How to Make Yogurt
Making yogurt for your family is fun and easy: add bacteria to milk and let it work. However, there are some steps particular to each type of culture and milk.
When choosing a yogurt starter, consider how each type works, and choose the one that best fits your lifestyle.
Yogurt making does not require any specialized equipment. This basic supply list can be helpful when starting out.
Preparing the Milk for Making Yogurt
The procedure for culturing a batch of pasteurized mesophilic yogurt does not require any heat, but for pasteurized thermophilic yogurt, the milk must be heated to 160ºF, then cooled to culturing temperature, 110ºF, before adding the starter culture.
To make raw milk yogurt, with any type of culture, there are special considerations, and an extra step may be required.
Using the correct proportion of culture to milk is important. The proper amount of culture will provide a nutritious environment for the bacteria to culture and thicken the milk properly. Follow the instructions included with your starter, for best results.
Culturing the Milk
The temperature of the culturing yogurt should remain fairly constant, and the yogurt should not be disturbed as it cultures. Maintain 105-112ºF for thermophilic yogurt or 70-77ºF for mesophilic yogurt.
Try these tips for Maintaining Temperature when Culturing Countertop Yogurt. Or learn How to Culture Thermophilic Yogurt without a Yogurt Maker.
Ready for Instructions and Videos on Culturing Yogurt?
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