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| I went with the Greek yogurt, as it was recommended in the recipe. The milk was only pasteurized, and not homogenized (I have no idea what that means), so I thought my chances of success were greater with it. $5,99 - at Sprouts. |
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| I bought the thermometer, but that was the only new equipment I needed. |
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| I iced the pot to keep the milk from scalding. |
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| Add 4.5 cups milk, heat to 180 degrees Fahrenheit over medium heat. |
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| Cool to 110 degrees Fahrenheit. |
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| Add 1/2 cup of yogurt (starter) in a liquid measuring cup. |
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| Add one cup of the warmed and cooled milk to the yogurt, whisk briefly. |
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| Pour yogurt and milk mixture back int the pot, whisk. |
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| Pour into mason jars. |
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| Cover with lids, and put into a small ice box filled with hot tap water. (125 degrees Fahrenheit) |
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| Leave, undisturbed, for 6-7 hours. The longer you leave it, the tarter the yogurt. |
Recipe from:
It has not been 6 hours yet. I will update tomorrow morning....
Isn't homemade yogurt the easiest thing? I wouldn't dream of paying the price at HEB for organic yogurt when homemade costs 1/3 of the price! I used to do mine in the crockpot.
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