Date: 7 Jul 2009 Comments: 2 so far

I feel extra accomplished today. I made my very own batch of yogurt and the taste, was … let’s just say I wouldn’t want to buy commercial yogurt again after this.

I come to realize that this homemade yogurt project is highly practical for me because:

It is cheap.
It is easy.
It is healthy.
It is the perfect solution to extend the lifespan of milk at home
I need the calcium
IT IS OMFG TASTY

Goodness! I must go grab a box of milk and a small cup of yogurt and do again now!

Now, in parts of the world where temperature can be quite low, it is essential to boil the milk and cool it down before adding in the yogurt starter, as evidenced by my internet research. So, start with boiling the milk in a double boiler. A thermometer is needed. Boil the milk to 170 degrees, remove from heat and then wait for the milk to cool to 108-112 degrees. Stir in the powdered milk and add in the yogurt. Let the yogurt sit for four to 8 hours in room temperature. It will take longer if the temperature is low. Chill yogurt before using.

Here in Malaysia, the hot and humid weather enables me to make yogurt without doing all the milk boiling. In case you are in doubt, yes, the unboiled milk did not give anyone food poisoning and it was so good that I’ve been ordered to whip up a second batch instantly.

It is important to sterilize equipments used as the live cultures are delicate little germs that will perish in wrong temperature or unsterilized environment. Give all equipments (jars, spoons, measuring cups) a hot water bath and let them dry on their own. Do not wipe.

Recipe for Homemade Yogurt

Ingredients:
2 cups milk (I used Dutch Lady Full Cream Milk)
1/2 cup yogurt with live cultures (I used Marigold plain yogurt)
1/4 cup of powdered milk (optional, thickens the yogurt and speeds up the process)

Method (Without Boiling The Milk):
Leave newly bought, chilled yogurt and milk out in the kitchen in a cool dry place. This step is best done at night, or 4 to 8 hours beforehand.

Make sure both the milk and the yogurt is in room temperature by touching the container. The container should not have any trace of coolness.

In the prepared container, pour in 2 cups of milk. Stir in the powdered milk and add in the yogurt. Let the yogurt sit for 4 to 8 hours in room temperature. Try not to disturb the yogurt too much. It will take longer if the temperature is low.

Chill yogurt before using. Add sugar, honey or maple syrup as sweetener, if desired, right before chilling.

Method (Boiling the milk):
Boil the milk in a double boiler to 170F, remove from heat and then wait for the milk to cool to 108-112F. (Check with thermometer)

Stir in the powdered milk and add in the yogurt. Let the yogurt sit for 4 to 8 hours in room temperature. Try not to disturb the yogurt too much. It will take longer if the temperature is low.

Chill yogurt before using. Add sugar, honey or maple syrup as sweetener, if desired, right before chilling.

Do note that the method without boiling the milk only works in warm climate countries. Sweeten chilled yogurt with sugar, honey, fruit jams or maple syrup. Be creative and have fun!