Homemade yogurt

One of the perks of having your own cows (or being able to purchase farm fresh milk locally) is being able to make your own delicious yogurt!  It is so easy … and the end result is delicious!

NEEDED:
1 gallon milk
6 oz. Yogurt WITH LIVE CULTURES (I like Stoneyfield Farms or Dannon)
½ – 1 cup Sweetener (if desired)
kitchen towel
cooler (or even a tote will work)

HEAT: (stirring enough to prevent any sticking)
1 gallon skim or whole milk (or ½ of each)
Heat till 185* F.
Cool down to 110*F (to hurry the cooling down you can put the pot into a sinkful of cold water.)
Add sweetener
Add your starter (yogurt).
Stir gently but thoroughly.

****FLAVOR (if desired) ****
Flavor: Add: (PER PINT)  Choose one of the ideas below or try your own! 🙂
Almond ~  1/8 tsp. Almond extract
Fruit “Chunks”  ~ 2 TB of your favorite jam in bottom of jar
Lemon  ~ ¼ tsp. Lemon extract
Vanilla ~ 1 tsp. Vanilla extract

Pour into cleaned jars. Cover.
Place the kitchen towel in the cooler (tote) and put the jars of yogurt in.
Wrap towel around the jars / if needed put another towel on top.
Place cooler in a fairly warm place overnight (or for 8 hours). You need to make sure the room is warmer than 55* or it will slow down the ripening of your yogurt.

Check your yogurt for thickness after 8 hours … refrigerate … enjoy!!!

Tips & Tricks:

  • 2 TB yogurt for starter per 1 quart of milk
  • ¼ cup sweetener per 1 quart of milk (sugar, maple syrup, etc.)
  • Longer times and/or higher temperatures will make a thicker yogurt and a tangier flavor. Shorter times and/or lower temperatures will make a sweeter but thinner yogurt.
  • If you want Greek Style Yogurt, take the yogurt you have made and put it into a cheesecloth (a clean flour sack, large handkerchief, or even pillowcase designated for this will work). Tie the 4 corners together and hang over a pot until it reaches the thickness you want.