Homemade Yogurt

* Exported from MasterCook *

Homemade Yogurt

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : Reg 4 Sheryl D

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 Qts Whole Milk -- Or
Skimmed May Be Used -- Or
1 Tbsp Yogurt Starter -- * See Note
Alternative
3 1/2 Quarts Milk
16 Oz Plain Yoghurt

I make this all of the time and it is wonderful. One may add a sweetener
and/or fruit after it comes off the heating pad.

Turn a heating pad to low. Sterilize 4 quart Mason jars along with lids
and rims.

Place the milk in a large stainless-steel pot and gently heat to 180
degrees. remove from the heat and cool to 115 degrees. Remove 1 cup of
the milk from the pan and stir in 1 tbsp of the yogurt starter (*note, I
use 16 oz of plain yogurt and always set aside this amount for my next
batch; with the next batch use 3-1/2 quarts milk with the 16 oz of
yogurt). Either way, stir in the yoghurt starter/milk mixture or the
reserved yogurt into the pot. Stir well so that the yogurt is smooth.
Fill 4 sterilized quart jars and seal with sterilized lids and rims.
Place the four quart jars on the heating pad. Cover with a large towel so
that the jars stay warm. Keep on the heating pad for 8-16 hours (the
longer, the tangier the yogurt). Refrigerate.

If this is confusing, let me know and I will try to explain.

REG4 shared by Sheryl Donner, Iowa City





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