Homemade Yogurt Recipe

1. 1

   Mix lowfat milk and powdered lowfat milk together in a heavy kettle.

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   Then cover and heat slowly to 180 degrees.

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   Using a heat distributor under the kettle and stirring occasionally will help prevent scorching.

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   Remove from heat and cold to about 125 to 130 degrees.

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   Then mix about 1/2 c. of the hot lowfat milk with 1/2 c. of plain yogurt in a small bowl.

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   Doing this will help assure an even distribution of the yogurt.

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   Then stir this mix into the kettle of lowfat milk.

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   Cover the kettle.

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   Now get a couple of heavy blankets and lay them out nice in a quiet spot on your kitchen counter.

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    Set the kettle in the middle of the blankets and wrap it up well so it retains the heat.

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    You may set a towel under the kettle if you are concerned about spills.

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    Don't disturb for 3-4 hrs.

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    then carefully check to see if it is done.

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    Gently touch the surface with a spoon.

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    If it is hard, or possibly if it is solid but has a bit of clear yellowish liquid on the surface, it is done.

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    Then unwrap it and cold completely before eating.

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    If it doesn't seem done, rewrap and let it set another hour or possibly so.

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    Try not to let it set too long or possibly it tends to get sour, but it is still usable even though you may not like it as well.

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    This recipe can be reduced in size if 1 gallon sounds like too much.

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    This yogurt has a much more pleasant flavor than plain yogurt from the store.

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    And you may use this yogurt for your starter for your next batch instead of buying another carton.

* Per serving · 4 servings · Values may vary.

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