follow us on

How To Make Yogurt At Home

All you need are quality ingredients and a little patience

If you want to boost your immune system, one of the easiest things you can do is eat yogurt every day. An excellent source of calcium, protein, probiotics, a regular dose of yogurt can boost not just your immune system but also reduce inflammation and help in weight management. 


You can buy yogurt easily in the supermarkets, but making your own will ensure that you always have a steady supply. You need only buy a small tub of commercial yogurt once to jumpstart the fermentation process. Once done, a few tablespoons set aside from this batch now becomes your next starter culture. If you have a pot, some glass jars and a warm environment to ferment the milk in, then you’re almost there. 


Homemade yogurt makes a great dip for fruit with just a little honey | Paul del Rosario

RELATED STORY:

Broccoli with Spicy Garlic Creamy Cheese Sauce

Makes about 2 cups


hot water, as needed

4 cups whole milk

1 pack (125 grams) plain yogurt


1. Pour hot water into a heatproof bottle and place inside a small cooler, leaving enough space for the jar of yogurt. The warm environment in the cooler facilitates the fermentation of the yogurt. Set aside.


2. In a large ceramic or stainless steel pot, heat milk over medium heat, stirring constantly to prevent skin from forming on top. 


3. Clip a thermometer on the side of the pot. Stir the milk until its temperature reaches 180°F. Turn off heat. Pour hot milk into a prepared jar with lid. 


4. Transfer thermometer inside the jar and leave to cool on the kitchen counter until the milk’s temperature goes down to 115°F. Scrape skin from the top and slowly stir store-bought yogurt into the milk. 


5. Cover jar and place inside the prepared cooler with the hot water bottle. Keep in the cooler for 8 to 12 hours until milk turns thick and creamy. Then store in the refrigerator for up to 2 weeks.



TIP: Use a thermometer


A thermometer takes the guesswork out of the yogurt-making process. If the milk is too hot, the yogurt culture will die. If it's too cold, you slow down the process which might lead to contamination. However, it's quite possible to make yogurt even without a thermometer: heat your milk to a gentle simmer. Once you pour the milk into the jar, let it cool until you can touch the jar with the palm of your hand for a good 10 to 15 seconds. Follow the rest of the procedure and you can look forward to your very own great tasting yogurt.


Recipes and styling by Tina Concepcion Diaz 

Photography by Paul del Rosario 

FOOD Magazine, Issue 3, 2016