Homemade Yogurt

The next installment of Continuing Homemaker Education is homemade yogurt. 

I'd often thought about, and even pinned a few recipes for making yogurt in my crock pot but I never did anything with it.  Frank sits next to a Jordanian exchange officer at ACSC and we've made an attempt to get to know him and his family.  We went over there to drop off some Danielle bread and while we were there the sweet wife of this officer gave me some of her homemade yogurt to try.  It was awesome!  She invited me over to learn how to make it and I was floored at how easy it was and how great it tasted!  The girls and I have made it several times, most recently for our Y week, and have had great success each time.  I don't think I'll ever buy yogurt again!

Heat whole milk to a boil, whisking continuously so it doesn't burn to the bottom of the pan. 

Once boiling, remove from heat and allow to cool until just warmer than you would drink. 

 

Remove a little of the warm milk into a cup and add in 1-4 TBSP of the yogurt starter (or Greek yogurt from the store) and stir together. 

 

Add the yogurt/milk mixture back into the warm milk and stir. 

Pour milk into a plastic container and put on lid.

 

 Wrap container in a large heavy comforter (I use our down comforter) and let sit for 5 hours. 

 

After 5 hours check and if yogurt is still liquidy, replace lid and re-wrap for another 2-3 hours.  Every time I have made mine I have let it sit for about 7 hours. 

Place yogurt in fridge overnight before eating.  For sweeter yogurt, use less of the starter, for more sour yogurt, use more starter.  If you are using yogurt from the store as your starter, use the full 4 TBSP.