Ingredients
- 1 quart of milk
- 1/2 cup of dry powdered milk (optional – for a thicker product)
- 2 tablespoon of plain yogurt (with a live culture in it)
Directions
In a saucepan, heat milk and powdered milk to 180 degrees. Remove from heat and place the pan in a shallow bath of cold water. You don’t want to get any water in your yogurt mixture but you want to cool it to exactly 116 degrees. Remove pan from the water bath and then stir in the yogurt with live culture and mix well. Cover and keep heated at 115 degrees for 3-6 hours or until set to the consistency of thick cream. There are many ways to keep your yogurt heated but we recommend getting a yogurt maker.
Note: Make sure to save 2-3 tablespoons of the yogurt to make your next batch. this will last for quite awhile, but if you can’t, you can always use a store bought yogurt again.
The milk and Powdered milk need to be heated to about 170-180’. This is for two reasons:
- It kills any other bacteria that might be in the ilk that would compete against the bacteria that converts milk to yogurt.
- It changes the milk protein in a way that allows it to culture and firm up. Keep stirring the milk and do not let it go past 180’. If it scorches, your yogurt will taste bad.
