1 gallon milk (whole is the best!)
1/2 C powdered milk (Optional-acts as a thickening agent)
1 cup plain yogurt
1. Heat to 180 degrees on stove (use a candy thermometer), stirring regularly so it doesn't scorch and hold for several minutes at this temp.
2. Cool in sink w/ ice water to 130 degrees.
3. Add ...1 cup plain yogurt w/ live cultures (for your next batch save a cup of your own! It can be used 4 times before you need to buy fresh yogurt from the store again) and mix well using a whisk. **If you are only going to use this as vanilla yogurt, feel free to add the vanilla and some sweetener to the whole batch now**
4. Pour into quart jars or whatever containers you have.
5. Fill two gallon milk jugs with HOT water and put in a cooler. This makes your incubator.
6. Place your containers in with the hot water jugs and lay at towel over them. Close cooler and incubate for 6 hours (or longer for more tart yogurt).
7. When ready to serve, add sugar, vanilla and fresh /frozen fruit. I added maple syrup and that was awesome! It keeps for a long time in the fridge. It takes about 20-30 minutes total to get it all ready and in the cooler.
We make smoothies with this almost everyday.
Quick and Easy recipes
3/4c yogurt
1tsp vanilla
1/2 orange or grape juice (V8 splash mixes are awesome with this, too)
some crushed ice
Blend well and enjoy!
About how many ounces (or quarts) does this make?
ReplyDeleteHmmm, I would guess close to 1 1/2 cups. I use the magic bullet cups and it's about 3/4 full.
ReplyDeleteWhat is the reason for heating the milk to 180 degrees and then cooling to 130??? Can you just heat the milk to 130 degrees and go from there????
ReplyDeletehere is a site that talks about why you heat the milk to 180*...http://www.westonaprice.org/food-features/heat-or-not-heat-yogurt
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