|Prep Time||20 min|
|Passive Time||6-10 hrs|
- 1 half gallon raw or organic whole milk
- 1/2 cup organic plain yogurt or a yogurt starter
- 1 candy thermometer
- 1 whisk
- 7 sterilized glass jars
- 1 yogurt maker
- Heat milk in the pot until it comes to a boil and reaches 180 degrees and then remove from heat and let it cool.
- Strain your milk through a wire strainer to remove any overcooked milk film.
- Mix a bit of the milk into the yogurt or yogurt starter then whisk in the rest of the milk. Make sure that you don’t add the yogurt or starter until the milk has cooled to at least 110 degrees or the heat will kill the live cultures.
- Pour your yogurt into sterilized jars and place into the yogurt maker
- Remove your yogurt after 6-10 hours and move to the refrigerator. If you would like thicker greek-like yogurt you can strain your yogurt with a cheesecloth for 24 hours. You can save the whey you strain out for things like sauerkraut. (link this when you post the recipe)
- When you go to make your second batch of yogurt, you can use one of you yogurts as the starter!