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 You Can Make Yogurt at Home

by Megan Phelps

I love the tangy flavor of yogurt. I think it's delicious both
sweetened and plain and use it all the time as a substitute for sour
cream. I would have guessed yogurt was hard to make, but I was
surprised -- there's really not much to it.

If you read the recipes, making yogurt sounds complicated, but in
fact, all you have to do is combine milk with a starter culture and
keep it warm. Then, you cool the mixture in the refrigerator and there
it is: Homemade yogurt!

We made yogurt at my house this weekend following a very simple
recipe. Here's how it works:

1. Start with milk.(We used a quart of organic milk.)

Yogurt is a fermented food thought to have originated in Turkey. For
centuries, people have made yogurt as a simple food preservation
technique. Yogurt contains bacteria that produce lactic acid, which
helps prevent milk from spoiling, makes it thicker and produces the
tangy taste.

Yogurt from cow's milk is what most of us in the United States are
used to, but in other parts of the world it's often made with goat or
sheep milk. The nice thing about making your own yogurt is that you
have complete control over what you use: goat's milk, skim milk,
organic milk or even raw milk. It's entirely up to you.

2.Control the Heat.(We put the milk in a pot on the stove, and used a
candy thermometer to monitor the temperature.)

The idea is to bring the temperature of the milk to just below boiling
(about 200 degrees F) and keep it there for about 10 minutes. This
kills any undesirable bacteria in the milk, and helps it thicken.
After it's been cooking for 10 minutes, you need to cool the milk to
about 120 degrees F. We put our pot of milk in a pan of cold water,
using the candy thermometer to watch the temperature.

This is just one way to do it. Many yogurt recipes recommend using a
double boiler instead of a regular pot. You can also buy a yogurt
maker, which sounds like a simpler way to get the temperature right.
Yogurt makers range in cost from about $15 to $50.

3. Add the Bacteria. (We used one-quarter cup of plain yogurt.)

Now you need to add the starter culture, which has the bacteria that
turns the milk into yogurt. That sounds hard to find, but it's not.
All you need is a little plain yogurt. Who knew? Yogurt creates more
yogurt.

You'll need to choose a brand with live cultures. (If you're not sure
check the label.) The specific bacteria that make yogurt are
Lactobacillus bulgaricus and Streptococcus thermophilus.

4. Keep it Warm. (We put the warm mixture into a thermos to let it
incubate.)

Now you can sit back and let the bacteria work. The tricky part is
that the bacteria work best within a narrow range of temperatures --
it has to be between 100 and 130 degrees F -- so you need to find a
way to maintain a temperature of about 115 degrees F for at least four
hours. Again, a yogurt maker might be handy because it would allow you
to set the temperature, but there are numerous other methods people
use to produce the right temperature.

Some recipes suggest putting the yogurt in the oven with the light on,
or putting the yogurt in an insulated cooler. We decided to try a very
simple method: Putting the yogurt in a thermos. We let it sit
overnight, and then refrigerated it. Success! It tasted just like
store-bought yogurt.

5. Refine your Technique. (It's time to make more yogurt!)

Although making yogurt is a pretty simple process, there's a lot of
room for experimentation. You can add flavorings, such as sugar or
vanilla; or thickeners, such as powdered milk or gelatin. If you let
it incubate longer, the flavor gets tangier.

Ready to try some yogurt on your own? Try these sites for
yogurt-making tips, techniques and troubleshooting. We'd also like to
hear your tips for making yogurt. You can post them in our comments
section.












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C. Adelle Schultz
888-875-3582
Nutritional Consultant
Master Herbalist / Pure Herbs
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