Yogurt is, quite simply, super easy to make. As in, you’ll be shaking your head wondering why you haven’t tried it before. There are lots of reasons to make your own: it is economical, healthy, plastic-free, additive/preservative-free, and a good way to use up extra milk before it goes bad. And you don’t need to buy a yogurt maker to do it. Here is how to make it in mason jars and a quilt. Enjoy!! This is one of life’s simple pleasures.
Author: Cedar Green Farm
Prep time: 5 mins
Cook time: 10 hours
Total time: 10 hours 5 mins
2 liters milk
2 tbsp. plain yogurt with live culture (this is your starter)
1. In a large pot heat milk to 165F. Remove from heat. Cover with a lid.
2. Place in a sink with cold water trickling in. Whisking frequently, and moving pot around to keep the cool water around the pot, chill to 115C. Remove from sink.
3. Whisk in yogurt.
4. Pour into quart jars and put on lids and rings.
5. Place jars in a box or cooler completely surrounded and covered by a quilt.
6. Store in warm location (room temperature)
7. Leave for 10-12 hours then refrigerate jars.
If you want a thick, Greek-style yogurt, there are 3 ways to do it choose one:
- Use half milk, half 18% table cream. If you don’t want it that high in fat choose one of the next two options.
- Add 2 tbsp. milk powder when you add the yogurt to thicken it. The final product will be thicker.
- Strain it through cheese cloth after it is made to remove some of the whey which will make it thicker