Janisa loves eating and experimenting in the kitchen. She enjoys creating new recipes and homemade versions of popular store-bought foods.
7 Reasons Why Yogurt Is Good for You
- Boosts immunity
- Strengthens bones
- Can help with weight loss
- Rich source of protein
- Good for your digestive system
- May help improve mood
- Protects the nervous system
Why Make Your Own?
You may wonder why you should bother making your own yogurt when it's so easy to come by at the grocery store—and affordable, too. This of course mostly applies to North America and Europe. Latin America, for some reason, tends to have really bad quality dairy products and it's nearly impossible to find true sugar-free yogurt that doesn't have any other additives. This was one of the reasons why I first decided to make my own yogurt.
Making your own yogurt at home is extremely easy and cheap, and it is a great option if you are trying to buy more ingredients and less ready-made foods. Plus, even though yogurt is healthy, not all the ones that you see at the supermarket are 100% natural; some may have additives and other preservatives to help increase its shelf life.
In addition, when you make your own, you have much more freedom when it comes to how you make it (you can use some cream or low-fat milk or make it with lactose-free milk if you please). This flexibility makes it easier for those with dietary restrictions to enjoy yogurt as well. Apart from this, when you make something yourself, you have lots of room for experimenting with different variations.
Here are some other reasons that may convince you to make your own yogurt:
- A liter of milk is usually at least 2 times cheaper than a liter of yogurt (this of course depends on where you live). 100% natural yogurt tends to be even more expensive and harder to find
- The base recipe has just two ingredients
- It requires less effort to make it than the effort required to go to the store
- It's 100% natural
- You determine how creamy or fat-free you want it
- It's delicious!
A No-Fail Recipe
If you've never made yogurt before and are scared of getting it wrong, give this recipe a try and you'll be proven wrong.
Although timings are important, if you don't get them perfectly right you'll still end up with yogurt. It will just be a bit less consistent, but it'll be yogurt.
If you have expired milk or milk that is about to expire, you have nothing to lose. Try making yogurt and you'll be pleasantly surprised!
Read More From Delishably
Prep Time and Yield
Actual cook time: 10-15 minutes
Cooling time 1: 15-20 minutes
Cooling/fermentation time: 8-12 hours
Yield: 1 liter yogurt
- 1 liter milk (any kind you want)
- 3-4 tablespoons store-bought or previously made yogurt (how else are you going to get the probiotics and other healthy bacteria?)
Note: You may call using store-bought or previously made yogurt cheating, but let's think of it this way: You're going to turn 3-4 tablespoons of yogurt into 1 liter of fresh and delicious yogurt! And after you make your homemade yogurt once, you never have to buy yogurt ever again since you can just use the leftovers from yours to make the next batch! How cool is that?
You'll need about 3-4 tablespoons of yogurt for every 1 liter of milk that you have.
For creamier yogurt, you can add some coffee cream or half and half cream instead of some of the milk, but the proportions should remain the same: 3-4 tbsp of yogurt for every liter of liquid
- Pour the milk into a saucepan.
- Turn the stove on to low-medium heat.
- Wait until the liquid is almost boiling (this is when small bubbles begin to appear on the surface). This usually happens around 15-20 minutes after you turn on the stove, but this may vary for different appliances. At this point, you'll need to remove the saucepan from the heat.
- Pour the milk into a glass bowl. Wait until the liquid cools a bit. The ideal temperature is 75-85 degrees C. You can easily test this with your clean finger. The liquid should be hot to the touch, but almost bearable.
- At this point, add 3-4 tablespoons to the milk. Stir with a spoon, but you don't need to worry about dissolving all the yogurt.
- Next, cover the top of the bowl with some plastic wrap and wrap it in a few towels. The goal is to provide the bacteria and probiotics with a warm environment.
- Then, leave your yogurt in a warm and preferably dark place for 8-12 hours. It's alright if you go over 12, but anything less than 8 hours may compromise the quality and consistency of your yogurt.
- Take your yogurt and stir it. It is now ready to eat, but you may want to cool it in the fridge for a few hours first.
Uses for Your Homemade Yogurt
You can of course eat your homemade yogurt as it is or with some granola, maple syrup, berries, or any other toppings you like. This would be the easiest and quickest option. However, homemade yogurt, just like store-bought yogurt, has a number of other uses as well. Some of these are:
- Homemade tzatziki
- Face masks
© 2020 Janisa