Yogurt is one of the first foods that comes to mind as a source of calcium. It is a dairy product made by culturing milk at home, and its texture and tartness vary with the culturing conditions and technique. Adults are advised to consume at least one bowl of homemade yogurt a day, and children at least six tablespoons. The flavor and texture also depend on the milk and culturing time.
How Do You Culture Yogurt at Home?
First, bring the milk to a boil, then let it cool to a temperature that does not burn your finger, about 42–45°C / 108–113°F. If the milk is hotter, the starter culture may stop working; if it is cooler, the yogurt may not set. In a separate bowl, blend one spoonful of starter with a few spoonfuls of warm milk until smooth, then stir it into the remaining milk. Transfer the mixture to a lidded container, wrap it in a thick covering, and leave it undisturbed to culture for 4–6 hours. A closed oven with its light on is often used because it can provide a steady temperature for culturing.
What Affects the Texture?
Moving the container during culturing or leaving it in a cold place can make the yogurt watery or grainy. As soon as culturing is complete, refrigerate the yogurt; leaving it at room temperature too long can make it more sour. The milk's fat content also directly affects the texture: whole milk gives a creamier result, while yogurt made with reduced-fat milk may be thinner. Letting the milk simmer until it thickens slightly can also make the yogurt noticeably thicker.
How Can You Use Homemade Yogurt?
Homemade yogurt's tartness and texture vary with culturing time and temperature. It is a dairy food containing calcium and protein and can be used in soups, sauces, and breakfast bowls. Add fruit or cinnamon for a sweet snack.
How Should You Store It?
Refrigerate homemade yogurt as soon as culturing is complete and keep it in a lidded container. Uncovered yogurt can absorb odors and begin to dry out on the surface. Properly stored homemade yogurt stays fresh in the refrigerator for 5–7 days. You can reserve one or two spoonfuls as starter for the next batch. Because starter can weaken after repeated use, using fresh starter every few batches may give more reliable results.
How Else Can You Use It in the Kitchen?
Homemade yogurt can be used in salad dressing, mixed with garlic for appetizers, stirred into soups, or added to baked goods. Yogurt with the cream removed can be strained to make a dip. Top it with fruit for a sweet snack, or blend it with frozen banana for a healthier ice cream alternative. To keep yogurt from curdling in soup, temper it first with a little hot soup instead of adding it directly to the boiling soup.
This content is for informational purposes only and is not a substitute for medical advice. Consult your physician before making any health-related decisions.