Homemade Yogurt (without the yogurt maker)

Making yogurt at home without a yogurt maker is easy and very funny!

You'll be surprised by how creamy and delicious is this fresh handmade yogurt.

I experienced two methods to produce homemade yogurt. One with the pressure cooker, the other with the oven. I will explain how to do it with both methods. 

Yogurt with a pressure cooker: 

What you need: 

- pressure cooker 

- milk pan

- a bowl 

- spoon 

- kitchen thermometer

- sterilized glass jars 

- 800 ml of milk 

- 125 ml natural yogurt with live lactic acid bacteria ( --> check the label to make sure it has live, active culture)

What you need to do:

Step 1: Warm milk in a saucepan (don't exceed 45 degrees C)

Step 2: Pour the yogurt in a bowl and add the warm milk. (Add the milk to yogurt and not vice versa) 

Stir. 

Pour half a liter of water in a pressure cooker. Take off the safety valve and close the lid properly. Bring to pressure. Wait till the first whistle blows and then turn off the heat and lift the safety valve to release the steam inside the pot. Drain the water. 
 

Step 3: Pour the preparation into sterilized glass jars and place them in a pressure cooker. Close the lid and take off the safety valve. Let yogurt incubate 6 hours (in Summer) 8 hours (in Winter or if you live in a cold place)

Step 4: After the time necessary for the multiplication of bacteria in milk, your yogurt is almost ready.Remove the jars from the pressure cooker, close them with lids and put them in the fridge for at least 3 hours. Now they are ready for a cool summer breakfast or a healthy snack!

 
Yogurt in the oven: 

To produce the yogurt in the oven you need the same tools used for the homemade yogurt with the pressure cooker. Also the quantity of yogurt and milk are the same. The quantity of milk and yogurt with live lactic acid bacteria is the same.
- Preheat oven to 50 ° C. 

- Warm milk in a saucepan (don't exceed 45 degrees C) 

- Pour the yogurt in a bowl and add the warm milk. Stir. 

- Pour the preparation into sterilized glass jars and place them in a baking dish.

-  Bake the yogurt for 3 hours then turn off the oven and let stand in the closed oven for another 5 hours. 

- Remove the jars from the oven, close them with lids and put them in the fridge for at least 3 hours.

Both methods are easy. The one with the use of the oven, to avoid possibly during the summer months 

Next time I'll show you how to make yogurt with fresh fruit.