Homemade Yogurt Recipe
Preparation Time: 45 minutes
Cook Time: 12 hours
Total Time: 12 hours and 45 minutes
Servings: Approximately 6 cups
Description:
Homemade yogurt is a delightful culinary adventure, offering a canvas for creativity and customization. Inspired by my travels through the Near East, where I savored the diverse flavors of Turkish and Iranian yogurts, this recipe embodies a rich and creamy taste that can be tailored to your preferences. Whether you opt for regular milk, non-fat milk, or even goat milk, the addition of half-and-half adds a luxurious touch. Letโs embark on this journey to create a sumptuous homemade yogurt that promises to tantalize your taste buds!
Ingredients:
- 4 cups milk
- 2 cups half-and-half
- 3-4 tablespoons yogurt (as a starter culture)
Instructions:
| Step | Description |
|---|---|
| 1 | In a pot, combine the milk and half-and-half, and gently bring the mixture to almost a boil. Itโs essential to monitor the pot closely to prevent the milk from burning, especially if using a non-stick pot. |
| 2 | Once heated, remove the pot from the heat source and allow the mixture to cool to approximately 115 degrees Fahrenheit. This step ensures the ideal temperature for the yogurt culture to thrive. |
| 3 | While the milk is cooling, spoon 3-4 tablespoons of cultured yogurt into a cup. This yogurt will serve as the starter culture for your homemade batch. |
| 4 | Let the yogurt sit at room temperature, ideally around 70 degrees Fahrenheit, to prepare it for the inoculation process. |
| 5 | Once the milk has reached the desired temperature, add a small amount to the cup containing the yogurt starter. Stir well to incorporate the starter into the milk. |
| 6 | Pour the yogurt-starter mixture back into the pot of milk and stir thoroughly to ensure even distribution. |
| 7 | Transfer the milk mixture into a clean glass jar or ovenproof bowl, ensuring thorough stirring to maintain consistency. |
| 8 | Cover the jar or bowl with plastic wrap, followed by a dishcloth to provide insulation and protection during the incubation process. |
| 9 | Position a clip-on desk lamp, equipped with a 75-watt bulb, approximately 6 inches away from the surface of the jar or bowl. This gentle heat source will facilitate the incubation process. |
| 10 | Allow the jar or bowl containing the milk and yogurt starter to incubate under the heat lamp for a duration of 8 to 12 hours. For optimal results, I recommend a 12-hour incubation period, resulting in a yogurt with a delightful tangy flavor and creamy texture. |
| 11 | Once the incubation period is complete, carefully remove the jar or bowl from the heat source and refrigerate the yogurt to halt the fermentation process. |
| 12 | Note: The longer the yogurt remains under the heat lamp, the tangier its flavor will become. Additionally, the quantity of yogurt starter used significantly influences the final taste and texture. |
| 13 | Environmental factors, such as ambient temperature, can also impact the yogurt-making process. Adjust the incubation time accordingly based on your kitchen temperature. |
| 14 | Alternatively, you can utilize a conventional oven by preheating it to 200 degrees Fahrenheit, then turning it off before placing the jar or bowl inside for 2 to 4 hours or longer. |
| 15 | For those equipped with a microwave convection oven, refrain from using the microwave feature and solely rely on the convection setting for optimal results. |
Nutritional Information (Per Serving):
- Calories: 213.5
- Fat Content: 15.5g
- Saturated Fat Content: 9.6g
- Cholesterol Content: 53.6mg
- Sodium Content: 116.2mg
- Carbohydrate Content: 11.4g
- Fiber Content: 0g
- Sugar Content: 0.5g
- Protein Content: 8g
Recipe Notes:
Experimentation is key when crafting your homemade yogurt masterpiece. Feel free to explore various milk types and yogurt starter quantities to achieve your desired flavor profile. Additionally, donโt hesitate to adapt the incubation method to suit your kitchen environment, whether it involves utilizing a heat lamp, conventional oven, or microwave convection oven. With patience and precision, youโll soon delight in the creamy goodness of your very own homemade yogurt, reminiscent of the flavors found in the heart of Southwest Asia. Bon appรฉtit! ๐ฅ
