MissPrissy
Chillin' with the herd
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- Jul 9, 2008
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First you need a good starter of plain yogurt culture. You can buy it dried but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it. I use Stonyfeild Farms Organic plain yogurt. It has 6 different types of active yogurt cultures in it.
If you want a thick yogurt you will need a small box of powdered milk.
Cow milk or goat milk will make good yogurt.
Using quart sized mason jars - Sterilize the jars and lids.
1 quart of milk mixed with 1/3 cup powdered milk.
Using a candy thermometer heat the milk slowly to 185 degrees.
Remove from heat.
Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees.
Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved.
Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.
Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.
Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold.
If you do this in the morning you will have fresh yogurt for the following morning.
****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.
Add a bit more milk powder if you want it thicker. Mine is pretty thick - like pudding. Also snuggle in an extra jar of hotwater to extend the warmth for growing the culture.
I had upped mine to three quarts of boiling water since I make 3 quarts of yogurt at a time these days. The constant steady heat is what causes the cultures to develop and thicken the yogurt.
If you want a thick yogurt you will need a small box of powdered milk.
Cow milk or goat milk will make good yogurt.
Using quart sized mason jars - Sterilize the jars and lids.
1 quart of milk mixed with 1/3 cup powdered milk.
Using a candy thermometer heat the milk slowly to 185 degrees.
Remove from heat.
Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees.
Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved.
Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.
Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.
Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold.
If you do this in the morning you will have fresh yogurt for the following morning.
****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.
Add a bit more milk powder if you want it thicker. Mine is pretty thick - like pudding. Also snuggle in an extra jar of hotwater to extend the warmth for growing the culture.
I had upped mine to three quarts of boiling water since I make 3 quarts of yogurt at a time these days. The constant steady heat is what causes the cultures to develop and thicken the yogurt.
