Yoghurt Making Easy way.

yoghurt process

Yogurt Making Process:-

I’ve made yogurt at Home about 10 times now, and it’s enough readily, fun and provident. And there’s commodity  making a dressed food product of your own, without  contamination and preservatives, thickeners and other complements that most store- bought yogurts have. The process I use also makes a good taste textured  yoghurt.  in France utmost store- bought yogurt in U.S. is too sour acidic or normal acidic and more tenacious than gooey because of the pectin  they use to firm it up. Stylish of all, I save some cost as well! I include an analysis of the cost I save on each batch at the end.

Needs For yoghurt making :-

gallon – 1 gallon milk( low- fat to whole and without heating for better result.)
A small vessel of thin, unflavored yogurt with live societies. pulverized milk, if you want your yogurt thicker with a good starter, this generally use for bacteria growth.



1. toast the Milk (Raw Milk)-
The milk needs to be toast
to about 172 – 185F( 75  – 90 C). This is for two reason. It kills any other bacteria that might be in the milk that would contend against the bacteria that convert milk to yogurt.
It changes the milk protein formation that allows it to culture and establishment over.
Keep stirring the milk and do not let it go past 185F. still, your yogurt will taste bad, If it scorches.

2. Heating For 2 to 3 minutes then slowly down milk temperature-

3. Cool the Milk and invest-
Once the milk reaches 172 – 185 F( 75 – 90 C), turn off the burner and continue to stir it as it cools. You only need to stir it for another 3 – 4 beats, to help any of the milk from scorching at the bottom of your pot. Once it reaches 100 – 108 F( 38 – 42C), mix up your plain yogurt in its vessel until it’s liquid, and add it to the pot of warm milk. Stir it for a couple of beats for the yogurt to dissolve well into the milk. This will spread the bacteria ( lacto bacteria, depending on your source) throughout the milk and allow it to start to grow.

4. put it at same temperature or maintain 40 degree. (normally incubation or heater room used)

5. weight Into Cups  and Put in Heat Sources-
Put all the holders into the cooler, along with the jugs full of hot water from the stopcock. The heat from those holders will keep the holders warm. The heat should be maintained and stable throughout the process, so try to avoid opening the vessel at all until the end of the process. The milk takes anywhere from 5– 6 hours fermentation. But keep the cooler closed as important as possible to avoid letting the temperature of the yogurt holders drop.

6. Yoghurt Texture check:-
After about 6 – 8 hours( or a bit longer, if the temperature in your cooler is below 100F/ 39 C), the yogurt should be made. Test by gently turning it to see if it keeps its texture.

There will be some slightly thick liquid on the top. This is whey that will go as temperature below 10 deg.
Cup your yogurts and place into your cooler( refrigerator) . They’ll last about two weeks if stored below 10 Deg.

still, use the yogurt within 5 – 7 days, or else indurate some of the fresh yogurt, If you want to use one of these yogurts as a starter for your coming batch.


I bought a gallon of 1 milk from Berkeley Bowl for$4.
The vessel of yogurt was$1.50
All of the other goods I demanded I formerly had on hand, so no cost there.
I made the fellow of 16 mugs of yogurt( so about a mug per day through the 2- week life of what I made)

I spent$ 6 for 16 yogurts, coming out to

32 cents per yogurt
Savings of nearly$ 18 over what I would have paid for 18 pre- prepared yogurts




Written by :- Dattakumar


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