Yogurt

Source: Cheese Making at Home by Rebeccah Durkin with Lisa French.

Ingredients

  • 1 gallon whole or skim milk
  • 3 tablespoons powdered milk - optional (this makes thicker yogurt)
  • ½ cup plain yogurt

Directions

  1. Heat milk over medium heat to 180° F. stirring occasionally.
  2. Remove from heat and let cool to 115° - 120° F. stirring every once in a while to speed up the cooling process.
  3. While the milk cools in the pot, pour ½ cup of yogurt into a wide-mouth, glass gallon sized jar.
  4. When the milk has cooled to 115° - 120° F. pour the milk into the jar with the yogurt starter and stir briefly with a wire whisk to mix the yogurt into the milk.
  5. Screw on the lid and wrap the jar with a bath towel. Let the jar sit undisturbed in a warm spot for 4 to 6 hours. An insulated cooler also works well. Don’t disturb the jar during the incubation period.
  6. When the yogurt is thick, unwrap the jar and store it in the refrigerator for up to 2 weeks. Let chill before using or it will separate.

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