Making homemade yogourt without a yogourt maker
- Course Desserts & Sweets
- Prep. Time 5 - 6 hrs
- Yields 5 cups (approx)
Preparation
What You Need
Instructions
Warm the milk in a saucepan. In the meantime, pour hot water into a large hermetically sealed container, such as an ice box, and cover to maintain a temperature of 110°F (45°C). To the milk, add milk powder and, if using, vanilla, sugar or any other flavouring of your choice. Stir well. The milk must reach and remain at a temperature of 180°F (80°C) for at least one minute. Remove the milk from the stove. Transfer the milk into a bowl and once the temperature reaches 110°F (45°C), add the yogourt culture or plain yogourt. Stir. Pour into jars and place jars in ice box. Add hot water to the top of the yogourt-filled jars and adjust the water temperature as needed. Make sure the yogourt remains at 110°F (45°C). Verify the temperature every 30 minutes or so. Cover the ice box with a towel to conserve heat. The yogourt will be ready in 5 to 6 hours. Once it’s ready, cover the jars and put in the refrigerator for at least 2 to 3 hours. Serve as you would any commercial yogourt. You’ll love it!
View the comments for this recipe and share one of your own!-
Paul
6 days ago
I have the "Esiyo" container and will be making my yogurt in that. You fill it with hot water which maintains the temp and overnight the yogurt is made, its much like a large vacuum flask. Eziyo have prepackaged dry mixes but the import into Canada is high according to Eziyo. I am going to use the simple recipie and know what is in my yogurt and be less expensive.
Will post my results -
Gracelyn
January 22nd, 2012
This makes eevyrthing so completely painless.
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Stella
December 14th, 2011
The easiest way to make yoghurt is to heat the milk slightly, add your bacteria. Then pour into a bowl, put it in the oven with the oven light on and let it sit over night. It is a little runny then, but after you refrigerate it, it will thicken up.
I love making yoghurt with whipping cream. Absolutely delicious! You don't even need to add sugar. -
Kathy Christie
November 20th, 2010
Yogurt making isn't complicated.
Take 2 Tbsps. or more plain yogurt (take from a previous batch you made or buy a small container of plain Balkan yogurt from your grocery store) and stir it into 1 litre of milk that has been warmed on the stove in a non-reactive pot. Pour this mixture into a large glass or ceramic bowl, that is oven-proof, or into single serving cups or ramekins, cover, and place into an oven that has been heated to 200F then turned off. Leave for 6 to 8 hours then remove and use right away or keep covered and refrigerate and use as required.
Tips: You'll know when the milk has reached the right temperature when you can insert your baby finger and count to 10 without it getting hot (same as when heating baby formula or milk). Use whole milk if you want a tangier yogurt; skim or 2% if you want it milder. Leave the bowl in the oven for 8 hours to achieve a firm consistency; 6 or 7 hours for a looser yogurt. -
Annelies Ringgenberg
November 14th, 2010
You don't need to put water in the cooler. Just put your jars in the cooler, close the lid and wait....It's that easy! I do my yogurt with whole milk.
