Many years ago, a sweet older Assyrian lady taught me how to make homemade yogurt using a slightly warm oven.
I made yogurt using her method for quite some time, then life happened and I didn’t make yogurt for a couple of years. When I began making yogurt again, I seemed to have forgotten her method, and she wasn’t around to call for help… I miss her terribly.
To get started, I purchase a good, quality Greek yogurt from the supermarket, about six ounces in size. Look for one that:
- does not have added pectin or thickeners
- is not nearing the expiration date
- has many active, live cultures (I look for at least five)
In a large stainless steel pot, I warm a half gallon of whole milk (sometimes I add a bit of cream, too). Once the milk is warmed, I turn up the heat a bit and bring it just to a simmer, then I remove the pot from the heat and let cool.
Since I don’t have a thermometer for checking the temperature of my yogurt, I let it cool just to the point where I can leave my finger in for five seconds without too much pain. Don’t let it cool much more than that.
Next, I add in the one small container of Greek yogurt, and stir well to dissolve into the milk.
Then I use a soup ladle to pour the milk mixture into glass jars and set them into my yogurt maker. Mine is the Yolife Yogurt Maker, and it comes with several small glass jars, but we like to use larger mason jars, too.
Just put the lid on, plug the yogurt maker in, and the yogurt cultures go right to work in a perfect little environment just for them.
This creamy yogurt was ready in just eight hours! One thing that I’ve noticed is that the longer it sits, the more sour it seems to taste. Eight hours is about the minimum time to let it sit. Once it’s creamy, just put the lids on and store the yogurt in your refrigerator as usual.
You can keep six ounces or so aside and use it in your next batch of yogurt, too, and keep doing that the next couple of times you make yogurt. After about three or four times, I usually start over with a small container of very fresh yogurt from the store again.
Do you make homemade yogurt? What method do you like to use?