Step-by-Step Homemade Yogurt in a Thermos
Why Not Make Homemade Yogurt?
The topic of making yogurt came up while visiting my mom in Virginia for Mother’s Day. I live in Puerto Rico and was telling her about some of the things I don’t buy as much any more because of availability, cost and my starving artist budget. Greek yogurt was one of those things I missed dearly. Mom, who raised me on homemade bread and butter, suggested I make my own darn yogurt and set out to find out how. Within a couple of hours, she found multiple recipes as well as a thermos, and we set about creating the recipe below. I should add that it turned out perfectly the very first time.
First Things First
If you want a successful yogurt making session, it's important to get organized first.
After thoroughly washing your hands to prevent the spread of bacteria, gather all of your clean supplies and ingredients. You want to have everything at your fingertips so as not to be searching for things while you should be watching the temperature.
- 2 1/2 tablespoons of starter yogurt at room temperature. We took our starter yogurt from a container of unopened Greek yogurt we already had in the fridge. You can use any yogurt you like—just be sure it's unopened.
- 3 cups milk (skim, whole, or low-fat)
Before Anything Else...
Fill the thermos with very warm (not hot) water, put lid on and set aside while completing the following steps. The yogurt needs to be kept warm while growing.
Step 1: Bring Starter Yogurt to Room Temperature
Measure 2 ½ tbs. yogurt into small bowl (set aside to get to room temperature between 0-72 degrees).
We gently stirred the yogurt until the battery-operated thermometer registered 70 degrees.
Step 2: Heat Milk
Measure 3 cups milk (skim, whole, low-fat) into the pot and warm on a medium setting to 185 degrees.
We used whole milk for a creamier yogurt, but you can use whichever suits your personal tastes.
Heating gradually to 185 degrees kills bad bacteria and also gives your freshly made yogurt a nice texture—not too thin or thick.
Once you master making your first batch of yogurt, you can increase the milk and starter yogurt for larger quantities.
Step 3: Cool Milk
Cool milk to about 100 degrees but definitely not higher than 112 or lower than 99.
Ours was slightly higher than 99 degrees but it was also a cold day and it still turned out great.
Step 4: Combine and Transfer
- Pour about ½ cup cooled milk into bowl of starter yogurt to blend well.
- Pour blended milk and yogurt BACK into pot of milk and stir thoroughly.
- Pour blended milk and yogurt into thermos.
Whew! There are three transfers here. Good job! After this, you can relax.
Step 5: Let Sit for Eight Hours
Cap thermos and keep in warm place.
Wrap with towel if cold. We needed to do this step because it was cold. Our thermos of yogurt looked like a ghostly Halloween decoration.
DON’T MOVE ANYTHING
Let it all sit for eight hours.
It works out really well if you begin the process either in the morning or before retiring for the night. Getting up to check on yogurt shouldn't be a part of this experience.
Step 6: Strain Yogurt
Eight hours later, carefully pour mixture through a strainer lined with cheesecloth. and allow liquid to strain over a bowl for 1-2 hours at room temperature. For thicker yogurt allow to strain for full two hours.
Step 7: The Final Stretch
Once the mixture has strained for the appropriate amount of time, turn the strainer upside down over a small/medium-sized container and gently peel away cheesecloth before placing it in the refrigerator. Once the yogurt has chilled to your liking, you can leave it in the container it's already in or spoon it into a different one. We used a glass Mason jar.
If you like your yogurt with a little more flavor, you can add anything from honey to jams to your individual serving. We added lemon curd and it was phenomenal! Now you can enjoy any variety of yogurt your heart desires!