How to Make Homemade Yogurt
Yogurt is suprisingly simple to make. Yogurt is a healthy source of protein, calcium, magnesium, and other essential vitamins as well as an aid in digestion. The fresher the yogurt is, the more beneficial live cultures it should contain. The best part is my one year old just loves it.
Equipment you will need:
1. Large pot
2. Thermometer that reads to 180 degrees
3. Yogotherm (or something to keep your yogurt warm)
4. Metal spoon (so you can sterilize it)
1. Milk (equal to the amount of yogurt you want)
2. Yogurt starter (dry powder, can be purchased at Homebrew Exchange) or 2 tablespoons live culture yogurt.
3. Dry milk (optional for thicker yogurt)
1. Pour milk into large pot and heat over medium/low heat (can add dry milk at this time). Stir frequently as to prevent milk from burning. Heat the milk to 180 degrees F.
2. Take off heat and cool to 110-116 degrees. Add the starter and mix well.
3. Close yogurt container and place in Yogotherm
4. Let sit for 6-8 hours, until thick cream is formed.
5. Now you can save 2-3 tablespoons in a clean container for your next batch (it will serve as your starter). A half-cup, sanitized mason jar works great.
6. Refrigerate and serve cold for best results, will keep up to 2 weeks.