Homemade Yogurt is the absolute best and is really so easy to make.
I use about half a gallon of milk, (I prefer whole milk because the rest of it scorches in the pot). I pour it into a saucepan large enough to hold about that much milk, put in a thermometer and use a flat whisk for stirring. Turn the heat on high because I love cooking on high to "gitterdone". Bring the temp up to 180 degrees then remove from the burner. I have a heavy, large glass salad bowl that I pour the hot milk into and with the thermometer still in use, I let it sit on a trivet on top of the stove cooling down to at least 120 degrees. When it reaches the low temp I add about 4 ounces of existing yogurt and whisk it gently into the milk and then I remove the thermometer and let it rest in the oven on 115 degrees for several hours. Once everything has jelled....it is done. I love it warm but of course, you can't keep it warm forever so I cover the bowl with plastic wrap and put into the fridge to chill (overnight) and then transfer it to the jars. (my batch fills 2-quart jars)
I love it just plain and you can also use it for a sour cream replacement. If you want flavored yogurt you should remove the "starter" of about 4 ounces for your next batch and refrigerate that. After you've saved your starter, you can add honey or sugar and a flavoring if you like. You can also add some fruit but I would do that in small batches.
Enjoy, and stay healthy.
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