Homemade Yogurt

By KimberlyB

Ingredients

• 8 cups (1/2 gallon) low-fat milk
• 1/2 cup nonfat dry milk powder*
• 1 10 gram envelope yogurt starter or 1/4 cup plain unsweetened yogurt containing active yogurt cultures, at room temperature

Details

Adapted from bhg.com

Preparation

Step 1

In a 4-quart saucepan whisk together milk and dry milk powder. Cook over medium heat until an instant-read thermometer inserted in milk mixture registers 180 degrees F to 185 degrees F, stirring frequently. Remove from heat. Cool at room temperature until thermometer registers 110 degrees F to 113 degrees F, stirring thoroughly before checking temperature. (Or cool milk mixture more quickly by placing the saucepan in ice water for a few minutes.)
2. In a small bowl stir together 1 cup of the warm milk mixture and the starter until smooth. While stirring constantly, slowly pour the milk-starter mixture back into the milk mixture in saucepan. Ladle mixture into four clean pint canning jars, leaving a 1-inch headspace. Adjust lids and screw bands.
3. Place filled jars in a 6-quart slow cooker. Pour enough lukewarm water (about 108 degrees F) into the cooker to reach just over halfway up sides of jars. Cover cooker and cook on high-heat setting for 5 minutes. Turn off cooker, wrap with a thick towel, and let stand about 4 hours or until yogurt is thick, turning on cooker to high-heat setting for 5 minutes every hour.
4. Remove jars from cooker. Chill about 4 hours or until yogurt is set. Store, tightly covered, in the refrigerator for up to 2 weeks. If desired, reserve some of the yogurt for making a future batch.