Homemade Yogurt
Yogurt is a nutritious, probiotic-rich food that supports gut health, digestion, immunity, and overall well-being. Making your own yogurt at sea ensures a fresh supply, even when store-bought yogurt isn’t available.
This method uses wild fermentation, meaning only milk and natural bacteria from the environment are needed—no commercial starter required!
Ingredients
1 liter milk
Instructions
Preparation:
Step 1: Heat the Milk
-
Pour 1 liter of milk into a medium saucepan.
-
Heat over medium heat, stirring frequently, until it reaches 82°C (180°F). This step pasteurizes the milk, killing any unwanted bacteria.
Step 2: Cool the Milk
-
Remove the saucepan from heat and allow the milk to cool to 43°C (110°F) or lower. To speed up cooling, place the saucepan in a cold water bath, stirring occasionally.
Step 3: Inoculate the Milk
-
Pour the cooled milk into a clean, sterilized glass jar or container.
-
Cover with a clean cloth or paper towel and secure it with a rubber band or string.
-
Place the container in a warm spot (a sunny windowsill, oven with light on, or insulated area).
-
Let it ferment undisturbed for 24-48 hours, until the milk thickens and develops a tangy flavor. The natural bacteria in the environment will inoculate the milk and turn it into yogurt.
Step 4: Strain & Chill
-
Once the yogurt has set, strain it through a cheesecloth or fine mesh strainer to remove excess liquid.
-
Transfer to a clean jar and refrigerate for at least 2 hours before serving
Note
Tips for Success:
- Clean & Sterilize: Use a clean container to prevent contamination.
- Check Temperature: Ensure milk reaches 82°C (180°F) and cools to 43°C (110°F) before fermentation.
- Fermentation Time Varies: Incubation time depends on temperature and humidity—check after 24 hours, but some batches take up to 48 hours.
- Texture & Flavor: Wild-fermented yogurt may be slightly thinner or tangier than commercial yogurt.
Homemade, Fermentation, Probiotics,
