We made homemade yogurt this weekend! It’s magic, y’all. Total magic. Here’s the recipe:
– 1 QT milk (I use 2%)
– 3 TBS plain yogurt (room temperature — let it sit out while you’re cooking the milk)
– Clean, 1 quart jar
– 2 dish towels
. . . . . .
Slowly heat the milk in a saucepan until it reaches 180°. Stir occasionally to keep it from scalding.
Remove it from the heat and let it sit until it reaches 115°. Stir occasionally to keep a skin from forming. This takes 20-30 minutes.
As soon as it reaches 115°, remove 1 cup of the milk and stir the yogurt into it. Stir this mixture back into the rest of the milk.
Pour the mixture into your 1 quart jar. Wrap both dish towels around the uncovered jar; first one, then the other. Cover the top of the jar with the towels as well.
Place jar in a warm-ish place (I put mine in the oven set on “Proof.” If you don’t have this setting, just turn the oven on for a minute and then turn it off and place the jar in the oven). Then LEAVE IT ALONE for 4-6 hours (I usually do 6 hours).
Unwrap jar and place it, still uncovered, in the fridge until it is cool to the touch. Then put the lid on. It will keep for a week, if it lasts that long 🙂
Save 3 TBS of this yogurt to make your next batch!!