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Make Your Own Yogurt

Ingredients

Instructions

  1. Fill two very clean jars with the whole milk. Place a towel in the bottom of the sauce pot. Put both jars of milk in the pot on top of the towel (this is to prevent the jars from cracking when heated). Add water to the pot until the water comes 3/4 of the way up the jars.
  2. Clip the candy thermometer onto the side of the pot so that the tip is submerged in the water. Bring the water to a boil. Remove the candy thermometer from the water and clip to the side of one of the jars. Continue to boil until the milk reaches 185 degrees F. Remove the jars of milk from the water and allow to cool to 110 degrees F.
  3. While the milk is cooling remove the water and towel from the pot. Fill the two remaining jars with boiling water. Place them in the pot. Once the milk has cooled to 110 degrees F( this normally takes at least an hour), stir in 2 TBS of whole fat or greek yogurt into each jar. Screw on the lids and place in the same pot as the jars with the boiling water. Place the lid on the stock pot and cover with 4 kitchen towels to keep the heat in the pot. You want to keep the milk/yogurt at a consistent 110 degrees F until firm which takes from 4 to 24 hours. Change the water in the jars as needed. Keep the pot in the warmest location in the house as long as it does not raise temperature of the milk/yogurt above 110 degrees F. You will know that the yogurt is ready when it is slightly firm. The yogurt will keep in the fridge for about one month.

Recipe by Nourishing Simplicity at https://nourishingsimplicity.org/2011/09/make-your-own-yogurt.html