Homemade Organic Yogurt

By Maverick19

This recipe is made and placed in large metal thermos' to thicken

Ingredients

• 1/2 gallon of organic milk (2 quarts)
• culture: 1/4-1/2 cup of organic full-fat yogurt OR 2 packets of freeze dried starter
• Use a digital thermometer is you have one. Temperatures are very precise for making yogurt

Preparation

Step 1

In a large saucepan, gently bring the milk up to 165 degrees F. When your milk reaches the desired temperature, remove it from the heat and allow it to cool. Be sure to remove it from the element if you have an electric stove, or it will continue to get hotter. If you go over 185 degrees, your yogurt may not turn out well.

Allow your milk to cool to anywhere between 108 degrees and 112 degrees. If it is any hotter than that when you mix it with the culture, you will kill the bacteria that turn the milk into yogurt. If it is cooler, then it won't be warm enough for the culturing process to occur. (This is why a digital thermometer is preferred)

When the milk drops to the desired temperature, ladle out about a cup of it to mix in another bowl with your culture (this can be yogurt from the store or a previous batch OR freeze-dried starter). Whisk it gently to combine it thoroughly. Gently!!!! Pour the mixture back into the pot with the rest of the milk and whisk gently to combine it well.

The next step will be to place the milk into 1 or 2 large metal thermos's. While you're prepping your yogurt, fill your thermos with hot water so that the temperature inside it is nice and warm when you pour in the mixture. If the mixture cools down too quickly from meeting the chilled walls of the thermos, your yogurt will not turn out.

Empty the thermos, reserving the water for some other use. Pour or ladle the mixture from the pot into the thermos. Use a funnel to help guide the milk into the thermos. Put the lid on the thermos immediately. Leave the thermos in the warmest place in the house overnight. (inside a turned off oven, the laundry room, by a wood stove) Allow your yogurt to culture in the thermos for 10-14 hours. The longer you leave it, the more tart it will be.