Extension

 

Date of this Version

1979

Comments

© 1979, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

Information on and instructions for making yogurt are included here.

Yogurt is a tangy, nutritionally excellent dairy product that can be made at home. The milk used contains a higher concentration of solids than normal milk. By increasing the solids content of the milk, a firm, rather than soft, end product results. Addition of nonfat dry milk (NFDM) is the easiest at-home method for doing this.

Yogurt is made by inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into milk. After inoculation, the milk is incubated at approximately 110°F ± 5°F until firm; the milk is coagulated by bacteria-produced lactic acid.

Making yogurt at home is fun and less expensive than buying it. It can be made with ordinary kitchen utensils. The materials and directions necessary for making yogurt follow.