Yogurt
Creamy and tangy, a perfect base to use as a sweet snack or savory sour cream and dips.
Equipment
- 1 Large Pot
- 1 Digital thermometer
Ingredients
- 8 cups whole milk
- 8 tbsp plain yogurt
Instructions
- Heat milk in a large pot over medium heat, stirring occasionally.
- Set aside yogurt starter, allowing it to warm up to room temperature. I add mine to the bowl I plan on culturing the yogurt in.
- Heat milk until it registers 180 degrees F. This usually takes 10-15 minutes. Remove from heat.
- Allow milk to cool until it reads between 105-112 degrees F. This can take 30 minutes or so, depending on how hot/cold the kitchen is.
- Strain the cooled milk through a fine mesh strainer into the bowl with the room temperature yogurt starter. Whisk gently until thoroughly combined. Cover it tightly. Set aside to ferment, undisturbed for anywhere from 10-24 hours. The warmer the room, the faster it ferments.
- Test for doneness. A layer of whey around the yogurt is normal. Yogurt will be runnier than store bought but should still look 'set'. Test for tanginess. The longer it sets, the tangier it will be.
- If a thicker, Greek style yogurt is your preference, place a few layers of cheesecloth over a bowl (secure with clothespins or rubber bands) and pour/scoop the yogurt into the cheesecloth. Allow it to strain for an hour or so, in the fridge, then scoop the strained yogurt out of the cheesecloth into a separate container.
- Yogurt should last in the fridge for up to two weeks.