Homemade Yogurt

So, why go through the trouble of making homemade yogurt? Because, it is cheap, it is fresh and it contains no added chemicals and preservatives or flavoring ingredients. Making yogurt at home is actually very easy (I do it almost twice a week). All you need is some basic household things and you can set yogurt anytime. Yogurt has many health benefits too. It is loaded with many essential vitamins and minerals, and the best part is that it helps to keep your stomach in a good condition. The beneficial bacteria present in yogurt has many gastro-health benefits (especially good for my stomach, as I eat a lot of spicy food!). Yogurt is also very useful for people who are on a weight loss program, as it is an ideal snack. To get most benefits of yogurt, have it with fresh fruits, nuts or herbs to make many tasty recipes, it can also be used to make dips, smoothies or buttermilk. So, why buy preservative containing, artificially flavored packed yogurt from the mart, when you can easily make it at home.

How to Make Yogurt at Home?

This recipe is the one I use to make yogurt at home. As you are making yogurt for the first time, for yogurt starter you will need to buy a small pack of yogurt, to set the first fresh batch of yogurt. Buy a liter of milk. If you want lesser cream layer that forms on top of the yogurt then use low-fat milk, if you enjoy eating cream, then use normal milk. If you have kept the packet of yogurt in the refrigerator, then take it out because it should be at room temperature, when it is added to milk.

• The first step is to boil the milk in a large milk pan, a normal clean metal pot that can hold a liter of milk will also do. Make sure the vessel was clean, before you poured milk in it for boiling. Most types of milk are pasteurized and one doesn't need to boil them before drinking, but boiling is required for two reasons.
• First is because we need lukewarm milk, for setting the yogurt. Second, is to avoid any contamination of milk or yogurt problems, it is wiser that you boil it.
• After the milk has started boiling, turn off the flame, and take it off the stove.
• Let the pot containing milk cool down, till it reaches a lukewarm temperature. (I am quite impatient, so I just put the pot under a fan so that it cools down faster.)
• Once the milk is lukewarm, add 2-3 tablespoons of yogurt slowly, to the milk pot. Make sure you don't stir the milk now.
• Now, slowly carry the pot to a place where it won't be disturbed. This is important as the pot shouldn't be disturbed when the fermentation that changes milk into yogurt is taking place. Put a lid on the pot.
• The yogurt will set within 8-10 hours, depending upon the climate. During summers, the process is faster, and during winter slower.
• After 8 hours take off the lid and check if the yogurt is set, to do this hold the pot in your hands and move it in a slight circular direction. If you see milk there, then keep it for 2 hours more. After the yogurt is set, which means the whey and the yogurt white part looks separate, refrigerate the yogurt and use it whenever you want. Congratulations, you have successfully made your first batch of yogurt!

Many people use lemon, instead of using few spoons of yogurt. So, you can alter the yogurt recipe if you like, however using yogurt to make new yogurt works the best, and lemon juice might not give the desired consistency of yogurt. Use freshly cut fruits and add them to a bowl of yogurt and enjoy fresh yogurt fruit bowl! Or just eat the yogurt plain. You can also use little salt or sugar to flavor the plain yogurt. Or make buttermilk using yogurt, to make homemade buttermilk, whisk 2 tablespoons of yogurt in a bowl, add a glass of chilled water, add salt and fresh or dried herbs like mint or cilantro to flavor the buttermilk. Enjoy!