Homemade Yoghurt
Ingredients
- ½ gallon milk whole or 2% are best, but skim can also be used
Instructions
- Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
- Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Transfer the to storage containers
- Add ½ cup commercial yogurt containing active cultures and 1 cup of powder milk. Then whisking gently
- Take advantage of the heat during the hot summer months by culturing outside. Simply set your yogurt jars in a closed cooler and then set it in the sun.
- After the set time, take the jars out of the yogurt maker, close them with their lids, and put the yogurt jars in the refrigerator for storage.
- Serve with some sugar (or honey) and some fruits.
Video
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