Recipe by goodandtasty
A recipe for making inexpensive, yummy, unadulterated yogurt at home. This is thick, so to make it thinner, omit the powdered milk and/or let it work for less time. With planning, this could be set to work overnight (start it about 1.5 hours before you want to be able to leave it alone overnight). We get the best taste with natural, non-homogenized milk. But regular milk works well too. You could double this recipe if you have a big enough pot, enough containers, and 2 heating pads. We don't like using much bigger containers because it seems too liquid-y and doesn't set as well.
- 8 cups milk (1/2 gallon- preferably at least 1%)
- 1 1⁄2 cups non-fat powdered milk (1 for 2% or fattier, 1 1/2 for 1%)
- 1 cup yogurt starter, preferably Greek (Yogurt starter is yogurt with active cultures, either from a previous yogurt session or store-bought)
Directions See How It's Made
- Equipment: Large pot, Whisk or stirring utensil, Thick towel, Heating pad, 9- 1 cup (8oz) containers, Ladle, instant read thermometer (or reg Therm if you don't have instant).
- In large pot, heat milk over medium-high to high heat. When it is starting to get pretty warm, watch carefully. Bring just to a boil (milk boils over QUICKLY), then remove from heat.
- Let cool to about 115 degrees F (optimum yogurt "working" temperature is between 108 and 112 deg F). The cooling usually takes about 45 min-1 hr at my house (usually between 65 and 75 deg F).
- Whisk in yogurt starter.
- Ladle into 1 cup containers.
- Place containers on heating pad, set at high heat (for my heating pad).
- Cover containers with thick towel.
- Let sit on heating pad for 6-8 hrs or until thick. You can leave it longer to thicken more if desired, but it might become a little more bitter.
- Refrigerate about 8 hours.
- When serving, add fixings if desired (e.g. jam, dried fruit, granola, honey) or eat it plain.
- Set aside 1 cup container of yogurt for next batch of yogurt.