Getting started with a new culture can be intimidating - but it doesn't have to be! This list of basic, yogurt-making ingredients and supplies will help you successfully get started making yogurt at home.
BASIC YOGURT-MAKING INGREDIENTS AND SUPPLIES:
- Milk choices vary widely, from dairy milk, to non-dairy milk, whole milk to non-fat, and pasteurized to raw. Choosing milk for making yogurt depends largely on personal preference, but there are other factors to consider.
- Starter Cultures can be a freeze-dried starter or store-bought yogurt. When choosing a yogurt starter, consider flavor, consistency, and bacteria content, as well as culturing methods required.
- A Clean Glass Container is best for making yogurt. Food-grade plastic can also be used but is not an ideal choice for yogurts that incubate at warm temperatures. Yogurt can be made in one large container or in single-serving containers.
- Cover the container with a tight lid or with a coffee filter or tight-weave cloth, secured with a rubber band. Once culturing is complete, put a tight lid on the container for storage in the refrigerator.
- A Pot for heating milk, if necessary, should be stainless steel, enamel, or glass. A double boiler can be helpful to keep the milk from scorching during heating.
- Using a Thermometer that measures lower temperatures is handy for yogurt making. Check the instructions for the yogurt culture you are using to find what temperatures you’ll need to measure, and make sure your thermometer covers that range.
- An Insulator for keeping the yogurt warm during culturing may be necessary, depending on the culture used. A yogurt maker, a crock pot, an insulated cooler, or even a thick towel can help to maintain culturing temperature.
- A Timer can be helpful as a reminder to check on the culturing yogurt.
- Measuring cups and spoons are required to measure the yogurt and milk for each batch.
- A place for the yogurt to incubate, undisturbed, for the entire culturing period is important. The yogurt will culture for 6 to 48 hours, depending on the type of culture used. It should be at least 4 feet away from any other fermenting food.