How to Make Your own Yogurt, Kefir, Chevre

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It’s true that humans derive many benefits from eating “living” dairy products, but the microbes that actually do the work have selfish motives. These bacteria feed on the carbohydrates in milk — namely lactose — for energy. This process creates other more acidic byproducts that impart the tangy flavor found in yogurt, buttermilk and kefir. Not all bacteria are “friendly,” so the trick is controlling the process to cultivate the types you want.

Tools

There’s no need to buy fancy machines to make yogurt or other cultured dairy products — chances are you already have everything you need right in your kitchen. The most important factor to keep in mind is that everything needs to be perfectly clean so you don’t invite any unwanted bacteria into your mix. Here’s a list of items you should gather before getting started:

Heavy-bottomed stainless steel pot
Cheesecloth
Plastic strainer
Stainless steel or plastic spoon
2 to 3 quart jars (sterilized)
Measuring cup
Instant-read thermometer
Picnic cooler (optional)
Yogurt

If you have access to good-quality commercial yogurt with live cultures, use about 3 tablespoons as your starter culture. Otherwise, purchase a commercial starter. Natural food stores usually carry both items. Temperature recommendations on packaged cultures may vary, so be sure to read the instructions before you begin.

Heat 1 quart milk to about 185 degrees, or as directed by the commercial product’s instructions. Then, allow it to cool to between 105 and 115 degrees. Stir in the culture and mix well. Pour the mixture into a quart jar and put on the lid. While the culture is forming, the temperature of the milk should remain at about 110 degrees. If you don’t have a commercial yogurt maker to regulate the temperature, try one of these ideas:

• Put the quart jar into a medium-sized picnic cooler with a couple jars of hot water, then close the cooler.

• Put the quart jar of yogurt mixture into a gas oven with a pilot light.

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