1.14.2013

Homemade Yogurt



I love yogurt.  Even more, I love homemade yogurt.  It's something so simple yet so satisfying.  We stir any number of things into our yogurt, including homemade granola, a spoonful of jelly or jam, honey {as shown in the photo}, or whatever we come up with that day.

**Ultra pasteurized milk is notorious for not thickening when making yogurt.  If you have access to locally bottled milk, it's the best bet.  Supermarket milk is not typically marked as ultra pasteurized, but for storage reasons, it typically is.  Our local dairy {Battenkill}sells milk in the local grocery stores that is not ultra-pasteurized.**


Homemade Yogurt
Makes 1 quart

1 quart whole milk {see note above}
¼ cup whole-milk yogurt (as a starter)

In a large, nonreactive pot, heat the milk over medium-high heat to 180 degrees Fahrenheit, whisking frequently.  Remove the pot from heat and allow to cool to 110 degrees Fahrenheit.  Stir in the starter yogurt. {stir well}

Pour the milk mixture into a container (a quart jar or larger will work), and leave uncovered.  Hold this milk at or near 110 degrees for 6 to 8 hours, or until the yogurt has set, by creating a double boiler over a pilot light on the stove, or by wrapping the container in a blanket on a heating pad set on medium. When set it will appear firm.

Cover the container and store in the refrigerator.

Remember to save ¼ cup for the next batch!

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