The ultimate test of being “Granola” is making your own yogurt! At least, it’s been the hardest one to figure out for me, so I guess I feel pretty good now that I have it mastered!
Even though it took me forever to get it right, making yogurt is sooo easy. I tried so many recipes, followed so many different directions, tested many different methods. The following tutorial is the only way that has worked for me. I found that crockpot methods make the yogurt too “textured”… I’m a fan of smooooooth yogurt thank you very much! And being that I didn’t want to purchase some fancy yogurt kit, I came up with this!
1. Decide how much yogurt you want to make at a time. My family goes through one gallon of yogurt in about 2 weeks, so that’s how much I make!
2. Find a container with a lid that fits just that much liquid. I use a one gallon iced tea jar.
3. Find a bucket or cooler that your container will fit in. I use a 5 gallon bucket with a lid. If you use a cooler (I didn’t have one small enough) you don’t need to do the next step.
4. If you use a bucket, you’ll need to insulate it. I used foam insulation we had on hand. It can be purchased at any home improvement store. Line the bucket’s bottom first, then the sides as shown leaving a gap at the top so you can have a lid as well.
5. Now that you have your insulated keeper it’s time to make yogurt!
- Milk – I like to use half whole milk & half low fat (2%). But just 2% milk works great as well.
- Thermometer – candy or meat thermometer. I like my digital thermometer because I can set the temperature & it tells me when I’ve reached that temperature.
- Pot large enough to hold the milk
- 6-8 ounces Plain Greek Yogurt
- Slowly heat milk in saucepan over medium heat, stirring occasionally, until the milk reaches 185 degrees Farenheit.
- Turn off the heat, reset the thermometer to 110 degrees Farenheit, and wait until the milk cools to 110 degrees… depending on how much you make this could take a couple hours.
- Whisk in the Plain Greek Yogurt.
- Pour yogurt into smaller container & put the lid on.
- Place container in yogurt keeper & pack extra space with towels.
- Seal with the insulated lid & the bucket lid (or close your cooler) & wait 24-30 hours.
- Remove & refrigerate.
- Flavor just before serving with jams or jellies, or your favorite fresh fruit. Add into smoothies. Make it into frozen yogurt. Oh the possibilities are endless!
For my recipe card click here!
Have you ever made homemade yogurt? What is your favorite flavoring?