Saturday, June 10, 2023

Yogurt: how it’s made and more!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Do you like yogurt? Parfait’s? Smoothies? Have you ever wondered about how yogurt is made or whether or not you can make it at home? If you answered “yes” to any of these questions then you have come to the right place! Here, we will briefly discover how yogurt is made at home and more!

How yogurt is made at home

Yogurt is the result of milk mixed with good bacteria undergoing a process called lactic acid fermentation. This is how the milk becomes sour and thickens. However, this must be done in a controlled manner. Making yogurt at home can save you a lot of money and can give you the freedom to create the flavor and consistency you want! This recipe describes how to make yogurt at home from yogurt (which will give you the good bacteria) thanks to

Homemade yogurt
  • 4 cups (1 quart) milk
  • 3 tablespoons plain yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package)**
  • Flavorings such as jam, honey, dulce de leche, molasses, fresh or dried fruit, garlic, herbs, etc (optional)
  1. Start by cleaning and sterilizing all your equipment and tools as well as your work surface (in the dishwasher or in boiling water)
  2. Prepare an ice bath, filling a large bowl or sink with ice.
  3. Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn’t scald or boil over.
  4. Remove the milk from the heat and allow it to cool to 110°F to 115°F.

If using yogurt as a starter culture:

  1. In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.

If using a powdered yogurt culture:

  1. Follow the manufacturer’s instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
  1. Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency—longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
  2. Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving.
  3. Yogurt can be stored in the refrigerator in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.
*see recipe link for full recipe instructions, alternatives and chef’s notes*

Make-ahead fruit and yogurt parfaits


This recipe is easy and delicious! Perfect for the health-conscious busy mom and it works great with homemade yogurt! Thanks to for this awesomely easy recipe!

  • 1 32 oz container of whole milk plain yogurt, organic recommended (or use your homemade yogurt)
  • 3 Tbs. honey
  • 1 lb. of fresh or frozen berries
  • 1 1/2 – 2 cups of granola
  1. Add honey to the container of yogurt.
  2. Stir well.
  3. In a mason jar, layer yogurt and berries.

Top with granola when ready to eat


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