How to make homemade yogurt
Homemade yogurt. Image: Backgroundy Shutterstock

Making homemade yogurt is very easy; It means saving energy, material resources and money, and we can also eat it fresh knowing what its ingredients are.

To make homemade yogurt, it suffices to give hot milk “to eat” to a yogurt that we already have. At a temperature of around 45 ° C, the bacteria in yogurt produce fermentation which converts the sugars in milk into lactic acid. This way the milk thickens and turns into yogurt.

Yogurt has been used since ancient times. It is believed to have formed spontaneously by the action of the heat of the sun on the containers in which the milk was stored, which were made from the skin or stomachs of animals in which the milk was found. bacteria that make up yogurt.

What does it take to make homemade yogurt.

  • Milk (as much as yogurt we want to make).
  • Something of natural yogurt without sugar (bought or from what we have at home).
  • Glass jars that we have at home: as much as necessary to contain all the milk. They must be clean and dry.
  • Nail spoon clean.
  • Some insulating Keep it warm: newspaper, a cork or porexpan box, a thermos, a blanket …
  • The ideal (even if it is not essential) is to have a thermometer which reaches up to 90 ° C. They are sold in laboratory supply stores.

How to make homemade yogurt.

We will take the following steps:

  1. Put a tablespoon of yogurt in each pot. For every half a liter of milk you need a tablespoon, more or less.
  2. The milk is put slow fire until I get to 85 ° Cstirring occasionally with a clean utensil (eg the thermometer itself) so that it does not stick to the bottom, which takes about 10 minutes depending on the room temperature. If you don’t have a thermometer, turn off the heat when the milk start smoking go up slightly.
  3. Stir milk from time to time until it becomes 45 ° C. It takes about half an hour, depending on the season. If it drops below 45 ° C, we will relight the fire until it reaches that temperature.If you don’t have a thermometer, put half a finger (this is the most sensitive) in the milk: it will be ready when you are still burning, but you can hold your finger inside. If you don’t burn yourself, warm it up to 45 ° C.
  4. We pour the milk in the cans, the more they are filled, the better (there will be less air).
  5. Stir vigorously with the spoon so that the yogurt mixes well with the milk.
  6. Cover the jars and store them so that they Keep warm– wrapped in newspaper and wrapped, wrapped with a blanket, etc. (In this case, it may be convenient to put them in a bag to avoid staining the blanket) Let them sit without moving them for at least 6 hours (for example overnight) in the warmest place of the house. House.
  7. We go out the jars out of the box, we wait 5 or 10 minutes to lose your heat and the we put in the fridge. In about 4 hours, the yogurt will have thickened and be ready to eat. It continues to thicken for two days.

How to store homemade yogurt.

Without opening the bottle, the yogurt will keep for 8 to 10 days.

Once opened, after about 5 or 6 days, white and pink fungi will form on the surface of the yogurt (in contact with air). If we eat them regularly, they will never form.

If the pot lasts more than 5 days, it is convenient to remove the leftover yogurt from the walls.

After taking yogurt, the jar will be covered and we will try to put it back in the fridge as soon as possible.

More stuff.

We share some tips for making your homemade yogurt the best:

  • It is very convenient to use an alarm clock that alerts us when the time to heat and cool the milk has more or less elapsed. Many stoves and ovens have them built in, and they can be purchased as well.
  • We can line a cardboard box with cork or porexpan sheets that we have at home. In a lab, they can give us a used polystyrene box.
  • If you eat a lot of yogurt, it is better to put it in large pots: this way, they will take less in the refrigerator.
  • If you eat little, it is better to use small boxes as they will run out sooner and there will be less chance of fungi forming.
  • If we run out of yogurt, we can start over with what’s left. You can live a lifetime without ever having to buy it.
  • Yogurt can be eaten with pieces of fruit, nuts, honey …
  • It is also an ingredient for salads, cakes, soups …
  • With yogurt you can prepare drinks and summer dishes: ayran (yogurt with water and salt), tzatziki (filtered yogurt with cucumbers and garlic) …

Is homemade yogurt expensive?

Homemade yogurt is less expensive but it also has a cost, here we are studying it.

  • The yogurt preparation process is very simple. You don’t need any special skills or “calling”.
  • The real time we have to spend concerns 10 minutes. The whole process can take about three quarters of an hour, but in the meantime we can do other things (eg cooking or washing the dishes). Then the yogurt is done.
  • It costs the same for any amount of yogurt what we want to do.
  • If we make it from the yogurt we have left, we just have to buy milk, which costs the same effort as buying ready-made yogurt.
  • A liter of milk worth less than half than a liter of yogurt bought.

What do we gain?

By making our own homemade yogurt we are going to have many advantages, among which you can find:

  • We know that in homemade yogurt without preservatives or additives and the nutrients have not been denatured by industrial processes.
  • We eat it soon after. The one we’re buying may have been made much earlier, and over time the bacteria die off.
  • It will mainly be in good health and Well if we start with milk and organic yogurt.
  • Doing things ourselves can generate us Satisfaction.
  • East educative. Can we Share activity with children.
  • We can use the same boats a lifetime. For every liter of yogurt we make, we stop spending 8 plastic containers, 8 aluminum caps and cardboard packaging (There are also some in glass jars but it is not easy to find). Instead, we use a milk container.
  • We save a lot of energy, pollution and infrastructure: plants of production, inks to print the packaging, transport and cold room… According to a German study, the raw materials of a strawberry yogurt have traveled 8,000 kilometers.

History of yogurt.

It is a Tatar peasant, about 6500 years ago, who discovered yogurt by pure chance. The milk transported in goatskin bags ended up fermenting spontaneously. The heat and bacteria took care to transform the milk into a denser and more acidic element. Then they repeated the system in the same skin bags with milk, the residue of which turned the milk into yogurt.

Video – tutorials for making homemade yogurt.

If that wasn’t clear to you, now if you’re going to get it: