Updated: Nov 7
A traditional way to make yogurt with your oven light, no yogurt-maker needed!
^Here is a YouTube video of the process^
1 large soup pot with lid
Storage containers (we use 2L mason jars)
4L organic whole milk
5-6 cups whole milk plain yogurt (once you get the process going, you save yogurt from the previous batch to make the new batch)
Bring your yogurt and milk to room temperature.
In the large pot bring the milk to 180'F. Heat slowly! Be sure not to burn the bottom of the pot. You can use a thermometer to check temperature, however another way to detect when the milk has been heated to the correct temperature: when there is a film on the surface, or when it begins to get soft frothy bubbles. Remove any film and whisk the milk to ensure the milk has a consistent temperature.
Rapidly cool the milk down to 115'F, this is a temperature when you can comfortably stick your pinky finger in and not get burned, but it still feels very warm. This temperature is very important to ensure your starter yogurt bacteria does not die!! To rapidly cool milk bring pot outside into cool weather or use a cold water/ice bath in your sink. You can put the pot in the sink and run cold water while stirring, this works very efficiently to drop approximately 1 degree every 30 seconds.
Once the milk has cooled down, mix in your starter yogurt. Combine well to ensure your finished yogurt is smooth.
Put a lid on the pot, cover it with a cloth and place it in the oven with the oven light on to incubate for 10-16 hours.
In the morning transfer your yogurt into storage jars and store in fridge. Remember to save at least 5 cups of yogurt for your next batch! :)
Thanks for reading, best of luck!
Once I learned how to make homemade yogurt I found a dramatic increase to my digestion. Active yogurt contains digestible protein, healthy fats and B vitamins fermented by the active bacteria making it probiotic for our gut, this results in healthy digestion and energy production!
Check out our YouTube video for some more tips and troubleshooting advice,
Samantha & Brian.