Yogurt is a great health food and is enjoyed by just about everyone. The cultures found in yogurt such as Acidophilus are beneficial to the digestive system. For example, Acidophilus, which is primarily found in the small intestine, produces Lactase which is the enzyme that digests milk sugars. Bifidobacterium is another beneficial bacteria found primarily in the large intestine and these bacteria produce B-vitamins such as B1, B6 and B12 as well as folic acid and some amino acids. Eating yogurt will help maintain healthy levels of beneficial bacteria in your gastrointestinal tract.
Kefir is one of the oldest cultured milks. It has a bubbly effervescence and no bitter aftertaste. It is a fermented milk and contains a mixture of several species of lactic cultures. Kefir milk helps restore the intestinal flora and may help with digestive troubles because of its easy digestion. It is predigested due to the fermentation process and is tolerable for those people that are lactose intolerant.
We offer a selection of yogurt makers and cultures that allows you to make the products you like and in the way you want. The great thing about making yogurt yourself is that you save money over store bought products and your homemade cultured products are fresher and healthier. You decide which flavorings and sweeteners to add to your yogurt. You can also make your yogurt with low fat milk, goats milk or soymilk and use organic ingredients.
Making Yogurt
An electric yogurt maker is specially designed to maintain the ideal temperature required for preparing healthy, natural and perfect fresh yogurt every time. Live active yogurt cultures must be incubated at a consistent ideal temperature to undertake the fermentation process necessary to produce yogurt. You can make home-made yogurt with any kind of milk. You can also prepare delicious yogurt cheese. The yogurt making systems are very economical, as you can prepare 1 or 2 quarts at a time for about half the price of store-bought yogurt. Home-made yogurt keeps for 1-3 weeks in the refrigerator.
These are general instructions. Each individual Yogurt Maker has their own yogurt making instructions which specify ingredients and may either indicate boiling milk, raising temperature to the boiling point, or just raising temperature of the milk to the temperature required to start the yogurt incubation process. The boiling of milk is primarily for destroying harmful bacteria and to ensure nothing in the milk will effect the yogurt culturing process. Pasteurized milk has already undergone a high temperature process. If you are unsure of your milk or are using unpasteurized milk, raw milk or any milk that has not undergone a high temperature process to make the milk safe, then boiling milk will be required for yogurt making.
Ingredients for 1 Quart of Yogurt
- 4 cups (1 quart) milk (whole, 2%,1% or skim)
- 1/4 to 1/2 cup instant non-fat dry milk powder or 1 teaspoon of unflavored gelatin. This is optional and can be used if thicker consistency desired.
- 1/2 cup plain yogurt with live active cultures or 1 packet of yogurt starter.
In a sauce pan, combine milk and dry milk or gelatin (if desired), heat over medium heat, stirring frequently to just below boiling point. Remove milk from heat and allow to cool until lukewarm, (between 100°F and 110°F). Note: if using the Yogourmet CBA Yogurt Starter, the milk must be cooled to 73°F. To cool the milk quickly, place sauce pan into the refrigerator or sink of cold water stirring occasionally to cool evenly. This takes about 20 minutes. Milk can be heated in a microwave oven. In uncovered yogurt container, heat milk at full power (high) for 8 to 10 minutes or just below the boiling point. Do not allow milk to boil. Carefully, remove the container from microwave as the milk will be very hot. Allow to cool until lukewarm, as indicated previously. Do not add any flavorings or sweeteners before completing the yogurt making process.
Pre-warm Yogurt Maker heating base by plugging power cord into a 120V AC electric outlet. Note: if using the Yogourmet CBA yogurt starter, do not pre-warm the yogurt maker. This specific yogurt starter requires a gradual temperature increase from 73°F.
Add plain yogurt or yogurt starter to the warm milk, stirring gently to blend. Do not beat or whip. Pour mixture into Yogurt Maker container, secure lid and place covered container into heating base. Cover Yogurt Maker and allow to incubate undisturbed and away from air drafts for 4 - 10 hours or as recommended by yogurt starter instructions or until desired consistency and tartness. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs. Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set, process another hour until set.
After processing, unplug cord of Yogurt Maker from outlet. Remove cover and lift covered yogurt container out of the heating base. Place in refrigerator. Chill at least 2 hours. Remove 1/2 cup of yogurt for future use as a starter before adding desired fruit, flavoring or sweeteners. Keep yogurt refrigerated until use.
Yogurt Making Tips
- Do not leave yogurt in the machine too long, the curd and liquid whey will separate and can not be reversed.
- Yogurt made with skim milk or skim milk powder may have a soft consistency. For thicker, creamier yogurt, add an additional 1/2 cup (50 ml) of milk powder to the milk before heating.
- When using store bought yogurt as a starter, make sure the label indicates "Live Active Cultures" and check the expiration date. Yogurt culture becomes weaker over time. Use only plain yogurt as flavored/sweetened varieties will not work.
- Longer cooking times produces a firmer and more tart yogurt.
- If using raw milk or pasteurized milk that has been refrigerated for some time, boil it for a few minutes before cooling to the desired temperature. Boiling kills any bacteria that can interfere with the incubation of the yogurt cultures.
- Do not heat the milk for too long or at too high a temperature as the result will be poor quality yogurt.
- Make sure all utensils, container and lid are clean. Impurities affect growth of yogurt culture.
- Make sure milk is cooled to the correct temperature before adding the yogurt starter. If the yogurt culture is exposed to temperatures too high, the culture will be destroyed. If the culture is exposed to temperatures too low, processing will take longer. Use a thermometer to assist with the correct temperature range.
- Do not disturb the yogurt maker during the processing period as this may affect the quality of the yogurt. Keep the yogurt maker away from air drafts that could reduce the incubator temperature.
- Always keep yogurt refrigerated until use. It can keep up to 10 - 14 days, after which it may become tart.
- Add flavoring, sweeteners and fruit after processing and refrigeration.
Making Yogurt Cheese
Yogurt cheese is a solid concentrated yogurt with the liquid (Whey) removed. An optional Yogurt Cheese Maker is available. The yellowish liquid Whey coming out of the yogurt contains lactose, provitamin A and minerals. You can refrigerate it and drink it or add it to recipes. Note: When making yogurt cheese do not add any gelatin to the yogurt that will be used to make yogurt cheese.
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Yogurt is composed of coagulated particles called curds which are suspended in a watery liquid called whey. As the whey is drained off in a strainer, the remaining curds become a thick cheese-like consistency.
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Yogurt cheese can be used as a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
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Use to spread on toast, muffins or bagels or to top baked potatoes. Serve plain or flavor with fruit, honey or vanilla for a sweeter taste. Use the yogurt cheese to make low fat dips, salad dressings, sandwich spreads and low fat cheesecakes.
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- Empty a desired amount of yogurt into a bowl lined with a double thickness of cheese cloth.
- Gather the edges and tie with a string.
- Suspend the the cheesecloth over a bowl in the refrigerator for 2-8 hours until the yogurt has solidified to desired consistency.
- You can experiment with taste by adding different flavors from salt, red and green peppers, onions, chives, garlic, mushrooms, pineapple, nuts or anything else that is desired.
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Nutritional Information
Based on one cup of home made yogurt
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Protein |
Fat |
Carbohydrates |
Calories |
|
Whole Milk |
8.9g |
8.8g |
12.0g |
159 |
|
2% Milk |
8.9g |
4.5g |
12.5g |
124 |
|
Skim Milk |
8.9g |
0.2g |
13g |
89 |
|
Instant Milk Powder |
11.5g |
0.5g |
16.5g |
114 |
Frequently Asked Questions
Q. What types of milks can be used to make yogurt?
A. Any type of milk can be used to make yogurt including; Whole, 2%, 1%, skim, soy, powdered, goat and Ultra High temperature (UHT). The following adjustments may be beneficial when making yogurt from various milk options.
- Whole milk makes the thickest, creamy yogurt because it contains the most solids.
- Skim milk may require adding 1 cup of milk powder per 2 quarts of skim milk or ¼ ounce of unflavored gelatin.
- 2% milk can use ½ cup of powdered milk per 2 quarts of 2% milk to help thicken result.
- Goats milk should be treated as skim milk.
- Ultra High Temperature milk doesn’t need to be brought to the boiling point.
- Soy milk may affect consistency of result. Pre-made soymilk with added sweetener such as fructose, malt or honey is required to allow the yogurt culture fermentation process to take place. Do not use soy milk powder.
- Milk powder mixture doesn’t need to be brought to boil, just to the 100°F to 110°F temperature.
Q. Do I need to use a yogurt starter to make yogurt?
A. No, If using yogurt starter is not desired, previously made yogurt can be used. The pre made yogurt must be plain, unflavored yogurt and have live active cultures and the yogurt cultured after pasteurization (high heat kills cultures). The yogurt must not have past expiration date. Any homemade yogurt to be used as starter for a new yogurt batch must be used within 5 days and requires ½ cup per quart of new yogurt. Do not flavor yogurt that is to be used as yogurt starter. After using homemade starter several times, the yogurt may not thicken properly. This is because the active yogurt cultures may have become weak. when this happens, you must purchase more plain yogurt as a starter or use a dry yogurt culture starter.
Q. What are the advantages of buying ready to use dry yogurt starter.
A. Dry yogurt starter provides a convenient way to make yogurt. You are guaranteed to have fresh live active yogurt cultures and you can select the type of yogurt cultures depending on taste and health desires. Once an initial yogurt batch is made from the dry starter, a portion of the yogurt can be used as a starter for a new batch. This helps reduce costs of purchasing starter for each yogurt batch.
Q. Can I adjust the tartness of the yogurt?
A. Yes, tartness can be adjusted by altering the processing time. For mild tasting yogurt, process less time. For a more tart yogurt, process for longer periods.
Q. What is the clear liquid that forms on the top of the yogurt after processing?
A. This clear liquid is a normal part of yogurt processing and is called Whey. It has nutritional value including lactose, provitamin A and minerals and should be stirred into the yogurt.
Q. When do I add any desired flavorings, fruit or sweeteners?
A. Fruit, flavorings and sweeteners should be added after processing and refrigerating the yogurt.
Q. Why doesn't my yogurt thicken?
A. There are several reasons why yogurt may not thicken during processing:
- Starter is too weak or added when milk was too hot.
- Quality of the milk or milk powder is poor or expired.
- Starter was not mixed thoroughly and gently with milk.
- Utensils used in preparing the yogurt were not clean.
- Incubation temperature too high. This can occur if the ambient temperature is above 90°F.
- If using dry milk, there may be a preservative present that interferes with the incubation process.
Q. Can yogurt be frozen?
A. Yes, but the live cultures will not survive. However, nutritional value will be retained.
Q. What are some of the ways in which I can use yogurt?
A. Yogurt can be used as a substitute for mayonnaise or sour cream, as a base for soups and dips and as an addition to fruit dishes and smoothies.
Q. How long can I refrigerate yogurt after processing?
A. The recommended shelf life of refrigerated yogurt is 1 week. Some yogurt starters indicate up to a three week shelf life in the refrigerator.
Example Yogurt Recipes
Curried Yogurt Dip
- 1 1/4 cup (300 ml) real mayonnaise (not salad dressing)
- 1/3 cup (75 ml) home-made plain yogurt
- 1/2 tsp (2.5 ml) curry
Mix all ingredients well and refrigerate. Enjoy with your favorite fresh vegetables. Please note: the dip will gradually change color from white to yellow after refrigeration.
Almond Bread
- 2 cups (455 ml) whipped home-made plain yogurt
- 3 1/4 cup (740 ml) flour
- 1 tsp (5 ml) baking soda
- 2 tsp (10 ml) baking powder
- 2 cups (455 ml) brown sugar
- 1/2 lb (227 g) almond pieces
- 6 tblsp (90 ml) grated orange peel
Mix the flour, soda and baking powder in a bowl. Add the rest of the ingredients and mix well for about 2-3 minutes. Pour into a large greased bread pan or 10" (24 cm) round cake pan and bake in the oven at 350°F (180°C) for 30 to 40 minutes.
Salmon Cheese Spread
- 1/2 cup (125 ml) canned salmon
- 1/4 cup (60 ml) yogurt cheese
- 1/2 tsp (2.5 ml) lemon juice
- 2 drops Tabasco sauce
- 1 tblsp (15 ml) diced onions
- salt to taste
Mix all ingredients well with an electric blender. Refrigerate for a few hours before serving with crackers.
