The main use of a yogurt maker is to provide an unchanging temperature in order to incubate delicious homemade yogurt. Live active cultures grow freely in yogurt and must have a temperature controlled environment so they can multiply. The process of making yogurt is simple. All the ingredients required are milk, powdered milk (optional) and yogurt starter. Several types of milk can be used such as skim milk, whole milk, goats milk or soy milk. Homemade yogurt is also very inexpensive. Most recipes make a quart for half the price of the same size you can buy in the store. Yogurt usually remains fresh in the fridge for three weeks.
Most yogurt recipes require you to heat the milk to the boiling point or just as you begin to see bubbles around the edges. Raising the temperature of the milk will destroy all harmful bacteria that would hinder the culturing process. Once this harmful bacteria is gone, the live active cultures are free to ferment in a clean environment. Some people like to use powdered milk to thicken their yogurt to the desired consistency. It is not required. I recommend using Stoneyfield Farm organic yogurt for your starter. It is healthy and does not contain additives.
Homemade Yogurt Recipe
4 cups (1 quart) milk 1/3 cup instant non-fat dry powdered milk (optional) ” cup of plain yogurt with live active cultures
In a clean saucepan, heat the milk and powdered milk over medium heat. Stir occasionally until the milk reaches about 170 degrees. Do not allow let the milk boil. Remove milk from the stove and let it cool. To shorten the cooling process, you can place the pot in a sink of cool ice water and stir to cool evenly.
Once the milk has cooled to about 115 degrees add the plain yogurt. Gently stir until it is blended evenly in the milk. Pour the mixture into your yogurt maker container and turn it on. Replace the lid and allow it to incubate for 4-8 hours. Do not disturb it during the incubation process.
When the desired time has passed, set the container of yogurt into the fridge and allow it to cool for at least four to eight hours before serving. Now you have delicious homemade yogurt.
