How To Make Yogurt

What type of milk is best for making yogurt?

There are different types of milk for making yogurt, each with specific characteristics that affect the final result:

Cow's Milk

• Fresh pasteurized whole milk (3.5% fat): the best option due to its high protein and fat content, produces creamy yogurt with perfect texture
• UHT milk: practical option but less recommended because ultra-processing affects the proteins needed for fermentation
• Skimmed/semi-skimmed milk: results in less creamy but healthier yogurt, ideal for low-fat diets

Goat's Milk

• Excellent alternative with higher vitamin A and B content than cow's milk, plus it's naturally more digestible
• Its characteristic flavor adds a unique touch to yogurt, although it may be too intense for some palates

Sheep's Milk

• Contains double the protein of cow's milk and produces exceptionally creamy and nutritious yogurt
• Its flavor is milder than goat's but more pronounced than cow's milk, ideal for those seeking different flavors

Plant-Based Milks

• Coconut milk: produces creamy yogurt but requires natural thickeners for better consistency
• Almond milk: low-calorie option but needs additives to achieve proper texture

Fresh pasteurized whole cow's milk is the optimal choice for its balance between proteins and fats, plus it's economical and easy to find.

Temperature control: key factor for perfect yogurt

Temperature is the most critical element in making quality homemade yogurt, as it determines the activation and survival of beneficial bacteria.

Ideal Temperatures

• The optimal fermentation range is between 42°C and 45°C to achieve the best texture and flavor.
• Bacteria die if the temperature exceeds 48°C, ruining the process.
• Below 30°C, fermentation will be very slow and the yogurt might not set properly.

Heating Process

• Initially heat the milk between 82°C and 85°C for proper pasteurization.
• Let cool to 43°C-46°C before adding the starter culture.
• Maintain stable between 42°C and 45°C throughout fermentation.

Control by Method

• Yogurt maker: maintains temperature automatically and consistently.
• Oven: preheat to 50°C, turn off and keep closed.
• Pot/thermos: requires wrapping with towels to retain heat.

Fermentation Times

• At 45°C: complete process in 4-5 hours.
• At 42°C: requires 6-8 hours.
• At lower temperature: can take up to 12 hours.

Temperature is so crucial that it will determine not only the success of your homemade yogurt but also its final texture and flavor. Good control will guarantee consistent results every time.

Different fermentation methods

There are several proven methods for making homemade yogurt. The choice of method will depend on the utensils available in your kitchen and the time you can dedicate to the process.

Yogurt Maker

• The most reliable and automated method, maintains constant temperature throughout the fermentation process.
• Allows making multiple individual yogurts at once, ideal for large families.
• The optimal time is 8 hours and requires no constant supervision.

Oven with Light On

• Economical method that uses the oven light's heat to maintain a stable temperature of 40-45°C.
• Requires placing jars without touching and keeping the door closed throughout the process.
• Fermentation time is 6-8 hours, depending on the light's power.

Thermos or Thermal Container

• Maintains heat naturally without electricity, ideal for places with frequent power outages.
• Needs preheating with hot water and wrapping the container with towels for better insulation.
• The process takes between 8-10 hours for complete fermentation.

Pressure Cooker

• Excellent thermal insulator that maintains constant temperature during fermentation.
• Requires preheating with boiling water and placing jars without touching.
• Fermentation time is 8 hours and it's important not to open the pot during the process.

Each method has its advantages, but all can produce excellent quality homemade yogurt if instructions are followed correctly and temperature is maintained properly.

Key ingredients for making yogurt

The ingredients for making homemade yogurt are few and simple. Their quality will determine the success of your homemade yogurt.

• Pasteurized whole milk (1 quart): Main base that provides proteins and fats needed for a creamy texture.
• Starter culture/Plain yogurt (2 tablespoons): Contains the live bacteria that will transform milk into yogurt.

For Improving Texture

• Powdered milk (2-3 tablespoons): Increases protein content for thicker yogurt.
• Heavy cream (½ cup): Adds extra creaminess and richness to the final yogurt.

For Flavoring

• Sugar or honey (2-4 tablespoons): Balances the natural acidity of yogurt.
• Vanilla extract (1 teaspoon): Adds aroma and mild flavor.
• Fresh fruits (½ cup): Adds natural flavors and additional nutrients.

The success of your yogurt will mainly depend on two elements: quality milk and a good fresh starter culture. The other ingredients are complementary for customizing according to your taste.

How to make yogurt, step by step

Making homemade yogurt is simple but requires attention to detail. Follow these steps carefully to obtain creamy and delicious yogurt.

Step 1: Initial Preparation

• Sterilize all utensils by submerging them in boiling water for at least 5 minutes, this will eliminate any bacteria that could interfere with fermentation.
• Make sure the plain yogurt (starter culture) is at room temperature and as fresh as possible, ideally purchased the same day.

Step 2: Heating

• Pour one quart of pasteurized whole milk and half cup of heavy cream into a clean pot, heat over medium-low heat until reaching 185°F (85°C), stirring occasionally.
• If you want thicker yogurt, add 2-3 tablespoons of powdered milk while heating the mixture, mixing well to avoid lumps.

Step 3: Cooling

• Remove the pot from heat and let the temperature drop to 109-113°F (43-45°C), this can take 30-40 minutes depending on room temperature.
• To speed up the process, you can place the pot in a cold water bath, stirring occasionally for uniform cooling.

Step 4: Inoculation

• In a small bowl, mix 2 tablespoons of plain yogurt with half a cup of the warm milk until achieving a uniform consistency.
• Incorporate this mixture into the rest of the milk, stirring gently, and if desired, add 2-4 tablespoons of sugar or one teaspoon of vanilla extract.

Step 5: Fermentation

• Pour the mixture into clean, dry containers, leaving space at the top for condensation.
• Keep containers at constant temperature (108-113°F/42-45°C) for 6-8 hours, without moving or shaking them during this time.

Step 6: Refrigeration

• After the fermentation time, take the containers directly to the refrigerator without shaking them.
• Let cool for at least 2 hours before consuming so the yogurt can fully set and develop its final texture.

Step 7: Customization

• Once cold, you can add half a cup of fresh cut fruits, additional honey, or vanilla extract to taste.
• Stir gently to incorporate ingredients without breaking the yogurt's structure.

The yogurt will keep well for 1-2 weeks in refrigeration, as long as it's kept well covered and clean utensils are used for serving.

Fermentation time and its impact on flavor and texture

Fermentation time is crucial in determining the final characteristics of yogurt. This process directly affects the acidity, consistency, and flavor of the final product.

Optimal Fermentation Times

• At a temperature of 108-113°F (42-45°C), the process takes 4-5 hours to achieve ideal acidity and texture.
• With lower temperatures (98-104°F/37-40°C), the process extends to 6-8 hours to reach the optimal point.
• Extended fermentation of more than 8 hours will result in a more acidic and firmer yogurt.

Impact on Flavor

• During the first 4 hours, a mild and milky flavor develops.
• Between 4-6 hours, the characteristic yogurt acidity appears.
• After 8 hours, the flavor becomes more acidic and pronounced.

Effect on Texture

• The texture develops gradually as the pH decreases.
• At 3.5-4 hours, an initial firm gel forms.
• The final consistency is achieved when the pH reaches 4.4-4.5.

Precise control of fermentation time is essential for achieving consistent quality yogurt, as excessive fermentation can result in a product that is too acidic or has whey separation.

Tips for achieving perfect yogurt texture

Texture is a critical sensory component for achieving perfect homemade yogurt. Here are the most important tips to achieve it:

Temperature Control

• Maintain temperature between 108-113°F (42-45°C) throughout the fermentation process, never exceed 118°F (48°C).
• Precise temperature control will prevent the yogurt from becoming grainy or too liquid.

Ingredient Quality

• Use fresh pasteurized whole milk to obtain a creamier and more consistent texture.
• Make sure the starter culture (plain yogurt) is fresh and contains active bacteria.

Thickening Techniques

• Add one tablespoon of powdered milk per quart of milk to achieve thicker yogurt.
• Adding heavy cream to the milk will significantly improve the final creaminess.

During Fermentation

• Do not move the containers during the fermentation process.
• Leave space between jars to prevent them from touching and creating whey pockets.

After Fermentation

• Refrigerate immediately once the process is complete.
• Avoid stirring the yogurt too much after fermentation to maintain its consistency.

The perfect yogurt texture will mainly depend on controlling these factors throughout the making process.

Natural flavorings for your homemade yogurt

Natural flavorings not only enhance the taste of homemade yogurt but also provide additional nutritional benefits. Here are the best options to customize your yogurt:

Fresh Fruits

• Seasonal fruits add vitamins, minerals, and natural antioxidants to yogurt.
• It's recommended to add half a cup of cut fruit per serving of yogurt when serving.

Natural Essences

• Essences like vanilla, rose, or lavender should be used in small amounts (0.5ml per quart).
• Strong flavors like mint require less quantity than mild flavors like mandarin.

Honey and Syrups

• Natural honey sweetens and adds antibacterial properties to yogurt.
• Homemade fruit syrups can be added to taste, preferably 2-3 tablespoons per serving.

Spices and Herbs

• Cinnamon, cardamom, or vanilla bean add intense aromatic flavors.
• Fresh herbs like mint or basil provide a unique refreshing touch.

Natural Concentrates

• Fruit extracts should be used between 3-5% of the total preparation.
• Floral aromas like violet require only 0.1% to avoid overwhelming the flavor.

Natural flavorings should be added just before consuming the yogurt to maintain their freshness and enhance their nutritional properties.

Proper storage and preservation of homemade yogurt

Proper storage is essential to maintain the quality and safety of your homemade yogurt. Here are the essential guidelines:

Ideal Temperature

• Keep yogurt in the refrigerator at a temperature between 35-39°F (2-4°C).
• Avoid placing it in the refrigerator door where temperature fluctuates.

Suitable Containers

• Use airtight glass or plastic containers that have been previously sterilized.
• Containers must be completely dry before storing yogurt.

Storage Time

• Well-stored homemade yogurt lasts between 1-2 weeks in refrigeration.
• If mold or bad odor appears, discard immediately.

Recommended Practices

• Always use clean utensils to serve yogurt.
• Avoid contaminating yogurt with other foods or flavorings.

Signs of Spoilage

• Look for color changes or excessive whey separation.
• Check for strange odors or unusual flavors.

Well-preserved homemade yogurt will maintain its flavor, texture, and nutritional properties throughout its shelf life.

Frequently Asked Questions (FAQs)

Q: Why is my yogurt too liquid?

A: Yogurt can become liquid when the fermentation temperature isn't constant or when using low-quality milk. To fix this, maintain a stable temperature between 108-113°F (42-45°C) and consider adding 2-3 tablespoons of powdered milk.

Q: Why does whey appear in my yogurt?

A: The appearance of whey is completely normal and occurs mainly when containers are moved during fermentation. To minimize it, ensure containers don't touch during the process and use good quality whole milk.

Q: How long can I store homemade yogurt?

A: Homemade yogurt properly stored in airtight containers and refrigerated at 35-39°F (2-4°C) can last up to 7 days. It's important to always use clean utensils when serving.

Q: Why did my yogurt turn out too acidic?

A: The acidity of yogurt is directly related to fermentation time. To avoid overly acidic yogurt, don't exceed 8 hours of fermentation and maintain a constant temperature.