How To Make Yogurt at Home Using Your Stove Top & Oven
Who makes yogurt with their stove top & oven??? I do… Maybe like me you too like to use what you have… No need to purchase a dedicated Yogurt maker when you have an oven to incubate the milk and cultures in… So follow along and learn, “How To Make Yogurt at Home Using Your Stove Top & Oven”.
Making your own yogurt at home from good organic milk is so very easy to do… Like many things you can make yourself, making yogurt from scratch is very inexpensive, I get 4 quarts per gallon of milk for the cost of one pre-made quart of yogurt…
Homemade anything usually tastes better than store bought, right?
How To Start
The first thing I do when making yogurt is to sterilize my jars, rings, lids and tools… I start with a pot of water add my jars and other items and bring the pot of water to a boil. After about 5 or 10 minutes of boiling I remove the jars, lids, spoons and stuff to a clean cloth towel to dry then I pour the hot water in the sink to sterilize or at least clean any dirty dishes that are in there.
The First Thing I do
I said that sterilizing was the first thing that I do, but let me back up a little and give it to you in the right order, the first thing I actually do is heat my milk to 180 degrees to kill any bad bacteria that could grow in the yogurt… The way that I do that has changed over the years.
I used to turn the burner up and stand over the pot of milk stirring it till it heated up to the desired temperatures, but lately, I have been too lazy to stand and stir the pot the whole time.
One day I got the idea to do something different, I tried adjusting the dial to the lowest setting putting a lid on the pot and letting it heat while I did something else, like work on posts like this one, and it worked the milk got hot without me standing over it.
The really nice part is that my milk did not scorch like it sometimes does when I have the heat up too high trying to hurry things along.
To make sure my milk is the right temperature I use a thermometer here is a nice one that can hang on the side of the pot… Yogourmet Yogurt Making Thermometer
Inoculate The Milk
When the milk has reached 180 degrees, it is removed from the heat and left to cool. The milk cannot be hot when we add our yogurt cultures… If the milk is hot it will kill our starter cultures, no living cultures no yogurt.
So we let the milk cool to about 100 degrees, you can hurry it along by putting the hot pan of milk in a sink of cold water, stirring the milk as it cools, or you can do it my lazy way and put the hot pot of milk with the lid on into the oven with the pilot light on, the hot pot of milk will warm the oven as the milk slowly cools down.
When the milk is about 100 degrees it is the perfect time to add our yogurt starter cultures, yogurt from another batch or some store bought yogurt with live cultures. I do not know the exact amounts, but one cup of yogurt or one package of starter culture is enough to make at least one gallon of yogurt…
Many recipes call for adding dry nonfat milk powered at this point to thicken the yogurt, I used to add it with the milk and let it heat up too.
We ran out of nonfat powder milk at least a year or so ago so I decide to see what happened if I made it without the powder milk, and it was not too bad, it thickened up, just not as much as it would have with the powder milk, but I still got yogurt it is a thinner version than when made with powdered milk but it is still good, and I like it.
Did you know that different cultures add different qualitys to yogurt? Some cultures make a tangier or more sour yogurt and some cultures make a sweeter yogurt… I like both.
To make a thick Greek Yogurt you will need a strainer like this one Euro Cuisine GY50 Greek Yogurt Maker.
Filling The Jars
After the milk has been inoculated with good bacteria and stirred well I put the milk into canning jars. I like to put plastic wrap between the metal lid and the yogurt, not just for yogurt, I put plastic between all my foods and metal. I dislike the taste of metal in my food so much that I even eat with plastic spoons and forks…
In The Oven
When the jars are ready, they are put into a warm oven with the pilot light on, you will not need to heat the oven up if you have had the hot pot of milk inside cooling down and the pilot light on, my oven stays about 100 degrees with the pilot light on. If you oven is extremely cold you could heat it up just a little, but do not get the temp above about 110 degrees and turn it off before you put your inoculated containers of milk, if it gets too hot it could kill your cultures…
I usually leave the jars in the oven over night or up to 24 hours, then they are removed and placed in the refrigerator till needed.
Making a New Batch
There are a couple of ways you can use your yogurt to make a new batch, save some from the batch till you need it, or you can freeze some.
Frozen yogurt, when thawed will make more yogurt if you think ahead you would theoretically never need to purchase yogurt cultures again, but that is in theory…
I find that sometimes I forget to save some or run out of the frozen starter and have to buy more.
Questions or Comments
I hope you like, ” How To Make Yogurt at Home Using Your Stove Top & Oven”.
If you have any questions or comments, please leave them below. Thank you for reading. 🙂