Homemade Yogurt: It Really Is Easy

Are there things in your life you are not doing because of fear? I can raise my hand. I put things off. Or at times I don’t do things simply because of fear. If I don’t know how to do something it is easy to let fear sink in and tell myself that I don’t know enough. Let me tell you, if you just face that fear and do it, you will feel empowered and buoyed up.

This is how I felt about making Yogurt. I put off making it because I thought it was going to be difficult and I had no idea what I was doing. I found a recipe that sounded so simple, so I threw my fear out the window and went to work. The result was fabulous! So I encourage you to give it a try.

Store bought yogurt is nice because it is convenient, but the amazing creamy texture of homemade yogurt is the BOMB! I also like the idea of not having added fillers, stabilizers, and flavoring agents. Making your own yogurt can seam a little daunting but you really don’t need special equipment to incubate, you can easily adjust my process to fit your situation. So no excuses here. 😉  I found a simple easy way that works for me and I would advise you to do the same. If its not simple than its a lot less likely to happen. Here are some possible incubation options:

• A dehydrator (this is my preferred option)
• A yogurt maker
• A covered container, set in a conventional oven
• A micro-wave
• A cooler (place jars of hot water inside to help maintain a warm environment)
• A slow cooker
• Wrap a covered container with a heating pad, blanket, or towel.

I am sure there are even other options out there, so go find one that you think you can handle.

Ingredients

• 4 C. Milk (whole, low fat, or skim)
• 2 T. yogurt (store bought or homemade) or yogurt starter (amount on package)
• Flavorings such as jam, honey, molasses, maple syrup, fresh, frozen or dried fruit,

* I use whole milk. Low fat or skim can make your yogurt a little more runny. If you have access to fresh milk then I would go for that option, but store bought works great.

** Yogurt must be plain with live cultures. I used Mountain High, plain low fat yogurt for my first batch and then take 2 T out of  my homemade yogurt to start a new batch. Yogurt starter can be found at some grocery and health food stores or online.

Directions

Add 4 C. milk into pan and heat until boiling or 180 degrees. Stir occasionally to prevent a skim from forming and be carful that the milk doesn’t scald or boil over (it makes a huge mess).

Remove the milk from heat and cool to 115 or 120 degrees.

In a small bowl combine 1/4 C. of the heated milk with the yogurt and stir. Once combined then add to the remaining milk and stir until completely incorporated. (if using yogurt starter follow package instructions)

Spoon the mixture into clean glass jars that have lids. For a dehydrator place them on the bottom and set the temperature at 115 degrees F. and heat for 3 hrs. (I have not tried other methods but a quick search will bring up some good tips to help with your desired method of incubation) The longer it is heated the thicker and more tart it is going to get.

Once set, let it cool and add your choice of flavoring. Our family favorite is maple syrup. Raspberry jam is pretty darn good as well.

Yogurt is a great source of active cultures and is a yummy addition to a lot of recipes. It may sound a little intimidating to make but its actually quite simple. Give it a shot! Let us know how it goes!

Adam & Paige – Embrace The Kids

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Inspiration: Grant Cardone, Dr John Demartini, Tony Robbins, Russell Brunson, Alison Faulkner- The Alison Show, The Original Power Couple, North Country Littles, Melyssa Griffin, REI, Osprey Packs, Deuter, Mike Clelland, Ultralight Backpacking.