Refrigeration: Store your homemade yogurt in sterilized, airtight containers in the coldest part of your refrigerator. Following the steps above, your yogurt can easily last for 3-4 weeks, and some batches have been known to stay fresh for up to 2 months or even longer.
Freezing (for even longer storage): For truly extended storage, you can freeze homemade yogurt. While the texture might become slightly grainier upon thawing, it’s still perfectly good for smoothies, baking, or cooking. Freeze in ice cube trays for convenient portions, then transfer to freezer-safe bags. It can last for 3-4 months in the freezer.
Variations
Once you’ve mastered the basic long-lasting yogurt, feel free to experiment with variations:
Greek Yogurt: For a thicker, more protein-rich yogurt, strain your finished yogurt through cheesecloth or a fine-mesh sieve lined with coffee filters for several hours in the refrigerator. The longer you strain, the thicker it will become.
Flavored Yogurt: Add fruit purees, vanilla extract, honey, or maple syrup after the yogurt has finished fermenting and cooled. Adding them during fermentation can interfere with the bacterial activity.
Nut Milk Yogurt: While this article focuses on dairy, the principles of sanitation and controlled incubation can be applied to nut milks for plant-based alternatives, though their shelf life may naturally be shorter.
Frequently Asked Questions
Q: Why is my yogurt getting watery?
A: This is usually due to whey separation. It can be caused by inconsistent incubation temperatures, over-fermentation, or not denaturing enough of the whey proteins in the milk. Using UHT milk or heating regular milk to a higher temperature helps.
Q: Can I use skim milk?
A: While you can use skim milk, the resulting yogurt will be much thinner and may have a shorter shelf life due to the lack of fat. Whole milk provides a richer texture and contributes to better stability.
Q: My yogurt isn’t thickening. What went wrong?
A: Common culprits include insufficient incubation time, low incubation temperature, or an inactive starter culture. Ensure your starter is fresh and active, and maintain the correct temperature consistently.
Q: How do I know if my yogurt has gone bad?
A: Trust your senses. If the yogurt has an off smell (sour, yeasty, or rotten), shows visible mold, or has an unusually slimy or hard texture, it’s best to discard it.
Do you want to try making a specific flavored long-lasting yogurt, or perhaps explore more about the science behind its extended shelf life?
