Are you tired of eating runny, watery, sour yogurt? Would like to make thick, silky & delicious yogurt without the fuss and the ‘straining’? Like to make it without the additives: gelatin (yuck-glue made from animal bones), pectin (a bio-polymer acid, lab made ingredient), powdered milk etc. Want pure yogurt without loosing the liquid probiotics? Then make it in a real clay pot, just the way its been done for many many centuries in yogurt eating cultures!!.
You can get thick, delicious & nutritious yogurt when made in an unglazed Pure & Natural clay pot. The extremely efficient heat retaining capacity of the pot holds the heat for the longest time at just the right temperature for the yogurt’s culture to incubate. More importantly, the pots microscopic pores let water (and only water) evaporate from the walls, slowly, making your yogurt thick and silkier, naturally and without loosing the whey or liquid probiotics as is the case with the other methods like straining etc. No need for any artificial thickeners. And with our pots, there are no metals or glazes that can contaminate the milk when heating.
Why make yogurt at home in the 1st place? We all know the many reasons why its so healthy and important now, more than ever to eat home made food. But here are a few more reasons why making your own yogurt makes the difference…a lot of the good stuff in yogurt is processed out in the store bought varieties. It is usually loaded with unhealthy sugars and artificial sweeteners, plus a number of other additives for color and flavor not to mention the artificial thickeners. Also yogurt is heat processed to increase shelf life, which can destroy its live bacterial cultures. And when its so easy to make it in your clay pot, why buy yogurt in the first place?
Here’s how to make Thick and Delicious yogurt in your clay pots, in 3 easy steps, taking 7-10 minutes hands on time, using two ingredients:
The Ingredients you need are: Milk & live yogurt culture–A few tbsp of yogurt from your previous batch. If this is the 1st time you’re making, you can also use plain whole milk yogurt from the store for culture, make sure it has live-cultures. You need about 3 tbsp of culture every ½ gallon of milk.
Step 1: Heat the milk: Pour milk into your pot and set it on the stovetop, start the stove on low and in 5 minutes increase to medium. In about 30-40 minutes, you should see tiny bubbles forming on the surface, the milk is now just about to boil—turn the stove off. This is a very good indicator, but if you have to use a thermometer, its 180 degrees F.
Step 2: Adding the live-cultures: Open lid and let it cool to about 110 degree. No, need for a temperature gauge to check this — with washed hands put your little finger in the milk and if you can hold it there for 5 seconds (count to 5) the milk is ready for the culture, if its feels too hot to hold on for 5 seconds then the milk is still hot and you need to wait some more. It takes about 30-40 minutes to come down to this temperature. Add the culture to the milk now and stir a couple of times.
Step 3: Set to incubate: Close lid and set the pot in the oven overnight or for about 6-8 hours with the oven light on. Place pot close to the oven light if possible. If you live in places with temperature over 85 – 90 degrees you can let the pot sit outside at room temperature to incubate. Remember, unlike other pots, your clay pot is a great retainer of heat so you don’t have set the oven to any temperature or even turn it on at all. All you need is the light to be on. The next morning (or within 6-8 hrs), your yogurt is ready!! Take the pot out of the oven and let it sit outside at room temperature for about an hour, serve chilled.
- The Set of 2 | Yogurt Makers is our best seller for home made yogurt and can make 1/2 gallon of yogurt. The MEC large pot can be used to make 1 gallon and the x-large pot can make 1.5 gallons.
- Use the pot with the diffuser especially when cooking on any stove that runs on electricity—glass, ceramic or coil cook tops.
- Yogurt from whole milk is best because it is less manipulated and has most of the nutrients. But you can also use low-fat if you prefer. The fat in whole milk is essential for brain cell development for people of all ages.
- The time taken to heat the milk will get shorter by use.
There are many different healthy homemade flavors you can add to your yogurt, here are some of our favorites:
-Yogurt with brown sugar, a pinch of salt and chopped almonds and walnuts.
-Yogurt with pureed fruits—try blueberries or strawberries with nuts of your choice.
Yogurt with granola is also another healthy choice for breakfast.
If you like it with some heat: go for yogurt with chopped cilantro, thinly sliced onions and some chopped green chilies with a pinch of sea salt. This recipe for yogurt turns out best if you add about 3-4 tbsp of water to every cup of yogurt. But you don’t have to use exact measurements, just make sure the yogurt is not very thick, dilute it to a thick but pourable (flowing) consistency.
The internet is a good source for things you can make with your yogurt, but remember to use those recipes that do not call for the use of any artificial or unhealthy ingredients or chemicals especially because the yogurt itself has been made without the use of any of this.
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What are the nutritional benefits of Homemade Yogurt: The benefits of yogurt are overwhelming: Your yogurt is a good source of many minerals needed to stay healthy. It is high in zinc. Zinc is important for cell growth and repair. One eight-oz. serving has around 42 percent of your daily calcium, a crucial aspect of healthy bones. Yogurt also has a high amount of phosphorus. Phosphorus works with calcium to help with bone strength and growth. Natural yogurt also has 15 percent of your daily value of potassium that helps to keep your muscles working properly…
Vitamins: Your homemade yogurt is also a great source of multiple B vitamins like Riboflavin or Vitamin B2, B8, B1 and B5. And also a rich source of Thiamin and Foliate.
Have questions using your clay pots? Check out our FAQ section to get answers to all your questions about clay cooking.
Click here if you’re interested to know where and how your Clay Cookware is made?
Did you know you can use our Non-toxic multi-cooking clay pots for other types of cooking too? You can use it to make beautiful Rice recipes, cook lentils, Steam vegetables, Make mouth-watering soups and stews. Excellent Curries and Gravies. The far-infrared heat that evenly cooks your food is one of the main reasons for the food tasting so good. The non-toxic clay without the metals/glazes & enamels makes the healthiest food for you and your family! Our pots can also be used in the Oven for baking bread, roasting meats, braising, making casseroles and as a perfect slow cooker on the stovetop and in the oven. In the coming days we will be posting how-to articles for all these various types of cooking with clay pots. Make sure you come and check back here again…
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