Homemade Custard-style Yogurt
By Brød & Taylor
Homemade Custard-style Yogurt
By Brød & Taylor
Yield/Serves:
Makes 8 (8-ounce) servings
- 8 cups (half gallon) milk
- 4 tablespoons plain yogurt with live cultures (¼ cup)
This recipe makes thick and creamy homemade yogurt without the need for additives like gelatin or powdered milk. Two techniques are featured for creating thick yogurt: the first is holding the milk at 195°F for ten minutes, and the second is the High-Low method. This method starts the yogurt hot to speed culturing and provide the most food-safe conditions, then switches to a low temperature to form a creamy texture and avoid the watery, lumpy texture that can come from culturing too hot.
Prep time: Active preparation time is 20 minutes. Total elapsed time is about 4 to 5 hours.
Equipment: Brød & Taylor Folding Proofer, thermometer, glass mason jars or other lidded, heat-proof containers with a capacity of one quart or less. Everything that will touch the milk should be thoroughly clean and dry.
Heat milk to 195°F and hold for 10 minutes: Using either a microwave or the stovetop, heat milk to 195°F. If using the stovetop, stir frequently to prevent scorching. Hold the temperature of the milk above 195°F for ten minutes. (Tip: Whisking the milk to cover the surface with bubbles will prevent a skin from forming during heating and cooling.)
Cool milk to 115°F: Remove the milk from the heat and allow to cool to at least 115°F. While the milk is cooling, set up the Proofer with the wire rack in place and the temperature at 120°F.
Add yogurt: Put the yogurt with live cultures into a small bowl. Gradually stir in enough of the warm milk to liquefy the mixture and mix until smooth. Then pour the liquefied culture back into the large container of milk and stir gently to distribute. Pour into jars, cover with lids and place in the Proofer. (Tip: For proper heat circulation and the most accurate culturing temperature, arrange the jars so that they are not directly over the center of the Proofer.)
Proof culture at 120°F for one hour, then lower the heat to 86°F: After one hour at 120°F, turn the Proofer down to 86°F. It’s important not to let the yogurt remain at 120’F for more than an hour in order to avoid the whey separation and lumpy texture that come from culturing too hot.
Check the yogurt after two hours: Tilt a jar to the side to see if the yogurt has set. Most yogurts will set in about 2 to 4 hours. The yogurt will be very mild when first set. If more flavor is desired, culture longer at 86°F. When the yogurt is ready, put it into the refrigerator and allow it to chill thoroughly. Be sure to reserve enough yogurt to start your next batch.
When yogurt is ready to eat, mix in your favorite fresh fruit or add a teaspoon of honey for a delicious and healthy treat.
Prep time: Active preparation time is 20 minutes. Total elapsed time is about 4 to 5 hours.
Equipment: Brød & Taylor Folding Proofer, thermometer, glass mason jars or other lidded, heat-proof containers with a capacity of one quart or less. Everything that will touch the milk should be thoroughly clean and dry.
Heat milk to 195°F and hold for 10 minutes: Using either a microwave or the stovetop, heat milk to 195°F. If using the stovetop, stir frequently to prevent scorching. Hold the temperature of the milk above 195°F for ten minutes. (Tip: Whisking the milk to cover the surface with bubbles will prevent a skin from forming during heating and cooling.)
Cool milk to 115°F: Remove the milk from the heat and allow to cool to at least 115°F. While the milk is cooling, set up the Proofer with the wire rack in place and the temperature at 120°F.
Add yogurt: Put the yogurt with live cultures into a small bowl. Gradually stir in enough of the warm milk to liquefy the mixture and mix until smooth. Then pour the liquefied culture back into the large container of milk and stir gently to distribute. Pour into jars, cover with lids and place in the Proofer. (Tip: For proper heat circulation and the most accurate culturing temperature, arrange the jars so that they are not directly over the center of the Proofer.)
Proof culture at 120°F for one hour, then lower the heat to 86°F: After one hour at 120°F, turn the Proofer down to 86°F. It’s important not to let the yogurt remain at 120’F for more than an hour in order to avoid the whey separation and lumpy texture that come from culturing too hot.
Check the yogurt after two hours: Tilt a jar to the side to see if the yogurt has set. Most yogurts will set in about 2 to 4 hours. The yogurt will be very mild when first set. If more flavor is desired, culture longer at 86°F. When the yogurt is ready, put it into the refrigerator and allow it to chill thoroughly. Be sure to reserve enough yogurt to start your next batch.
When yogurt is ready to eat, mix in your favorite fresh fruit or add a teaspoon of honey for a delicious and healthy treat.