Description
Yogurt is one of the most popular cultured dairy products. It is perfect with fruits, nuts and muesli for breakfast and it can be added to soups, salad dressings and sauces.
Ingredients
Scale
- 8 cups (½ gallon) of whole or 2% milk
- 1/2 cup of plain yogurt with active yogurt culture
Instructions
- Starter culture: Set aside ½ cup of commercially bought yogurt with active live cultures and leave it out to cool to the room temperature.
- Heat the milk: Pour the milk into a large size pot and gradually heat it over medium heat until it reaches 180°F.
- Cool the milk: Turn off the heat and wait for the milk to cool down to between 106 and 110°F.
- Prepare glass jars and a bowl: Wash four glass jars (more or less jars depending on the jar size you use) and the bowl with warm water. Fill them up with hot water and leave them aside.
- Mix milk and yogurt: Wait for milk to cool. Empty the water out of the bowl. Pour in a cup of milk then add the room temperature yogurt. Whisk it to combine until smooth and until yogurt dissolves in the milk. Add the rest of the milk and whisk it until the mixture is smooth again.
- Transfer yogurt in glass jars: Empty the water out of the glass jars and pour in the yogurt. Secure the lids.
- Place yogurt in oven: Place the jars into conventional oven with lights on and keep it there for the next 8 hours. Ensure you do not turn the oven on, only keep the light on. If you don’t have a conventional oven you can use thermos. Be sure to rinse it with a hot water to warm it up before pouring in the yogurt. Avoid jostling the yogurt until it’s fully set.
- Taste it: You can start tasting the yogurt after 5 hours and remove it from the oven/thermos as soon as desired flavor is achieved. Keep in mind, the longer you keep the yogurt in incubator the yogurt will get thicker and flavor will become more tart.
- Serve the yoghurt: After 8 hours in oven or thermos, put the jars of yogurt in the refrigerator and consume it within two weeks. You can drink the yogurt as it is or add your favourite fresh or frozen fruits, musli, make smoothies, etc.
- Your next batch: Leave ½ cup of yogurt which will form starter culture for your next batch of homemade yogurt.
Notes
Equipment: whisker, thermometer, 4 glass jars, large pot and a bowl for mixing yogurt.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 100 grams
- Calories: 61
- Sugar: 6 grams
- Sodium: 59.5 mg
- Fat: 3.3 grams
- Trans Fat: 0 grams
- Fiber: 0 grams
- Protein: 3.5 grams
- Cholesterol: 5 mg
