- by CFH Admin
- June 23, 2022
- 2 min read
See Also
Is homemade yogurt cheaper than store-bought?Instant Pot Whole Milk Yogurt & Greek Yogurt - Dishing Up the DirtMake or Buy? YogurtYou Only Need 2 Ingredients to Make Thick, Creamy Homemade YogurtGetting started with a new culture can be intimidating - but it doesn't have to be! This list of basic, yogurt-making supplies and yogurt supplies will help you successfully get started making yogurt at home.
BASIC YOGURT-MAKING INGREDIENTS AND SUPPLIES:
- Milkchoices vary widely, from dairy milk, to non-dairy milk, whole milk to non-fat, and pasteurized to raw.Choosing milk for making yogurtdepends largely on personal preference, but there are other factors to consider.
- Starter Culturescan be a freeze-dried starter or store-bought yogurt. Whenchoosing a yogurt starter, consider flavor, consistency, and bacteria content, as well as culturing methods required.
- AClean Glass Containeris best for making yogurt. Food-grade plastic can also be used but is not an ideal choice for yogurts that incubate at warm temperatures. Yogurt can be made in one large container or in single-serving containers.
- Coverthe container with a tight lid or with a coffee filter or tight-weave cloth, secured with a rubber band. Once culturing is complete, put a tight lid on the container for storage in the refrigerator.
- APotfor heating milk,if necessary, should be stainless steel, enamel, or glass. A double boiler can be helpful to keep the milk from scorching during heating.
- Using aThermometerthat measures lower temperatures is handy for yogurt making. Check the instructions for the yogurt culture you are using to find what temperatures you’ll need to measure, and make sure your thermometer covers that range.
- AnInsulatorfor keeping the yogurt warm during culturing may be necessary, depending on the culture used.Ayogurt maker, a crock pot, an insulated cooler, or even a thick towel can help to maintain culturing temperature.
- ATimercan be helpful as a reminder to check on the culturing yogurt.
- Measuring cups and spoonsare required to measure the yogurt and milk for each batch.
- A place for the yogurt to incubate, undisturbed, for the entire culturing period is important.The yogurt will culture for 6 to 48 hours, depending on the type of culture used. It should be at least 4 feet away from any other fermenting food.
