES AS IT BOILS AND COULD LEAVE YOUR STOVETOP A MESS! AS SOON AS IT STARTS TO BOIL, TURN OFF THE HEAT, LET THE MILK GO BACK DOWN; THEN, TURN THE HEAT BACK ON TO MEDIUM HEAT FOR ANOTHER 3-4 MINS, BUT THIS TIME, STIR IT GENTLY SO IT BOILS LIKE WATER TURN OFF THE HEAT, TAKE THE POT OFF THE STOVE, AND PLACE IT ON A TRIVET TO COOL OFF.
   
   
   
   
2. 2
   ***** BEAT THE PLAIN YOGURT SO THAT IT IS SMOOTH, NOT LUMPY. WHEN THE MILK IS LUKEWARM TO THE TOUCH, POUR THE BEATEN YOGURT IN AND STIR AT LEAST 2-3 MINS TO MAKE SURE IT IS WELL INCORPORATED.
   
3. 3
   ***** AT THIS POINT, TRANSFER THE MIXTURE INTO THE CONTAINER WHICH WILL BE THE FINAL RESTING PLACE TO KEEP YOUR 1-GALLON YOGURT TILL IT IS CONSUMED! PLACE IT BACK ON THE TRIVET IN AN AREA WHERE IT WILL NOT BE DISTURBED, PUT A COVER ON TOP, COVER IT WITH SEVERAL KITCHEN TOWELS. IT WILL BECOME YOGURT IN 5-6 HRS.
   
4. 4
   ***** AFTER 5-6 HOURS, TAKE OFF THE TOWEL, OPEN THE TOP; YOU WILL NOTICE THAT IT HAS HARDENED! VOILA !!! YOU'VE GOT YOGURT! PLACE A COUPLE OF PIECES OF PAPER TOWELS ON TOP TO ABSORB THE WHEY. PLACE THE CONTAINER IN THE FRIDGE AND USE AS NEEDED; EAT PLAIN OR WITH FRUIT, GRANOLA, ETC. OR FIND RECIPES WHICH CALL FOR ADDITION OF YOGURT.
   
   
   
   
   
   
   
   
   
   
   

Tips & Warnings

• MAKE YOGURT SHAKES EITHER PLAIN, OR WITH FRUIT AND ICE IN A PROCESSOR!
• WATCH VERY CLOSELY AS THE MILK BOILS; IT RISES, NOT BUBBLE!!!
• AS WITH ANY HOT ITEM, PRACTICE CARE TO PREVENT SCALDING!!!
• IF INTIMIDATED, START OUT WITH ONLY 1/2 GALLON OF MILK THE FIRST TIME
• REMEMBER TO MAKE ANOTHER BATCH BEFORE IT IS CONSUMED USING YOUR VERY OWN YOGURT STARTER INSTEAD OF HAVING TO BUY ANOTHER 8-OZ AND SAVE M O N E Y !!!
• BE FOREWARNED: IT IS GOOD FOR YOUR HEALTH !!!!
• EXERCISE CAUTION FOR THE MILK WILL BE EXTREMELY HOT!!!
• DO NOT JIGGLE THE MIXTURE DURING THE YEASTING PERIOD OF 5-6 HOURS; IT IS NOT JELLO!!!!!
• E N J O Y !!!!! MAKE PLENTY OF SHAKES THROUGH THE SUMMER !!!

Resources

• TURKISH CUISINE AND RECIPES