Making yogurt is easier than you might think. While it’s not necessary to own a yogurt maker−there are many techniques, from using a dehydrator to using a heating pad or placing a jar in a cabinet with a lamp−it does make the process easier and some of them come with nice glass jars you can use to store and transport the yogurt in.
For the past several years I have used an Excalibur dehydrator
For a quick read on culturing for between 4 to 8 hours, here are some online sources: Harold McGee on Yogurt, The New York Times and 101 Cookbooks.
When culturing for 24 hours (lactose-free yogurt, typically used for the SCD diet) here are two sources to help you along: Breaking the vicious cycle and Pecanbread.
Yogurt Starters
Along with milk, you need a yogurt starter that kicks off the growth of good bacteria (cultures) and turns the milk into yogurt. The yogurt starter contains the bacteria that will digest the lactose (milk sugar).
For yogurt starter, I usually use Yogourmet’s starter, plain sheep’s milk yogurt, or some yogurt from a homemade batch. Yogourmet tends to be more tart (sour) than other starters, so choose a more mellow starter if you prefer a less tart yogurt. I recommend using a plain, high quality yogurt that you already like, that doesn’t contain any additives other than bacterial cultures. For digestive health (SCD), GIProHealth also sells a dairy-based and a dairy-free yogurt starter.
Another great source of yogurt starter (and other culturing starters and tools) is Cultures for Health.
How to make yogurt
Yield 4 cups
I’ve listed exact temperatures below for accuracy, however I usually make it without testing the temperatures by just looking for a few signs. I know the milk is sufficiently warmed in step 1 when it has a film on top and it is simmering and on the edge of a low boil. I then cool it for 15 minutes at room temperature and then go on to step 2.
Ingredients
Ingredients
- 4 cups milk (cow, goat and sheep milk work well)
- about 1 tablespoon yogurt starter
- Sterile container and cover
Instructions
- Pour the milk into a saucepan, place it on a low to medium heat and bring the milk to a steady simmer. When the milk reaches about 180°F/90°C, remove it from the heat off and let cool to room temperature.
- Pour about ¼ cup of the cooled milk into a sterile container that has a cover. Add the yogurt starter and stir to blend well. Pour in the rest of the milk and blend well.
- Place in a yogurt maker or other warm environment, between 100°F/38°C and 110°F/43°C.
- After 4 to 8 hours for regular yogurt (or 24 hours for lactose-free yogurt), refrigerate the yogurt until you’re ready to use it. It will keep for a few weeks in the refrigerator.
Dripped Yogurt (Greek Yogurt)
To drip yogurt (also referred to as Greek yogurt for it’s thickness), I place a strainer in a saucepan, then place a paper towel (cheesecloth, or coffee filter) in the strainer, and finally place the yogurt in the paper towel. I put the saucepan top on and let it drip away, sometimes over night in the refrigerator. Or, you can purchase equipment to strain your yogurt. The longer you drip it the more water drips out, so you can control how thick (and dry) you want your yogurt by how long you let it drip.
Dripped Yogurt {Greek style}
Yield 1 cups
Dripped Yogurt
Dripped yogurt—also called strained or Greek yogurt—is thick yogurt that’s had a lot of its moisture dripped out of it. I use dripped yogurt whenever a recipe calls for Greek yogurt, or when I want to reduce the amount of moisture added to a recipe. It also makes an excellent substitute for cream cheese or farmer’s cheese (pot cheese).
Dripping the yogurt for just a short time, say 30 minutes, will give you Greek-style yogurt. Dripping it longer—at least 6 hours—will give you yogurt with a cream-cheese consistency. Once you have cream cheese, you can add salt and herbs to create a tasty dip or a spread for sandwiches.
Ingredients
- 2 cups yogurt
- bowl to catch the dripping liquid (whey)
- strainer of some kind (mesh strainer or colander)
- paper towel, cheese cloth, or coffee filter
Instructions
- Set a mesh strainer or colander over a bowl to catch the dripping liquid from the yogurt (whey). Line the strainer with cheesecloth, a coffee filter, or a few sheets of paper towels.
- Place the yogurt in the lined strainer. Let it drip for at least 30 minutes, or up to at least 6 hours for cream cheese consistency. You don’t need to refrigerate the dripping yogurt, but I tend to do so in case I don’t use it right away.
- Cover and store in the refrigerator for up to a few weeks.
Any tips for making yogurt without a yogurt maker? My grandmother used to make ours each night by heating up some milk & stirring in a teaspoon or so of starter taken from the yogurt she’d made the night before. She’d leave it, covered, on the kitchen counter and we had perfect, creamy yogurt for breakfast each morning. She made it look so easy. I’ve never tried it myself but am eager to because I know it tastes so much better than store-bought.
Yes, as long as you leave the yogurt overnight in a warm place it will culture (technically you need it to be at least 100 degrees F, but I think putting near a source of heat will be enough). Good luck!
I am working on my first batch of SCD yogurt with a yogurt maker. Towards the end we realized the temperature rose to 116.5 degrees Fahrenheit. Do we need to start over again? Have the good bacteria been killed? Thank you so much.
Based on my experience, your yogurt is probably fine. If it’s sour and firmer (not as fluid as milk) you’ve done it and it’s good to go. In general, I try to stay on the lower side of the range.
Can I make this recipe using coconut milk instead of other milks listed? Will I have the same outcome?
While you probably can, it’s not the easiest way to make it. I’m actually experimenting with that now, and may post my recipe in the near future, but my favorite two examples for making non-dairy yogurt, so far, are these: http://www.culturesforhealth.com/free-ebooks-fermented-cultured-foods and http://www.giprohealth.com/makingyogurt-2.aspx. Stay tuned!
My yogurt starter (from GI Pro Health, recommended in your SCD book) says that I should put 1/8 tsp of starter per 2 quarts of milk. I am completely new to this – should I disregard that and put in 1 tbsp? What would be the differences and benefits? (I don’t need it to be SCD legal, but SCD meshes well with some of the nutritional guidelines I follow to keep my blood pressure normal. We have many new family favorites from your website!)
Thank you!
I love making homemade yogurt. I have added a vanilla bean while heating the milk and then remove it before adding the starter. Do you know if you can do this with other spices? ie. cinnamon
I haven’t tried but I don’t see why not.
I have two of your books and want to try making the yogurt, creme fraiche, etc. I don’t have a yogurt maker, but I do have an instant pot that has a yogurt function. Do you have any tips on how I can adapt this recipe for my instant pot? Thanks so much!
I haven’t used an Instant Pot yet, but now that you ask I’m going to try it. I have an older Instant Pot that doesn’t have a Yogurt setting, so I would have to boil the yogurt in the Instant Pot first. If you have a newer Instant Pot that has the Yogurt settings, I found this recipe: http://createyourjoy.net/2017/10/24-hour-greek-yogurt-instant-pot-recipe/.