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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jul 6, 2010

Homemade Yogurt

What you Need:
A double boiler OR a set of pots that fit inside each other - the smaller pot should have a lid.
A thermometer
A large spoon
1 half gallon milk (whole, 2%, 1% or skim)
3 Tbl Plain Yogurt (to use as a starter - going forward, you can use the yogurt you make)
A Heating Pad
A Cutting Board

If making Greek Yogurt:
Bowl that the colander fits in
Cheesecloth OR Muslin

* Fill your larger pot with water and put your smaller pot into the larger pot and bring water to a boil. 
* Carefully pour your milk into the smaller pot.
* Check to make sure that the water on the outside of the smaller pot is at about the same point on you pot as the milk in the small pot and add water as necessary.
*  Heat the Milk to 185 degrees, stirring frequently.
*  While the milk is heating, put ice water in your kitchen sink.  You will be sitting your small pot in this water, so you only need enough to cover the small pot about half way up the side.
*  Once your milk is 185 degrees, carefully place the pot of milk in the cold water bath and stir occasionally until the milk reaches 110 degrees (do not allow the milk to go below 100 or your yogurt culture will remain dormant)
*  While the milk is cooling, put a cutting board on a counter and put the heating pad on top, set to medium
*  Stir in 2 - 3 Tablespoons of plain yogurt (if this is your first batch, you will purchase yogurt.  If it is not, use yogurt from your last batch)
*  Once mixed well, cover with lid and put the pot of milk on the heating pad.  Cover with a dish towel.
*  Wait eight to 12 hours.  The yogurt gets more pungent and tangy the longer it sits, so I recommend starting with eight hours and adjusting each batch after that to your liking.

Finishing - Two Options:
Option 1:  Regular Yogurt - Stir well - Place in container(s) and refrigerate.

Option 2:  Greek Yogurt - Do NOT Stir - Line a colander with two layers of Cheesecloth OR one layer of Muslin (I prefer muslin as it is washable).  Set colander in a bowl and  pour yogurt into colander.  Place in refrigerator and allow to drain for at least an hour.  Once drained, pour into a large container and stir.


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