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I have been using this method over and over again to make my own home made yogurt – I prefer to make it simple and unsweetened but the choice is yours. Here are the ingredients and accompanying steps you will need to take. Making your own yogurt is not hard by far but it is a time process.
To make 1/2 Gallon of Home Made Yogurt you will need the following:
- 1/2 Gallon Skim/1%/2%/Whole Milk Your Choice
- 1 Cup Store Bought Yogurt with Active Cultures (Or 1 Cup of Your Own Yogurt)
- 1 – 2 Cups of Non-fat Dry Milk
Add Sugar if you so Desire about 1/2 Cup
Also, add about 2-3 teaspoons of all natural vanilla extract for added flavor
For Equipment you will need
- 1 Gallon Pan for heating the milk
- A Wisk or Large Spoon
- *** A Thermometer is Necessary!!*** Any Kitchen Type Shall Do – I use a Candy Thermometer.
- 1/2 Gallon container to pour the mixture into for Incubation
- Pan Filled with water for the Water Bath
Heat up the Milk of your choice on Medium to Medium-High stirring occasional and continuously watching the Thermometer until the milk reaches 175-180 Degress F. At this point you can add any sugar or flavor ingredients you so desire. Stir in until dissolved.
Otherwise just remove from heat and place in an Ice Water Bath until the milk Reaches approx. 120 Degrees F. Remove from the water bath. From this point add the Dry Milk and Stir until Dissolved (This should bring the Temperature Down several degrees) Add the Entire Contents of Yogurt and once again stir until fully mixed.
Pour the Mixture into your contained and seal (If your container does not have a seal that is OK but you will want something different when it comes time to store the yogurt). Place the yogurt in a fresh water bath of warm water equal to about 118-120 Degrees F. Clip the Thermometer on the outside of your yogurt container several inches into the water bath. Place in you desired area for incubation and check back several times in the first hour to make sure the temperature stays around 115-118 Degrees F.
If the Temperature drops below 110 simply remove the entire water bath and place in the kitchen sink – Add Hot tap water until the Thermometer reads about 120 Degrees F and place back in the oven.
* I found the best option for me is to pre-heat my oven to the lowest temperature (170 Degree F) and then clear off – Open the door and let cool for about 3-5 minutes before placing the water bath and Yogurt inside. Once everything is placed inside just check back periodically – Using the warm oven will keep a consistent temperature and will require little maintenance.
After Approx. 10 hours at 115-118 Degrees F you can remove the yogurt from the water bath – If the contained is not sealed, place plastic wrap or some kind of seal over the top and refrigerate for several hours. You can eat it instantly but nobody likes warm yogurt. I usually time it so it incubates all day and refrigerates all night. Then when I wake up I have fresh, tangy, home-made yogurt!
Pour over cereal, add to a protein shake, toss in fresh fruits like Blueberries – Raspberries – Strawberries – Bananna’s – etc.
Be creative and Enjoy!
Independent Beachbody Emerald Coach
Jason Croxford aka Betterbody90 (WOWY)