How to Make Yogurt
Making your own yogurt is not only delicious but also helps your budget by saving you money.
Breakfast, cultured, Drinks, fermented, Snack
how to, probiotic food, yogurt recipe
cultured plain yogurt starter or store bought yogurt with active culturesFor smaller amounts use 2 Tbsp yogurt per quart
Heat milk over medium heat to 180F. Allow milk to cool to 115F - 120F. I place the pot of milk into a sink of cold water to speed the cooling process.
Once the milk has cooled, add starter and stir well.
Pour into jars.
Place them in an insulated cooler and leave overnight or wrap the jars in a bath towel and place in a warm, out of the way place for 6 - 12 hours.
Unwrap the jars and refrigerate. The yogurt will separate if not chilled before using.
Save ½ c. to start your next batch.
Be sure to save ½ c. to start your next batch.
After several batches, the culture may not be as strong and the consistency of the finished product may not be as thick. When this occurs, I simply start with a new culture.
In making raw milk yogurt, follow the steps below but only heat the milk to 100F and then add your yogurt starter. I have found the raw milk yogurt to be a bit runny but it works great in smoothies!