Makin’ Yogurt

I love yogurt. I try to eat it every day. The problem is, if you buy it, it can get pricey. So I did some online research and found a great way to get my daily yogurt for a fraction of the price.

What you will need:

1 gallon of milk (any type of milk you want to use)
1 cup of yogurt with live and active cultures – later you can use the yogurt you’ve made as a starter
Thick bottomed pot (large enough for 1 gallon of milk)
Candy thermometer
Sterile canning jars
Ice chest

Heat milk in pan to 120 deg F stirring constantly
Combine some of the heated milk with the yogurt and mix until smooth. Add mixture into the hot milk.
Put mixture into sterile jars and seal lids. Place the sealed jars into an ice chest filled with hot water that is between 110-120 deg F.
Leave overnight in ice chest or until gelled. Place jars in the refrigerator.

That’s it.
The texture will be different than what you buy at the store because it doesn’t contain gelatin, modified corn starch or other added gelling agents. If you want a thicker, Greek style yogurt you can strain it. Place a large coffee filter in a colander, put the yogurt in the filter, place colander over a bowl and place in fridge. Leave overnight.

You can add fruit to the bottom of the jars or mix in sugar and vanilla extract for flavoring.

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Discussion

  1. Elizabeth says:

    I love my homemade yogurt. I use a Salton yogurt maker, which works really well. I also had a fancier one from Williams-Sonoma at one point, but it had more pieces to clean and I don’t think it did as good a job. It only makes a quart at a time, though. And honey makes an excellent stir-in.

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