The hardware that I use to make yogurt is a double boiler to heat the milk and a probe thermometer t

Okay, it isn’t really cheese. But is it a bacterial fermented milk product, just like many cheeses. Yogurt can be strained to remove the whey and it becomes similar to cream cheese. It is also chock full of beneficial bacteria. So I’m going to consider it cheesemaking.
Yogurt is really easy to make. The only ingredients needed are milk and a culture. While you can buy a yogurt culture, it is easier to just use some store-bought yogurt. If using yogurt from the store, it is important to check that it includes active cultures. If not, it will not work.
The hardware that I use to make yogurt is a double boiler to heat the milk and a probe thermometer to monitor the heating. I also use 1 quart canning jars and a cooler to do the incubation. It is a good idea to fill the cooler with hot tap water. This preheats the cooler so it stays at the proper temperature longer.
Pour the milk in the top of the double boiler and put about 2 inches scaldes of water in the bottom. Heating directly on the stove works as well, but requires constant stirring to ensure it does not burn. I set my probe thermometer on the shelf and hang the probe so it is just in the liquid. While the milk is warming, remove the yogurt from the refrigerator and allow it to come to room temperature.
When it reaches the right temperature, remove the pan from the heat and allow it to cool to 110F. The quickest way to do this is to use a cold water bath. Just fill the sink with cold tap water and set the pan in the sink.
Once the milk is at the right temperature, add the yogurt. If you are using a yogurt culture, sprinkle the culture on top of the milk. It will hydrate and sink into the milk. Still the milk for a couple of minutes until the culture is distributed or the yogurt has been broken up.
If your pan fits, you can put the lid on and set it in the cooler. My pan does not fit in the cooler, so I use 1 quart canning jars. I use a canning funnel to pour the milk into 2 jars. Add the sanitized lids and screw on the bands. I will likely move to smaller containers so I can just add them to my lunch bag to take to work.
If you preheated the cooler, dump out the water. Fill 2 more jars with hot tap water, put on lids and bands and set them in the cooler. These jars of water help keep the temperature constant. Set your jars of cultured milk in the cooler and put on the lid. Set the cooler where it won’t be disturbed.
If you are using a probe thermometer, snake the probe under the lid. The temperature needs to stay around 100F and 110F. If the temperature drops, pull out one of the jars of water and re-fill it with more hot water. The yogurt also needs to remain undisturbed, if not, it may not set up properly.
The yogurt jars need to be in the cooler for about 7 hours. I had to change out the water jars 1 time to keep the temperature in the correct range. After 7 hours, pull out a jar and turn it to the side to see if the milk has jelled. Notice the blob of jelled milk in the jar.
Homemade yogurt is a bit thinner than store-bought scaldes yogurt. To make it thicker, I strained it by hanging it in cheesecloth. I strained it for about 30 minutes, then emptied it into a container and stirred it well. Then I put the container into the refrigerator.
I tried the yogurt this evening. After it cooled, it ended up the consistency of Greek yogurt. I mixed some granola cereal into it and it was really good. I certainly will make this again. I just have to remember to save 2 or 3 tablespoons of this batch to get the next batch started.
Fritz Monroe | December 7, 2011 at 4:46 pm | Reply
Unfortunately, fresh fruit isn’t something we have an abundance of on the homestead. We are planting fruit in the spring, but the production isn’t there yet. I used honey from the farm down the street. It is really good.
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