Yogurt - Homemade

Yogurt - Homemade

Ingredients:

• 1 gallon milk (skim, lowfat or whole)
• 2 cups powdered milk
• 1 cup yogurt (with active cultures) Must be fresh and unopened

Equipment:

• 4 quart jars
• 1/2 pint jar
• Canner or large pot
• Large pan to heat milk
• Cooler

Directions:

1. Sterilize jars and lids in canner. Add 1 inch water, bring to boil and boil for 10 minutes. Remove from heat and leave covered.
2. Mix milk and powdered milk. Heat in large pan over medium heat, stirring often, to a temperature between 185 F. to 195 F.
3. Place pan in ice water and cool to between 50 F. and 55 F.
4. Add yogurt to milk, Combine well.
5. Fill jars to neck with milk mixture. Cover with lids.
6. Put jars in cooler.
7. Heat water to 55 F and add to cooler. Bottom of lids should be above water.
8. Close cooler and let set undisturbed for anywhere from 3 to 9 hours, depending on how active the culture is and how firm you like the yogurt. The longer you leave it, the firmer the yogurt will become.

Save the 1/2 pint jar of yogurt as starter for next batch.