Homemade Yogurt
3 cups water
3 cups dry milk
(puree in blender, unless you want to wire wisk your arm off)
2/3 gallon of 2% milk or whole milk (not exact here)
Pour all into a big pot. Stir constantly with a spatula, so that nothing gets stuck and burned on the bottom. Bring the milk up to 180 degrees. (this is really the most boring part of the process, so if you make it through, you will be good to go.) IT will start to burn easily for the last 5-9 minutes (takes about 15-20 minutes on an electric oven, I am sure it goes faster on gas) so be sure to stir and scrape bottom constantly.
Put lid on the pot and remove from heat. LEt sit for 20 minutes if you have a thick pot. If your pot is thin, take lid off at 10 minutes, bring it back up to 180 degrees, and put the lid back on for 10 minutes.
Pour all contents into ceramic part of the crockpot. Wait until it cools to under 130 degrees. Mix 3 T. (approx) of yogurt start (I like the greek yogurt-- make sure it is plain and basic yogurt with no additives) with 1 -2 cups of the milk. Then add this mixture into the larger pot and wisk so that it is very well incorporated.
Stick lid on top of ceramic bowl and put in the oven. Turn oven on to start warming for 45 sec. at 350 degrees and then turn it off. Make sure this brings the temperature in the oven to between 100-130. (Goal temperature is 122) Each 30-60 minutes check your thermometer to see if the temperature is within range. Turn oven on briefly when necessary to get back to these temperatures.
This takes about 5-6 hours to incubate..
When checking on the yogurt and temperature inside the ovenbe gentle so you don't disturb the growth. After 5 hours, gently tip the bowl to see if it has solidified (there may still be a bit of whey on tip that is slightly liquid) If it looks solid enough then take it out and put it straight in the fridge for 8 hours. Let it have this time to continue to solidify.
ENJOY!
I have used the yogurt that I made, to start my next batch.
This has worked for me every time..I hope it works for you!
No comments:
Post a Comment