Author Notes
If you can simmer milk, you can make home made yogurt. You control the quality of the ingredients, and you save a few cents in the process.
Original recipe and comments from Melissa Clarke:
http://cooking.nytimes...
—Jim Kennedy
Ingredients
-
1 quart
Whole Milk
-
2 tablespoons
Yogurt
Directions
-
Heat milk in enameled cast iron pot. Skim occasionally to remove protein coagulating at surface. When it reaches 190 degrees, pour milk into plastic container.
-
Continue to skim protein as milk cools. At 110 degrees, pour a cup into a mixing bowl. Add yogurt, whisk. Pour back into container.
-
Store covered in a warm place in kitchen (where cats cannot discover it) for 6-12 hours. The longer it sets, the thicker and tangier it becomes.
-
Refrigerate.
If you prefer a thicker yogurt, place a folded paper towel on top of yogurt to wick out moisture. Repeat to desired thickness.
See what other Food52ers are saying.