Homemade yogurt is smooth, creamy, inexpensive, delicious, and contains only two ingredients (a half gallon of milk and 1/4 cup of plain yogurt with live cultures).
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| Heat a half gallon of milk... |
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to 180 degrees (stir to keep from sticking to pot).
Cool to 115 degrees. Ice water speeds up this process.
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| Take one cup of the warm milk. |
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| Mix it with 1/4 cup of yogurt (store bought or your own). |
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| Add the yogurt/milk mix to the warmed milk and pour into ceramic bowl. |
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Cover with cloth and place it in a dehydrator with the shelves removed for 7 hours at 110 degrees.
(If you do not have a dehydrator or yogurt maker, other options are: a heating pad, crock pot, or a cooler with jugs of warm water.) |
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| If you prefer a thicker, Greek style, yogurt, drain for a few hours in a colander covered with cheese cloth, positioned over a large pot in the refrigerator. Cover with a pot lid. |
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When the consistency is to your liking, fill glass jars and refrigerate.
The yogurt will thicken a bit after it is spooned into jars and refrigerated.
I flavor the yogurt with low sugar jam.
Other optional include maple syrup, granola, &/or fresh fruit. |
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| The whey, the drained liquid from the Greek style yogurt, is a terrific buttermilk substitute to use in breads, pancakes, and crust. It can also be used as acidic fertilizer for plants. |
Save 1/4 cup of the yogurt for your next batch, if you can resist eating it all.
