Homemade Yogurt

By KimberlyB

Ingredients

• 1 quart milk (full fat milk makes thicker yogurt)
• 1 tablespoon existing plain yogurt or powdered yogurt starter
• Tools
• Glass jars and lids
• Thermometer
• Large pot
• Kitchen towels
• Smaller pot (or double boiler) for heating milk
• Large bowl filled with ice water for ice bath

Details

Adapted from kinfolk.com

Preparation

Step 1

Heat up the milk until it just begins to simmer (185°F). The mixture should start to froth but not boil. If you aren’t using a double boiler, be sure to stir it to prevent scalding.

Meanwhile, fill a large bowl with ice and cold water.

Once the milk has reached 110–120°F, remove it from heat and place pot in the ice bath, but keep stirring to help cool. Milk needs to be slightly warm but not too hot.

Now, whisk in one tablespoon of store-bought yogurt for each quart of milk used. You can also add a teaspoon of white sugar to help the bacteria grow.

Pour the milk into the jars and screw on the lids.

To incubate, put the jars inside a large pot of warm tap water. Keep the temperature to as close to 100-110°F as possible.

Cover pot with lid and keep away from light. Let sit for about seven to nine hours.

Refrigerate for several hours before serving.

Note: If you like your yogurt to be thicker, dispose of the whey (the liquid on top).

Makes 1 quart