Making yogurt at home is very easy and has many benefits: no preservatives, healthy source of calcium, facilitate intestinal transit, and these yogurts are usually delicious! Here we will cover the basic ingredients you will need to the various flavoring you can use to enhance the taste of your production
Whole cow’s milk, semi-skimmed, skimmed milk, goat’s milk and soy milk are ok to make yogurt. However, some vegetable milk doesn’t work: rice, hazelnut or oat milk. Note that whole milk yogurt is firmer.
Lactic acid bacteria:
The addition of lactic acid bacteria can be done in two ways. You can choose between lactic powder (cultures or starter kits) or a commercial yogurt (or from a previous batch of yours; it’s a bit like bakers do with bread when adding yeast). Yogurt starter powder can be found in pharmacies, health food shops and even grocery shops or supermarkets.
So which solution to choose? With the addition of a yogurt, yogurt as a starter are less firm and more acidic, while lactic powder brings a little more firmness and a milder flavor. However, culture starters are more expensive than yogurt. Also note that the choice of yogurt (Bulgarian, velvety, classic) will play on the final texture of your homemade yogurt.
The optional ingredients to make yogurt at home
Powdered milk yogurt can be firmer. In general, homemade yogurts have a different consistency from those from grocery stores. They are more runny and creamier. Powdered milk will enable them to take more consistency.
Brown sugar, white sugar, honey, agave syrup, maple syrup, caramel sauce: all should do the trick. For dosing, I estimate about 1 tablespoon for a yogurt. I then multiply by the total number of pots. Feel free to taste your preparation. Think that obtained yogurt will be slightly less sweet than the preparation because bacteria will bring a bit of acidity.
Spices and herbs:
Spices have to be infused in milk beforehand: vanilla, cinnamon, star anise, ginger. Milk takes on a delicious fragrance. And why not use herbs? Yogurts can also be made savoryfor cold days!
Flavors and extracts:
There are many ready-made extracts, like vanilla and coffee flavors and with such bitter almond, orange blossom, rose water… All this dissolves well in milk and provides subtle flavors to your yogurt.
Jams and fruit:
Did you try to place a bed of jam in the bottom of your yogurt? The fruits are a little more delicate because some can make milk turn bad. Otherwise, nothing prevents you from putting in fruit compote. Forget the citrus juice as it spoils milk. By contrast, you can infuse the citrus zest in hot milk; it’s delicious.