NOTE: There is no need to sterilize your jars for yogurt making. Just wash with soap and water and make sure they are clean.
- Preheat oven to 180 degrees F.
- In a large oven safe pot (heavy bottom if you have it), add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, or if you have a thermometer, 180 degrees F. Stir the milk as it heats to prevent scorching on the bottom.
- Once it reaches the correct temperature, put the pot in the oven and hold the milk at 180 for 20 minutes.
NOTE: Heating the milk to 180+ deg F and holding for 20 minutes denatures the whey protein lactoglobulin which allows it to then bind with the casein proteins. All of this protein dancing results in a creamier, richer yogurt product. (If you heat too hard and/or too long, the protein will congeal and the yogurt will become coarse and grainy.) <- Thank you NYT reviewer Mike Bee.
- Prepare an ice bath large enough to cool the pot you cooked the milk in.
- After 20 minutes, remove pot from heat and cool the milk in your ice bath until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, if you are using a thermometer, 110 to 115 degrees F. Stir constantly during the cooling process.
- Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk.
- Cover pot with a large lid, or transfer yogurt-milk mixture to the containers of your choice.
- Keep the yogurt-milk mixture warm (110-115 degrees) and let sit for 12 hours, until the yogurt is thick and tangy. Do not skimp on the warming time. 12 hours is the way to go. Some recipes say 6, 8, 10, or 12. Just do the full 12 hours. Trust me on this!
NOTE: You can keep your mixture warm in a bunch of different ways. These are the most reliable:
1) sous-vide (I do this method and sous-vide the containers in my kitchen sink overnight)
2) yogurt maker
Blogs have mentioned these methods as well, but I find them questionable as to whether you can maintain a steady 100 degree heat. But if you don't have a sous-vide or yogurt maker, it's worth giving them a try:
3) wrap in a large towel (questionable if you can actually maintain 100 degrees this way for 12 hours but blogs have mentioned it)
4) sit on a heating pad (but make sure it doesn't get too hot!)
5) place it in the oven with the light turned on (again, questionable if you can actually maintain 100 degrees with this method)
6) on top of your refrigerator (if it's warm up there - mine is not)
- Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.
FOR GREEK YOGURT: Set a colander or sieve over a bowl and line the colander with cheesecloth. Take your finished yogurt, either before or after you've chilled it, pour the yogurt into the colander, and let it sit in the refrigerator for 2 to 6 hours to drain. (Keep an eye on it, and when it looks thick enough to your liking, transfer it to a jar; if it becomes too thick, stir some of the whey back in.) Reserve remaining whey for smoothies, soups or lemonade, or for marinating poultry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (19g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 11 (65%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.2mg||1 %|
|Sodium 8.1mg||0 %|
|Potassium 27.7mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 17
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