How To Make Homemade Yogurt

Ingredients

• 1 medium saucepan
• 3 Tablespoons of very fresh plain yogurt, as a starter or 3 Tablespoons of a commercial starter culture, available at natural food stores
• 1 quart of homogenized or 2% milk
• Yogurt maker with cooking thermometer.
• (Serves 8)

Directions

1. In a medium saucepan over medium heat, heat the milk until it reaches a temperature of 160ºF.
2. Once heated, allow the milk to sit and cool down to 110ºF.
3. Once the milk has cooled to the right temperature, add starter to one of the jars. Add a small amount of heated milk to the same jar and then stir until well blended.
4. In a slow even flow, pour the milk back into the saucepan, stirring well.
5. Pour this milk mixture in the 8 clean jars from your yogurt maker and cover with the lids.
6. Gently place the jars into the yogurt maker.
7. Put into your “machine” and follow the corresponding cooking instructions.
8. It will take 6-10 hours, depending on thickness and tartness you desire. Longer will give you a thicker, more tart yogurt. Less time will give you a thinner, less tart yogurt.
9. When the yogurt is done, allow the jars to sit on the counter for 2 hours.
10. Finally, chill the jars in refrigerator for 6 hours.
11. Yogurt will keep well for up to 2 weeks in the fridge.
12. Note: Br sure to reserve 3 Tablespoons of this batch of yogurt to be used as the starter for the next batch. The started must be used within 7 days in older to be strong enough to create a new batch.