Homemade yogurt is a very nutritious and frugal alternative to the store bought variety. It’s also a great way to use up milk that’s close to it’s expiration date (or all those gallons you get in really great sales)!
* Scald your milk (bring it to a tiny boil (or 185°) SLOWLY in a stainless pot) I just stick my candy thermometer on the side and let it slowly heat to 185°.
* Remove from heat – leaving the thermometer inside and let it cool to 105-110°. I’ve found that if I sit the pot in the fridge, it takes approx. 30 minutes for 3 quarts to cool to about 120° – then I let it cool on the counter to about 105°.
* Pour about 2 cups of milk into a glass jar or glass measuring cup and mix in your starter. Stir until the starter is dissolved.
* Return that back to the pot and mix it all in well.
* Using a canning funnel and ladle, fill each jar almost full and put the lids on loosely. (Warm your jars with hot water prior to filling).
* Place all jars inside a rectangle baking pan or on cookie sheet for stability, then place in the oven.
* Turn oven light on, then preheat oven to 350° for 1 minute and turn oven off, leaving the light on (ideal incubation temp. is between 105-115°).
* Leave the yogurt to culture overnight (appx. 12 hours). Do NOT open the oven or turn the light off during this process or it will lose temperature and possibly not culture properly.
A few ways we enjoy our yogurt:
* With lazy granola added in.
* With honey and fruit mixed in.
* As the base in most of our smoothies.