This might be a little off topic, but my favorite kitchen gadget is my yogurt maker. I’ve been making homemade yogurt for two years and can’t seem to force myself to eat store bought yogurt.
This might be a little off topic, but my favorite kitchen gadget is my yogurt maker. I’ve been making homemade yogurt for two years and can’t seem to force myself to eat store bought yogurt. So you might be wondering why I make my own yogurt? First, my yogurt has three ingredients and that’s it! No fillers, dye colors, sweetners, or other random scary words I can’t pronounce.
I’ve been approached by several people on how I make yogurt with my random schedule, so here’s my cheat sheet on making your own homemade yogurt.
4 Cups of Milk (Whole, skim, etc)
½ cup powdered milk
2 Tablespoons of store bought yogurt, must contain active cultures to
be a starter.
1 yogurt maker (get one with an automatic shut off feature, so you don’t have to get track of the time)
1 candy thermometer (must reach 185 degrees on the reader)
Whisk or Fork
Pour 4 cups of milk into a microwave bowl, I use an 8 cup glass liquid measuring cup. Place the milk in the microwave on high for 8 minutes, remove and check the temperature. You want the milk to reach 180 degrees before you move onto the next step. If necessary, heat for another 2 minutes. Once the milk reaches 180 degrees, stir in ½ cup powdered milk. Next, let the milk cool down to 100 degrees. If you are in a hurry, put the milk mixture in the frig or the freezer to get the milk to cool faster. Once the milk reaches 100 degrees, stir in two tablespoons of store bought yogurt. Make sure the yogurt/milk mixture is thoroughly stirred to avoid getting all the yogurt at the bottom of the bowl. The yogurt won’t set up right if you don’t have a little bit of yogurt in each container. Pour the yogurt/milk mixture into the individual cups and place uncovered in the yogurt maker, place the yogurt maker dome over the yogurt maker. I set the time for 9 hours to get a nice thick yogurt, similar to Yoplait. In yogurt making, there’s no peeking so make sure to leave the dome in place for the entire 9 hours. Once the yogurt has set for 9 hours, place the covers on the individual cups and refrigerate for at least 4 hours before eating. You can use two tablespoon of yogurt from this batch for your next batch of yogurt. The active culture will be good for 5 rounds before you need to start again with a store bought yogurt. This yogurt will taste differently from your store bought yogurt since it has no sweetner. If you are converting your family from store bought to homemade, doctor the homemade yogurt with a touch of sweetner, fruit, or granola to ease the transition. There might be some separation in the yogurt when you go to eat it since there are no binding agents, just stir and you will be good to go!
Have questions, want to share your experience making homemade yogurt, or want to share your favorite kitchen gadget? Connect with me on the Gadget Girl Facebook Fanpage.