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Homemade yougurt

Making your own homemade yogurt is actually quite easy.  I learned this from my mama. A supply of plain fresh homemade yogurt gives you many options. Add fresh or frozen fruit, jam, or honey for sweetness. Use it in smoothies, with granola, on pancakes, or in baked goods. You can make Greek style yogurt, simply place a couple of layers of cheese cloth in a sieve or colander and let the yogurt strain until it will get tick. The thin, watery part that drains out of the yogurt, called whey, can be saved and used for the liquid in making bread. I like to make a gallon of yogurt (4 quarts) at a time since it stores for a long time. If you don’t want to make quite that much, the recipe can easily be halved or quartered. Each batch of yogurt becomes the starter for another. Save a bit to inoculate your next batch of heated milk.

Homemade Yogurt
1 gallon whole milk, organic (Use the highest-quality milk you can for this recipe)
16 Tbsp. of whole milk plain yogurt containing live, active cultures

In a large pot heat the milk over medium low heat until it just begins to simmer (185°F). It should start to foam but not boil. (If you accidentally boiled it, don’t worry- it’s not the end of the world)  Be sure to stir frequently to prevent scalding.
Turn off the heat and allow the milk to cool down to 110-120 degrees F or until warm but not hot. (To speed up the cooling process, you can place your pot with hot milk in a sink filled with cold water or just allow it sit on the counter until it cools.
Once cooled, gently stir in yogurt into the milk.


Meanwhile, fill glass jars with hot water to warm them for about 3-4 minutes; pour out the water.

Pour milk mixture into the warmed jars and put the lids on tightly or with plastic wrap.

Set the jars on counter top wrapping them with towels. Basically, make the jars cozy. Do not jostle or disturb for 8-10 hours, or overnight.
Refrigerate for several hours before serving.