Making Homemade Yogurt Recipe

Ingredients:

• Whole milk
• 2tbsp-4tbsp of plain yogurt with live cultures

Materials:

• Stainless steel pot
• Non-reactive container with lid or empty yogurt container
• Cheese cloth/t-shirt (optional)

Method:

Heat the milk in a pot until it begins to simmer and you see little bubbles on the edges. Make sure to watch the milk so it doesn't boil over. Take the milk off the heat and let it cool until you can hold your pinky finger in the milk for about 10 seconds without burning yourself.

After it reaches that state, stir in the plain yogurt thoroughly. Pour it in a non-reactive container or the empty yogurt container and put the lid on. Put this in a warm place and let it ferment for about 8-10 hours for a mild yogurt, or for 24 hours for a very probiotic rich tangy yogurt. Refrigerate before serving.

For a Greek-style yogurt, strain the yogurt over a cheese cloth or old clean gt-shirt for a few hours/overnight to drain much of the whey. This will result in a very thick yogurt or what some call yogurt cheese. The left over whey can be used in soups and sauces or you can use it to ferment other things.

The yogurt you made can be used as the starter for the next batch so make sure to save some.

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