It’s probably been ten years since I made homemade yogurt for the first time. I’m not even sure what prompted me to make it. What I do remember is that we had done research online regarding homemade yogurt. When we were in Edmonton visiting relatives we went to a store that we knew sold yogurt makers based on our research.
We purchased a yogurt maker and some starter, and took it back home with us. I had always used starter cultures to make yogurt. I never experimented with starting a batch from a previous batch. I played around with various combinations of milk, gelatin and skim milk powder.
I stopped making yogurt for a few years, but in the past year I have got back into making yogurt on a regular basis. My yogurt making process has changed even more recently. I started out with using homogenized milk and skim milk powder, as I prefer to not use gelatin in my yogurt.
Recently I discovered some things that I did not like about homogenized milk, so I have now switched to organic non-homogenized whole milk. This is what I have used for the last 2 or 3 batches, the flavour is absolutely incredible. What a difference!
The last batch I made was without any skim milk powder, and it was quite runny, I prefer it to be a little thicker. I’m thinking this could have been helped if I had left it in the yogurt maker a few hours longer, as it was only in for 12 hours, and the previous batch was in for 15. Next batch I will leave for at least 15 hours.
I would really like to purchase an extra inner container for my yogurt maker so that I can start a new batch prior to finishing an existing batch, as well as have some yogurt in the fridge while I make a batch of yogurt to make into yogurt cheese, which tastes a lot like cream cheese.
In the future, I would also like to try making my own sour cream and butter. It would be even better if I could make all of these dairy products out of raw milk, but we’ll have to wait a little while for that.