Generations of people have been making yogurt in their kitchens long before industries packaged it into convenient little containers for us (along with all the added sweeteners and thickeners).And just like anything else you make at home,it does taste better.More fresh,and not so sharp.
1.Heat 1 quart of milk on the stove to 180 degrees F.(A thermometer helps to ensure food safety.)
2.Let the milk cool to 110 degrees.
3.Add 2 tablespoons of plain yogurt to a quart jar.Make sure the yogurt has live,active cultures.It can be store-bought plain yogurt or the last spoonfuls of your most recent homemade batch.
4.Add a bit of the cooled milk to the yogurt in the jar and swirl it around.Then pour the rest of the milk into the jar.
5.The jar needs to stay warm for about 8 hours while the cultures do the work.Options:
Put the jar inside the oven with the oven light on.
Put the jar inside a cooler,and fill the cooler with hot water.
Buy a yogurt maker which will keep the jars warm.
6.After the yogurt has thickened,cool the yogurt in the fridge and enjoy!
7.The yogurt is more thin than store-bought,but it’s ideal for smoothies.If you like thicker yogurt,pour it into a colander lined with cheese cloth,coffee filters,or paper towels,and let the excess liquid drip into a bowl below.
