Homemade Yogurt
Yogurt making isn't hard, in fact it is a lot more flexible than I thought it would be! Try it for yourself, you will love the taste and cost!
Equipment
- Digital Cooking Thermometer
- Yogurt Strainer or Cheesecloth
Ingredients
- 1 Gallon Whole Milk (you can use skim, but it won't be as sweet or thick)
- 1/2 Cup Plain Yogurt (this is your starter. you can also use a powdered yogurt culture instead)
Instructions
- Pour milk into a pot. Gently heat until it reaches approximately 185°. While it is heating, make sure to stir frequently and check the temperature every few minutes.
- Once the milk has reached 185°, remove it from the heat. Let it cool until it reaches 110°-115°. You can set a timer to check it every 10-30 minutes until it reaches the proper temperature.
- Once the milk has cooled to about 110°, stir in 1-2 TB of plain yogurt per quart of milk.
- Incubate your milk for 8-12 hours. To incubate, you can pour the milk into mason jars, put on the lids, and place them in a cooler. Or you can keep the milk in the pot, put on a lid, and place it in a slightly warmed oven. You need to try to maintain the 110° temperature as long as you can.
- When the yogurt is completed, you can refrigerate it and eat it as is, or strain it for greek yogurt.
