Homemade Yogurt

Homemade Yogurt

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith

1 Preparation Time :

Categories : Reg 4 Sheryl D

Amount Measure Ingredient -- Preparation Method -- -- --

1 4 Qts Whole Milk -- Or Skimmed May Be Used -- Or 1 Tbsp Yogurt Starter --See Note

Alternative

3 1/2 Quarts Milk

16 Oz Plain Yoghurt

I make this all of the time and it is wonderful. One may add a sweetener

and/or fruit after it comes off the heating pad. Turn a heating pad to low. Sterilize 4 quart Mason jars along with lids

and rims.

Place the milk in a large stainless-steel pot and gently heat to 180

115 degrees. Remove

1 cup of

1 tbsp of the yogurt starter

use 16 oz of plain yogurt and always set aside this amount for my next

3-1/2 quarts milk with the

16 oz of

yogurt). Either way, stir in the yoghurt starter/milk mixture or the

reserved yogurt into the pot. Stir well so that the yogurt is smooth. Fill 4 sterilized quart jars and seal with sterilized lids and rims. Place the four quart jars on the heating pad. Cover with a large towel so

8-16 hours

longer, the tangier the yogurt). Refrigerate. If this is confusing, let me know and I will try to explain.

REG4 shared by Sheryl Donner, Iowa City - - - - - - - - - - - - - - - - - -