I still have a hard time believing that I actually made yogurt at home. This is going to be one of the easiest, yet most impressive recipes you’ve made. It’s really simple, and I refuse to complicate it in a long drawn out post.
All you need is 2 quarts of milk and 1/2 cup of plain yogurt with active cultures.
Heat the 2 quarts of milk to almost boiling (200 degrees), then let it set until just warm (115 degrees).
In a separate cup, whisk 1/2 cup plain yogurt into a bit of the warm milk, then mix it all together.
Leave in warm place (I used my oven with the pilot light on) for 8 hrs or overnight. It will look similar to the picture above.
Chill in fridge for a few hours, scoop out the liquidy whey, stir to smooth out the chunks, and serve!
Heat, cool, mix, set in oven, chill in fridge.
This yogurt is quite a bit thinner than store yogurt, but I have a theory that I’m going to test. Hopefully I can make it thicker without extending the waiting time.
So far I’ve enjoyed my yogurt mixed with a bit of blueberry jam(if you like fruity commercial yogurts you will probably like it this way), in a peach smoothie, and with granola and honey.
It is so good.
You have got to try making yogurt! I thought it was one of those complicated products that needed special equipment and expertise, but if I can do it in my kitchen, so can you!
If you try it, I’d love to hear about it!