Two cartons of yogurt walk into a bar. The bartender says to them, “We don’t serve your kind in here.” One of the yogurt cartons says back to him, “Why not? We’re cultured!”
Be cultured. Make yogurt.
“Someone once told me they made their own yogurt every week. At the time, I looked at them like they’d lost their marbles. Turns out, homemade yogurt takes very little effort and tastes great! The method I’ve adopted is very basic � no special yogurt cultures or fancy incubating equipment needed. Instead, I use my trusty dutch oven and some good quality milk. You could even make a batch tonight and have homemade yogurt for breakfast by tomorrow morning!“
- 1 litre whole Ontario milk -- we used some from Sheldon Creek Dairy
- 1/4 cup plain whole milk Ontario yogurt with active cultures
- Large Dutch oven or heavy saucepan with a lid
- Instant-read thermometer (one that can clip to the side of the pan)
- Measuring cup
- Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over.
- Cool the milk. Let the milk cool until it is just warm to the touch. Stir occasionally to prevent a skin from forming. (Though if one does form, you can either stir it back in or pull it out for a snack!)
- Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
- Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently. This inoculates the milk with the yogurt culture.
- Transfer the pot to your turned-off oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets.
- Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.
- Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers.
- Transfer the to storage containers, cover, and refrigerate. Homemade yogurt will keep for about 2 weeks in the refrigerator.
- Like it Greek Style? You can make Greek-style yogurt by straining your homemade yogurt until it is as thick as you like.