Homemade Yogurt Recipes

An unclean environment and using extreme temps can cause your homemade yogurt recipe to fail.  I want you to be successful in your yogurt making ventures so I have compiled a few tips to follow for the best results.

1. Always use clean utensils.  This includes your pots, yogurt maker container, thermometer and other utensils that may come in contact with your yogurt mixture.  Impurities can disrupt the growth of the cultures.
2. If you are using store bought yogurt as your starter, always check the label for “live active cultures”.  These bacteria must be present.  Also check the expiration date for the freshest yogurt possible.  Use plain yogurt only! 
3. Once the milk has heated to the appropriate temperature, remove it from the heat immediately.  Do not allow the milk to boil.  Heating the milk for too long and at extremely high temperatures will cause the yogurt recipe to fail. 
4. Allow the milk to cool to the correct temperature before adding the yogurt starter.  If the “live active cultures” are exposed to high temps, the culture will not survive.  Always use a thermometer to verify temperatures. 
5. Once you have placed the mixture in the yogurt maker, do not disturb it.  Constantly opening and closing the lid will allow heat to escape which will reduce the incubator temperature. 
6. Don’t leave the yogurt in the machine for longer than 10 or 12 hours.  Exposure to heat for too long will cause the curd and whey to separate and your batch will be ruined. 
7. Once the incubation process is complete, always keep the yogurt in the fridge.  Allow to cool for at least 4 hours before serving.  Add topping and flavorings only after incubation and cooling are complete.

These tips may seem overwhelming but once you make your first batch they won’t seem so daunting.  Homemade yogurt is nutritious and yummy!

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