How To Make Good Yogurt At Home Without A Machine

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How To Make Good Yogurt At Home Without A Machine
The word yogurt comes from Turkey and refers to a tart, thick milk. The origin of yogurt is not singular to any culture, it has always been around cultures that kept animals for milk. Yogurt is a sourish food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures"  Homemade yogurt is great and very very easy for anyone, all you need is milk and a few spoonfuls of your favourite plain yogurt to use as starter culture. After the first, you don't need to buy plain yogurt to use as starter anymore as you can always preserve some of your own to use as starter for the next batch. Yogurt will always use Yogurt as a starter so I wonder how the very first ever yogurt was made, what was used as starter?

Here, I took step by step pictures of the making of this delicious yogurt with my phone, up to

when the chilled yogurt was being poured in a cup but surprisingly I want to upload to the blog and pics of the final stage are missing. The first pic is an Online one because I refuse to vex this evening, that I can't find pics of my kids drinking my first ever homemade yogurt.

Ingredients for Homemade Yogurt:

1. 6 cups milk
   
   
2. 10 tablespoons milk powder
   
   
3. 6 table spoons plain store bought yogurt
   

You can use a yogurt machine if you have one.

Just three ingredients and my yogurt is ready.

 The evaporated milk in a cup just before I added milk powder to form a paste.

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Adding powdered milk to stir and form a thick paste

Home made Yogurt Procedure:

First I combined the 6 tablespoons of milk with the milk powder to form a thick paste. I then added the remaining milk while whisking to ensure there are no lumps. Next I emptied from the bowl into a pot and turned on the heat almost to boiling point. When it got close to boiling point, I realized some scum settling on the surface which I scooped when the pot was taken off the heat. The hot mixture is poured into the pot in the picture and left until it is lukewarm.

I blended 9 tablespoons of the lukewarm milk with the plain store bought yogurt and then slowly poured them back into the pot with the remaining lukewarm yogurt. I wrapped very well with cling film, you can use foil paper. I wrapped the pot in a thick blanket as shown on the pic below, left undisturbed for a whole day and when I checked, it wasn't as thick as I wanted so I just left it for over 24 hours and when I opened again, the result was amazing. The delicious yogurt was chilled for about 4 hours before serving and it was rushed. The kids kept asking for more until I promised to make some more before schools resume.

TIP:

Keep some of your yogurt in a sealed container in the fridge to use as starter for your next batch of yogurt. Though I added no fruits but sweetened a little for the kids who wanted sweet, you can add fruits and nuts to your yogurt before serving, fruits add beautiful colours and make your yogurt drink look really appetizing

Whisking the milk to prevent lumps forming

Adding back into the pot for heating

Milk heated almost to boiling point and left to lukewarm before blending some

 Blending some lukewarm milk with plain yogurt

Adding back the blended to the rest of the lukewarm milk in the pot

 The pot is wrapped in this thick blanket
 I later took off the blanket, the pot well wrapped in foil.
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