Making homemade yogurt has been an exciting journey for me. Inspired by a YouTube video, I decided to try my hand at creating my own creamy, delicious yogurt. Here's a recap of my experience and the lessons I learned along the way. I will link some items below to help with your shopping!!! I need to add to this that I am doing affiliate marketing with Amazon, which means I may earn a small commission from purchases made through links I provide. However, this will not affect your price or the quality of the products. The Original RecipeThe first time I made yogurt, I followed the recipe exactly, which called for:
- A gallon of organic milk. I used this one Organic Milk or find a brand local to your area.
- A few tablespoons of organic prebiotic yogurt as a starter. I used this Prebiotic Yogurt.
- 1/2 cup of powdered milk for thicker Greek style yogurt, like this one Powdered Milk.
The process involved heating the milk, mixing in the yogurt starter, and then letting it cool down slowly in a cooler. This method worked perfectly, resulting in a creamy and thick yogurt. You will also need a digital food thermometer. I purchased this one for my yogurt journey Digital Thermometer. On sale now!!! Round Two: Tweaks and DiscoveriesOn my second attempt, I decided to make a few adjustments:
- Increased Starter Yogurt: I used the entire container of yogurt to mix in, hoping it would yield a richer taste. (Do not do this.)
- Cooldown in Traeger Grill: Given it was the middle of summer, I opted to cool the yogurt down in my Traeger grill. This extended the cooling process significantly. This is the Traeger I used Traeger Grill.
- I like to add Brazil Nuts, Organic Seeds, Chia Seeds, Honey to sweeten Organic Honey & fruit to my yogurt. This makes for delicious & healthy meal or snack.
Outcome: I ended up with a lot of “hooch,” the liquid that separates from the solids in yogurt. This was likely due to the increased amount of starter yogurt used. The longer cooldown process in the grill was enjoyable and unhurried, but I'm still figuring out if it had any impact on the final product. Lessons Learned
- Starter Amount Matters: Using too much starter yogurt can lead to excess liquid separation, so it's crucial to find the right balance.
- Cooling Process: While a slow cooldown is beneficial, the environment can affect the yogurt's texture. The grill worked well, but it may have extended the process more than necessary.
- Texture Preferences: I enjoy thicker yogurt, so using a full cup of powdered milk is perfect for me. Adjust according to your taste preferences.
Visual JourneyHere are some photos of the yogurt I made, capturing the process and the final product:
Conclusion
Making yogurt at home is not just about following a recipe; it’s an adventure in learning and experimentation. Each batch teaches me something new, and I look forward to continuing this culinary journey. If you have any tips or experiences to share, I’d love to hear them!