Making yogurt is one of those things I never thought of doing. On the other hand, it was one of those things that John’s mom had always made for him growing up. He started making it for us when we began eating in a more whole, traditional way, and now he’s taught me!
We make our yogurt from gently pasteurized, non-homogenized whole milk. We don’t use our raw milk for this because it is more expensive and the milk is heat up anyway. I buy a quart of milk, and add it to the double boiler (a pot full of water with a smaller pot in it. It keeps the milk from scalding since the steam from the water is what is actually heating the milk.).
When the milk is above 170* (I usually aim for 180*), remove it from the heat. Allow it to cool down to about 110* and then add some yogurt (2T?). I use yogurt from the last batch, but if we haven’t made any in a while, I use store-bought. Make sure the temperature of the milk is not above 115* or you risk killing the yogurt bacteria!
Stir the yogurt well into the milk. Now, all you have to do is keep the milk at about 110* for 8-12 hours so the milk can do its magic! We used to put it into a cooler with a hot water bottle, but we lucked out at a garage sale and got a yogurt maker! Basically, it is just little individual cups that you put the milk into and it incubates it for you. Not something I would have bought full price, but considering we make yogurt weekly, it was a great $5 used purchase!
After 8-12 hours, you can put the yogurt in the fridge and enjoy it!
This post was featured on Wholesome Whole Foods at Health Food Lover and Real Food Wednesdays at Kelly the Kitchen Kop!