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Homemade Yogurt |
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Print this Recipe 1 quart milk 1 package yogurt culture 6 tablespoons dry milk powder Pour milk into large saucepan and bring to boil; cool to 115° F (lukewarm). Pour in yogurt culture and dry milk; mix well. Pour milk into clean, warm glass jar with lid (large mayonnaise or pickle jar is excellent). Place container in heavy pan filled with lukewarm water up to neck of jar; cover pan with lid. Incubate by keeping jar at lukewarm temperature until milk thickens to consistency of heavy cream. After 1 1/2 or 2 hours of incubation, reheat water to 115° F (lukewarm) and maintain this temperature until mixture has thickened. This may take 5 hours or longer, especially for the first batch, which takes longer to incubate. When milk has thickened place in refrigerator for a few hours. Yogurt is then ready for use. For succeeding batches, make by culturing each quart of lukewarm milk with 1/2 cup of the most recent batch of yogurt. The process is the same for each batch. If you do not use yogurt on a regular basis, freeze 1/2 cup of the latest batch of yogurt, securely sealed; thaw before using as starter. Note: If pilot light is on in gas oven, the water used to incubate yogurt can be kept at correct temperature without having to reheat during the incubation period. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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