Time: 1 hour active time (not good with kids needing your attention)
Cost: about $1.50/quart or less when milk is on sale ;)
Supplies:
4 glass quart jars with lids
Large heavy bottom stock pot
Candy thermometer
Cooler large enough for jars
Canning funnel (optional)
Mesh strainer or cheese cloth (optional)
Ingredients:
Makes 4 quarts yogurt
1 gallon milk (preferably whole milk)
1 small container PLAIN Greek yogurt
1/2-1 cup sugar (optional)
2-4 tsp vanilla extract (optional)
Step 1: Sterilize your jars and lids in boiling water for 10 minutes. Pour hot water into the cooler and put the lid on while you prepare the yogurt.
Step 2: In a large stockpot, bring the milk to 185-190 degrees F over med to med-high heat stirring very frequently. Rinse the milk jug and refill with warm-hot water (reserve for later).
Step 3: Fill your sink halfway with cold water. Place the pot of hot milk into the water bath until the temperature reaches 125 degrees F. Stir in yogurt, sugar and vanilla gently until combined.
Step 4: Prepare your jars and fill each leaving 1/4 headspace. I like to strain the milk through the strainer to remove any large pieces, but this is not necessary. Put the lids on the jars.
Step 5: Add water to the cooler from the milk jug you reserve earlier until the temperature is 130 degrees F. Put the jars into the cooler and place the lid on tightly.
Step 6: Let the yogurt incubate in the cooler in a place where the jars won't be disturbed for 8-10 hours.
Step 7: Remove the jars and chill for 12 hours to stop incubation and to thicken.
TIPS:
- - - Lowfat milk will produce thinner yogurt.
- - - Thicken yogurt by increasing incubation time. You may need to add hot water to your cooler.
- - - I make my yogurt after the kids have gone to bed and allow it to incubate overnight. ;)
Can you use flavored milk? (I know it would totally defeat the health factor bu just curious) Can coconut milk or almond milk?
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