Chef Tess shows us how to make homemade yogurt

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PHOENIX (3TV/CBS 5) -

Chef Tess shows us how delicious homemade yogurt that not only tastes great but will also save you money.

You will need:

1 gallon fresh milk

starter: 1 cup Dannon Plain yogurt, very fresh The good Dr. prefers Dannon Plain, made purely with milk and culture. Get the freshest! Check the expiration date. Dannon Plain WORKS for me. See label.

Equipment:

            Heavy bottomed stainless steel pot that can cook 1+ gallon

            four quart jars with lids, sterilized in boiling water

            one 8 oz. jar with lid, sterilized in boiling water.

            candy or meat thermometer, reading range = -10 to 110oC (0 to 225 f)

            2 cup liquid measuring cup

            1 medium sized "cooler" (such as a "Playmate" or Styrofoam with close fitting lid)

These are the directions, according to Dr. David B. Fankhauser: (Sanitation is key. Please don't skip any of these details.)

1. Sterilize jars and lids which will be used to make the yogurt. Place in a 5 gallon pot with an inch of water in the bottom.

2. Cover and bring to boil. Boil for ten minutes. Turn off heat, do not remove lid.

3. Use a pot with a thick bottom to scald the milk. Note the thick pad on the bottom of this pot.

Alternatively, a double boiler may be used. It is not necessary to boil the milk. This gives the milk a "cooked" flavor, and increases the probability that it will burn on the bottom or boil over.

4. Scald until the temperature of the milk is 85-90 C (185-195 F). It is not necessary to boil, and do not let boil over...what a mess!

5. Cool milk to 122-130ºF degrees. Rocket science as it sounds, it's important to watch the temperature so you don't kill the good stuff in the culture that would be bad. It won't make yogurt without that stuff. Place one cup of the scalded and cooled milk in a two cup measure. Add enough fresh, uncontaminated yogurt to bring the level up to two cups. Uncontaminated meaning yogurt from a new clean container that has never been dipped into. Stir to blend the yogurt starter into the scalded and cooled milk until homogeneous.

6. INOCULATE: Add the yogurt-milk slurry slowly to the 50º C scalded and cooled milk with stirring. (No hotter--you will kill the bacteria in the starter.) Stir very well to thoroughly distribute the yogurt starter.

Once thoroughly mixed, distribute the inoculated milk to the sterilized jars, filling to the neck. Cover immediately with sterile tops. Tighten well.

7.INCUBATE:Warm a gallon of fresh clean water to 55 ºC, pour into a clean cooler. Place in a warm location. I use my oven, turned off or in the summer, my Arizona front porch is perfect. Sad isn't it? At any rate, carefully set the jars of inoculated milk in the water so the bottom of the lids are above the water.

let sit undisturbed for three hours. If the starter was active and the temperature correct, the yogurt will have gelled. I let mine sit for about 8 hours and it is perfect.

websites: www.cheftessbakeresse.com 

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