This simple two-ingredient homemade yogurt starter from scratch recipe is a fun project and an easy way to start with homemade yogurt making with step-by-step instructions and a video to walk you through.
Happy New Year, everyone! What better way to start the year than with one of the world’s most nutritious foods and learning how to make it? Yogurt Making is a rewarding and cost-effective way to enjoy fresh, creamy yogurt at home.
The secret to perfect yogurt lies in the starter culture, which contains live bacteria that ferment milk into yogurt. While you can easily purchase commercial yogurt starters, making your starter from scratch allows you to control the quality of your ingredients and experiment with different flavors.
In this blog post, I’ll guide you step-by-step on making homemade yogurt starters, from experimenting with three simple ingredients to creating your own culture in three ways.
What Is a Yogurt Starter?
A yogurt starter is a mixture of beneficial bacteria (usually Lactobacillus bulgaricus and Streptococcus thermophilus) that initiate fermentation when added to milk. These bacteria feed on lactose (the natural sugar in milk) and convert it into lactic acid, thickening the milk and giving yogurt its tangy flavor. You can buy ready-made yogurt starters, but making your own from scratch is an exciting and educational process that results in a more personalized and fresh yogurt.
Video Tutorial on How to Make Homemade Yogurt Starter
Ingredients You’ll Need to Make Homemade Yogurt Starter
- Milk: Whole milk is ideal for making yogurt starters because its higher fat content yields creamier yogurt. You can also use 2% milk or skim milk, but the texture and richness of your yogurt may differ. For the best results, use milk that has not been ultra-pasteurized, which could affect the fermentation process.
- Chili pepper, Lemon, or citric acid: These are the secret ingredients used to ferment the milk to produce the starter. You can choose one at a time to walk with to find out which one makes the best starter.
Equipment Needed
Yogurt making requires very little equipment. You can make it without a thermometer, but it is helpful if you have one.
- Instant-read thermometer
- Pot or saucepan
- A Clean, Sterile Container: To prevent contamination of your culture, ensure your containers are clean and sterilized.
- Wooden spoon
Step-by-step instructions on how to Make Homemade Yogurt Starter from Scratch
Step 1: Prepare the Milk
Start by heating the milk to about 180°F (82°C). This helps denature the proteins in the milk, preventing the yogurt from becoming grainy. It also ensures that any unwanted bacteria are killed, creating a clean environment for the yogurt culture to thrive.
- Pour the milk into a saucepan and heat over medium heat.
- Stir occasionally to avoid scalding, and use a thermometer to check the temperature. If you don’t have a thermometer, no problem. You can watch the video where I walk you through how to make the starter without a thermometer.
- Once the milk reaches 180°F, remove it from the heat.
Step 2: Cool the Milk
Allow the milk to cool down to about 110°F (43°C). This is the ideal temperature for adding the yogurt culture. If the milk is too hot, it will kill the bacteria; if it’s too cool, the fermentation process may not work effectively.
- You can speed up the cooling process by placing the saucepan in a cold-water bath.
Prepare the Chili Pepper, Citric acid, and Lemon
While the milk is cooling, prepare the chili pepper, citric acid, and lemon juice. You don’t have to make all three starters; you can choose one that works, but if you are in for some experimenting in the kitchen, you should try all three.
- Chili Peppers: (Green chilies work well.) Wash the pepper and leave the stem on the fruit (pedicle).
- Lemon Juice: wash one whole lemon and slice it into rings. If using the juice, you’ll need about one tablespoon of lemon juice, depending on the acidity level you prefer for your yogurt.
- Citric acid– measure one level teaspoon.
Step 3: Combine the two ingredients
After taking off the milk from the heat and cooling it to about 110°F (43°C), it’s time to add the secret ingredients.
- You can divide the warm milk into 3 separate bowls if doing all three recipes
- Add each secret ingredient (chili pepper, citric acid, or lemon) to the milk while it’s still warm. Stir gently to incorporate. The warmth of the milk helps release the capsaicin (the compound that makes chili peppers hot), which could slightly affect the flavor profile of the yogurt.
Step 4: Incubate the Yogurt
To ferment correctly, the yogurt must stay at a consistent temperature of around 110°F (43°C). You can incubate the yogurt in several ways:
- Oven Method: This is my preferred method of incubating the yogurt starter. I usually make the yogurt at night and leave it in the oven overnight. You can leave the oven light on to maintain warmth or turn it off; either will work.
- Yogurt Maker: If you have a yogurt maker, follow the manufacturer’s instructions for incubating the yogurt.
- Thermal Cooker: To maintain a warm temperature, wrap the container in a towel and place it in a thermal cooker or cooler.
- Insulated Cooler: A well-insulated cooler can maintain the heat long enough to make yogurt if you don’t have an oven or yogurt maker. Add warm water or a heating pad to keep the temperature around 110°F.
- Crock pot
For thicker yogurt, let the yogurt incubate for at least 4-6 hours or longer. The longer it ferments, the tangier it will be. After 6 hours, check the yogurt to see if it has been set to your liking. If you prefer a thicker yogurt, you can leave it for an additional 2-4 hours.
Step 6: Check the Yogurt
Once the yogurt has reached its desired consistency and flavor, it’s time to stop the fermentation process. To do this, move the yogurt container to the refrigerator, where it should be stored for at least 2 hours to set further.
The yogurt should have a creamy texture and a tangy flavor. It may also have some whey (a clear liquid) on top. Don’t worry; stir the whey back into the yogurt for a smoother texture or strain it off for thicker yogurt.
Step 7: Use the Yogurt Starter for Future Batches
Once you’ve made your homemade yogurt, you can use a small amount (about 2-3 tablespoons) as your starter culture for future batches. Over time, the quality of your homemade yogurt may change slightly as you continue to use your starter, but this can also allow you to experiment with different types of milk or flavorings.
How to Store Your Yogurt Starter
Once the yogurt is set in a sterilized container, store it in the refrigerator at 40 F or lower. This will stop bacteria from making more lactic acid, which can make yogurt taste increasingly sour. Yogurt will keep for about 10 to 14 days if held in the refrigerator at 40°F or lower
Tips for Perfect Yogurt Every Time
- Freshness Matters: Ensure that the store-bought yogurt you use as the initial starter is fresh, as older yogurt may have weaker bacteria.
- Temperature Control: Consistency in temperature is key. Fermentation won’t work correctly if the milk gets too cool or hot. Use a thermometer for the best results.
- Straining: If you prefer Greek yogurt or thicker yogurt, strain it using a cheesecloth or a fine-mesh sieve. This removes excess whey, leaving you with a creamy texture.
Making your yogurt starter from scratch is a fulfilling and straightforward process. With just a few essential ingredients and patience, you can create rich, creamy yogurt tailored to your tastes at home. Enjoy homemade yogurt with fruits, granola, or your favorite recipes. Happy yogurt-making!
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy Cooking!
Linda!!
Homemade Yogurt Starter From Scratch
Equipment
- Instant-read thermometer
- Pot or sauce pan
- Sterile Container
Ingredients
- 4 cups Milk 1 quart
- 2 chili peppers or 1teaspoon citric acid or one lemon
Instructions
- Wash the chili peppers and set aside.
- Add milk to a 2-quart saucepan. Place the pot on a stovetop and heat slowly to 180-185 F, occasionally stirring to prevent milk from burning on the bottom. Use a food thermometer or candy thermometer to monitor the temperature. The milk will steam and form tiny bubbles on the pot’s side.
- Turn off the heat when the milk reaches 180-185 F. Remove milk from the stovetop and leave it at room temperature. Cool milk to between 108-115 F.
- Add the chili pepper to the milk and stir. Cover the pot. Undisturbed, incubate the yogurt between 108 and 115 F for 6 to 10 hours.
- Once it is set, store the yogurt in the refrigerator at 40 F or lower. Your yogurt starter is ready to be used.
Notes
Yogurt will keep for about 10 to 14 days if held in the refrigerator at 40°F or lower REFERENCE
Master Food Preservers of Humboldt and Del Norte Counties / University of California Cooperative Extension.
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