Homemade Yogurt

Homemade Yogurt

42 ounces fresh milk, we use skim
6 0z. plain yogurt, we use Oikos or Fage Greek for our starter

1. Pour milk into a high-sided saucepan. Place a candy thermometer on the side of the pan. Heat the milk until it boils-180 degrees. This will take about 1-2 minutes. The milk will start to climb the side of the pan.

2. Remove pan from heat and allow the milk to cool to lukewarm-110 degrees. To speed up the process you can place the pan in cold water.

3. In a bowl, add the yogurt and stir in some of the milk. Whisk well. Make sure the yogurt is dissolved. Add the rest of the milk and whisk until smooth.

4. Pour the mixture into the jars of the yogurt maker. Follow the yogurt maker's instructions. We usually do ours so it rests overnight. It takes 10-12 hours. We do 12 so it is thicker.

5. When the yogurt is done resting, chill it in the fridge with the lids on the jars. The yogurt will stay good for 10 days.

Notes:
-You can use your homemade yogurt as the starter, but only once.
-If you want really thick yogurt you can strain it with a cheese cloth or you can use coffee filters.
-You can make flavored yogurt by adding honey, fruit, or jam, but we prefer plain. We jazz it up once it is made.
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