By request, I will do my best to describe how we make our homemade yogurt. We have enjoyed yogurt making methods from The Home Creamery as well as Nourished Kitchen, but there are many different versions of yogurt making. Soon, we will be using raw milk from our family cow and there are a few different steps involved in reusing the starter culture with raw milk, but this recipe is using a full fat preferably grass fed milk. I use a local milk that is cream top - and delicious!
This recipe makes 1 quart of yogurt. It takes about 10 minutes to make and 8 hours to culture.
Items you will need:
> A large pot > Glass jar to store the yogurt - must be very clean. Plastic is not recommended > 1/4 cup starter yogurt - your starter is yogurt from a previous batch or whole yogurt from the store(must be plain and with live active cultures) > A food thermometer > 1 quart of milk > A large bowl filled with ice cold water
1. Heat the milk over medium heat to 180º.
2. Remove from heat, and bring to 110º. You do this by placing the pot inside a bowl of ice cold water or you can use your sink plunged.
3. When the milk has reached 110º, add your 1/4 cup of starter yogurt. Stir well.
4.Pour yogurt into jar, without the lid.
5. Wait. You must find a heat source for 8 or so hours that will remain 110 degrees. You may find that your oven can be set at this tempurature - mine can't. As crazy as it sounds, my garage was 110 degrees during summer, so I was able to place it there. Now that we have moved, I am using a dehydrator minus the trays (brilliant idea from Nourished Kitchen). Some other methods are to close the yogurt in your oven with a pot of hot water, anotheris to set it on an electric pad blanket or to even place it in a cooler with warm water.My mother in law swears by the heat in her car - which is where she also allows her bread to rise. Can you just imagine forgetting the yogurt was there and driving off to find spilt semi yogurt all over your car floor! Whichever method you just, simply cover the top of your jar with a coffee filter and rubberband or a dishtowel in order to keep it clean, yet still breathing.
6. After about 8 hours, your yogurt should be ready to be refrigerated. You can put a lid on it at this time and it will thicken a bit after refrigeration.
7. Eat! I sweeten my yogurt with maple syrup, honey or even preserves. You can top it with fruit, granola..or eat it plain!
