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I never knew how easy making yogurt is...literally 15 minutes and easier than making an omlet. Not to mention it tastes way better than any store bought. A lot creamier and almost like a pudding. I was skeptical and made it as a test. Now Im hooked and wont buy yogurt again.
First you need a good starter of plain yogurt culture. You can buy it dried but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it, although I have used fruit on the bottom yogurt as a starter with great results.
If you want a thick yogurt you will need a small box or packets of powdered milk. I recommend this step.
Using quart sized mason jars - Sterilize the jars and lids. Hot water with a few drops of bleach will do the trick. Rinse after they soak for a few minutes.
1 quart of fat free milk mixed with 1/3 cup fat free powdered milk.
Using a candy thermometer or accurate thermometer and heat the milk slowly to 185 degrees.
Remove from heat.
Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees.
Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved.
Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.
Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.
Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold. I love a drizzle of honey over it.
If you do this in the morning you will have fresh yogurt for the following morning.
When there is only a bit of yogurt left in the quart use it to start another batch.
****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.
First you need a good starter of plain yogurt culture. You can buy it dried but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it, although I have used fruit on the bottom yogurt as a starter with great results.
If you want a thick yogurt you will need a small box or packets of powdered milk. I recommend this step.
Using quart sized mason jars - Sterilize the jars and lids. Hot water with a few drops of bleach will do the trick. Rinse after they soak for a few minutes.
1 quart of fat free milk mixed with 1/3 cup fat free powdered milk.
Using a candy thermometer or accurate thermometer and heat the milk slowly to 185 degrees.
Remove from heat.
Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees.
Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved.
Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.
Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.
Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold. I love a drizzle of honey over it.
If you do this in the morning you will have fresh yogurt for the following morning.
When there is only a bit of yogurt left in the quart use it to start another batch.
****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.
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