Back To Dairying: Yogurt

After putting it off for too long, I finally made homemade yogurt! Its not too difficult but the key thing is to have a low source of heat to incubate your yogurt. So first things first, here is the recipe and then I will dissect it and elaborate on it.

1 L whole milk
3 tbsp. plain yogurt

Bring the milk to a boil, stirring often. Cool the milk down to 95-110oF. Remove the skin that forms. When temperature is achieved, whisk the milk into the yogurt. Divide this into 4 pint size jars. Layer wax paper over jar openings and screw rings - not lids on. Let yogurt sit at 100oF for 4-6 hours. Refrigerate the final product.


Here is the dissection and my added notes from my first homemade yogurt experience.
-I used skim milk and it worked but I wouldn't recommend it if  you can avoid it
-Its recommended that as soon as your yogurt sets, freeze 3 tbsp. for the next batch of yogurt you make
-To keep the jars at 100oF I chose to place the jars in a crock pot bowl, and give them a warm water bath. Keep a thermometer in the water in the crockpot to monitor temperature and add warm water as needed to maintain 100oF.

There are so many wonderful ways to use yogurt and its so wonderful that you can make it at home quite simply without the cost of storebought yogurt!

Enjoy!