Homemade Yogurt
Make thick & creamy, yogurt right at home! With this super easy method, and special tips for making the best goats milk yogurt!
Print Recipe
Equipment
- Yogurt Starter Culture
- 10 Tray Kitchen Dehydrator (Use code XVIACRES for 10% Off)
Ingredients
- 1-2 Quarts Milk Cows Milk or Goats Milk
- Freeze Dried Yogurt Culture or 2 TBSP Previously made yogurt store bought can work but see notes)
Instructions
- 1. Pour your milk into a heavy bottom pot, and heat on medium. You want to watch closely and take temperature often, to make sure it does not boil. If you want to add sweetener or vanilla, do that now.
- 2. For Goat's Milk heat to 190-195 F, when milk is at 190 F, turn heat down to low and keep milk between 190 and 195 F, for about 15 minutes. If you are using Cow's Milk heat milk to 185 F and then it can be immediately cooled off - it doesn't require being held at the high temperature for an extended period of time.
- 3. Once milk has been heated, remove from heat and cool temperature to 120F. You can do this by just letting it sit and come down on its own, or to hurry up the process, you can put it in a cool water bath in the kitchen sink.
- 4. When temperature reaches 120F, add your starter culture- either freeze dried or previously made yogurt, and whisk really really well.
- 5. Pour into jars.
- 6. Incubate at around 108F for about 10-12 hours. I use my dehydrator, with the trays pulled out, set at 108F for 12 hours. You can use a cooler with warm water (115F), or even the oven with your light on, with some towels around the jars.
- 7. When incubation is done, refrigerate for 2-3 hours and enjoy!
Notes
Store in the refrigerator for 7-10 days.
If your yogurt is not as thick as you like, you can hang it in a cheese cloth to strain for 2-3 hours. This will separate the whey out further.
Troubleshooting Goat Milk:
Cooked flavour- Ensure you are not heating to a boil or past 195F.
Thin- Really make sure you are precise with your temperatures, and it is held at the higher temperature for 15 mins.
Incubation: If you are not using something like a dehydrator or an instant pot, that you know is consistently holding the yogurt at the correct temperature, and you are running into troubles with your yogurt results, it could be at the incubation temperature is not being held consistently for the right amount of time.
Servings: 2 Quarts