Milk (this should work with any volume, I think?)
1/2 cup yogurt with active bacteria
- Heat milk to 185 degrees F (85 degrees C). This is important for creating a thick, nicely textured yogurt.
- Cool milk back down to lukewarm (about 110 degrees F, 43 degrees C), then add 1/2 cup of the warm milk into the yogurt. (Ensuring the milk is cooled down will prevent you from killing the live cultures in the yogurt.) Whisk the yogurt and milk together, then add the rest of the milk and mix well.
- Place your mixture somewhere warm and let sit for 4 to 8 hours, or until yogurt is thick and tangy. My favorite method for making yogurt is to wrap the jar in a warm, moist towel, then setting it in the oven with the oven light on. The light will provide enough heat to ferment the yogurt!
- After sitting in a warm environment for a few hours, your yogurt is ready to eat! If you want to turn this plain yogurt into Greek yogurt, we’ll take it one step further and strain it.
- Set a mesh sieve lined with cheesecloth (or strong paper towels) over a large bowl. Pour in yogurt and place in the fridge. Check every few hours until yogurt reaches your desired thickness.
- The liquid that is drained out of the yogurt is whey! This is a great protein and works well in smoothies and soups.
- Transfer your freshly made Greek yogurt to an airtight container when it has reached your desired thickness level.
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