A lovely friend of mine gave me a recipe a long time ago to make my own yogurt. I put it off and put it off until recently when I was really craving some damn yogurt (possibly pregnancy-related, but whatever)! Being super plastic conscious, store-bought yogurt is not an option for me. Firstly because once you remove the lid off the tub there is always a flimsy plastic cover that is not even recyclable. Secondly because recycling is not the answer to our waste problems; refusing is.
Though I use yogurt tubs for storage (my husband, though very eco-conscious now, does not often like my homemade concoctions of sour cream and yogurt and still wants store-bought – I pick my battles!), these can quickly get out of hand and take over our already limited cupboard space. So I had this recipe… and recently I just decided to go for it. I needed that yogurt bad!
However, to make yogurt – you need yogurt! I bought one tub of the most organic yogurt I could possibly find with the least amount of ingredients; this is important when diy’ing your own yogurt. I had my glass bottle milk and went to work.
What you need:
- a clean storage container large enough to fit about 3-4 cups
- a medium saucepan and stirring device
- 4 cups of milk
- 1-2 tablespoons of yogurt
- tea towels and preferably an oven (fyi: not for baking, just for temp consistency!)
- some patience as you wait for your milk to boil
How to do it:
- Bring 4 cups of milk to a boil in your saucepan; please stir frequently because if you have ever heated cream or milk you’ll know it will burn to the bottom.
- Take saucepan off heat and let it cool. You can use a thermometer for this, but I don’t want to be that precise, so after some time if I can hold my (clean) finger into the milk for about 20 seconds – it’s good to be transferred.
- Put your yogurt starter in your container.
- Add the lukewarm milk and stir gently.
- Wrap up your yogurt container like you’re taking it outside on a cold winter’s day! I wrap several tea towels around my glass container, then line a loaf pan with another tea towel and place the container gently and upright into it.
- Incubate! Turn on the light in your oven, slide in the loaf pan, and let your yogurt sit. I usually aim for 10-12 hours to get a nice consistency.
- Once it has sat pretty for a long time, remove gently and put in the fridge.
- Eat it!
Why I do this:
- store-bought containers = plastic waste = not cool for the planet
- recycling = not the best option
- refusing = better option!
- know your ingredients
- just to see if I can
Have you ever tried to DIY yogurt? Do you have a tried and true method? Please share!