Easy Homemade Yogurt Without Yogurt Maker

The idea of making homemade Yogurt may look a bit complex but it is not as complex as it seems. All you need is a quality whole Milk and a starter of some kind.  In this recipe, I used two heaping tablespoons of plain Yogurt from a store bought Yogurt as my starter.  Boil milk, cool, add yogurt, leave in the oven for a few hours and that is basically it!

homemade Yogurt without Yogurt maker

Another alternative to the starter culture is the packaged powder bacteria Freeze Dried Yogurt starter  you can get that on Amazon.. I really don’t use that because I almost always have Yogurt in my fridge so I simply use that as my culture. Also, the longer you culture it, the more tart the flavor (the cultures eat up more of the sweet lactose).

Do you want thicker Greek yogurt? Fold a cheese cloth 4-6 layers and hang it for a few hours so that the water in the Yogurt can drip from it and you will be left with a rich, thick and creamy Yogurt..

homemade Yogurt without Yogurt maker

I used the “pinky test” (no thermometer) and incubated in my Oven with the light on to create a warm environment for the Yogurt bacteria to grow. A  Thermos will also do this perfectly. It’s extremely easy and economical, and resulted in a very mild yogurt that doesn’t require much sweetening, and has lots of versatility.

homemade Yogurt without Yogurt maker

dutch oven or a heavy disc bottom pot will be a great help to reduce scorching of the Milk so it’s a good idea to invest in one.

Ingredients required for making homemade Yogurt

  • 1 liter Whole Milk
  • 2 Tbsp plain Yogurt

Directions on how to make homemade Yogurt

  1. Pour the Milk inside the Pot and heat it up to about
  2. Remove it from heat and allow it to cool down till it’s warm to the touch ( 110°F to 115°F. )
  3. Stir in the starter culture. Make sure it is completely dissolved in the Milk.
  4. Cover it up with a tight fitting lid and keep in in the Oven with the light on for 6 to 12 hours depending on how tangy you want it to be.
  5. Chill in the fridge for about 2 hours or more before serving.
  6. Serve with your favorite flavoring. Enjoy!

Do you need further help in making your homemade yogurt? Read below to get the answers to the FAQS about Yogurt.

Watch A Step By Step Video Demonstration here:

Frequently asked questions on making homemadeYogurt

Why do you need to boil the Milk before making Yogurt?

The biggest reason to heat milk to almost boiling before fermenting is that it improves the texture of the yogurt.

During fermentation the bacteria consume lactose and produce lactic acid which causes the milk proteins to denature and coagulate trapping most of the fat. The proteins involved are primarily the casein proteins.

When this happens, there is still quite a bit of protein left that isn’t bound up in the new casein mesh. All of the albumin proteins are water soluble and will not add to the structure of the yogurt.

These albumin proteins denature when they are heated. For this reason recipes universally call for the milk to be heated to 190 and then cooled. The albumin is denatured and is able to tangle up with the casein during fermentation and add to the yogurt structure.

Skipping this step will make a very profound difference to the structure of your yogurt. Without it your yogurt will be thinner and much more fragile. When you scoop it there will be more whey and all that albumin will wash out in it.

On Food and Cooking: The Science and Lore of the Kitchen –  Harold McGee

Is making your own homemade Yogurt cost effective?

Making your own homemade yogurt will save you very when it comes to monetary value , but it’s good to make it at home at least once in a while not just  because it tastes so much better but it provides more active cultures which is highly beneficial to the health. Most of the commercial yogurts aren’t incubated/cultured properly and then need fillers to make them thick.

How do you get a thick and creamy homemade Yogurt?

Keeping a consistent temperature and leaving the Yogurt undisturbed between 105-110º will yield a thick, creamy and sweet Yogurt. If possible, leave it overnight and if you still want it thicker, simply strain it wit a cheese cloth.

 

 

 

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2 Comments

  1. Thanks very much, your video was helpful. I really want to try it out but I’m confused whivh is classified as whole milk…

     
    • Hi Kemi, I apologize for the late response, whole Milk is just the Milk from cows that has been Pasteurized (exposed to an elevated temperature for a period of time sufficient to destroy certain microorganisms without radically altering taste or quality) and some times homogenized (the fat droplets are emulsified so that the cream does not separate).

      Note: Whole Milk is totally different from Powdered Milk or evaporated Milk but both can be reconstituted and used for any recipe that calls for whole milk.

       

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