Featured Pinch Tips Video
- 1/2 gal
- cream, whole or low-fat milk
- 1/2 c
- starter---plain yogurt with live cultures (i use nancy's organic)
- 2/3 c
- nonfat dry milk powder
- 2-4 Tbsp
- optional: honey or sugar (i don't use it)
1Combine milk and nonfat milk powder. Heat on stove on low (electric stove 4-5) You can also use a deep fat fryer like a Big Daddy...just keep the heat low and keep a thermometer inserted the entire time while stirring constantly to prevent scorching. Heat to 165 or 180 and maintain that heat for 5 minutes if you like a thicker yogurt...less if you want it thin. DON'T ALLOW TO BOIL!
2Quick cool in an ice water bath. Use the thermometer to get the milk to 100-115 degrees.
3Remove one cup of warm milk and mix with the yogurt starter in a small bowl. Add the mix into the warm milk and mix well.
4Pour the warm yogurt into pint size or quart sized jars and secure lids.
5I use an ice chest to incubate the yogurt for 7-12 hours. Pour hot water (NO HOTTER THAN 110) tap water is just fine into an ice chest, place jars in and cover with a tight fitting lid.
6The next morning you have yogurt! And is it every sooooooooo good...you will NEVER get anything like this in the store and it is cheap, cheap, cheap to make. Mix with some granola, fruit or jam...top your baked potato or anything that calls for sour cream. Try the blueberry chia seed recipe on the back of the package in the health food section. This is a great refrigerator jam to use with yogurt and granola.