Yogurt Making

I recently started making homemade yogurt. Our family can easily consume 2 or 3 gallons a week. Yes, we love yogurt! It is fun and easy to make so I decided to share it with you.

Here's how we make it.

(Recipe for one gallon.) Add one gallon of milk to a large stockpot. You may use whole, 2%, 1%, or skimmed milk. Heat the milk slowly over a medium heat (not so hot that it burns on the bottom). Heat milk until the temperature is 180*F. It is not necessary to boil the milk.

When the milk reaches 180*F, turn the heat off and let the milk cool to 110*F. Putting the pot into a sink of cold water will quicken this step. Otherwise, this is a good opportunity to move on to other projects for a bit!

When milk has cooled to 110*F, add half of a six ounce cup of Yoplait yogurt. Any flavor can be used, because it doesn't change the flavor.

With a wire whisk, beat the milk & yogurt starter for a minute. It is important for the starter to get completely dissolved into the milk. The milk mixed with yogurt starter is now called inoculated milk.

Once thoroughly mixed, pour the inoculated milk into the desired jars. Fill to the neck of the jar. We use half gallon and quart jars.

Put lids on tightly and place jars into a cooler. It is helpful if the jars fitsnugly into the cooler - it all stays warmer and turns to yogurt faster. Warm water [110*f] can also be added to help stabilize the temperature.

Place the lid on cooler and set in a warm place for 3-4 hours. The yogurt is done when it has jelled. This can be easily checked by gently tipping the jar to see if it is milky or firm. If the milk has not become firm in 4 hours, the cooler may not be quite warm enough and it will just need a few more hours. When it is jelled, place in the fridge overnight to completely cool down and set.

Top with fruit or muesli and enjoy!