Anyone can make yogurt without the use or need for special equipment. A fermented milk product, it’s not only healthy and full of live active cultures for intestinal health, but it’s economical…and delicious! Be sure to reserve 1/3 cup of this batch as a starter for your next batch. (More good news: starters can be frozen up to 3 months and thawed when needed.)
- 8 cups milk whole, 2 percent or low fat
- 6 ounces yogurt with active cultures
Pour the milk into a very clean, heavy-bottomed stockpot or large saucepan and place over medium heat. Gently heat the milk until it reaches 185 degrees when tested with an instant-read thermometer. Remove from the heat and allow to cool at room temperature for about 30 to 35 minutes until the thermometer reads between 105 degrees and 115 degrees. Whisk in the yogurt starter.
Pour the mixture into two clean, sterilized quart jars and seal with tight-fitting lids. Wrap the jars in a thick towel and set aside overnight. The next day, the yogurt should be thickened. Store in the refrigerator to chill.
Top servings with granola, honey, maple syrup, fresh fruit or a combination.
Use within 2½ weeks.
Makes 8 cups.
Photo by Jodi Miller