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Are you an enormous yogurt fan? Have you ever wanted to make homemade yogurt? Do you have the needed skills to make homemade yogurt? Did you realize that homemade yogurt is high probiotic yogurt

Every one of these are all wonderful questions to ask yourself before you get involved in the homemade yogurt making arena. Since you have answered them and determined that homemade yogurt is for you therefore it is time to get started.

The most beneficial yogurt for you is homemade and specifically I think that plain yogurt is the very best to make. You can include any ingredient you prefer in it, to make it a much more healthy yogurt, and make something that taste totally different each time. With that being the case let's get going on making yogurt.

You can create homemade yogurt with milk and starter culture but, to be honest, it turns out watery. For thicker probiotic yogurt, you have to add powdered milk and a small amount of sweetener. The sweetener appears to help the culture grow faster.

Now, you need to have something to hold the mix in as the culture is growing, a way to hold a consistent temperature for the culture to develop, a thermometer of some kind to verify the temperature with and clearly, a starter culture. I use a plain mason jar to hold the ingredients in all through fermentation; A basic heating pad for your back works fine for keeping a constant temperature; A plain dial thermometer to confirm the temperature with; And for starter culture I work with plain organic yogurt bought from the nearby market. To sweeten the mix I throw in local honey. That is the food items you require to make homemade yogurt.

A quart at the time is the quantity I normally make. It will last something like two days before I make another quart. I get started by filling a quart mason jar to with-in one inch of the top with 2% milk. I next add one half cup of non-fat dry powdered milk. I pour this into a three quart pot, put it on the stove and set the burner to medium heat. I characteristically do this part in the morning, after breakfast, while I am cleaning up so it is not difficult to keep an eye on the pot.

Heat the milk to around 200 degrees. Take the milk down from the stove, put it straight into the mason jay and set the jar in a cold water bath. Let it chill to under 120 degrees and place in one tablespoon of honey. Take the milk out of the water bath and put in one tablespoon of plain organic yogurt as the starter culture. Now you can add in a teaspoon of organic vanilla flavoring or any other flavor you like, if desired. Put the mason jar lid on loosely, wrap it in the heating pad and put it in a container that will maintain the heating pad in contact with the mason jar. I use a cardboard box.

Slide your thermometer somewhere between the jar and heating pad. Turn the pad on hot enough to hold a continuous temperature of between ninety and one hundred and ten degrees. Let sit for eight to twelve hours. The more time it ferments the thicker the homemade yogurt will become. When the time is up place the jar in the refrigerator. It will be cooled and completely ready to mix with your favored fruit by morning.

That is just how you make extremely good, healthy, high probiotic homemade yogurt. Enjoy.

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