-
1
Optional for serving: Assorted toppings such as jam, fresh fruit, syrups, granola ... whatever floats your boat!
-
2
Prepare a water bath for the yogurt by adding about two inches of water to a wide, deep pot (for example, a canning pot, pasta pot, soup pot, etc.).
-
3
Place the pan over high heat and bring the water to a temperature where a great deal of steam is rising from the surface of the water but it is not boiling.
-
4
Place a tight-fitting lid on the pan and turn off the heat.
-
5
Put a separate kettle of water over medium heat on another burner.
-
6
While that heats, prepare the yogurt as follows.
-
7
In a large mixing bowl, whisk together the sweetened condensed milk and water until thoroughly combined.
-
8
Whisk in the cold milk.
-
9
Set aside.
-
10
Measure the cup of yogurt into a medium-sized mixing bowl.
-
11
Gently whisk in a ladleful of the warm milk/water/condensed milk mixture until smooth.
-
12
Repeat with two more ladles of milk.
-
13
When it is completely smooth, pour into the remaining hot milk and whisk gently until smooth.
-
14
Position a fine-mesh strainer or a colander lined with cheesecloth over another bowl and pour the liquid through the strainer.
-
15
Use a spatula or wooden spoon to press any lumps through the strainer.
-
16
This guarantees a silky finished yogurt.
-
17
If you dont mind a few lumps, you can skip this step.
-
18
Pour the prepared yogurt into clean and empty jelly or baby food jars or into small drinking glasses.
-
19
If using 8-ounce jars, this will fill about five or six jars.
-
20
It is helpful to use jars or cups of a uniform height since you will be putting them in a water bath.
-
21
Do not put lids on the jars.
-
22
Remove the lid from the pan of hot water.
-
23
Steam should still be coming from the surface of the water, but not quite as vigorously.
-
24
If there is no steam, reheat the water slightly.
-
25
Transfer the pan of hot water to a heat-proof surface.
-
26
Arrange the jars in the hot water.
-
27
Use the kettle to add enough water, if necessary, to come about 4/5 of the way up the sides of the jars.
-
28
Lay a bath towel over the pot in such a way that it covers the top of the pot but does not fall down into the yogurt or water.
-
29
Now the hard part is done.
-
30
All that remains is to let the water return to room temperature.
-
31
In my house, this takes about four or five hours.
-
32
You may have to adjust this time slightly depending on how warm your climate (or thermostat) is at the time you make it.
-
33
When the water is room temperature, the yogurt should be set (in other words, it may wiggle like a firm jelly when gently shaken, but it wont be liquid.)
-
34
If using jars, you can screw or clamp on lids.
-
35
If using cups, cover lightly with plastic wrap.
-
36
Either way, refrigerate for two hours or more before eating.
-
37
Around these parts, we like them with a dollop of homemade blueberry or strawberry jam or a scoop of crushed pineapple.
-
38
Note: dont tell anyone I said this, but its also really good with a healthy spoonful of dulce de leche (yes, I am aware of the irony inherent in that statement) on top for dessert.
