This is how I make yogurt at home. I use this for smoothies, but I have friends who use this for regular breakfast!
Yield: 4 cups
Cooking Time: 8 hours
Preparation Time: 15 minutes
4 cups milk
2 tbsp yogurt
Sterilize a 4 cup mason jar, lid, and tongs in boiling water or a
Heat milk and stir regularly until it reaches 120 degrees F.
Cool the milk in a cold water bath to about 120 degrees F.
Prepare a water bath at about 120-125 degrees F in a cooler.
Pour milk into mason jar carefully, without contaminating with any
utensil that is not sterile.
Add two tablespoons of previous yogurt mix or culture (You can freeze
2 tablespoons of yogurt from your fresh batch for next time. It will
keep for a few months in the freezer).
Shake the sealed jar and place in the water bath for 6-8 hours.
Cool immediately when done in refrigerator.
For Greek yogurt, strain yogurt overnight through cheesecloth.
*Nutritional information reflects amount per cup.*
TOTAL FAT (g) 7
Saturated Fat (g) 5
CHOLESTEROL (mg) 25
SODIUM (mg) 101
TOTAL CARBOHYDRATE (g) 11
Dietary Fiber (g) 0
Sugars (g) 13
PROTEIN (g) 8
Download the Recipe Here: Homemade Yogurt