Homemade Plain Yogurt
- Number of Servings: 8
Ingredients
1/2 gallon whole or reduced-fat milk (nutrional info is based 2%)1/2 c plain yogurt (for your starter)1 c powdered milk (optional but recommended thickener)OTHER THINGS YOU WILL NEEDMedium stock potWooden spoonCandy thermometer w/clipMixing bowlCrockpot or rice cooker2 c iceLarge thick towel
Pour milk and powdered milk into pot over medium heat. Clip thermometer to side of the pot and stir often.
Heat milk to 185°; stirring and checking temperature often. If you dont have a thermometer this is the temperature where milk. begins to froth.
While milk is heating, plug in crock pot and set on low. Also fill sink or large mixing bowl with a few inches of cold water.
When milk reaches 185° remove from heat and pour heated milk into medium-size mixing bowl. Add the ice to the sitting cold water and place mixing bowl on top.
Cool milk to 110°, stirring occasionally and checking temperature often.
When milk reaches 110°, pour milk into crock-pot.
Add your starter yogurt into crock-pot and stir.
Turn off, cover and unplug crock-pot. Then wrap crock-pot with the thick towel.
Do not disturb or uncover yogurt. The cultures need darkness and stillness to develop.
After 8-12 hours, yogurt should be thickened and ready to store. Stir thoroughly to stop the fermenting process. The longer you ferment, the thicker and more tangy it will become
Store yogurt in an opaque container in the fridge overnight. It will thicken a bit more, and then voila! Ready to garnish.
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Makes 8 cup servings
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Sweeten your yogurt with a few teaspoons of agave nectar, pure maple syrup, or sugar + a few drops of vanilla extract. (not included in nutritional info)
Number of Servings: 8
Heat milk to 185°; stirring and checking temperature often. If you dont have a thermometer this is the temperature where milk. begins to froth.
While milk is heating, plug in crock pot and set on low. Also fill sink or large mixing bowl with a few inches of cold water.
When milk reaches 185° remove from heat and pour heated milk into medium-size mixing bowl. Add the ice to the sitting cold water and place mixing bowl on top.
Cool milk to 110°, stirring occasionally and checking temperature often.
When milk reaches 110°, pour milk into crock-pot.
Add your starter yogurt into crock-pot and stir.
Turn off, cover and unplug crock-pot. Then wrap crock-pot with the thick towel.
Do not disturb or uncover yogurt. The cultures need darkness and stillness to develop.
After 8-12 hours, yogurt should be thickened and ready to store. Stir thoroughly to stop the fermenting process. The longer you ferment, the thicker and more tangy it will become
Store yogurt in an opaque container in the fridge overnight. It will thicken a bit more, and then voila! Ready to garnish.
.................................
Makes 8 cup servings
.................................
Sweeten your yogurt with a few teaspoons of agave nectar, pure maple syrup, or sugar + a few drops of vanilla extract. (not included in nutritional info)
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 132.6
- Total Fat: 5.1 g
- Cholesterol: 20.7 mg
- Sodium: 112.0 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.0 g
- Protein: 8.9 g
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