Yogurt Made in Your Kitchen

If you eat goat yogurt (or any yogurt) frequently, surely by now you have had pangs of regret when filling up the recycling bin with your empties, not to mention when forking out up to $3 a pop for yogurt singles. Making a quart at home involves a little trial and error, not to mention a little initial outlay for materials, but once you get rolling, you can make as much yogurt as you want for just the price of the milk. This recipe can also be used by cow milk drinkers — it just so happens I prefer goat.

You Need

*1 quart (goat) milk

*1 (goat) yogurt single (must contain live active cultures)

*One large glass container or casserole dish with lid, or quart-size canning jar

*Kitchen thermometer

*Medium saucepan

*Optional powdered (goat) milk or cheesecloth

How To

1) Begin by sterilizing your glass container and utensils with boiling water. You should also let the yogurt single come to room temperature before starting.

2) Heat the milk in the saucepan, stirring constantly until just before it reaches the boiling point—about 170-175 degrees F. This usually takes me about 15 minutes.

3) Remove the pan from heat and keep stirring for about two more minutes so nothing burns on the bottom. Then let milk cool to 110-115 degrees. Speed this process up by setting the pan over ice and continuing to stir for about 15 more minutes.

4) Add 1/8-1/4 cup of the yogurt single to the milk and stir in thoroughly. Then place in your chosen container and cover. If you want to add ¼ cup of powdered milk for thickening, do it at this time, or strain finished yogurt through cheesecloth later on.

5) Find a warm, dry place for your yogurt to set. If you have a gas oven, you can just put your jar in there, but you can use the lightbulb setting in an electric oven too. Some people use heating pads, desk lamps, or hot water bottles, but whatever you use, it’s important that you won’t need to disturb or move the yogurt for about eight hours.

6) After eight hours, stir the yogurt again, and put in the refrigerator to finish off—about another eight hours.

7) Save back a little of your new yogurt to make the next batch with, and enjoy.

 

 

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