You won’t believe how easy it is to make your own homemade yogurt. You need a live yogurt culture that is found in plain whole-milk yogurt. The yogurt you use as a starter should not contain starch or modified starch -read the label.
Servings: 4 cups
- 4 cups whole, 2% or non-fat milk, preferably organic
- Note: A higher fat content milk like whole will give you a thicker, creamier yogurt. Also, avoid milk that has been Ultra High-Temperature pasteurized (UHT).
- 4 tablespoons plain whole-milk yogurt, preferably organic
Start by sanitizing your equipment. Fill a heatproof bowl you are using with boiling water, soaking the spoons and spatula and whatever else you are using in the hot water for a few minutes.
Add 4 cups of milk to pot over medium heat, bring milk to 180°F, (Do not go over 200°F; it is burning point for milk.) stirring regularly to prevent scorching. Once milk has reached temperature, allow it to cool to 110°F (place pot in an ice bath to speed cooling, if desired).
Pour it into a large bowl, then stir in the yogurt. Cover with a clean kitchen towel. Let it sit at room temperature overnight.
If you like the Greek-style consistency, Place a strainer over a bowl and line it with two layers of cheese cloth. Spoon yogurt into lined strainer and allow to drain for two hours or until desired thickness.
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