Simple instructions review some historical facts about yogurt, difference between swiss & greek yogurt, benefits of consuming yogurt, and step-by-step process of easily making yogurt in your own home.

1. DIY: Make Yogurt at
Home

2. Yogurt History
— Yogurt was discovered accidentally as a result of
milk being stored by primitive methods in warm
climates.
— The word “yoğurt” is Turkish in origin.
— Neolithic peoples of Central Asia around 6000 B.C.
began milking their animals. Natural enzymes in the
carrying containers (animal stomachs) curdled the
milk, essentially making yogurt.
— Recorded history states that Genghis Khan, the
founder of the Mongol Empire, and his armies lived
on yogurt.
— It wasn’t long before word of the perceived health
benefits of yogurt traveled through to other peoples,
and the consumption spread throughout the East.

3. …More Yogurt History
— The first industrialized production of yogurt is
attributed to Isaac Carasso in 1919 in Barcelona –
his company “Danone” was named for his son,
“Little Daniel”.
— Turkish immigrants brought yogurt to North
America in the 1700s but it really didn’t catch on
until the 1940s when Daniel Carasso, the son of
Danone founder Isaac, and Juan Metzger took over
a small yogurt factory in the Bronx, New York – the
company is now called Dannon in the United States.
— Yogurt with fruit on the bottom was first introduced
in 1947 by Dannon.
— The popularity of yogurt soared in the 50s and 60s
with the boom of the health food culture and is now
available in many varieties to suit every taste and
lifestyle.

4. Types of Yogurt
Swiss-style or Stirred
Yogurt
The warm cultured milk mixture is
incubated in a large vat, cooled and then
stirred for a creamy texture, often with fruit
or other flavorings added. Swiss-style or
stirred yogurt is often slightly thinner than
Balkan-style or set yogurt and can be eaten
as-is, in cold beverages or incorporated
into desserts.
Greek-style Yogurt
A very thick yogurt that is either made
from milk that has had some of the water
removed or by straining whey from plain
yogurt to make it thicker and creamier.
Greek-style yogurt tends to hold up better
when heated than regular yogurt, making it
perfect for cooking. It is also referred to as
Mediterranean or Mediterranean-style
yogurt and is often used for dips such as
Tzatziki.
Balkan-style or Set-
style Yogurt
The warm cultured milk mixture is poured
into containers then incubated without any
further stirring. Balkan-style or set-style
yogurt has a characteristic thick texture
and is excellent for enjoying plain or using
in recipes.

5. Definitions & Chemistry
— Beneficial, friendly or helpful bacteria: Bacteria that
naturally inhabit our digestive tracts and help us to digest
foods and help keep our bodies healthy by controlling harmful
bacteria and other microorganisms.
— Fermentation: A chemical reaction induced by living or
nonliving ferments, such as bacteria and yeast, that split
complex organic compounds into new simpler compounds.
— Homogenization: The mechanical process of incorporating
the natural fat globules into the liquids in milk to keep them
blended.
— Pasteurize: The process of heating milk or cream (and other
beverages) to a specific temperature for a specified time to
destroy any potential harmful microorganisms and increase
its keeping qualities.

6. Yogurt Health Benefits
— Active Cultures May Help the Gut
— Some Probiotic Strains May Boost the Immune
System
— May Help Prevent Osteoporosis
— May Reduce the Risk of High Blood Pressure
— A high-protein food (especially Greek-style)
— Can help you recover faster after a workout.

7. How to Make Yogurt at Home
The Basics
— Heat up the milk to 180F (optional)
— Cool down the milk to 110F to 120F
— Add the starter
— Add powdered milk (optional)
— Incubate for 8 to 12 hours
— Strain (optional)

8. How to Make Yogurt at Home
Methods
— Yogurt maker
— Slow cooker
— Stove
— Rice cooker
— Countertop

9. How to Make Yogurt at Home
Milk Types
— Whole cow’s milk - works the best
— Any other variety of cow’s milk (whole, 1%, 2%,
non refrigerated) EXCEPT lactose free milk
— Goat milk
— Non-dairy milks (almond, hazelnut, soy, rice,
coconut, etc) as long as there is sugar in it.

10. How to Make Yogurt at Home
Obtaining Starter
— You can use any commercial yogurt as a starter as
long as it contains active (live) cultures
— You can also buy starters (including vegan starters)
at local health food stores
— or on the internet
Cultures for Health
http://www.culturesforhealth.com
— If you have already made yogurt, you can reuse a
little bit of the previous batch to make a new one

11. How to Make Yogurt at Home
Taste & Texture
— Type of milk you use
— Type of culture you use
— Amount of culture you use
— Temperature at which you add the starter to the
milk
— Incubation period

12. How to Make Yogurt at Home
Slow Cooker Method
— Poor milk in the slow cooker
— Set on low
— Set a timer for 2 ½ hours (heats the milk to 180F)
— When the time is up, turn off the slow cooker
— Set the timer for 3 hours (cools the milk to 110-120F)
— Add 1 to 4 Tbsp of starter and ½ cup of powdered milk
(if you use it) per quart of milk
— Cover with a small blanket or a bath towel and incubate
for 8 to 12 hours

13. How to Make Yogurt at Home
Stovetop Method
— On the stove, heat the milk in a Dutch Oven (or heavy
bottom saucepan) on low heat until it reach 180F
— Turn off the heat and let cool down to 110 to 120F
— Add 1 to 4 Tbsp of starter and ½ cup of powdered
milk (if you use it) per quart of milk
— Cover and put the Dutch Oven in the oven
— Turn the oven light on
— Incubate for 8 to 12 hours