I finally tried my hand at making homemade yogurt. The process is easier than I had expected.
- Heat milk to 110 degrees Fahrenheit. Heat it slowly and stir constantly. (Great time to read a book!)
- Using a wire whisk, stir in 1-2 tablespoons of plain yogurt per quart of milk. (I’ve used Dannon & Brown Cow brands as my starter yogurt with better results from Brown Cow.)
- Ladle or pour yogurt mixture into clean jars, secure lids, and put in a warm place for 12 hours. Since it’s summer time here, I’ve had good luck just wrapping the jars in a heavy towel and placing the whole bundle inside a cooler.
- Refrigerate the jars.
The yogurt tastes good plain, with fruit, or, for a treat, I like to add in some Smucker’s Simply Fruit.
Thanks to Flickr’s justinhenry for the picture.