half gallon milkmore fat in the milk equals thicker yogurt
Heat the milk in an uncovered heavy-bottomed pot until the milk reaches 200 degrees (it should be rumbling lightly, but not boiling). Stir and scrape the bottom of the pot occasionally to prevent the milk from burning.
Take the pot off the heat and allow the milk to cool to about 110 - 115 degrees, or just cool enough for you to comfortably dip your finger in the milk. Stir frequently to prevent skin forming on the milk. While the milk is cooling, put the yogurt in a small bowl and lightly whisk. Once the milk is cooled to 110 - 115 degrees, slowly mix ⅓ of the milk in with the yogurt and whisk until fully combined. Transfer the yogurt mixture back to the pot.
Place the covered pot in a warm, dry area for 4 hours or up to overnight. You can either leave the pot in an oven with the light turned on or wrap in a towel.
Either stir in or strain out any whey that forms on top of the set yogurt, depending on how thick you want the yogurt. Reserve the whey for your baking!) Stir the yogurt to ensure it is smooth and creamy and put in jars and refrigerate.
If you would like flavored or fruity yogurt, mix your additions in the jars and top with the yogurt.
*You only need store-bought yogurt the first time you make yogurt at home. After this, you can use the yogurt you've made to make more yogurt.-Store in the back of your refrigerator. Will keep for about two weeks.-To simplify my life, I've been transferring the yogurt/milk mixture directly into jars which I cover tightly and wrap in towels and leave in a warm, dry area instead of using the pot. I then flavor my yogurt in a bowl as I measure out what we want to eat that morning.
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How to Make Yogurt (Without Fancy Equipment) https://cookienameddesire.com/how-to-make-homemade-yogurt-recipe/ February 18, 2016 Amanda @ A Cookie Named Desire