Yogurt is a pleasant and easy intermediate meal and tastes very good. We’ll show you how it goes! And for lactose sweeteners and vegans, the whole goes even with soy milk or lactose-free products.
Yogurt is delicious and healthy! In addition to this, it has many positive properties that make it an integral part of our diet. In general, every natural yogurt contains all the good ingredients that make the milk an extremely nutritious food: water, some fat, protein, minerals, vitamins and enzymes. Calcium and phosphorus strengthen bones and teeth, vitamin B2 helps in digestive processes and vitamin B12 requires the body to form red blood cells.
But yogurt is not equal to yogurt. With a look at the ingredients of many fruit yogurts from the cooling rack, you are confronted by a confusion of additives and different names for sugar additives. Alone in the aromas is differentiated between natural aromas, natural and artificial aromas. These can be produced, for example, from yeast or mold fungus cultures, sauerkraut or even wood – not exactly tempting.
So if you want to know what is actually contained in your yogurt, you can do it yourself. And so it goes:
How milk yogurt becomes – that’s how it works
Yogurt making is not difficult with the right ingredients. In order to make it work, you should consider a few things with the yogurt setting:
- Use only fresh products and check their durability before you start.
- For the yogurt setting you always need a certain amount of milk.
- To make milk yogurt, bacterial cultures are needed. These can be added to your milk in the form of ready-made, purchased yogurt or a yogurt-pure-breed culture made from special yogurt powder.
- If you are using yogurt, you must make sure that live cultures are included. On the packaging these are marked as “Lb Bulgaricus”. For 1 liter of milk you should use 50 ml natural yogurt.
- Use yogurt powder (eg. from the health food store), observe the pack instructions and prepare the yogurt culture according to the manufacturer’s instructions.
- The milk: The simplest is the yogurt preparation with homogenized milk (H milk). You can use them immediately. Any other milk (full or raw milk) you need to briefly boil before use heat to at least 90 ° C.
- In order for the bacteria to become active, you must heat the milk to body temperature (approx. 38-40 ° C) or to cool down to this temperature after boiling. Only then should you stir powder or yogurt into the milk.
- The temperature must be kept constant for at least 8-12 hours depending on the type of preparation. The easiest way to do this is by using yogurt makers or yogurt machines, but also works without.
If you keep a portion of your homemade yogurts, you can use this instead of bought yogurt or powder, as the basis for the next yogurt production. However, since the number of bacteria decreases slightly during each preparation, you can repeat this process only about 7 times. Then you must add new lactic bacteria to your milk.
The preparation method – yogurt with or without electricity
Yogurt is the easiest way to make yogurt makers, some of whom are working with it, some without electricity. If you do not have a yogurt machine at home, the whole thing works with a few tricks also without extra device.
For genuine yogurt fans who want to produce their own yogurt more often, a yogurt maker is worthwhile. With the yogurt specialists, you can make small and large quantities of yogurt simply and with little circumstance depending on the device. The temperature monitoring and safe storage during the manufacturing process is taken over by the device itself.
Yogurt makers without electricity: Powerless appliances need a little longer to produce the strongest yogurt, but they save energy and are particularly durable because they do not contain any electronic components. Usually you can prepare small single portions with these yogurt makers.
Yogurt machines with electricity: The product range with electricity-operated yogurt machines significantly larger. You can choose between yogurts that are already produced in several small portions or in a 1 liter format, or which are also suitable for ice-making alongside the yogurt preparation.
The method without an attachment achieves just as good results as with a machine. Also the manufacturing time is similar to the one you need with the yogurt yogurt makers. However, during the production process, you must sacrifice your bed or oven for 12 hours and yourself, keep an eye on your yogurt and pay attention to a few things.
Yogurt maker without electricity
In design and function, the powerless yogurt machines are basically simple. They consist of a well insulated box and usually an additional container for hot water. The milk is mixed with yogurt or yogurt powder in the inner container and stored in the insulating box for several hours. The integrated water tank makes it easy to keep the temperature relatively constant over a long period of time.
Depending on the appliance, the yogurt must rest for at least 12-16 hours in the machine. As long as the lactic acid bacteria need to make their work and turn the milk into yogurt. The hot water does not require the heating of the milk. If you use fresh milk, you have to bring it up before cooking, in order to prevent unwanted germination.
Yogurt machine with electricity
Power-driven yogurt machines basically work like the powerless models. Their advantages are a shorter preparation time (approx. 8 instead of 12 hours), constant temperature monitoring and control, timer functions and often an integrated (post-) cooling function. Some models also allow the preparation of fresh cheese or ice cream.
The bed or oven variant
If you do not want to use a yogurt maker, you can also access the bed or oven variant. To do this, start as before: mix milk and yogurt or mix yogurt powder. The mixture can be filled in several small or a large glass with screw cap. All you need is the right temperature for at least 12 hours. So now you have to decide whether you prefer to give your bed or the stove.
- You heat the oven to about 50 ° C and place the glasses in. Always ensure that it does not become too hot in the oven, as the lactic acid bacteria will not survive. To prevent the dying of the bacteria, you can turn off the oven after approximately 30 minutes and then restart it after a few minutes. So it stays warm for the bacteria in the oven.
- For the yogurt setting in the bed, you fill the filled yogurt jars into towels and place them in your bed. The best is the morning, when it is still warm under the blanket. Cover the whole thing carefully and avoid vibrations. If necessary, you can also put a hot water bottle to keep your warm constantly. Then it is just waiting.
If everything goes according to plan, you have after 12 hours self-made, tasty and hard yogurt. If the first attempt does not succeed 100%, this is no reason to despair. Homemade yogurt can sometimes be a small diva. Just try again – maybe your yogurt was not warm enough? Exercise makes the master!
Your yogurt, your base, your taste – you have the choice
The best thing about making your own yogurt? You can determine the base yourself.
The varieties of milk
- Cows’ milk (raw milk, whole milk or homogenized milk)
- lactose-free milk
- soy milk
- goat milk
- oat milk
The different varieties of milk are particularly beneficial for people with lactose intolerance or a vegan lifestyle. Goat’s milk, soy products and lactose-free milk are just as suitable for the production of yogurt as cow’s milk products.
For those who are neither vegan nor have problems with lactose processing: H-milk can also be used. It has even an advantage over the fresh whole milk: you do not have to boil it before the yogurt setting. The boil is used in whole milk to kill unwanted germs and bacteria. H milk has already passed this processing step.
The following applies to each type of milk: before you heat the lactic acid bacteria, you must always heat them to approx. 40 ° C (approximately body temperature). This is best done with a thermometer. If you do not have one, you can keep a finger on the heated milk for a guideline. For only with their well-being temperature do the industrious bacteria do their work and thicken the milk.
The fat content
You can also choose the fat content of the milk for your homemade yogurt. Whether 1.5% or 3.5% fat – in general, the richer the milk, the creamier the yogurt. So, as you know it also with purchased yogurt with different high fat content. Greek yogurt with a fat content of approx. 10% is clearly creamier than low-fat yogurt made of 1.5% milk.
The basic recipe – yogurt from the yogurt machine
- H milk in a saucepan and warm to medium temperature (about 38-40 ° C) with stirring at medium heat. You can test the temperature with a thermometer or carefully with your finger. Please note: If you do not use H milk, you must boil the milk briefly and then cool down to body temperature.
- Remove the milk from the heat and gradually stir in the yogurt powder.
- Warm milk slowly pour into the container of the yogurt machine and close with the lid. You do not need the agitator for the preparation of yogurt.
- Turn on the yogurt machine. Use the menu button to select the yogurt program, set and start the 8 hours preparation time.
- When the program is finished, switch off the machine and remove the yogurt container.
- Stir the finished yogurt well, pour into a glass or a airtight box and refrigerate.
Pimp my yogurt: so you can refine your yogurt
Once your yogurt is made, you can refine it with fresh fruit, fruit, honey, chocolate, nuts and other toppings. Spice up your own fruit yogurt or, like Smoothie Bowls and Acai Bowls, add yogurt breakfast bowls filled with your favorite treats.
Last Rescue – The Fast Yogurt SOS
Did something go wrong during the preparation? Perhaps the fast yogurt SOS has already possible causes and the right solution for you:
Is your yogurt too liquid?
If the yogurt does not yet have the desired tenacity, first check if you have kept the regular draw time. If this is the case but your yogurt is not yet solid enough, you can simply lengthen the waiting time and check the temperature. The longer the yogurt pulls, the stronger it becomes. However, as the rest period grows, it becomes increasingly sour and bitter. Therefore, you should not leave it in the preparation for much longer than 14 hours.
Alternatively, milk powders can also be added during the preparation in order to achieve a stronger consistency. If you need a constant warm temperature, you should usually achieve the desired consistency by simply using yogurt or yogurt powder.
Another cause of too-fluid yogurt may also be that the milk has become too hot during the preparation. If your yogurt is not firmer even after a long drawing time, this possibility is very obvious and the lactic acid bacteria are likely to be destroyed. In this case you have to restart your yogurt preparation with fresh milk and another ration of bacteria unfortunately. Pay attention to the correct temperatures and drawing times. Small tip: If you use portioned glasses, rinse them with hot water beforehand – this ensures the right heat.
Is your yogurt too thin and too sour?
This could be due, on the one hand, to the milk used and its fat content. If you use milk with a low fat content of 1.5% or less for your yogurt, the result is less creamy and often more sour in taste.
On the other hand, the reason for very acid yogurt can be in the fermentation period. The longer you drag the yogurt, the more acid it becomes. The yogurt is also reduced during the subsequent storage in the refrigerator and becomes increasingly acidic in the course of natural post-acidification. If you prefer your yogurt, then you should let it rest for a little longer and enjoy it directly after the preparation – according to the motto “eat quickly”.
Is your yogurt too grainy?
Then you have probably during the preparation the yogurt powder not evenly enough in the milk. Thus, only the regions of the milk can ferment and become yogurt which come into direct contact with the lactic acid bacteria. Other places remain fluid. This creates a lumpy consistency. So, at the beginning, make sure to stir the yogurt or powder gradually, evenly, under the warm milk until no powder residue or clumps are visible.
How long is home-made yogurt?
After ripening, you can enjoy your yogurt immediately or keep it in the refrigerator. If you only prepare it and keep it, you should be aware that its taste becomes increasingly acidic every day. This is quite normal in the context of natural post-acidification. You can store it well for up to 10 days. For long-term storage, you should always check with your taste, smell and taste whether your yogurt is still edible.
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