Homemade Yogurt

This is how I make yogurt at home. I use this for smoothies, but I have friends who use this for regular breakfast!

Homemade Yogurt

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5 thoughts on “Homemade Yogurt

  1. Gallon of raw milk, heat to 110 degrees while stirring ( use candy thermometer, don't let the end of the thermometer touch the bottom of the pan, you're measuring milk temp, not pot temp) .( I don't heat to 180 as you are going to kill the good stuff in the milk) Add 6 oz of any yogurt with live cultures. Stir well. At this point I like to add almond extract. You might want vanilla. Cover your pot. Wrap the pot ( hopefully you didn't use aluminum) in a big fat towel. Put it in your oven. Don't turn the oven on! Overnight.
    Next morning, pour the whole thing into a fine mesh natural cloth nut milk bag, suspended over another large pot. Let it drip for about 6 hrs. What dripped out is whey, it's not bad stuff. Spoon your yogurt into clean jars, food grade plastic cups with a lid, etc. Add your fruit, or whatever right before you eat it. Done.
    Tom, putting your jar right on the bottom of a hot pot of water is what will crack it. Use a small wire rack on the bottom of that pot. 🙂 Get yourself a set of 'canning tools' Very helpful. Especially the little stick with the magnet on the end for retrieving hot lids.

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