Yogurt

1. 1

   With an instant read thermometer, measure the temperature of the water.

2. 2

   It should be at 115 degrees F.

3. 3

   Place the water and dry milk in a blender container, turn on a run at a medium speed for 5 to 10 seconds; reduce the speed to lowest setting.

4. 4

   Remove the lid plug and add the yogurt, run for 5 seconds to combine thoroughly, take care not to over-mix.

5. 5

   Pour the mixture into 2 sterilized containers, cover with a clean cloth and place in oven with light on overnight; the mixture should maintain a temperature of 115 degrees in order to incubate properly.

6. 6

   The next longer the yogurt incubates the tarter the flavor.

7. 7

   Yogurt should be thick, about the consistency of heavy cream, if liquid or watery, incubate longer.

8. 8

   Store the yogurt in refrigerator and it will continue to thicken as it cools.

9. 9

   Serve plain, add honey or fresh fruit to sweeten.

10. 10

    This yogurt is excellent for making yogurt cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.