- 1/2 gal (2 quarts) whole milk
- 1/2 cup plain yogurt (read the ingredients label and find one that contains active/live cultures)
Instructions:
In the evening, pour milk into a large pan or add to your crockpot. Boil (or set to high) and cook until just before the milk froths over (180 degrees F). Remove from heat (or turn crockpot off) and let cool until temperature of milk reaches 115 degrees F. Scoop out about a cup of the warm milk and add to a bowl with the yogurt. Mix well. Add yogurt/milk mixture back into the pan/crockpot. Mix well.
At this point, if in a pan, pour into containers. (I use mason jars.) If in the crockpot, you can just stick the lid back on. Wrap containers/crockpot in a big towel. I stick the whole bundle in my turned off stove to help it keep warm, but you can just leave it wrapped up on the counter if you prefer. In the morning, stir well and set aside 1/2 cup of yogurt for next time. If you used a crockpot, now is the time to add your yogurt to jars. Put your jars of yogurt in the fridge. (You are able to eat it at this point...I just prefer mine a little thicker/colder so I refrigerate before eating.)
Notes:
- This is great with a little honey or maple syrup and some vanilla extract mixed in. I also love to top ours with berries/homemade granola. The kids gobble this up within a day or two.
- Also, if you are needing Greek yogurt consistency for tacos or chili or something similar, you can strain this through a thin cloth over a bowl. It will take a few hours, but the whey will drain off leaving the yogurt much thicker. If you strain this too long though (for example, overnight), you will be left with something similar to cream cheese that is delicious on bagels, but may be too thick to use in place of sour cream. And don't forget to save your whey! It can be saved in a jar in the fridge for up to 6 months to be used while soaking oats for granola, in homemade condiments, etc.
