How to Make Yogurt

Pour the mixture into the container. Pour milk into clean containers such as bottles, boxes, large bowls. Cover each bottle, box tightly or use plastic film to cover the mouth. ^[3]

• You can also use small vials if you like, but this is not necessary.

Let the yogurt bacteria incubate. Keep yogurt warm to stimulate bacterial growth, trying to keep the temperature close to 100ºF (38ºC). The longer the mixture is incubated, the thicker the yogurt will be and the more fragrant it will be.

• Let the yogurt stand while it is brewing. Gentle shaking will not damage the yogurt, but will prolong the incubation time.
• After seven hours, you should have yogurt with a custard-like texture, a cheese-like smell, and possibly a few drops of a bluish liquid on top. This is exactly what you want. The longer you let the mixture sit (more than seven hours), the thicker and more aromatic the yogurt will become.

Choose the right incubation method. There are many different ways to brew yogurt. Use a thermometer to make sure the temperature stays the same. Choose which brewing method is most convenient and suitable for you. The most common way is to use a yogurt maker. How to use the machine is detailed as follows. ^[4]

• You can use the control light on the oven, or preheat the oven to the desired temperature, turn it off, and then turn on the oven light to maintain the temperature. Turn on the oven from time to time to keep the temperature in the oven stable. This way is a bit difficult; Make sure the oven is not overheated. Or you can also try an oven with a fireproof mode for bread.
• Other methods include using a food dehydrator, a rice cooker reheat setting, a low heat heating belt, or a slow cooker on the lowest setting.
• If you do not have the above items, you can leave the milk next to a sunny window or put it in the car outside. However, keep in mind that exposure to light can reduce the amount of nutrients in milk. It is best to keep the temperature below 120ºF (49ºC), but not below 90ºF (32ºC); Keeping the heat at 110ºF (43ºC) is ideal. ^[5] Alternatively, you can place the yogurt container in a basin, large bowl or small cooler with warm water inside.

Choose a yogurt maker. If you’re going to use a yogurt maker, there are a variety of machines on the retail market (you should do this). Yogurt making machine helps the yogurt fermentation process to be safest and most timely.

• The type of yogurt maker without timer, heating by resistance is generally quite popular because of its low price. These machines seem to be less than good because they are not designed to control the temperature needed to ferment the yogurt bacteria in the milk you use. They are designed for average indoor temperatures, but higher or lower ambient temperatures can alter the time it takes to make yogurt as well as the quality of the yogurt produced. These machines usually come with smaller cups and need to be used repeatedly each week to provide a daily yogurt supply. For large families, they may not be practical because it takes longer to make yogurt in a certain amount.
• Temperature-controlled yogurt makers are more expensive because they require more electronic components to maintain the set temperature. This machine has two models
• Another model has a machine temperature setting (optimal) that maintains the temperature regardless of the weather. You cannot adjust the temperature setting on this model.
• There are yogurt makers that combine the features of the two models above. For example, there are machines that have both a temperature control mode and a time display and shutdown function. This machine can produce good quality yogurt in just 2 hours because its temperature setting is superior to other popular home-brewed yogurts. It allows you to use larger containers, although the machine also comes with different sizes of containers. You can use 1-gallon (3.785 L) containers, or 4 1-quart (0.95 L) wide-mouth containers to make multiple yogurts at once. However, with taller bottles, you need to add a large lid or you can use a towel to block the space between the built-in lid and the bottom of the machine (where heat is controlled and supplied).

Understand the benefits of a yogurt maker. Users can simply adjust the machine’s temperature settings to maintain the correct temperature for the type of bacteria used in the milk fermentation process. Once set, they will maintain that setting, regardless of the temperature in your kitchen.

• Yogurt machines allow the user to set the time that the machine provides heat to the container. Although customizing the time is very convenient, you should not leave the machine alone when making yogurt, but still keep an eye on it. You should hang around nearby (preferably indoors), so if something goes wrong (like the machine won’t turn off) – even if it’s rare – you’ll be able to fix it in time.

Place the container with the chilled milk and yeast in the yogurt maker. Make sure they are evenly distributed and upright (don’t let the milk spill or spill). ^[6]

Prepare the lid to keep the heat. This will help keep the container at a temperature that allows the bacteria in the hot milk to grow and make yogurt.

Check to see if the yogurt has thickened. When the time is right – depending on the type of bacteria you use, the temperature and the nutritional content of the milk, the milk will thicken, forming the consistency of yogurt. This process can take as little as two hours and hold for 12 hours or so. If the yogurt is made in less time, the milk may not be very sour; and if incubated for a long time will cause bacteria to develop completely. For those who are lactose intolerant, it is advisable to incubate for a longer time to make yogurt easier to digest.

Take out the container. Once the yogurt has reached the desired incubation time and quality, remove the container from the yogurt maker and place it in the refrigerator to cool and store until ready to eat. Containers – which may come with a machine – can be small cups, and you can eat yogurt straight from these cups. Large containers with a capacity of 4 liters or more can also be put in the yogurt maker, for those who need larger amounts of yogurt on a regular basis.

Make sure the yogurt is ready. Try shaking a cup of yogurt gently – if the milk doesn’t move, it’s done and you can take it out of the yogurt maker and into the fridge. Otherwise, you have to wait for the yogurt to add – it takes about 12 hours or more.

Strain the yoghurt through cheesecloth to thicken the milk even more. Place the cloth in the sieve, place the sieve in a large bowl to catch the milky liquid, which is a thin yellow liquid. Put the yogurt in the sieve, cover the plate on the sieve and put it all in the fridge. Strain for a few hours to produce Greek yogurt. Strain overnight if you want the yogurt to be super thick, almost like soft cream cheese.

Refrigerate yogurt. Place the yogurt in the refrigerator for a few hours before using. Refrigerator helps preserve yogurt for 1-2 weeks. If you are going to use several cans of female yeast, use within 5-7 days, so that the bacteria continue to grow. They will form at the top. You can pour out or stir well before enjoying yogurt. ^[7]

• Many commercially available yogurts use thickeners such as pectin, starch, gum or gelatin. Don’t be surprised or concerned if the yogurt you make looks thinner because it doesn’t have these substances. Put the yogurt in the freezer to cool and then put it in the refrigerator to make the yogurt smoother. You can also stir or shake the whole milk mass.

Add flavoring to your liking. Keep experimenting until you find a flavor you like. Cake base, jam, maple syrup and creamy fondant are great flavorings. For better health, use fresh fruit, can add sugar and honey or not as you like.

Use yogurt from this batch to make the yeast for the next batch of yogurt.