The Art of Making Your Own Yogurt: A Step-by-Step Guide

I was really surprised how easy it was to make your own yogurt to the flavor and texture that you prefer. Here's how to do it, using about 800G of milk as an example.

To start, heat the milk up to 82°C. This temperature is important because it denatures the protein in the milk, which allows for a firmer yogurt. There are two temperatures to keep in mind when making yogurt: 43°C and 82°C. The former is where the cultures love to live, making them more active and allowing the yogurt to finish faster. When heating up to 82°C, it's also a great time to add tea or other aromatics that you'd like to steep into your yogurt.

Now that my milk has reached 82°C, I need to chill it down to 43°C. If you don't have access to ice or prefer not to use it, don't worry - simply letting the milk sit at room temperature will work just fine when making yogurt using this method. However, make sure you're using yogurt that has live cultures in it, and aim for about 40G of yogurt per cup. If you add more than 40G, don't sweat it - your yogurt will just be done a little bit sooner.

Before adding the yogurt, I like to get rid of any air bubbles on the surface. Sometimes, this can happen even if you're careful, and they can be frustrating to deal with. To get rid of them, simply use a blowtorch (don't worry, it's not as scary as it sounds!). The bubbles won't affect the flavor or texture of your yogurt in any way, they'll just be an appearance-wise issue.

Now that my milk has been chilled down to 43°C, I can add the live cultures. This is where the magic happens - the cultures will start to work their magic, turning the milk into a delicious, tangy yogurt. To ensure that your temperature range is accurate, it's essential to keep it at around 43°C. This is where having a water bath comes in handy - it helps to maintain a consistent temperature and ensures that your yogurt sets properly.

One of my favorite things about making yogurt is when I remove the lid and remove the plastic seal on it - it's perfectly white, and beautiful to me! That's why I like to do it inside mason jars. When you open it and eat it, you get to enjoy that pristine white top. If you're not happy with any air bubbles on the surface, don't worry - simply use a blowtorch to get rid of them.

The traditional method of making yogurt can take about 24 hours, but I've found that using this method can get my yogurt done in just about 5 hours! It's incredibly simple and straightforward. Simple granola is great crumbled on top, or fresh fruit - it's really good either way!

I also love making raita with my yogurt. To do this, I add a little shaved cucumber, cumin, black pepper, maybe some garlic and lemon juice, and salt, to create a delicious and refreshing accompaniment to lamb shanks.

If you're looking for a thicker yogurt, all you need to do is pour it into a cheesecloth or fine mesh strainer over a bowl. The whey will separate from the curds, leaving you with a lovely, gloopy, thick yogurt on top. This is one of my favorite ways to enjoy my homemade yogurt.

Finally, I like to blend my yogurt with equal parts mango juice to make a delicious and refreshing dessert drink. It's perfect for hot summer days - nice and creamy, and really cold.

"WEBVTTKind: captionsLanguage: enI was really surprised how easy it was to make your own yogurt to the flavor and texture that you prefer here's how to do it I am choosing to do about 800 G of milk heat our milk up to 82° C there's two temperatures keep in mind 43° C and 82° C what you want to do is you heat your milk up to denature the protein so you get a firmer yogurt and then you chill it down to 43° C and that's when you add your yogurt that temperature range is where the cultures love to live makes them a lot more active and it makes your yogurt finish faster slowly rake the bottom of the milk just to make sure there's no proteins coagulating this stage right here where I'm heating up to 82° C is a great time to put in tea and other arom mats that you'd like to steep into your yogurt so my milk has reached 82° C so now I need to chill it down to 43° C if you don't want to use ice or don't have it don't worry about it just let it sit at room temperature when making yogurt using this method make sure you're using yogurt that has live cultures in it right around 40 G of yogurt if you add more than 40 don't sweat it just means your yogurt it's going to be done a little bit sooner get a little bit of milk in here to start my favorite thing about yogurt is when I remove the lid and remove that plastic seal on it it's perfectly white it's beautiful to me so that's why I like to just do it inside mason jars so that way when I go to open it and eat it I have that pristine white top to it so if you have lots of bubbles on the surface still for whatever reason and you don't want them there uh use a blowtorch to get rid of them but the bubbles aren't going to affect it in any way it's just going to be appearance-wise so it's very important to keep it at a specific temperature range it's about 43° C and that's where having a water bath comes in traditional method may take about 24 hours with this way with s be I can get my yogurt done in about 5 hours simple granola is great crumble that up put it on top fresh fruit it's really good I also love making uh raita with it so we add uh little shaved up cucumbers cumin black pepper maybe a little bit of garlic lemon juice and salt and then put that on some lamb shanks it's really good if you're looking for a thicker yogurt you just take that and you pour it into like a chemx coffee filter uh fine mesh strainer cheesecloth whatever you want to do and that's going to pull the whe out way is a moisture that is separated from the milk proteins and then you're going to be left with this kind of Gloppy thick um creamy yogurt on top my favorite way to eat yogurt is actually blend it with equal parts mango juice to make mango lossy it's nice and creamy and it's really cold on the summer day it's really refreshing to me hey man you need a hand with that mhm rightI was really surprised how easy it was to make your own yogurt to the flavor and texture that you prefer here's how to do it I am choosing to do about 800 G of milk heat our milk up to 82° C there's two temperatures keep in mind 43° C and 82° C what you want to do is you heat your milk up to denature the protein so you get a firmer yogurt and then you chill it down to 43° C and that's when you add your yogurt that temperature range is where the cultures love to live makes them a lot more active and it makes your yogurt finish faster slowly rake the bottom of the milk just to make sure there's no proteins coagulating this stage right here where I'm heating up to 82° C is a great time to put in tea and other arom mats that you'd like to steep into your yogurt so my milk has reached 82° C so now I need to chill it down to 43° C if you don't want to use ice or don't have it don't worry about it just let it sit at room temperature when making yogurt using this method make sure you're using yogurt that has live cultures in it right around 40 G of yogurt if you add more than 40 don't sweat it just means your yogurt it's going to be done a little bit sooner get a little bit of milk in here to start my favorite thing about yogurt is when I remove the lid and remove that plastic seal on it it's perfectly white it's beautiful to me so that's why I like to just do it inside mason jars so that way when I go to open it and eat it I have that pristine white top to it so if you have lots of bubbles on the surface still for whatever reason and you don't want them there uh use a blowtorch to get rid of them but the bubbles aren't going to affect it in any way it's just going to be appearance-wise so it's very important to keep it at a specific temperature range it's about 43° C and that's where having a water bath comes in traditional method may take about 24 hours with this way with s be I can get my yogurt done in about 5 hours simple granola is great crumble that up put it on top fresh fruit it's really good I also love making uh raita with it so we add uh little shaved up cucumbers cumin black pepper maybe a little bit of garlic lemon juice and salt and then put that on some lamb shanks it's really good if you're looking for a thicker yogurt you just take that and you pour it into like a chemx coffee filter uh fine mesh strainer cheesecloth whatever you want to do and that's going to pull the whe out way is a moisture that is separated from the milk proteins and then you're going to be left with this kind of Gloppy thick um creamy yogurt on top my favorite way to eat yogurt is actually blend it with equal parts mango juice to make mango lossy it's nice and creamy and it's really cold on the summer day it's really refreshing to me hey man you need a hand with that mhm right\n"