I’ve been making yogurt on and off for many years. Sure, it’s easier to buy it, but it’s significantly less expensive to make it yourself. And it’s easy.<\/p>\n\n\n\n
Equipment:
1 gallon insulated drink container
1 large pan
thermometer is helpful, but not crucial<\/p>\n\n\n\n
Ingredients: Method: You now have a gallon of yogurt.<\/p>\n\n\n\n To make Greek yogurt out of this, line a colander with a fine clean cloth (i.e. pillowcase fabric) and pour the yogurt into it. I pull the fabric corners up to form a bag, and let the whey drain out over the sink over several hours. Removing some of the whey thickens the yogurt and removes a lot of the sour taste to which a lot of people object.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" I’ve been making yogurt on and off for many years. Sure, it’s easier to buy it, but it’s significantly less expensive to make it yourself. And it’s easy. Equipment:1 gallon insulated drink container1 large panthermometer is helpful, but not crucial … Continue reading
1 gallon whole milk
1 cup live yogurt (plain <\/em>yogurt, yeah?)<\/p>\n\n\n\n
Heat the milk gently until it reaches scald temperature, around 180F, stirring often. You don’t want to burn it… The milk will start to form a skin on the surface. This step alters (or “denatures”) the proteins in milk to make better yogurt. Cool the milk to about 100-110F. A sink full of ice helps here, but simply waiting works too. The milk will feel quite warm on your wrist – a little hotter than you’d give to a baby. Mix in the yogurt, and put it all into the insulated container and leave overnight. <\/p>\n\n\n\n