Thick and Creamy Homemade Yogurt
Homemade Yogurt has taken me a few tries to get right. Maybe it is because I am used to the thicker store bought junk, or because it requires exact temperatures and I do not tend to be an exact person unless someone twists my arm. Once I got the homemade yogurt thing down I was still disappointed. Sure this looks and smells like yogurt but the texture was more like keifer. I really wanted that thick, creamy yogurt you get at the store but I don’t want a bunch of additives!
There are plenty of recipes out there about how to make homemade yogurt and I have tried several. In the end I went back to the store, bought my favorite brand of organic Greek yogurt and stared at the tub. What was I doing wrong?
As I looked at the ingredients it jumped out at me. The second ingredient is cream. These other recipes don’t use cream. I am going to try cream! And BAM thick, creamy and delicious homemade yogurt! It still isn’t AS thick as the store bought Greek yogurt, but it is much thicker than any homemade yogurt recipe I have tried.
This recipe is made for a 1 quart mason jar. If you would like to make smaller batches feel free to decrease the ingredients accordingly.
- 2¾ C Whole milk from pasture raised grass fed cows
- ¾ C Cream
- ½ C Yogurt (From a previous batch or store bought organic plain yogurt. I like to use greek yogurt as a starter because it is naturally thicker)
- Kitchen Tools
- 1 quart mason jar
- Food Thermometer
- 1 Pot with water in it
- Oven or Cooler
- Hand Towel
- Rubber Band
- Add the milk and cream to the mason jar.
- Place the mason jar into the pot of water and warm the milk up to about 160 degrees Fahrenheit.
- While the water is boiling line the cooler with a towel to protect the sides and insulate the yogurt. If you are using an oven heat the oven to 170 and turn off once the yogurt has cooled.
- Place the pot of water open into the cooler or oven and close the lid. This heats the container with the water and brings it to a good culturing temperature.
- Remove the yogurt from the water once it has reached 160 and let it cool to 110. This is very important. If the milk is too warm it will kill your culture bacteria and will not grow. IF the temperature is too low it will not be warm enough to culture.
- Add your ½ C yogurt and mix with a wood or plastic spoon.
- Place a lid on the yogurt, wrap in a hand towel with a rubber band around it, and place into the cooler.
- If you are using an oven turn the oven off when you add the yogurt starter and line the shelf with an old towel next to the pot of water. Close the oven quickly as it cools quickly. Cover the yogurt with the towel like you would otherwise and place it in the oven next to the hot water and fold the larger towel over everything being sure not to get the towel in the water.
- For both methods leave the yogurt in the close container for at least 8 hours and up to 24 for the yogurt to set. You can tell the yogurt is done when you can tip it and it barely moves down the side.
- Place in the refrigerator and enjoy!
My daughter was super picky about her yogurt texture after switching from the store bought greek yogurt to my home made, but once I switched to this thicker recipe she eats it right up!
She enjoys adding fruit, some paleo granola, honey, elderberry jam and other goodies to her yogurt. She also likes eating it with bacon.
Alas, I am unable to eat milk products at the moment, but when I reintroduce them I am excited to enjoy this delicious fermented yogurt full of healthy pro-biotics, healthy fat from healthy happy animals, and all the deliciousness of a nice thick creamy yogurt.
How do you like to make yogurt?
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