Prior to the last couple weeks I’ve made yogurt a few times successfully and I even posted a how-to last year. I’ve also goofed making it on a handful of occasions. It’s kind of like bread making. You make a few good loaves and you get all cocky then you screw up a few and your back to being humble.
My friend recently shared how she makes it and I like her method best. I have yet to screw it up! I’ve been making it weekly for the past month from raw organic jersey milk. One of my other friends delivers to me weekly. How lucky am I? Fresh, raw milk in a glass jug delivered to my house every week. The milk is good for about a week and I usually try and make the yogurt with it just before it is about to turn but not always.
Initially I bought a small container of plain Greek yogurt for a starter. After the first time making yogurt I used the previous week’s yogurt as a starter. I make a quart at a time but it would be easy enough to double the recipe if you wanted.
- Bring 1 quart of milk to a gentle bubbling for approximately 10 minutes.
- Turn off heat, let stand for a couple minutes.
- Take out approximately 1 cup of warm liquid and place in jar of choice.
- Add 2 Tablespoons of dry milk & 2 Tablespoons of yogurt.
- Shake in jar.
- 15 minutes later or so add remaining liquid to jar, shake, wrap in towel and place in dark area overnight.
- Refrigerate in the morning.
THAT’S it! This recipe is very forgiving so if you mess one step up it may still come out. (I’m talking from experience here) Last batch I flavored with vanilla extract and honey, next batch I plan to add maple syrup.
Give it a try, it beats buying it in the store and you know exactly what the ingredients are.