Homemade Yogurt
Shared by: Plan to Eat Blog
Source: Monica Corrado
Yield: 1 quart
Serving: 1
Ingredients
- 1 quart raw milk or organic milk from grass-fed cows (pasteurized okay, but not UHT)
- 1⁄3 cup yogurt store-bought or previous batch
Directions
Thermos (40 oz., wide mouth is best):
1. Heat raw milk to 110°F. Alternatively, heat pasteurized milk to 180°F, then cool to 110°F.
2. Pour yogurt into the thermos. When the temperature of the milk is 110°F, add it to the thermos. Cap tightly and hold at 110°F for a minimum of 24 hours. When done, pour into a glass jar, cap tightly and place in refrigerator.
Yogurt maker:
1. Whisk milk and starter together well.
2. Place in yogurt maker for a minimum of 24 hours.
3. When done, pour into glass jar and refrigerate.