Cindy’s Homemade Yogurt
By Yankee Magazine|Apr 02 2007|
Yield:
1 Quart
Ingredients
2 Tbsp Whole Milk Plain Yogurt
4 Cups Whole Milk (not ultra pateurized)
Instructions
Have about 2 TBS of yogurt in a small cup at room temp, this is your starter. Heat 4 cups milk to steaming (180 degrees if you want to use a thermometer). The milk will have small bubbles around the edge and be steaming, but not boiling. Then take off heat and allow to cool to 115 degrees, which would be when you can hold a finger in it several seconds without burning, a little more than lukewarm. This usually takes about 45 min. Pour a small amount of warm milk into yogurt starter, mix and then pour back into pot and stir thoroughly. Pour all of this into a quart jar, cap, place on heating pad which is set to warm, cover with towel, then stockpot and leave overnight. This works everytime for me, except when I tried to do it with organic ultra pasteurized milk. Later read that since it is ultrapasteurized, it can’t support any growth of the good bacteria in yogurt.
