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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Homemade Yogurt is a healthy source of active bacterial cultures that aid in digestion, as well as being high in protein, calcium, and a host of other vitamins and minerals. Despite all the electric yogurt makers on the market, yogurt can be made in your own home for a fraction of the cost of the store bought stuff, without any special equipment (other than a thermometer). Plus, there are no added sugars or preservative, and no packaging waste. I developed this recipe myself and have a site dedicated to homemade yogurt . If you would like to learn more, and see photos of the process, please pay a visit. Ingredients:
1/2 gallon milk (any kind) |
2 -3 tablespoons plain yogurt, with active cultures (as a starter) |
Directions:
1. Create a double-boiler from two stock pots, with water in the outer one, and your half gallon of milk in the inner one. Using a thermometer (clip-on is ideal), heat milk to 185F, stirring often to prevent burning/sticking.
2. Remove pot of milk to a cold water bath in your sink until it lowers to 110F, stirring occasionally.
3. Stir in 2-3 Tbs of plain yogurt with active cultures, as a starter. Dannon is a good choice. For future batches you will use your own yogurt.
4. Cover and place on atop a heating pad, on a cutting board. Turn heating pad to medium and cover with a tea towel. Let it sit for seven hours undisturbed.
5. After seven hours, uncover and stir thoroughly. Pour into old yogurt containers, or similar, and place it in your refrigerator overnight.
6. After refrigerating overnight, your homemade yogurt is ready. It will last 2-3 weeks in the refrigerator. Be sure to save 2-3 Tbs for your next batch.
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