This recipe is for one gallon of yogurt. Of course you can make less, just do the math. You don't need any special equipment. You will see here what I use and common sense will help you figure out how to do it with what you have on hand. I use raw organic cows milk from a local blessing for $3 a gallon. Kind of hard to buy a gallon of yogurt for that, isn't it?
Start with: Dissolve 2 Tablespoons unflavored gelatin in 2/3 cup cool water. (Top left picture)
(I am able to get it at a bulk food store, but Knox gelatin is fine. Two envelopes will do. Bulk is cheaper and you're not out so soon.)
Heat 1 gallon (minus a cup to make room for added ingredients) milk to 180 degrees. The old-fashioned term is "scald" it, a thermometer just takes the guess work out of it. If you stir it constantly as it heats it seems to turn out creamier yogurt. I guess something to do with heating it evenly and gradually. It takes some time but can be done with a book in the other hand! :)
Start with: Dissolve 2 Tablespoons unflavored gelatin in 2/3 cup cool water. (Top left picture)
(I am able to get it at a bulk food store, but Knox gelatin is fine. Two envelopes will do. Bulk is cheaper and you're not out so soon.)
Heat 1 gallon (minus a cup to make room for added ingredients) milk to 180 degrees. The old-fashioned term is "scald" it, a thermometer just takes the guess work out of it. If you stir it constantly as it heats it seems to turn out creamier yogurt. I guess something to do with heating it evenly and gradually. It takes some time but can be done with a book in the other hand! :)
Then add: The dissolved gelatin, sweetener to taste, (I use 1/2 cup fructose)
and vanilla. (I just pour - maybe 2 Tblsp.?)
Of course you may leave it unsweetened and plain.
Cool to 130 degrees, it doesn't take long if you set it in the sink in cold water. Again, stirring while it cools makes it better. Last but not least, add 1/2 cup yogurt as starter. I like Dannon, you can experiment, but just make sure it contains live cultures. Once you have your own made, you can use it next time. Whisk to blend in. Strain into jar. (Not essential to strain, but it insures a smoother texture.)
and vanilla. (I just pour - maybe 2 Tblsp.?)
Of course you may leave it unsweetened and plain.
Cool to 130 degrees, it doesn't take long if you set it in the sink in cold water. Again, stirring while it cools makes it better. Last but not least, add 1/2 cup yogurt as starter. I like Dannon, you can experiment, but just make sure it contains live cultures. Once you have your own made, you can use it next time. Whisk to blend in. Strain into jar. (Not essential to strain, but it insures a smoother texture.)
I set my jar in this 2 gallon cooler. It is one of God's little goodnesses to me. I love red and blue in my kitchen and ones in the store are orange, etc. I happened to find this one, like new, for $3 at a second hand store. It's perfect! (Further evidence God knows me!) (Two quart jars fit in an Igloo lunch box.) Fill up to the neck of the jar with hot tap water.Let sit for three to 4 hours or until thick. If you use your own yogurt as starter, it seems to incubate faster. Storebought takes the full 4 hours. The longer it sets, the sourer it gets. I like to catch it as soon as it's thick and very mild. The little ones like it better! Take out, refridgerate and enjoy!
If you have any questions, please ask them in the comments.
Also, if you know any tips, or a better way, I'd love to learn it!
Favorite uses, too!
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