Homemade Yogurt

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Why recepie famous for?

Yogurt is what happens when milk is cultured and left to ferment. Healthy bacteria, called probiotics, cause the milk to ferment and coagulate…which is how yogurt gets its tangy taste and thick texture. Probiotics are an important part of your body’s balance, and studies show that eating fermented foods can improve your not only your digestive health

Ingredients

2 quarts milk (organic, grass-fed pasteurized, homogenized)
¼ to ½ cup yogurt starter (you can use plain organic yogurt with live cultures from the store, or use yogurt from a previous batch you made at home)
If you are using organic, grass-fed raw milk:
2 quarts raw milk
½ teaspoon freeze-dried yogurt starter, or ½ cup store-bought organic plain yogurt from the store

Instructions

Measure 2 quarts of milk, pour it into a large pot. Bring milk to 185 degrees, using a kitchen thermometer to monitor the heat (for thicker yogurt, you can let it sit at 185 degrees for 10-20 minutes before turning down the heat). Turn off the heat under the milk, and let it cool to 110 degrees. Once milk is 110 degrees, add the yogurt starter and stir well. Pour into 2 quart sized canning jars, put on the lids, and place in your oven. Turn the oven light on, close the door and leave overnight or for 9-12 hours.
In the morning, remove the yogurt from the oven and store it in the fridge.
For raw milk:
Measure out 2 quarts of milk as described above. Heat milk to 110 degrees, using a kitchen thermometer to monitor the heat. Mix in the powdered yogurt starter or store-bought yogurt. Pour milk into quart jars, put on the lid and leave in your oven overnight with the light on, as described above.
In the morning, stir the yogurt well. If you would like thicker yogurt, strain it by pouring it into a layered piece of cheesecloth. Wrap the cheesecloth around the yogurt and gently twist until the whey drips out (you can use this to culture vegetables, etc. so save it for later!). Tie the cheesecloth up at the top and place it in a sieve, then place the sieve in a bowl and put the whole thing in the fridge for a few hours. Once the whey has drained off, put the thickened yogurt back into the jars and return it to the fridge.

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