Recipe by HannahBoBana
This is a recipe that I adapted from one I saw on YouTube. I have tried making homemade yogurt many times, using various methods and, BY FAR, this is the easiest way I've found. AND...It makes fabulous yogurt! I followed the directions on YouTube and mixed some with berries and honey. Yum!
Top Review by Gourmand
Fantastic recipe. Love the result. I did mine in early in a Friday night and the whole process was finished by mid morning the next day. I used 2 heating pads and a soft zipped food cooler (or in this case "food warmer"); one pad on the bottom, one on the top. Will definitely be making this again. Thanks! For the previous commenter: whey has lots of uses; just type it into a search.
- 2 liters whole milk (that's about 1/2 a gallon for all y'all Americans!)
- 1 cup low-fat milk
- 1⁄3 cup powdered milk
- 10 g yogurt starter (I use yogourmet, from Quebec )
Directions See How It's Made
- Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
- Turn off the heat and let the milk sit until the temperature reads 110°F
- Add the starter and stir to combine.
- Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
- Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
- Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
- When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
- Transfer the yogurt to the container and refrigerate.