Homemade Yogurt

Homemade Raw Milk Yogurt

1 Qt of whole milk

3 T Yogurt (plain and full fat) *I prefer organic.

Bring a quart of milk to 180 degrees gently.  Cool milk to 110 degrees.  Add 1 T yogurt to warmed milk and stir well.

Add remaining 2 T yogurt to the jar. Carefully add warmed milk to the jar.

Now put the lid on your jar and put the jar in a little lunchbox-size cooler and fill the cooler with the hottest tap water you have up to the neck of the jar.  Loosen the lid just a bit and close the lunchbox.  Set it somewhere it won’t be bothered or opened.

In about 8-12 hours you will have nice creamy yogurt.  Just tighten the lid and put it in the fridge.

For Flavored Yogurt:

1 Qt of whole milk

3 T Yogurt (plain and full fat) *I prefer organic.

4 T. honey or maple syrup

1 t. any flavor extract desired

Bring a quart of milk to 180 degrees gently and add honey/maply syrup and extract.  Cool milk to 110 degrees.  Add yogurt to warmed milk and stir well.

Carefully add warmed milk to the jar.

Now put the lid on your jar and put the jar in a little lunchbox-size cooler and fill the cooler with the hottest tap water you have up to the neck of the jar.  Loosen the lid just a bit and close the lunchbox.  Set it somewhere it won’t be bothered or opened.

In about 8-12 hours you will have nice creamy yogurt.  Just tighten the lid and put it in the fridge.

**If a thicker milk is desired, you can add dry milk powder while milk is at 180 degrees, but I have never thickened my yogurt this way.

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