Here is how my grandmother thought me to make yogurt :
1/2 gallon whole milk
1/2 cup whole fat plain yogurt room temperature (greek, dannon or any other available in your area)
It is very important to use good yogurt for your first try!!!
Boil the milk on a slow flame and let it cool down to a stage where you slowly dip your small finger into the milk and you can keep it in for a few sec. Now this is old method i learned from my grand mother, I 'm sure now days you can use thermometer, I just never got one of them for cooking and always check the temperature this way. You will need an hour before checking the milk as it takes time for it to cool down. If you live in a very cold area start checking 40 mins after the boil. The more often you make yogurt, the sooner you will learn how long it takes and you will reach to a stage you wont even check the temperature.
If the milk cool down too much worm it on the stove for little bit or in the microwave for 30 sec.
Beat the yogurt with a spoon to make it smooth for easy mixing with the milk.
Once the milk is right temperature move it to a plastic or glass container, add the yogurt, and stir 3-4 times.
Cover the container with its lead or cap and move it to a warm and dark place, where it will stay overnight or approx half day. I usually keep it in the oven.
Do not open the place where the yogurt is until some time have passed, it needs to rest. Do not move the container or shake it.
I live in FL and overnight works great for me. If you live in a cold place you need to wrap the container with towel or something warm before living it to rest. The yogurt needs warm place to get ready.
If you use low fat milk the yogurt will be watery. To avoid that cook the milk on low flame for about an hour and a half or 2 before letting it to cool down. This will help to evaporate the water. The yogurt will be less quantity.
Once the yogurt is ready place it in the fridge to firm. It may be little sour as it stays out in the heat for longer time. Half day should be good for warm clime and 16-18 h for colder.
Enjoy!!
1/2 gallon whole milk
1/2 cup whole fat plain yogurt room temperature (greek, dannon or any other available in your area)
It is very important to use good yogurt for your first try!!!
Boil the milk on a slow flame and let it cool down to a stage where you slowly dip your small finger into the milk and you can keep it in for a few sec. Now this is old method i learned from my grand mother, I 'm sure now days you can use thermometer, I just never got one of them for cooking and always check the temperature this way. You will need an hour before checking the milk as it takes time for it to cool down. If you live in a very cold area start checking 40 mins after the boil. The more often you make yogurt, the sooner you will learn how long it takes and you will reach to a stage you wont even check the temperature.
If the milk cool down too much worm it on the stove for little bit or in the microwave for 30 sec.
Beat the yogurt with a spoon to make it smooth for easy mixing with the milk.
Once the milk is right temperature move it to a plastic or glass container, add the yogurt, and stir 3-4 times.
Cover the container with its lead or cap and move it to a warm and dark place, where it will stay overnight or approx half day. I usually keep it in the oven.
Do not open the place where the yogurt is until some time have passed, it needs to rest. Do not move the container or shake it.
I live in FL and overnight works great for me. If you live in a cold place you need to wrap the container with towel or something warm before living it to rest. The yogurt needs warm place to get ready.
If you use low fat milk the yogurt will be watery. To avoid that cook the milk on low flame for about an hour and a half or 2 before letting it to cool down. This will help to evaporate the water. The yogurt will be less quantity.
Once the yogurt is ready place it in the fridge to firm. It may be little sour as it stays out in the heat for longer time. Half day should be good for warm clime and 16-18 h for colder.
Enjoy!!
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