By request: How I Make Yogurt

Eight months in to this blog, and a pattern of Frequently Asked Questions has emerged. They range from inquiries about vaccines to recipes to how to homeschool multiple ages and stages at the same time. Some of it, frankly, is so specific to our family that to even write it up would do you a disservice. I am firmly of the belief that God calls and equips each family according to His will and plan. Reading blogs and gleaning insight, encouragement, and practical skills is a great tool. But since no one family is the same, and since what works for me won’t necessarily work for you, well … I’m reluctant to throw out there the things that someone might take for Gospel Truth when really, they’re just The Way it Works for Us.

But that’s only some areas. Most of the time, I’m happy to pass on my tips and tricks in the hopes that maybe you can avoid some of my mistakes. And today’s By Request post is just one such topic: how I make yogurt.

Here’s the deal: I have got it down to a science. After years (literally) of trial and error, I finally found the one consistent method of yogurt production that is fail proof. I mean, it works every time. Turns out great, yummy yogurt that my family is thrilled to eat, and makes me feel good with it’s simplicity of ingredients.

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The secret? I bought a yogurt maker.

Not what you expected, right? Yeah, me neither. 

In my search for the perfect yogurt method, I tried every Pinterest suggestion out there. Oven door slightly ajar. Thermos. Crockpot. Mason jars in an insulated cooler. Most of it was largely inedible, and each try left me feeling like I’d be better off pouring my precious milk money straight down the sink instead of making it waste away in a warm purgatory for hours beforehand.

Fed up, I bought a yogurt maker. Not a fancy one. Just a little 7 jar wonder that cost me less than $30 on zulily. And you know what? I haven’t had a bad batch since. 

I call that success!

Now, your mileage may vary widely in terms of making yogurt, depending on your machine. But for me, this is how we roll a couple of times a week:

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The ingredients. My family likes very thick yogurt–more like what you find at the stores than the typical homemade consistency. After some tinkering, I’ve found that whole milk and Greek yogurt make the kind my guys gobble like crazy. For even thicker results, I add powdered milk. Obviously, this is a dairy version. The only non-dairy option I have tried is coconut milk. That makes a thinner yogurt. The best starter seems to be So Delicious’s coconut milk yogurt. Again, your family may disagree,

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The process. Warm 5 cups milk to boiling, whisking the whole time. After it comes to a full boil, remove from heat and wait until the temperature reaches between 90-100 degrees fairenheit. Yes, you need a kitchen thermometer for this to be fail-proof. The difference in skin testing 10 degrees is, in my experience, a guess at best. After milk has cooled sufficiently, add 1/2 cup of starter and whisk until fully incorporated. No lumps! Now, you can use homemade yogurt as a starter. But my family always seems to eat the whole batch, so here I am, always buying more. Anyhow … After the starter is in, add 7 Tbs. powdered milk. Again, whisk until no lumps remain. This is very important. Those lumps equal yuck in the finished product. Take a few extra seconds to get it right.

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To the machine! Now’s the time to ladle all of that good stuff into your waiting jars. My machine says to warm the jars in advance, but I’ve skipped that step before and had no issues. Leave the jars open, place the lid on, set the timer (8 hours for whole milk, 12 or more for non dairy) and wait. 

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Yogurt’s done. Refrigerate, or not, before enjoying. We like ours cold. We also strain a bit of the whey (the clear liquid on top), add a dash of vanilla, some raw honey, a handful of granola, and whatever berries we have on hand. Yum!

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And that’s it. When you see “Yogurt, fruit, and granola” crop up on my menus, you now know exactly what’s being served. I proudly accept the label of non-purist when it comes to my homemade yogurt. Because you know what? While the naysayers are sweating over whether or not this batch will culture or not, well … I’m eating yogurt. And as far as I’m concerned, that’s a win. 

I link up posts with these wonderful hosts: Diamonds in the RoughLife in a BreakdownSunday Best ShowcaseTeach Beside MeFinishing StrongMama Moment MondayThe Modest MomMama Moments MondaysMonday’s Musings,Making Your Home Sing MondayPlaydates at the WellspringA Pinch of Joy, Share Your Stuff TuesdayTitus 2sdayTitus 2 TuesdayGrowing Homemakers, Babies & BeyondTeaching What is GoodMissional CallEssential ThingsCreate With JoyHope in Every SeasonFor the Kids Fridays,  Preschool CreationsPin Me PartyLearn & LinkFrugal Homeschool FridaySHINE, Geeky Educational Link-Up.

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