Recipe of Homemade Yogurt - Food Recipes

-- MasterCook Extracted --

Homemade Yogurt

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 1
Preparation Time :0:00
Categories : Reg 4 Sheryl D

Ingredients - Preparation Method:

1 4 Qts Whole Milk -- Or Skimmed May Be Used -- Or 1 Tbsp Yogurt Starter -- * See Note Alternative 3 1/2 Quarts Milk 16 Oz Plain Yoghurt I make this all of the time and it is wonderful. One may add a sweetener and/or fruit after it comes off the heating pad. Turn a heating pad to low. Sterilize 4 quart Mason jars along with lids and rims. Place the milk in a large stainless-steel pot and gently heat to 180 degrees. remove from the heat and cool to 115 degrees. Remove 1 cup of the milk from the pan and stir in 1 tbsp of the yogurt starter (*note, I use 16 oz of plain yogurt and always set aside this amount for my next batch; with the next batch use 3-1/2 quarts milk with the 16 oz of yogurt). Either way, stir in the yoghurt starter/milk mixture or the reserved yogurt into the pot. Stir well so that the yogurt is smooth. Fill 4 sterilized quart jars and seal with sterilized lids and rims. Place the four quart jars on the heating pad. Cover with a large towel so that the jars stay warm. Keep on the heating pad for 8-16 hours (the longer, the tangier the yogurt). Refrigerate. If this is confusing, let me know and I will try to explain. REG4 shared by Sheryl Donner, Iowa City - - - - - - - - - - - - - - - - - -