Homemade yogurt

Submitted by: Nadine Gergel-Hackett
No making fun of me for turning into a crazy old hippy, but I've started making my own yogurt.

Serves: 7

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

-1/2 gallon milk (the higher the fat the less sour the yogurt, but I use 2% and it tastes good to me)
-1/2 to 1 cup (or just one single-serving container) yogurt

Method

-Heat your oven to 300
-pour 1/2 gallon milk into a large pot
-heat the milk on the stove until juuust before boiling (should be steaming and little bubbles forming and popping on surface, but not a rolling boil)
-turn off the burner under the milk
-turn off the oven (won't bake in it just wanted it warm)
-walk away for about 1/2 hr and let the milk cool till just after it stops steaming (so not scorching hot, but very warm)
-add 1/2 cup to 1 cup (or just one individual container) of whatever yogurt you already have (plain is probably best, but I just used the blueberry I had on hand and it was fine with just a little blueberry in the background) and stir until it is melted into the milk with no lumps
-cover the yogurt (either keeping it in the pot or transferring to another container) and leave in the warm (but off) oven overnight
-in the morning: strain the yogurt by placing a clean, dry pillowcase in a spaghetti strainer over a large bowl and pouring the yogurt in
-leave it slowly draining for at least a few hours up to a day depending on how thick you like your yogurt
-you are finished! place in a closed container in the fridge and it should last a while and be about 7 servings (small servings but the equivalent of a 5-6 oz cup of yogurt)

You can then add sugar, honey (although unlike plain yogurt I buy from the store I don't think it needs any), fresh fruit, vanilla, or pureed frozen fruit. The cost per serving is simply about 1/2 the cost of a gallon of milk divided by 7. So, since milk I buy is about $3.00 a gallon for hormone free, about 0.20 cents a serving plus the cost of whatever you add to it.

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