I’ve
been making yogurt for years. It is not a complicated process requiring specialized equipment! I use a large pot, large bowl, canning jars, a small beer cooler, and a cooking thermometer, all of which I already had.. My recipe came from Sunset magazine. It is amazing. Homemade
yogurt is significantly better than store bought (and cheaper). It is light and delicate. No need for sugar; it
has not had time to sour. Pair it with some homemade cinnamon walnut blueberry
granola and you are styling.
So here’s the process, which
takes about ten minutes:
Start
the kettle to boil two quarts of water, which will keep your yogurt warm while
setting up.
Heat
4 cups of milk to 180 degrees. I use homogenized whole milk from the grocery
store. Some of the brands with cream on top do not work as well; I am not happy
with skim milk, either.
Cool
the milk to around 120 degrees—I put it in a sink with some ice water and stir
occasionally.
Add
a couple of tablespoons of yogurt from the last batch or from a single serving
container of plain yogurt that you like.
Pour
into a quart canning jar.
Put
the jar in the fridge to stop the fermenting process. Leave it for twelve
hours.
Eat.
Repeat.
The trickiest part is not having
the kettle boil right when the yogurt is ready to be poured into the jar.
Occasionally, something goes
wrong with the process. When I first started making yogurt, I would throw it
out. Now I have learned to let it sit a while longer. Ninety percent of the
time, it sets up just fine.
Give it a try. It is worth the
effort—and you do not need the huge
hairbun.
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