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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)
Let’s talk about making yogurt at home and permanently tossing those expensive little sugar-laden cups of store-bought stuff.
- Author
- Lehman's
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)
Directions
- 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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