Yogurt is a dairy product made from milk that undergoes pasteurization, followed by the addition of beneficial bacteria (starter cultures). After fermentation, it is cooled and packaged. Currently, most yogurt products on the market fall into three categories: set-style, stirred-style, and fruit-flavored varieties with added juices or jams. Yogurt not only retains all the benefits of milk but also enhances certain aspects through processing, making it an even more suitable nutritional supplement for human health.We've been enjoying homemade yogurt at home for nearly a year now, and I've gotten pretty good at making it. Many moms often ask me how to make yogurt at home. Here's a detailed explanation: Ingredients: Midea bread maker (with yogurt maker function), 1 liter (2 pounds) fresh milk, 50 grams white sugar, one container (125ml) fermented plain yogurt.Method/Steps
I use a bread maker with a built-in yogurt maker function. This means the plastic container holding the milk for fermentation sits inside the bread baking pan. I'm not sure if dedicated yogurt makers come with two separate containers.I typically fill the outer metal bucket with about 400ml of water before placing the milk-filled plastic bucket inside. This water acts as a heat transfer medium, helping the yogurt ferment faster and more effectively.
For best results, use fresh whole milk. I always combine 1 liter of whole milk with one 125ml cup of fermented plain yogurt as the starter culture.Before pouring milk into the plastic container, it must be thoroughly sterilized to prevent contamination from foreign bacteria. Otherwise, these unwanted microbes could ferment alongside the lactic acid bacteria, potentially harming your health instead of benefiting it. For sterilization, I typically pour about 200ml of boiling water into the container, microwave it on high for one minute, then shake it vigorously to discard the water. Avoid touching the inner surface of the container or the inside of the lid during this process.After disinfection, pour yogurt into the plastic container first, followed by fresh milk. Secure the lid and place it in the bread machine. Select the yogurt program to begin fermentation. I typically set the fermentation time to 9-10 hours, finding this yields yogurt with just the right thickness.
Once fermentation completes, add granulated sugar while the yogurt is still warm. For a tangier flavor, use less sugar; for a sweeter taste, add more. I usually add minimal sugar and sweeten with a spoonful of honey when serving.
When freshly fermented, the yogurt resembles tofu pudding—firm and set. Stirring in sugar slightly thins it into a thick, pourable consistency. At this stage, I return the yogurt to the bread machine or let it cool at room temperature until it re-sets into a firm, non-pourable texture like tofu pudding. Finally, I refrigerate it. It typically keeps well for 3 to 5 days.
Many also ask which yogurt to use as a starter. My recommendation is plain yogurt. Flavored varieties with added fruit contain more additives—how else would the fruit stay preserved without spoiling? If you wish to add fruit to homemade yogurt, it's best to mix it in just before serving, not during the initial fermentation stage in the yogurt maker. Otherwise, it spoils easily.Important Note: For starter cultures, always purchase fermented milk—not milk beverages.