August 30, 2012

Homemade Yogurt

My son eats plain yogurt the same way most people devour sweetened yogurt. So, I decided to try making my own yogurt after being inspired by Food in Jars. It's a simple process that doesn't require any special equipment.

You can use whatever type of milk (whole, 2 percent, 1 percent or skim) you prefer as well as any brand of yogurt that has active live cultures. I used full fat since mine is for an 8-month-old.

Homemade Yogurt
8 cups milk
3-4 Tbsp. plain yogurt

Heat milk to 190ºF to 200ºF, making sure milk does not boil in the process. Cool milk to 120ºF. Whisk in yogurt. Pour into clean canning jars, dividing evenly among jars. Cover with clean lids.

Place jars in a cooler filled with hot water, about 120ºF. Jars should be covered with water but not floating. Let the yogurt stand in the cooler at least 6 hours until desired flavor develops. The longer you let your yogurt stand after 6 or 7 hours, the more tart the flavor will be.

Makes approximately 2 quarts (8 cups of yogurt).

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