Homemade Yogurt

Making yogurt takes a bit of planning, but it is really worth it!!
Here are 12 yogurts, ready for lunches, the 13th yogurt, is saved, and
will be used to start the next batch.

Heat the milk to 190-200 degrees, stirring frequently.
You do not want the milk to burn on the bottom of the pan,
or to form a skin on the top as it heats.
Do not let it boil, just steam.

Once the milk has cooled to 90-100 degrees, the yogurt with
live cultures can be added.
Once blended, let activate for 8-12 hours, or overnight.

So Yummy!!

I felt like I was always running into the store to buy yogurts for 

a packable breakfast. Hoping they would be on sale.  Yogurts can range from 

$1.00 each to $1.49 or more each.   Now, not only do I make plenty of yogurt in one 

batch to last for at least two weeks, but I also save a ton of money!

This batch of yogurt was made with a half gallon of organic whole milk at $1.89.

Initially you need to buy one pre-made yogurt of your choice, that only has milk and 

the live cultures, but no additives.  

When ready to make a new batch, you use a bit of the previous batch to 

inoculate the yogurt with the live bacteria.

So once you get going, you will be making delicious yogurt for less than .20cents each.

This was the initial yogurt I purchased.  It is Organic Whole Milk Greek Yogurt.
You can find it at Trader Joe's.

You can use any type container you like to store the finished yogurt. Put the whole batch in 

a glass jar or crock and refrigerate.  Taking out only the scoops you use on fruit or cereal. 

If you prefer to have it as a ready to go item, then divide the completed 

yogurt into small seal-able glass or plastic cups. 

Then you can just add your fruit or a bit of jam to the yogurt when 

you are ready to eat it.

As Always,

ENJOY!

1/2 gallon whole milk

1 - 4 oz. carton of organic whole milk Greek yogurt

Large stainless steel pot

digital thermometer

1 large crock or 12 small containers

Warm the milk in a large pot to 190-200 degrees, not over 200 or you will be boiling it. Stir frequently so as not to scorch the milk on the bottom of the pan and not create a skin on the top.
Once heated, take off heat and allow to cool to 90-100 degrees. Put the live culture yogurt, either one you purchased, or a small amount from you last batch, in a large glass measuring cup.  slowly whisk  in 1/2-1 cup of the warm milk.  Pour this mixture back into the large pot of warm milk and whisk through. Wrap the pot in large towels and place in the oven.  This is just to have it in an out of the way place where it can remain undisturbed and somewhat insulated.  Leave the yogurt for 8-12 hours or overnight.  Once it has thickened you can put it in a crock or divide it among small containers. Refrigerate for at least 2-3 hours before eating.
Lasts for 2 weeks.