Yogurt Fun!

I love making yogurt. This is one of those foods my husband says, “You know, you can buy that already made.” But what’s the fun in that. Homemade yogurt ensures no unwanted additives are there and if you are sensitive to lactose, you can incubate it for a longer period making it lactose free. I prefer to make mine with raw goat milk. Nothing better. Goat milk yogurt has the best texture. Just be sure not to use the ultra-pasteurized store bought yucky stuff. It won’t work and it’ll taste ultra-bad.
You can make it in any amount that you have room for. I usually make 2 qts at a time.
Tools needed:
Candy or meat thermometer
Food dehydrator (Excalibur is the best), crock pot, a yogurt maker or your oven with the light kept on.
1 quart milk
1/4 cup commercial plain yogurt or yogurt starter
If you don’t feel safe with raw milk, heat your milk up to 185F. If using goat milk make sure it gets no hotter than that. Otherwise just heat your milk to about 110F, no hotter. Whisk in plain yogurt or yogurt starter. Pour into smaller containers, I just use tupperware.
If using a food dehydrator, set the temp to 110F.
For the crockpot, fill part way with water and set to lowest setting. Use a thermometer to check and make sure it keeps it at 100-110F before adding the yogurt.
For the over, turn the light on and close the door. Check to make sure it keeps it between 100-110. If it does, place your yogurt inside. If it gets too hot, crack the door.
Some have had luck wrapping up the yogurt container in a towel and placing it in a cooler to maintain the temperature.
Let set for at least 8 hours. To completely remove all lactose, let it set for at least 24 but no more than 36 hrs. The longer you let it set the more sour it will be but also the more good bacteria will be there.
Place in the fridge for at least 4 hours before digging in.
We sweeten ours with agave, honey or maple syrup with a bit of fruit spread.

**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

8 comments to Yogurt Fun!

  • Melinda

    When you put your yogurt into the pickl-it jars to ferment, do you also put it into a warm place to culture, like a dehydrator? If you ferment in a pick-it jar, do you need to have the temp of around 110 to culture it, since you are heating the milk and adding a thermophillic culture?

  • Autumn

    Do you have a yogurt starter you prefer?

  • Tina

    I have really enjoyed your blog lately and have been delving into all of your recipes. Thanks so much. I have a question about yogurt…I have been using counter top cultures previously, but would like to begin culturing my yogurt anaerobically. I just purchased some Boss Picklers. Have you tried counter top cultures anaerobically or do you prefer the yogurt starter from Custom Probiotics, then in the dehydrator?

    • I do make my yogurt in either a fido jar or a jar with an airlock. Yogurt doesn’t create much gas so making it in a fido type jar is fine. I make yogurt both ways, mesophilic (room temp) thermophilic (custom probiotic’s yogurt needing heat). The counter top yogurts are thinner than thermophilic so we use them for different things. Counter top yogurts are great for smoothies and my kids like thicker yogurt for straight eating.

  • Kari

    Hi If I use raw goat milk how much I have to heat the milk???, I know putting the starter will be 110 . Thanks

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>