I must credit my friend Lydia for
teaching me how to make yogurt without a yogurt maker. The following
yogurt recipes and tips are a combination of what I learned from Lydia
and my own yogurt experimenting.
Yogurt making is NOT a perfect science. Occasionally, for
reasons unknown, you may have a batch that will not set. It happens to
all of us, so don’t be discouraged with the occasional failed batch.
Choose your commercial starter yogurt carefully.
Find a brand with as many bacteria strains as possible. The more “bugs”
the better. Making yogurt with only one or two live active cultures
will result in a sharper tasting yogurt. The high nutritional
properties of yogurt are in the friendly bacteria, so choose the brand
with the most. My personal favorite brand of commercial yogurt that I
use as a starter has six “live and active” yogurt cultures.
Make sure that ALL of your utensils and containers are
spotlessly clean. Bacteria hiding in any crevice can interfere with the
yogurt-growing bacteria and ruin your batch.
Do not add the yogurt starter to the warm milk if
the milk is hotter than 115° F. Over this temperature, the heat will
kill the bacteria and the yogurt will not set.
Once you have the yogurt poured in the containers
and in the warm place, DO NOT move or disturb the containers in any
way. If you are using the cooler method, it is best to make the yogurt
in the evening and let it set undisturbed overnight.
Experiment with different types of milk. Use
anything from powdered milk to heavy whipping cream, from soy to rice
milk. If possible, use raw unpasteurized milk to get the most
nutritionally rich yogurt.
Remember to save a bit of the homemade yogurt for
your next batch of yogurt. You can continue to use the culture from the
preceding batch until you start to see the quality of the yogurt
decreasing, then it’s time to use commercial yogurt again.
Once you remove yogurt from the incubator, store
it in the refrigerator. It may not appear to be totally set until after
Homemade yogurt will not be as solid as the
store-bought type. This is because you are not adding any thickeners.
Serve plain homemade yogurt topped with natural
maple or chocolate syrup.
Do not try to add fruit or fruit preserves when
making yogurt. Add fruit only after the yogurt has cooled.
Add 2 ½ to 3 tablespoons of honey, sugar or maple
syrup to the yogurt-infused milk before pouring it into the containers.
Stir to dissolve.
Chocolate yogurt- Try using
your favorite chocolate milk or try any other flavored milk such as
vanilla, banana or strawberry.
Vanilla yogurt- Add ½ teaspoon
of vanilla extract and 2 ½ tablespoons of sugar to the yogurt-infused
milk. Stir to dissolve the sugar completely.
Coffee yogurt- Add 1 tablespoon
and 2 teaspoons of instant coffee granules, plus 4 tablespoons of sugar
to the yogurt-infused milk. Stir to dissolve the coffee and sugar.
Health Benefits of Yogurt
Yogurt has all of the nutrients found in milk such as calcium,
phosphorus, Vitamins B2 and B12 and protein and minerals, such as
potassium and magnesium. Added to all these milk nutrients are the
live, friendly bacteria that changes milk into yogurt. This friendly
bacteria elevates yogurt far above milk.
the bacteria found in yogurt has several health benefits. The “live and
active” bacterial strains are what your body needs to enhance healthy
digestion. The friendly bacteria enhance the immune response, therefore
boosting the immune system. The bacteria may also prevent yeast
infections in women. If you want to bypass off of the yogurt but still
get the wellness benefits of friendly bacteria, try an excellent
Enjoy your yogurt for your good health and delicious eating!
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