How To Make Yoghurt At Home: Step-By-Step Guide

Firstly, people often confuse yoghurt with curd. Let’s begin with clearing that first. Curd typically has a loose texture and mild flavour, on the other hand, yoghurt has more controlled fermentation, resulting in thicker consistency with a tangy taste. Yoghurt is a healthier form of curd. It's a wonderful source of calcium, phosphorus, and vitamin B12. People often think making yoghurt at home is a difficult task when it's quite the opposite. In this article, we’ll learn how to make yoghurt at home in easy steps.

Ingredients For Homemade Yoghurt Recipe

• A half gallon of milk
• About a half cup of yoghurt

Homemade Yoghurt Recipe Step by Step

Boil The milk To 180 Degrees Fahrenheit

Heating milk to a high temperature effectively eliminates any unwanted microorganisms, such as bacteria, pathogens, mould, or spores, leaving you with a clean slate. This step is necessary when making yoghurt, as it allows you to introduce beneficial bacteria into a sterile environment, promoting their growth and dominance.

Let It Cool At 112-115 Degrees Fahrenheit

Now that you've purged the milk of unwanted microorganisms, it's time to create a welcoming environment for the beneficial bacteria in your starter mix. To do this, carefully monitor the temperature with your instant-read thermometer, waiting for it to cool to the ideal range of 112-115°F (44-46°C). This precise temperature range allows the good bacteria to thrive.

Add Your Yoghurt Starter

Next, pour out one cup of warm milk and whisk in either a yogurt starter or three tablespoons of pre-made yoghurt. When selecting a starter, ensure it contains lactic acid-forming bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus. Additional beneficial bacteria like Lactobacillus acidophilus and Bifidobacterium lactis can also be present.

Pour The Milk Into Jars And Incubate For 7-9 Hours

Give your good bacteria a cosy warm home, and they'll thrive! The longer they incubate, the thicker and tangier your yoghurt will become. Just wait around 8 hours, and voilà! You'll have a deliciously creamy, healthy yoghurt, packed with live cultures and ready to enjoy!

Place The Jars In The Fridge To Cool And Set

Cool the yoghurt in the refrigerator for a few hours to allow it to set and thicken further. As it cools, the yoghurt will continue to thicken, becoming even creamier.

Image Courtesy: Freepik

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