by merrill
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Photo by Sarah Shatz
9 cups (40 ounces) milk (you can use low fat or skim, but I recommend organic whole milk for the best results) Ask a question about this ingredient
1 tablespoon starter or 1/2 cup yogurt with active live cultures (I don't recommend Greek yogurt) Ask a question about this ingredient
Heat the milk gently in a large, heavy saucepan until it starts to steam. Remove it from the heat and let the milk cool to room temperature.
Ask a question about this stepIn a small bowl, whisk together the starter or yogurt and about a ¼ cup of the lukewarm milk until smooth. Whisk this into the saucepan with the rest of the milk.
Ask a question about this stepTransfer the milk to a measuring cup or a bowl with a spout and pour carefully into seven 7-ounce yogurt jars (make sure these are clean and dry). Arrange the jars, without their lids, in the base of the yogurt maker and cover the base with the clear plastic lid. Plug in the yogurt maker and set the timer for 7 to 8 hours, depending on how firm you like it.
Ask a question about this stepWhen it’s done, screw the lids onto the jars and refrigerate them for at least 3 hours before eating. ***Note: To make honey-vanilla yogurt, whisk in 3 to 4 tablespoons honey (depending on your taste) and the seeds of one vanilla bean after you combine the starter with the milk.To make espresso-flavored yogurt, whisk in 1 tablespoon plus 1 teaspoon instant espresso and 2 tablespoons granulated sugar (or more to taste) after you combine the starter with the milk.
Ask a question about this stepHi, Merrill. I took your advice and used starter (instead of Greek yogurt like you said) and it came out so nice and thick. just like you promised (and I like)! Thanks again for the advice and wonderful recipe!
What's the ideal temperature of the warming space? I have a warming drawer on my oven and will try it there on low today. I figure if it's too warm I can accommodate by opening it slightly.
I think about 100 degrees is ideal. Good luck!
Thanks so much for the quicky reply. Milk is cooling now so it's almost showtime!
My yogurt has been warming at between 96-101 for three hours now and looks no different than when I started. Am I being impatient? Perhaps it needs to be a little warmer?
Mine usually takes at least 7 hours -- soldier on!
I suspect it will take another hour, but it's happening! Next time I'll know to make this a weekend morning project. Thanks for the encouragement. Eager to try one for breakfast with a spoonful of homemade jam.
Great news! I'm sure it will be delicious.
I have made my own yogurt for a long time. I heat the milk to 180 degrees, cool it down to 115 and then add about 2 tablespoons of yogurt from the previous batch. While the yogurt is heating & cooling, I scald a 1 liter glass-lined thermos (stainless steel thermos does not work for this) to kill any residue from the last batch of yogurt making, and to warm the thermos. After about 15 minutes, I pour out the hot water and let the thermos sit, until the yogurt is ready. The inoculated milk goes in and 8 to 12 hours later out comes yogurt. Refrigerate before serving.
Bought my machine three days ago and am on my third batch already. I love it! Traveling abroad, the yogurt always seems so much better. Now I can make it at home. I am playing with different flavors. So far my favorite is made with a T of lilikoi (passion fruit) butter. Flavor is great. A thin crust forms on the top similar to Brown Cow yogurt, but not as thick. I love the ability to make multiple flavors within the same batch. While you clearly don't need a yogurt maker to make homemade yogurt, the machine certainly controls the temperature and time variables to insure a great yogurt.
Being $ challenged my set up is mostly Goodwill scores:
I warm a gallon of milk in 8-quart stockpot sitting in a boiling ball jar canning pot. The water acts like a restaurant steamjacket kettle reaching temp quickly.No worries about burnt milk, boil over, etc.
I whisk a half cup n/f dry milk in (it creates a silky texture at finish)
Chill to 115 degrees in a sink of water/ice.
Place 6 24-oz ball jars in towel lined sink, spoon in contents of jar from last batch evenly in empty jars.
Pour in 115 deg milk in jars, seal them.
Place jars on walgreens heating pad, cover with a fluffy towel.
& 7 hours later, place in fridge.
Next a.m. voila ! My starter is now 2+years old,very tart & yummy.Stands up to sweet home-canned fruits, dulce, honey, etc.began with Traders Joe's Greek Yogurt.
Now making a gallon at a time, lasts me 4-6 weeks.Follow all canning hygiene protocol.
Tried the 7oz maker(from Goodwill,$6), way too prissy and small, guess I worked in too many restaurant kitchens and am used to larger amounts, scale of prep.
I had a yogurt maker and personally wouldn't recommend buying one, since most of "the equipment" needed to make yogurt is already in most kitchens. I make 2 quarts of plain yogurt every week with minimal work. to do so you will need three wide-mouth,1 quart glass canning jars, 1/2 gallon of organic milk...yogurt sets better when made with organic milk...of whatever fat content you desire, 8 ounces of plain live culture yogurt (I use Chobani) and a small cooler that will easily accommodate the three canning jars, but not much more. Pour approx 3 3/4 cups of milk in two of the jars. Heat the jars, one at a time, in the microwave for approx. 3-4 mins, or until the milk reaches 160 degrees (use an instant read thermometer). Remove and heat the other jar of milk. Let the milk cool in the jars on the counter to 118-120 degrees. Whisk 4 oz of plain yogurt to each jar of warmed milk. Place the uncovered jars in a small insulated cooler along with a jar of very warm water. Close the cooler and let sit, undisturbed on the counter, 8 to 12 hours. I usually let it sit from 7pm until 6 the next morning when I get up. Carefully remove the jars of yogurt. The yogurt will be warm and needs to chill in the fridge before eating. Do not stir it or you will break down the fragile structure. Flavor the yogurt before eating. I hope you enjoy this and find it useful.
My favourite flavour is Maple Vanilla--just replace the honey in the recipe above with organic maple syrup. I use a Waring Pro, available from Costco, but it comes with plastic jars. Glass ones would certainly be preferable.
I love the suggestion of the crock pot! Brilliant! I've been wondering what to do with that thing.
I eat a lot of yogurt on a daily basis and have become addicted to it over the years. I love the idea of making my own - thanks for this motivation! I'd be interested in hearing what brand/model you have too. I really love the honey-vanilla and espresso flavors you've created here!!
I am quite space constrained but have discovered my oven doesn't stay warm enough for incubation, so I'm a huge fan of the crock pot / slow cooker: boil on the stove (dissolve in milk powder for greek-style thickness), cool until warm enough to touch, stir in starter, and then into the crock pot on the "keep warm" (not low) setting for 4-8 hours. Works brilliantly!
I wish I hadn't tossed my yogurt maker from the 1970's. It was a Salton, kind of a big thermos that plugged in...I think my ex-husband swiped it! Anyhow, I'll buy one is the food52 shop can suggest one.
So fun! We used to have a yogurt maker when I was little. I think it's now stashed somewhere in my basement, so will have to rummage around a bit. Does it come out exactly the same whether you use starter or yogurt? Thanks Merrill! P.S. I get romantic gifts like that, too. ;)
Yummy! It would be awesome if you added a yogurt maker to the shop ;)
I have been trying to decide which yogurt maker to buy for the past 2 years...what brand do you have?
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Wow, this sounds awesome. Is there a vegan version of this recipe?