Why DIY yogurt?
Sometimes you just can't find yogurt. While sailing in Central America, cruising the Bahamas, and at home during the pandemic, I desperately needed a yogurt fix. This recipe does the trick, it uses ingredients and equipment that are pantry staples so I always can have yogurt. And it's easy to make!
Yogurt - key ingredient in a healthy kitchen
When you explore the recipes on this blog, you'll start to appreciate just how important yogurt is to our way of eating. Many of the sauces, dips and toppings that I prepare have a yogurt-base because it's a healthy alternative to sour cream, and mayonnaise.
Oh the uses for yogurt!
There is nothing better than a bowl of yogurt topped with Maple Pecan Granola or a dollop of yogurt atop Baked Peach Oatmeal or Baked Breakfast Apples. Yogurt is the primary ingredient in my Sriracha Yogurt Dip served with plantains, Lime Yogurt Dip with Roasted Sweet Potato Wedges, or Spinach Yogurt Dip with vegetables. It can also be used as a topping for Red Lentil Soup or Lentils with Rice. Even my favorite Key Lime Pie requires yogurt for the filling.
What about a yogurt maker?
Yogurt makers are one trick ponies, they make yogurt…and take up valuable kitchen space. This recipe just requires a thermos, a quick read thermometer and time. It's perfect for boat life because unlike a yogurt maker, you have nothing to plug in. Give it a try and leave a comment about your experience. I'd love to hear from you!
Recipe
Homemade Yogurt (thermos version)
Equipment
- wide-mouth thermos, 1 quart capacity
- food thermometer
Ingredients
- 1 quart UHT milk (Ultra High Temperature, shelf-stable milk)
- ⅓ cup powdered nonfat dry milk
- 2 tablespoons plain yogurt made with live culture
Instructions
- Combine milk and milk powder in a medium saucepan. Stir until completely blended.
- Over medium-low heat, warm the mixture until it reaches 115 degrees F.
- Add yogurt and stir until almost smooth. Don't worry if there are a few lumps.
- Pour to milk/yogurt mixture into the thermos and seal tightly. Allow the yogurt to mature in the thermos for 12-18 hours.
- Dump the yogurt out of the thermos and refrigerate until chilled. At first the yogurt will seem thin, but it will thicken as it cools.
Notes
- Stir honey and vanilla into the yogurt for a sweetened version. Vanilla will interfere with the setting of the yogurt, so only add it after the yogurt has been made.
- UHT milk can be found in the baking isle of most grocery stores near the canned milk.
PJ Leary says
Isnt 120 temp going to kill starter/culture? Usually suggested no higher than 115, preferably 110.
Karen says
Thank you for your valuable comment about the temperature of yogurt culture in my Homemade Yogurt post. The recipe should read 115°F instead of 120°F - I will correct it on the blog. Thanks!