Yogurt - Homemade

By kelseyll

Step by step pic instructions:

http://www.frugallivingnw.com/homemade-plain-yogurt-step-by-step-recipe/

Ingredients

• Homemade Yogurt
• Yield: approx. 1 1/2 quarts
• 4 1/2 c. milk (nonfat, low fat, or whole — just make sure it’s NOT ultra-pasteurized)
• 1/2 c. whole milk plain unsweetened yogurt

Details

Adapted from frugallivingnw.com

Preparation

Step 1

1. Pour the milk into a heavy pot, with a candy thermometer attached to the side. Bring to 180° over medium heat. This will take about 15 minutes. If a skin develops on the milk, just skim it off and discard.
2. Remove the pot from the heat and let the milk cool to 110°.
3. Measure the yogurt starter into a bowl or measuring cup. Add 1 cup of the warm milk and whisk until smooth. Add the mixture back to the pot of warm milk and whisk until frothy.
4. If using a yogurt maker, pour the milk into the individual cups of the yogurt maker and proceed according to the yogurt maker’s instructions.
5. If using jars & a cooler, fill 1 quart and 1 pint jar with the warm milk mixture and screw on the lids. Wrap the jars in kitchen towels and place them in a small insulated cooler. Fill 1 quart jar with warm water, screw on the lid, wrap it in a towel, and place it in the cooler next to the other 2 jars.
6. Check the yogurt in 5-6 hours. It should be pretty firm, slightly jiggly is ok. Feel free to let it culture longer. Once ready, remove the jars from teh cooler and place in the refrigerator to chill for 2 hours before serving.
7. Eat the yogurt from the quart jar and set aside the pint jar to use as starter for your next batch.