Frugal Friday: Making Yogurt

My family eats a TON of yogurt, and making it myself saves me money.  I learned the technique from my mother and father in law.  It takes a bit of practise and a bit of time but it is not labour intensive.  You need just 3 ingredients, a few key kitchen tools and some patience. Here I will outline the steps and directions for making your own yogurt, as well as a few big mistakes to avoid. We like Greek style yogurt, which is much more expensive than milk.  But since I can turn a lot of milk into yogurt using just a bit of supermarket yogurt, it is very economical to make it myself.  It is also extremely delicious!

What you will need:

Ingredients:

• Fresh milk : I use whole milk but any milk will work: 2%, 1% or skim.  The amount of yogurt you want determines the amount of milk you use.  I make 4 litres at a time because it keeps in the fridge for a few weeks, but you could make as little or as much as you like.
• Powdered Milk: 1/2 cup per litre (4 cups) of milk
• Plain (unflavoured and unsweetened) yogurt: a heaping tablespoon full per litre of milk.  This is what is called your starter.  When your milk is at the correct temperature, the bacteria from the existing yogurt spreads and turns all of it into yogurt! I use the Kirkland brand 0% plain Greek yogurt from Costco.  If you can't get your hands on this then you will have to test different brands to find one you really like.  I suggest finding one that has no gelatin or guar gum.  Look for a list of ingredients that includes only milk and bacterial cultures, nothing else.  The flavour and texture of your yogurt will mimic the starter, so choose a yogurt with a consistency and level of acidity that you like.  Once you make your yogurt, then you can save a bit and use it as a starter for the next batch.  I usually buy a fresh starter every second time I make it.  

Tools:

• a heavy saucepan or dutch oven
• a whisk
• a thermometer
• a wire/mesh strainer
• a small insulated cooler lined with a thick towel (like a bath towel)

Directions:

1. Remove the yogurt starter from the fridge.  It needs to be at room temperature when you stir it into the warm milk.  Stirring it in while it is cold could ruin your yogurt.
2. In a large heavy bottom saucepan or dutch oven, combine the milk and the powdered milk, stirring with a whisk until the powder dissolves.  I use powdered milk for two reasons.  The first is that I like to enrich my yogurt for my children.  Adding powdered milk increases the amount of calcium, vitamin D and protein in my yogurt.  It also helps to create a rich, thick and creamy consistency.  When I use this method, my yogurt always sets perfectly and tastes delicious. Since our favourite is Greek yogurt, this method gives my homemade yogurt that same thick and creamy texture. 
3.  Heat the milk over medium heat.  The time this takes will depend how much milk you are heating, but there are a few signs to watch for so that you will know when it is ready.  You do not want the milk to boil, just come to the point where it is about to simmer.  The milk will begin to get frothy when it is almost ready.  I use a large spoon to push the foam out of the way (no need to remove it) and watch for tiny bubbles raising to the top of the pan.  Once you see those bubbles, the milk is warm enough. I don't use my thermometer for this step, but if you choose to use it, the temperature you are aiming for is 198-200 F.  If your milk does come to a boil, it is not the end of the world.  It will just take longer to cool down to the right temperature, and it may make a huge mess on your stove.  Keep your eye on it!  
   
   
4. Remove the milk from the stove and set it aside to cool.  Again, the time this takes will depend on the volume of milk.  This is where your thermometer comes in.  You are aiming for 45-55 C, or 115-125 F. I usually check it every 10 minutes until it gets close to the right temperature, then every five minutes.  If I am distracted or trying to do a few things at once, I set my timer so I will not forget and come back to find cold milk and have to start again.
5. Stir in the yogurt starter.  Once the milk comes to temperature, use a whisk to stir in the ROOM TEMPERATURE yogurt.  Find some lidded containers for your yogurt.  Make sure that they will fit inside of your cooler.
6. Strain the yogurt and leave it to set.  I like to place the containers in my sink to avoid a mess.  Place the sieve on top of the container and pour the yogurt through the sieve and into the container.  Put the lids on the containers and place them into the cooler.  Tuck the towel all around them and then close the cooler and set it somewhere that it will not be disturbed.  Set a timer for 8 hours and walk away!  Try not to move the cooler for at least a few hours after you close it, and don't open it until the eight hours are up.  The yogurt needs to stay at that same warm temperature in order for the bacterial cultures to grow and set the yogurt.  I don't like my yogurt too tangy, but if you do like tangy yogurt, you can let it set for up to 12 hours.  I have even forgotten to set a timer and realized after 16 hours that my yogurt was still waiting.  It still worked out fine.  The longer you leave it, the thicker and tangier it will become.  
7. Place yogurt in the fridge.  Once your yogurt is as thick and tangy as you want it, place it in the fridge to cool overnight.  Once it is cold, enjoy it however you like!  Our favourite way is drizzled with maple syrup and sprinkled with hemp seeds.  Breakfast of champions!! (Or at least future champions ... of something that is yet to be determined)