Traditional Homemade Yogurt Popular Recipes

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Traditional Homemade Yogurt

"Making creamy, rich homemade yogurt is easier than you think (and cheaper than buying it at the store). Enjoy it within 2 weeks."

Ingredients :

• 1/2 gallon pasteurized whole milk
• 1/2 cup unflavored yogurt with live active cultures

Instructions :

Prep : 10M	Cook : 8M	Ready in : 12H20M

• Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).
• Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.
• Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.
• Move the jars to a refrigerator to cool.

Notes :

• Countertop or oven option: Cover and place the saucepan of liquid yogurt in a warm spot in your kitchen or in a gas oven with just the pilot light on. The time it takes to incubate depends on your environment temperature, culture strength, and other factors.
• Slow cooker or Instant Pot® option: To speed up the process, place jars of liquid yogurt in your slow cooker or Instant Pot® and fill it with warm water. Set the device to Warm and let the yogurt sit until set, around 4 to 6 hours. You can also incubate the jars in an insulated cooler surrounded by warm water.
• To make Greek yogurt, place yogurt in a strainer lined with several layers of cheesecloth, over a bowl or in the sink. Let drip for 30 minutes to several hours, until it reaches the perfect consistency for your tastes.

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