Easiest DIY Yogurt EVER!
I LOVE homemade yogurt. It's so delicious and creamy. I was reading an article about French yogurt and how it's made it the serving container so figured I'd give it that a try.
IT was an EPIC Success! What I love the most is that it's so fast and easy that I started it at 10:30 at night and had it resting overnight only 35 mins later! I love also that I can do 'just enough'!
What you'll need:
Epicure Multipurpose Steamer or a pot to heat on the stove
4 cups milk, I used 2% (can do more, just takes longer to heat up!)
2 Tbsp leftover yogurt from store or last batch
Food thermometer (I bought a cheap digital one for $10)
Prep bowls or mason jars to culture and store it in
Step 1 - Heat the Milk - I heated my milk to 180 degrees in my steamer. That was 8 minutes on high power. Feel free to do stove-top too! The video shows you the small bubbles that start to form around 180 degrees F
Step 2 - Cool the Milk - I set my steamer, lid off, on the counter for approx 20 mins. The room temp will affect how fast it cools down. Ideal is 110-115 degrees F
Step 3 - Add your Culture - Temper the culture by adding a bit of warm milk at a time to your 2 tbsp of Yogurt. Then stir the culture back into your warm milk
Step 4 - Pot it up & let it do it's thing overnight! Pour your cultured milk into prep bowls or mason jars if you plan to eat it without straining. Cover with a tea towel and place them in the oven. Oven off, oven light on only. If you plan to strain it for Greek Yogurt, you could also simply pop the lid on the steamer and place it in the oven overnight.
Step 5 - Set Move the yogurt to the fridge to set for 8 hrs. Eat as is or strain through cheesecloth if you prefer Greek Yogurt! Here's what mine looked like 7 hrs later.
I ate some with Epicure's Summer Berry, Blueberries & Epicure's Tutti Fruity.
I LOVE my yogurt strained and super thick for making my favorite dessert - Chocolate Mousse.