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Let’s talk about making yogurt at home and permanently tossing those expensive little sugar-laden cups of store-bought stuff.
The Secret Life of Yogurt (with Recipes)
Lehman's
Let’s talk about making yogurt at home and permanently tossing those expensive little sugar-laden cups of store-bought stuff.
Ingredients
Stock-pot
Long spoon or whisk
Thermometer
Milk, any amount
2 cup capacity glass bowl or measuring cup
Plain yogurt from store or your last batch
Wide-mouth funnel
Ladle
Canning jars with lids
Large towels
Empty cooler (like used for camping)
Instructions
Add desired amount of milk to stock-pot. Move the milk with long-handled spoon or whisk to prevent scorching. Heat over gas or electric to 180F. Use a thermometer to monitor progress. It really doesn’t take long to heat so be watchful. Turn off heat and allow milk to cool to 110F.
Remove about one cup of milk into a bowl or measuring cup. If using a gallon of milk, add 6 ounces of store-bought or previous-batch yogurt to the cup of milk, stir well. Return mixture to remaining milk and stir well but don’t delay. The milk needs to retain heat.
Moving rather quickly, pour or ladle the milk-yogurt mixture into the canning jars and cover with lids. Place the jars in a cooler and place other jars of very warm water around the yogurt jars. Wrap a towel or two around the yogurt and close the cooler. Leave undisturbed for 8-18 hours. The longer the yogurt rests, the thicker and tangier it will be.
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