Recipe: Homemade Yogurt For Your Little Ones

Homemade YogurtWhen I think of homemade, I think of hard work, lots of time and the supermarket that carries the exact same thing! But there’s a big difference between store-bought and homemade yogurt for your little ones. Homemade is much milder and sweet and the consistency is smooth and light. Also, homemade yogurt literally costs pennies a serving.

To get started with your homemade yogurt, you’ll need a few things:

  • small to medium sauce pan (I use glass). If you only have metal, you’ll want to do a double boil method with a larger pot filled with water to avoid burning the milk, which will ruin your homemade yogurt.
  • 2-3 tbsp. of plain yogurt that contains active bacterial culture – your starter. For your first batch you’ll need to use store-bought yogurt – but after you will just keep taking from your last batch of homemade yogurt.
  • 3 cups of milk. I use organic homogenized.
  • small glass containers/cups

Method:

  1. Bring 3 cups of milk to a boil over medium heat. Do not leave milk unattended and keep stirring with whisk to avoid burns. Once milk reaches a full rolling boil, immediately remove from heat.
  2. Let cool to slightly warmer than room temperature.
  3. Take out your starter yogurt with bacterial culture into a small cup and add about half a cup of the freshly boiled milk and mix well. Pour that into the rest of the boiled milk. By diluting the starter yogurt with your boiled milk first, you’ll make sure the active bacterial culture spreads out evenly over the rest of the milk. Mix everything well.
  4. Pour mixture into glasses or small bowls using a strainer.
  5. Heat oven on lowest possible setting then switch off. Let the oven air out if too hot – ideally it should be between 70-75 degrees Fahrenheit, similar to a warm summer day. Leave the light on in the oven as well. If the oven is too hot, it will kill the active culture making your homemade yogurt runny.
  6. Wait approx 2-3 hours until yogurt is set and firm to the touch.
  7. Cover and refrigerate!

 

By: January 12, 2012

4 Comments


  • Another quick tip is to add a cup of yoghurt to a litre of milk. Heat oven up to 180 degrees and switch it off. Leave the mixture in the oven overnight.

    This can also be converted to Greek Yoghurt. Just hang the yoghurt in a cheese cloth. Excess water drains and thick creamy yoghurt is left behind.


    • Halal Foodie on July 10, 2012

      Great tip! I’m going to give this a try. I’ve done the Greek yogurt, great for making dips and whipping up as a healthy alternative to frosting!


      • Frosting using Greek yoghurt? Awesomosity. Share a recipe at some point. Please and thank you 🙂


        • Halal Foodie on July 12, 2012

          It’s similar to cream cheese frosting, and since greek yogurt is thicker and contains less water than regular yogurt, it’s a good substitution. Just keep in a cool place, out of the sun because it will melt if warmer than room temperature.

          1 C Greek yogurt
          1 tsp vanilla essence
          1/2 C powered sugar, sifted

          Whisk all ingredients until they thicken. Refrigerate at least 30 minutes to thicken more. Spread over cake or cupcakes!


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