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Homemade Yogurt

Get the ingredients right; Get the process right; Get the right result. Every time.

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Yogurt Microbiology

Yogurt, a fermented dairy product, owes its creamy texture and tangy taste to microbial transformation. Lactic acid bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus, orchestrate this alchemy. These beneficial bacteria ferment lactose into lactic acid, coagulating milk proteins and thickening the yogurt. Latin names underscore their scientific significance. L. bulgaricus thrives at higher temperatures, while S. thermophilus initiates the process by tolerating heat. The legal definition varies globally, but yogurt generally mandates the use of specific bacterial strains. Its microbiology not only defines its flavor but also offers potential health benefits, contributing to a flourishing gut microbiome.

Technically (and legally for selling purposes in some countries) yogurt is defined as the product of 2 bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Other lactic acid bacteria can be present, or not.

What makes the milk into yogurt, is the acidification and curdling of the milk as a result of the bacterial activity. So this video shows using the lactic acid bacteria on the chilis to make this process happen. We don’t know what bacteria is there, and is responsible for the activity, that’s why technically and legally if you’re selling this you can’t call it yogurt, but a curd. But for our home intents and purposes it’s a yogurt, looks, behaves and tastes like yogurt.

 

Can You Make Your Own Yogurt Starter?

You betcha!
But also, just buy a small container of good quality, organic, minimally flavored yogurt at the store and use that. 
Personally, my yogurt culture has tended toward some off-flavors over time, so I start fresh with the store-bought every few months.  This is oddly different than the Kombucha and Sourdough ferments, which stabilized to a pretty effective culture in my kitchen / fermentation station environment
Methods:
Chili Pepper Stem
Existing Yogurt

Process:

4 cups whole milk

gently bring to a boil, remove from heat **as soon as it starts to bubble**

cool to 110-130 before adding yogurt

add yogurt starter culture by pouring the yogurt into the milk

stir 3 full minutes (they used a fork, I used a wooden spoon even though I probably shouldn’t have)

incubation – priya does oven w/ light on; if no light, aim for ~80-90

***first try, used 325 oven w/ dutch oven on large burner, covered w/ skillet or cast iron cover

~5-6 hours incubation

check after 3 hours

 

Personal Notes

1st Try:

Above compiled through Priya (Bon appetit) and a few other blog sources, modified by my own experience with the first attempt.  Flavor was weak the first night, almost like a flavorless gelatin sort of a thing, but by even spending 12 hours in the fridge led to a discernible flavor.  Tasted best ~4-5 days after production.  Consider this a minimum based on the experience of first attempt, with no known maximum yet. 

2nd Try:

Ooooh no, my parents showed up and distracted me, it boiled (hard) for like 15 minutes, and it got weird after that.  Honestly I’m 25% sure I made a form of cheese.  The fat separated out, the liquid didn’t quite become clear, but did seem to clear up a bit. Tasted the solid mass, neutral flavor but possibly a hint of ‘mozarella’ flavor?  Didn’t end up keeping it, tossed the solids and drained the liquid. 

3rd Try:

Great results!

Fermentation Station Homemade Yogurt Homemade Yogurt
Fermentation Station Homemade Yogurt Homemade Yogurt
Yogurt with Granola, First Successful Batch
3rd Batch, first success!

Sources and other Neat Blogs

Revolution Fermentation - L. Reuteri Yogurt
Priya Krishna's Dad's Yogurt
NYT - Priya Krishna Yogurt Recipe
Video - Brad and Priya Make Yogurt
Priya Does a Quarantine Journal (about yogurt)
Cumin and Cashew Yogurt Rice