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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:
Makes: one quart
quart Whole Milk
- 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.