Yield: 2 Quarts
Work: 30 Minutes
Total: 50 Minutes + Overnight
2 QT Whole Milk (Fresh is Best)
4 Tbsp Yogurt (Whole Milk - must have Live Active Cultures)
Pot with Lid
Add Milk to a Pot and bring to a simmer on medium heat.
Stir often with a Rubber Spatula to prevent scorching on the bottom of the Pot.
Bring the milk to over 180° F but under 200° F. Once reached, turn off heat and let cool to 112° F. *Temperature of 112°F is important - any hotter and it will kill the live active cultures in the Yogurt and prevent the process of converting into Yogurt*
Take ½ Cup of cooled Milk and add 4 Tbsp of Yogurt, then whisk together in a Small Bowl or Measuring Cup.
Add mixture back to the rest of the cooled Milk in the Pot.
Once everything is combined, place a Lid on the Pot and put into the oven with JUST the oven LIGHT on. With only the oven light on, you will provide the perfect environment for the transformation to happen. This transformation process takes at least 6 hours, and is easiest to do it overnight.
The thickness and tang will increase the longer it sits, but don’t exceed 24 hours.
Place Yogurt in an airtight container and refrigerate for up to 10 days.
If you prefer a really thick Yogurt, put finished Yogurt into a “Nut Milk” Bag or into Cheesecloth. Suspend in a Strainer over a Bowl overnight to strain. By removing this liquid the Yogurt will thicken.
Save any strained Milk Whey (liquid) for brining, dough use, pancakes, etc as it will mimic buttermilk tang.
Use reserved Milk Whey as a probiotic.
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