Description

Learn how to have delicious homemade yogurt whenever you like. We created this e-book to be used as your go-to bible for fresh yogurt making: a trusted guide and time-tested kitchen companion you can reference again and again.

Whether you’re a seasoned cook or a beginner wanting to explore new culinary techniques, our goal is to provide easy to follow, delicious recipes that turn out great every time.

What is Yogurt?

On a basic level, yogurt is cultured milk. It’s made by combining milk with live cultures and letting it ferment. The warm milk creates the perfect conditions for the good bacteria to grow, thickening the milk to create yogurt.

Yogurt can be made from all types of milk, yielding different, but equally delicious results. Varieties made from skim milk are commercially called fat-free, whereas whole milk options would be considered full fat. With some adjustments, it is even possible to make yogurt from dairy free milk alternatives.

The end result is creamy, tangy goodness you can enjoy on its own, bake with, use as a meat tenderizer, as the base for dressings and marinades, and so much more. 

Homemade yogurt is truly one of the most versatile ingredients you can have in your fridge!

The History and Cultural Significance of Yogurt

Yogurt has been a staple food in several cultures for centuries. Something about food and what makes it so interesting and enjoyable is that each ingredient has its own unique story and cultural value behind it - from where it was first discovered, to how it’s been used and adapted for modern uses and changing tastes.

The origins of yogurt are somewhat unclear, but it most likely dates back to 5000 BC. We do know that the word “yogurt” comes from the Turkish “yogurmak,” which literally means “to thicken.” It is believed it was first made accidentally by herders in Central Asia thousands of years ago. They used sheep stomachs to store their milk, which allowed the bacteria from the stomach lining to thicken it, basically creating yogurt.

Different Types of Yogurt

Traditional Yogurt

Traditional Yogurt usually refers to unstrained, unsweetened yogurt that is neither too thick nor too runny.

Greek Yogurt

Greek yogurt is made from straining regular yogurt to remove the excess liquid and whey and make it thicker.

Skyr

Often referred to as Icelandic yogurt, skyr is extra thick and velvety. To achieve that consistency, the yogurt is strained 4 times.

Kefir

Kefir is similar to drinkable yogurts in consistency, but it’s usually fermented a lot longer, which is why it tastes so tart. It is also incredibly healthy!

Dairy-free Yogurt

Lactose free yogurts are treated with a special enzyme that breaks down the lactose found in regular milk. Plant based versions use non dairy plant sources like almonds, soy, coconuts, and oats.

Health Benefits of Yogurt

Yogurt is highly nutritious and generally very beneficial for your overall health. In fact, it contains some of basically every nutrient your body needs. Studies support that consuming it regularly may boost several aspects of your health.

Probiotics

For one, eating yogurt can increase the number of live bacteria in your diet. These microorganisms are called probiotics, also known as “good bacteria.” Probiotics may reduce inflammation, protect against bad bacteria, support the immune system, and also help you maintain and improve gut integrity.

Nutrients 

Yogurt is also an infamous source of calcium, with just one cup providing approximately 50%  of your daily calcium needs. The same amount also provides 28% of your daily phosphorus, 10% for magnesium, and 12% for potassium.

Protein

Natural yogurt is also packed full of protein - another big health benefit. A diet rich in protein is great for satiety, stabilizing blood sugar, helping with muscle maintenance, and boosting your metabolism. While all types of yogurt contain some protein, Greek yogurt is the clear winner here. A 6 to 7 ounce serving of Greek yogurt can offer up to 20 grams of protein!

Vitamin B12

Yogurt is high in vitamin B12, an important vitamin that your body needs but cannot produce on its own. Vitamin B12 is an essential nutrient for red blood cell formation, energy production, and the nervous system. According to the USDA, a 160-gram pot of Greek yogurt boasts approximately 45% of your daily need for B12.

Heart Health

Recent studies show that consuming fermented dairy such as yogurt regularly can help lower the risk of cardiovascular disease by reducing blood pressure and cholesterol levels. Eating yogurt as part of a healthy diet can also help prevent long-term weight gain, which benefits heart health in the long term.

Why Make Your Own Yogurt?

Making your own yogurt gives you the freedom to use any type of milk you prefer, from skim milk to full fat cream, and even dairy-free alternatives. Most importantly, it also guarantees more control over the ingredients you use, like real fruit and natural sweeteners - leaving out fillers, sugars, and preservatives. Besides, it is also a more cost effective alternative to store-bought.

Choosing The Right Milk

This is the first step on your homemade yogurt journey. Naturally, different kinds of milk will produce different outcomes, so the first question you need to ask yourself is “What results am I hoping to achieve?”. There are a number of factors to consider. 

Let’s start with fat content: skim, low-fat, or whole milk? While you can use either of those, whole milk tends to be sweeter-tasting than the other varieties, even though their lactose (aka milk sugar) levels are basically the same. Apart from taste, when it comes to dairy, fat is the main component that directly affects texture. The higher the percentage, the smoother, thicker, and richer the yogurt will be. 

You can also choose between raw milk and pasteurized milk. But bear in mind that the former may require a few additional steps in order to guarantee successful culturing. Overall, pasteurized milk offers a safer alternative for consumption as it undergoes a process that eliminates harmful bacteria. 

Dairy Milk Alternatives

Cow's milk

This is the most widely available type of milk in the US, making it the most popular choice for culturing. It provides roughly 1g of protein per fluid ounce and high levels of vitamin B12, calcium, and many other nutrients. As far as taste goes, it is possibly the more versatile option. Your yogurt thickness will vary according to the temperature used in the heating stages and the fat percentage. 

Goat's Milk

This variety is naturally rich in nutrients and has a similar flavor profile to cow’s, though it may be somewhat more “gamey”. They differ in the fact that goat milk primarily contains alpha 2 casein, while cow milk primarily contains the “type 1”, which is the one that affects most people with allergies. Besides, due to its structure, it is considered easier to digest. Meaning that goat milk may be a great alternative for those who experience problems with cow milk. Consistency-wise, it is typically a little bit more pourable, but that can be adjusted. 

Sheep's Milk

Compared to goat’s milk, which has a tendency to run a little looser, sheep’s milk is on the opposite end. That is because it has a higher content of milk solids. Effectively signifying that it’s less watery, which yields a very unctuous and creamy yogurt. Sheep milk is widely used in the Mediterranean, primarily for cheese production. It is slightly sweeter than cow's milk, and most people find its flavor to be very pleasant and mild.

Other less common types of milk may also be utilized, such as buffalo and deer milk.

Non-Dairy milk alternatives

You absolutely don’t need to be restricted to dairy-based sources for yogurt production. There are a multitude of plant-based alternatives to cater to different diets and preferences.

You may take your pick from nuts, seeds, and grains, or even create your own combination. The nutritional value varies greatly, depending on the type. 

Higher-fat non-dairy milks, such as cashew and coconut, typically render a richer and thicker yogurt. While rice and oat, for example, produce a runnier result. But regardless of the kind you choose, we strongly recommend selecting one that is additive-free. The most commercially available alternatives tend to contain add-ons that significantly impact the fermentation process. If you can, it’s certainly best to use homemade. 

Given that you use the appropriate culture, coagulation will occur as expected; however, they won’t survive for long. Meaning they cannot be reused as a starter. 

Each kind of milk behaves differently, so recipes will need to be tweaked accordingly. For some varieties, a small amount of sugar may be recommended in order for the final product to achieve a similar profile to dairy milk. You can also play around with thickeners to adjust consistency levels. See notes on the “plant-based yogurt” recipe for reference.

Choosing the Right Yogurt Starter

By now, we’ve already established that milk needs to be inoculated with live cultures in order to produce yogurt. Simply put, to generate fermentation, we have to add bacteria, which can come in the form of a powder or a sample of your previous batch of homemade yogurt (or plain store-bought). 

There’s plenty of choice, and the one you pick should be based on your preferences in both taste and consistency. 

Here’s a quick breakdown:

Powdered Starters

These are what we refer to as “direct-set cultures”: used to produce a single batch of yogurt. They tend to have a set percentage of live bacteria, which is helpful for consistent results. 

Previous Batch of Homemade Yogurt

Also called “reusable cultures”. By saving a small quantity of every yogurt batch you make, you can always have an inoculator on hand to utilize on the next ones. They do need to be “fed” every week or so in order to keep their bacteria alive and healthy. We’ll dive deeper into this subject in subsequent chapters. 

Store-Bought Yogurt

Lastly, you can also go to a grocery store and select a yogurt that you find pleasant in taste. Just make sure not to pick up one that’s been sweetened, and always check the label. You are looking for one that contains live, active cultures. Preferably, you should also steer away from additives or thickeners.

The origins of your culture also play a part in taste and firmness. We encourage you to experiment with different ones to find your favorite!

Fermentation: Explaining the Process and the Effect of Bacteria

Making homemade yogurt is a fun and rewarding project for many reasons. Once you gain enough knowledge, it is also very uncomplicated. But that doesn’t mean it doesn’t come with its particularities.

Fermentation is a naturally occurring process and an essential step in a multitude of food products. 

As a fermented food, yogurt is the product of the transformation of the bacteria present in milk. Let’s go over the microbiology that turns milk into yogurt in more detail.

Opposed to the most commonly observed behavior in nature, the two kinds of bacteria necessary for yogurt production, "lactobacillus delbruekii sp. bulgaricus' ' and "streptococcus thermophilus", actually work in each other’s favor. Whereas, generally, different strains are in direct competition for the same nutrients, when it comes to yogurt, it’s just the contrary. Both bacteria grow harmoniously and, together, transform lactose into lactic acid. This healthy interaction in a neutral environment that is also high in oxygen, such as milk, is what eventually leads to yogurt.

Once the proper conditions are achieved and both bacteria develop, they start feeding on the naturally occurring sugar in milk. The more they do so, the more it becomes acidic, and the proteins start clumping together, forming a thicker substance. It is in this phase that the curd forms and the yogurt’s textural characteristics and taste form.

If you’re wondering as to why it won’t spoil, like milk typically would, it's because, in a way, fermentation works like a way of conserving. The bacterial strains found in yogurt avert the growth of unwanted ones.

As you learn more about yogurt making, you’ll come to understand your role in controlling the fermentation to ensure you end up with your desired flavor and texture. Temperature plays a decisive role that drastically influences the levels of acidity in your final product as well as how firm it gets.

Essential Equipment for Yogurt Making

Yogurt is a universal staple in many homes. Not only is it a quick and simple option for the first meal of the day, but it is also an amazing cooking and baking ingredient to have on hand at all times.

What’s more, the homemade version is surprisingly uncomplicated. You only need a couple of ingredients, straightforward equipment, and a little bit of time.

Here’s what you need to start making your own yogurt—a healthier and tastier alternative to store-bought versions.

Our Foolproof Yogurt Kit

If you’re looking for an all-in-one kind of thing, our specially formulated kit is designed to be a simple, compact, and highly effective tool to aid you in your homemade yogurt production. It works with all kinds of starters, yielding equally great results for both dairy and plant-based varieties.

It comes with:

• • Stainless Steel Yogurt Maker

• • 1 Quart Glass Mason Jar

• • Yogurt Starter

While a yogurt maker certainly simplifies the process, you are still able to make your own yogurt without one by using a few basic tools and following the instructions correctly.

Discover the necessary equipment for making delicious and versatile, plant- and dairy-based homemade yogurts.

Incubators:

The "incubation" phase is when the magic truly happens. After you combine the milk and starter, the next step is temperature control. The mixture needs to be kept in an insulated and stable environment in order to develop properly.

There are a few ways to incubate the inoculated milk. The most handy is, naturally, a yogurt maker. But you have other options that work just as well:

Yogurt Maker

They typically come with a proportionally sized glass container of sorts to hold your milk and starter combination. Basically, a yogurt maker is a perfectly controlled space to rest your mixture at the right temperature and keep it steady. If you plan on making yogurt with some frequency, this is a well-worth investment. 

Thermos

The “thermos method” is another way of maintaining a warm temperature. Using a wide-mouthed bottle, you want to run some boiling water through it first, then pour your cultured milk inside and seal tightly. Allow it to develop for some time, then transfer it to a recipient to refrigerate. 

Mason Jars

In a pinch, a mason jar can do the job too. Albeit not as reliable as the options above, if you have a few pint or quart-sized jars and a cooler of sorts, you should be able to inoculate your yogurt. First, fill some of the glasses with hot water, cover them, and add them to the cooler. Then place your secured jar with the yogurt mixture inside the cooler and close it. This makeshift solution is a good alternative if you’re not sure you’ll want to follow up on the yogurt-making train.

Other

Additional provisional options include using either your lit-up and turned-off conventional oven, a preheated slow cooker with the lid on, or even swaddling a container inside your microwave if you live in a relatively warm place. The most important thing to keep in mind is to choose a vessel that allows even heat distribution. You don’t want hot and cold patches, but rather a uniform temperature throughout the space. Preferably, aim for someplace where your container won’t justle.

 Additional Gear:

Other than your incubator of choice, a few common utensils can also be useful.

• • Warmer pot, saucer, or microwave-safe receptacle for heating milk

• • Kitchen thermometer to check you’ve achieved the desired heating temperature

• • Mixing bowls

• • Cheesecloth or any tightly woven piece of fabric if you want to make thick yogurt

• • Colander, or a sieve of sorts; also meant for further straining

• • Recipients for storage

 Choosing the Right Ingredients

For classic recipes, you won’t need anything else other than milk and a starter. Refer back to Chapter 2 for a rundown of options for both!

Naturally, quality is a factor to be considered. The flavor of milk will transform and gain a lot of different nuances and complexity as it develops into yogurt. But even if you’re not typically a milk drinker to begin with, a good rule of thumb is to always start the process with a milk that you like well enough to drink in the first place. Taste-test your options!