EASY TO MAKE HOME
MADE YOGURT AND HOME MADE GREEK YOGURT
1. I start with half
gallon [1.9 L] milk, any style [non-fat, 1%, 2% full fat]. I use half gallon
size since this makes two quarts [1.9L] of Yogurt that is easy to store and
use in a few days.
2. In a microwave
heat about 7 [1.66L] cups of milk in a glass 8 cup [1.9L] container to
about 180 to 200F [82 to 93 C] DO NOT BOIL the milk.
Easy method is to heat in microwave for about 10 minutes and check the temperature.
After heating to 180 to 200F [82 to 93 C], remove container and let cool.
Remove any scum [fat] that shows on top heated milk. Cool heated milk to about
3. Suggest using
quart [4 cup] [950 ml] containers for your finished Yogurt, like plastic food
containers. I use one quart soup containers from carry out restaurants, see
the below video.
4. To the quart [950
ml] plastic food container, add 2 tablespoons [25 ml] of plain full fat store
brand yogurt. Full fat Yogurt starter is best, since it does not contain any
5. Add the cooled
[110 to 120F] [43 to 49 C] milk into each quart [950 ml] container.
Should have about 3.5 cups [830 ml] of heated milk and Yogurt starter in each
6. Placed the quart
containers in a small ice chest or insulated camp cooler.
Add home hot water [110 to 120F] [43 to 49 C] to the camp cooler up to the lids
of the plastic food containers, see the video.
Cover the cooler and do not distrub for 5 to 8 hours, longer time creates a
more tart yogurt.
7. After 5 to 8 hours,
place the quart containers in your refrigerator overnight.
MAKING GREEK YOGURT
A. Take a 4 cup [950
ml] plastic container (I use 4 cup [950 ml] measuring container) place a small
spacer like a 1 inch [25 mm] long plastic pipe in the bottom, see below video.
B. Place a plastic [permanent] coffee filter over the small 2 inch [25 mm] pipe
C. Add your plain yogurt
to the plastic coffee filter and place in refrigerator for 4 hours.
Remove the coffee filter with the Greek Yogurt and use your Greek Yogurt with
fruit, in smoothie, on salads and etc.