Wednesday, May 9, 2012

Homemade Yogurt


 A couple of weeks ago my sister-in-law gave us a huge jug of raw cow's milk. I am not the biggest fan of drinking milk so I had to come up with something to do with it. I gave a portion of it away, Jordan used some in his coffee and the rest was turned into yogurt. 

Our process is actually quite simple, just keep in mind that *I am not an expert*. We do not own a yogurt maker so we do it the good old fashioned way.

First, make sure you have everything together:

raw milk or any milk, really (except ultra pasteurized)
sterile jars
food thermometer
large pot
plain "starter" yogurt with live cultures, 1/4 cup per quart (I used Stonyfield) - you can also save some from your homemade batch to make the next batch

There is the low-temperature method and the high-temperature method. I used the high-temperature method.

Get your jars together and make sure they are really really clean. They must be very clean because we plan on fermenting the milk and don't want any bad bacteria to get in the way.


If you are using raw milk, make sure you skim off the heavy cream so you can turn it into butter or whatever you prefer.

Next, pour the milk into your pot. Heat it to 180 degrees over medium heat.


Once your milk reaches 180 degrees, remove the pot from the heat and allow to cool down to 110 degrees. You can do this quickly by submerging the pot in iced water.

Now, add your starter yogurt and stir well.

Transfer yogurt to your clean jars.


Now, cover your jars with a towel to ensure that your milk remains between 80 and 100 degrees and let it sit for 10 to 24 hours. I made mine on a warm day that our air conditioner was off so I could just cover it and leave it on the counter to ferment. A couple other options are to turn on your oven and leave the jars in there or place your jars on a heating pad and cover with a towel.

Refrigerate before eating.

We use our yogurt to make salad dressing, to bake with and to eat with fruit and granola.

I hope you enjoy!

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