Saturday, April 27, 2013

Making Homemade Yogurt

I think I have quite possibly stumbled upon the most perfect yogurt in the world.
I owe my gratitude to Roller Mill Farms  who posted the recipe not long ago.
And, oh my, it is simply creamy, delectable, full of good bacteria to help balance flora in your gut, and 

 There are so many reasons to love real yogurt. By making your own, you ensure that you are indeed including live, active cultures that are quintessential to a healthy belly.
You can also flavor it to your palate and even make it sugar free!

Homemade Vanilla Yogurt
1 gallon organic whole milk
3 TBS. yogurt with LIVE CULTURES to use as a starter {I used vanilla Tillamook brand}
3 TBS. real vanilla extract
stevia or honey to taste
4 sanitized quart canning jars with lids
Heat your milk in a heavy stainless steel pot to 180 degrees, stirring constantly.
Remove from heat immediately...don't let it cook long at will have a different taste if you do.
Put pot in sink of ice water and cool milk to 120 degrees. 
Add starter, vanilla, and honey or stevia. 
I usually taste the batch to see if it is sweet enough.
Whisk milk until ingredients are thoroughly incorporated.
Heat oven to 200 degrees, then turn off. 
Fill jars with milk, seal, and let sit in oven for 8 hours.
You will want to heat the oven to 200 degrees again after 4 hours, and then turn off.

DO NOT DISTURB the yogurt...or try to "check on it."
After 8 hours, remove from oven and put in refrigerator until completely cool.
My yogurt always turns out creamy and thick.
If you want a Greek style yogurt, simply pour into a colander lined with 2 layers of cheesecloth or a coffee filter. 
Strain off the whey for 15 - 30 minutes.
The longer you strain, the thicker the yogurt.
If you have lumps you can't get with stirring, you can use an immersion blender to smooth it out.
Don't forget to keep 2 tablespoons yogurt starter for the next batch.
 You can even freeze the starter!
* For plain yogurt, emit sweetener and vanilla.
For fruit flavors, be sure to add after the yogurt is made, before enjoying it.
The possibilities are endless...

Yogurt pairs so well with crunchy,homemade granola.
What a healthy little breakfast when you are in a rush.
Have you tried my granola recipe?
It is here.

For the crockpot method of making yogurt, click HERE.

Happy yogurt making!



Anonymous said...

I've used the crockpot method with varied results. I'm going to try this - I even pinned it on Pinterest. We love homemade yogurt with homemade peanut butter granola, it is the wonderful.

Amy Johnson said...

Good morning Julia. I look forward to trying this recipe. It looks great! Have you tried it starting with raw milk?


Bonnie said...

I love homemade yogurt. I make mine in a yogurt maker but I am going to try your recipe. Mine does not turn out so creamy. Thanks for the tips.


I might try with goat milk since my little man is cow milk intolerant.... nice!
blessings to you all!

Bevy @ Treasured Up and Pondered said...

I read this recipe on Roller Mills Farms blog myself and thought I was convinced to try it again.

NOW, I'm really convinced to give it a try.

I recently made homemade yogurt with a friend's recipe and used a commercial yogurt starter and truthfully - it was quite nasty. But I really, really want to do this... and love it. SO. I'm going to give it another go and this time use my favorite yogurt to start. Stonyfield French Vanilla yogurt. :)

Oh Julia - you continue to inspire and bless..

Anonymous said...

I am definitely going to try this. It
sounds so healthy and not hard and delicious! I enjoyed your last post on springtime around your farm. Your family and farm always look so warm, friendly and inviting!
I love the Roller Mill Farm blog too,

Megan @ Restoring the Roost said...

Thank you for this recipe! I have wanted to try making my own for quite some time. Do you have to use raw milk?

Anonymous said...

Yes, have you tried this with Raw Milk?

CW said...

Yogurt can be made with raw milk ... my sister does it all the time. It really is just like making it already pasturized.I would do it with this recipe!

Julia said...

YES! If you have a source for raw milk, by all means use it for the yogurt! Raw milk has so many wonderful properties. By heating it to 180 degrees, you are flash pasteurizing the milk. I have a raw milk source and plan on trying it in the recipe soon!

Anonymous said...

my hubby just found your blog and sent it to me. We are on a similar journey and it warms our hearts to find others simplifying!

I've been making journey weekly for the past year from raw milk. We make it plain and strain for a greek yogurt feel. We either top with Strawberry jam or honey, cinnamon, and granola. Don't forget to make waffles or pancakes with the whey...yum!

Our journey said...

Thank you so much!! I am going to try this! Sounds great and wanted to start making my own yogurt again!

Anne Marie said...

great! I do have this also on my bucket list Julia...thank you!!

Fiona said...

It looks so delicious Julia -I just want to dip the spoon in and try-your photos are too tempting :)

Thank you for such detailed instructions as always


Unknown said...

Ohhh Julia,
What a wonderful post to "come back" to and "catch up", to find Yoghurt.
We love especially the Greek style/type yoghurt.
It works better with "my size" family because they only need to scoop a few spoons and they have a full tummy.

I will surely make time to try this recipe of yours! Thanks!


Unknown said...

And... thanks to those asking about the raw milk.
Because that is exactly what I will be using!

Patti said...

This looks soooo delicious!!

Anonymous said...

Julia, can I use 1 percent milk to make the yogurt? Have you tried this?

Elisa said...

I think you should try this same recipe but only heat the milk to 110. That is how we've been making yogurt for years in Switzerland. I just think 180 is too hot...and I've made good yogurt at 110, so I wonder if it would also work w/ this recipe. Going to try it after we move, but if you do, please email me and let me know. =) If you have time. =)

Bonnie said...

Hi Julia!
I'm a quiet reader, but I just had to tell you THANK-YOU for posting this recipe! I have tried I don't know how many versions of yogurt and they've ALL bombed except this one!
Is there anything you *can't* do? ; D
Happy Wednesday~

. said...

This sounds so yummy, I can't wait to try it! Our boys looove yogurt:)

Hilary said...

I use a very low tech method, I bring the milk to just below boiling and then cool it by placing the pot in cold water when the milk is Luke warm I mix in my starter yogurt from the last batch. I then put the pot to bed in my make shift hay box ( just a large duvet) and I tuck a hot water bottle in to keep the pot warm. I have lovely yogurt the next morning. I usually drain off some of the whey using a clean linen cloth in a colander. I have found that if I keep the whey and freeze it in ice cubes that a couple of cubes of whey added to my starter yogurt gives me thicker yogurt.

Jeanie said...

I think my yogurt failed to process this morning. :-( Is there something I can still do with the result, so it's not wasted?

Anonymous said...

Thanks Julia! I've been making plain yogurt for my wife for about a year and now the kids wanted some vanilla yogurt ... so from your recipe I now know it should be about 3/4 tablespoon of vanilla per quart. Your temperature and times are similar but I use the microwave, frig, and yogurt maker: i.e. microwave on "high" 1 quart of milk in glass canning jar for 5 minutes 15 seconds (reaches ~ 180 degrees F), put in refrigerator and cool down to 115 degrees F, mix in 1 tablespoon of yogurt (Safeway Organics vanilla), and keep warm in yogurt maker for 8-12 hours. Creamy and yummy every time! Interesting, after about 4-5 generations of using my own homemade yogurt as starter, the batches do not turn out as creamy, so I buy another small yogurt from the store to use as starter and it turns out creamy again.

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