About a year ago, a friend of mine was really surprised that I didn’t make my own yogurt.
course this prompted my interest, and when I realized you can make yogurt on the stove (instead of a yogurt maker) and with lowfat milk instead of
whole milk (by adding nonfat dry milk in step 1), I was psyched!
other thing I was excited to learn was that you don’t have to buy a
“starter” every time you make it. As long as you save one cup of yogurt
before running out, you have your starter.
The hardest part was
finding quart sized jars at a reasonable price. I felt like I should
be able to find these used at Goodwill or at a yard sale, but I couldn’t
find them anywhere, and I didn’t want to have to buy a whole case of
quart jars. I finally found these at Home Goods for 2.99 each, and was
super excited about it.
you are supposed to sterilize your jars before making yogurt, but I
usually wash them in the dishwasher and put them in a cabinet until I’m
ready to make yogurt. The final jar I usually wash by hand, and my
yogurt has always turned out just fine without the sterilization step.
Heat 1 gallon of milk over medium heat until it reaches a temperature
of 185-195. (If using 1% milk, add 2 cups of nonfat dry milk during
2. Cool on the counter until the temperature drops to 120.
3. Add starter yogurt (1 cup of plain yogurt with live active cultures) and mix thoroughly.
dump into your 4 jars, put lids on and put the jars in a cooler
surrounded by 120 degree water. I heat a large pot of water (about 16
cups) to 120 degrees, and dump the water in FIRST, then put the jars in
and close cooler. Let them sit for about 4-5 hours, then refrigerate.