Equipment:
- 1/2 gallon of milk (preferably NOT ultra pasteurized)
Note: Any type of milk can be used…raw, unhomogenized, homogenized, 2%, skim, whole milk, goat, sheep, and yes, even ultra pasteurized if necessary) - Yogurt Culture (a “sweet yogurt culture” is a good choice for beginners)
Note: You can also use 1 Tbs. plain store-bought yogurt as the culture - Stainless steel or glass pot (these are the best materials to use when making yogurt because they are easily cleaned and sterilized
- Thermometer
Directions
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Pour 1/2 Gallon of milk into a stainless-steel pot and heat to 185ºF on a stove top over medium heat.
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Once heated let milk sit for 30 minutes. This will enhance the creamy texture of the yogurt.
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Skim the ‘skin’ from the surface of the milk
3. Quickly cool milk to 115ºF, by placing the pot into a sink filled with cold water.
4. Once cooled, set pot on the countertop, add Yogurt Culture to the milk and mix well.
Note: A Yogurt culture is a ‘friendly bacterium’ that converts lactose, milk sugar, into lactic acid. This process adds flavor and thickens milk it into a yogurt.
5. Keep the milk between 110ºF and 115ºF for 6-12 hours until a thick yogurt forms (longer time = thicker yogurt).
Ways to Keep Milk Warm:
– Place a lid on the pot and cover with a towel
– Set pot of milk into an insulated cooler
– Transfer milk into a Yogurt Maker
– Pour milk into a clean slow cooker on a low heat setting
6. Once set, yogurt can be stored in a covered container in the refrigerator for 7-14 days.
Greek Yogurt
Greek Yogurt is simply a thicker form of regular yogurt.
Before storing in the refrigerator, ladle yogurt (trying not to break up the curds) into a large colander lined with Butter Muslin to drain for 1-2+ hours. This can be done at room temperature or in the refrigerator. You can customize the texture of your Greek Yogurt by draining for more or less time.