Homemade Yogurt
The original post has more information – specifics on the yogurt maker I use, etc…check it out!
For use with the eurocusine yogurt maker – makes enough for 7 7-ounce jars.
5 generous cups of milk – I’ve used skim, whole, and every combination in between. Honestly, no noticable difference between any of them, so use what you have on hand or prefer.
3/4 cup dry milk
1 pack yogurt starter**, or one 6-7 ounce container of PLAIN yogurt
**I order mine from www.newenglandcheesemaking.com – it has more varieties of bacteria than you get in a store-bought starter or plain yogurt, and you get a discount if you order 12 or more 5-packs at a time, which I do and then store in the freezer.
Scald milk on the stove till it just boils – this is the only tricky part. I’ve got it down to a science after much practice, but you have to watch it closely, and stir often. Use a whisk and keep the milk moving, and the SECOND it starts to raise in the pan, take it off the heat. Pour it into another container and let cool to room temp.
Once cooled, whisk in dry milk (this adds extra protein and makes your yogurt more solid – but it totally optional) and yogurt starter. Mix till combined, pour into yogurt containers, and let “yo” for 10-12 hours. It is done when it doesn’t jiggle when shook. This will depend on your maker, a bit of experimentation will give you the ideal time.
