If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is one of my favorite must-have ingredient in our house. I love the whole process, from the actual making of the yogurt to straining it for the thick creamy result. It is as rewarding as the smell of baked cookies and a well-risen loaf of bread. I use this for everything: breakfast, snack, appetizer dishes, and also makes a fabulous substitute for sour cream. - FrancesRenHuang
Makes 1 cup
- 4 cups organic whole-milk
- 1 tablespoon of organic regular yogurt
- home-made yogurt
- cheese cloth
- Warm the milk over low heat, in a stainless steel pot.
- Wait for 5 minutes, or until the temperature is warm enough to touch, about 100 degrees; add the tbsp of yogurt and mix evenly.
- This is indian style: close the lid and wrap the pot with a bath towel, to contain the heat. Slide it into a closet to contain even temperature. (Of course, this step can be skipped if you have a yogurt maker) Wait for at least 7 hours, so the yogurt has formed properly.
- Pour the yogurt in a cheese cloth, tie it up and hang over the kitchen sink, or over a pot. Wait for 3 hours, or until the content in the cheese cloth has reduced to half; secure the cheese cloth even more tightly, and let it hang somewhere in the fridge over a pot; let it be for another 3 hours, or until liquid has completely drained.
- Spoon out the creamy yogurt, mix evenly, and secure in a sealed container. Can be kept for up to 10 days.