Yogurt
Recipe from Shari Deardorff
Servings
5quarts
Cook Time Passive Time
15min 5-8hours
Servings
5quarts
Cook Time Passive Time
15min 5-8hours
Ingredients
Instructions
  1. Pour milk into large pot.
  2. Add powdered milk.
  3. Stir well and slowly warm up to between 170-180 degrees. Do not let go over 180 degrees.
  4. Take off heat and quickly cool to 130 degrees. Add yogurt and stir in well.
  5. Pour into clean jars and cover.
  6. Place in cooler. Fill milk jug with hot water (from tap) and place next to jars also. Cover all with a towel and then place lid on cooler.
  7. Place in quiet place and let rest for 5-8 hours. Overnight is okay too if you prefer stronger yogurt.
  8. Put in fridge and cool before enjoying.
  9. Flavor as desired with vanilla, honey or fruit to taste.
  10. Use this yogurt to start a new batch later. After a few batches, you may need to start over with fresh stuff from the store.
Recipe Notes

Optional Greek Yogurt. Strain yogurt in a cloth lined small holed colander for 6 hours.

Save the liquid (whey) to make fresh bread or put in soups if desired.

Use for mango lassi