Homemade Yogurt

Many years ago I began making yogurt at home. I remember when I started my confidence was very low. Keeping milk out at room temperature for hours, instead of in the fridge seemed so dangerous. In the back of my mind, I thought I might end up giving our whole family food poisoning. Fast-forward nearly ten years, and my family enjoys my homemade yogurt daily. I make a batch weekly or bi-weekly, and it takes minimal effort.

Ingredients

• 2 Quarts of non-homogenized, low-temperature pasteurized, grass-fed milk

• Whole milk plain cream top yogurt

• A dutch oven

• A themometer

Step 1

Rub an ice cube on the bottom of your dutch oven (this will help prevent scorching). Pour milk into dutch oven and turn heat to medium high. Stir occasionally until temperature reaches 175 degrees. (if you go over, don’t panic, I have gone as high as 195 and it still usually turns out fine, it just may take longer to set). Turn-off heat once you reach 175 degrees.

Step 2

Wait until temperature drops back down to 105 (anywhere between 100-110 should be fine as well). If you stir occasionally, it will speed the temperature drop along. Once its down to 105. Add 4 tablespoons of plain yogurt to a glass jar or other cup, and then add 1/2 cup of 105 degree milk to it. Stir until yogurt is dispersed evenly in milk, then add back to the dutch oven. Stir well. Put lid on. Yogurt should set in 12-24 hours. Then put in some containers/jars and refrigerate. I like to let mine culture for closer to 24 hours. I think the taste is better and it ends up a little thicker. I leave the whey (the liquid on the top). The yogurt will also thicken after it refrigerates. I get around 4 quart sized containers, and generally it lasts for 2-3 weeks in the fridge.