Homemade Yogurt

Yogurt is one of the easiest most versatile foods you can make.  I have two yogurt makers but technically you don't need any special equipment.  You need milk and yogurt starter (either plain yogurt with active culture or yogurt from you last batch).  That's it!

I made yogurt.  The "yog" and tang of the yogurt depends on the set time.  Once the yogurt is made it can be used as is or stir in jam, honey or vanilla for a homemade version of flavoured yogurts.  Now here is where it gets really interesting.  The plain yogurt can be strained for about 2 hours to give you Greek yogurt and whey.  The whey is amazing to cook with.  Greek yogurt also doubles as a sour cream substitute.   If you strain the yogurt for about 5 hours, you get yogurt cheese.  This is very similar to a soft cream cheese perfect for topping bagels.  If you strain the yogurt for 24 hours then press in cheese cloth for 7 days, you get a harder, sharper cream cheese that is very much like store bought cream cheese.  

I usually use 5 cups of whole milk to make basic plain yogurt.  From there I process it as desired to meet our needs.  I use an ancient Salton yogurt maker and new Dash yogurt maker.  The Salton make individual cup while the Dash makes a bulk batch.  If you find a Salton yogurt maker without the cups, 250 ml (1 c) mason jars will work.