Ingredients
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1/2 gallon Organic Whole Milk*
1-6-8oz container of plain or vanilla yogurt
*You don't have to use organic, I just recommend it. Also, using lower fat milk makes the yogurt a bit runny. If you like it that way, feel free to use 2% or skim.
Preparation
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In a large, heavy bottomed stock pot, heat milk to about 185-195 degrees using low heat. Stir often. You don't want the milk to boil or scorch on the bottom. Use a kitchen thermometer if you have one on hand. Otherwise, notices the bubbles around the edges of the pan as well as the steam coming off of it, as it reaches 195.
Once is reaches the desired temperature, remove from heat and let cool to about 120 degrees by placing it in a sink half filled with ice water.
*Side note: At 120, you should be able to dip your pinky in the milk and hold it there without it burning.
Now that the milk has come to 120 degrees, its time to add the starter (which is the 6-8oz yogurt). Whisk the starter into the milk. Make sure there are very few lumps, if any.
Its time to pour the milk+starter into the quart jars. Top each jar with a lid. Now, this is the simply hard part: Place all the jars in the second stock pot (or in the 1st that you quickly cleaned out). If you have a gas oven, this will be simple. Just stick the filled jars into the stock pot and cover with a towel, then place into the oven for 6-8hours...or overnight. The pilot light will keep the oven warm enough. [If you have an electric oven, preheat it to 200 degrees and then turn it off. Immediately put the stockpot in and keep the oven door shut!]
remove the jars and place them in the fridge. The yogurt should be pretty firm but will firm up more in the fridge. Refrigerate for about 2-3 hours.
Once refrigerated, use as you would store-bought yogurt!
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