Instead of store-bought yogurt, try making your own. This yogurt is creamy, smooth, delicious, and straightforward to make. This recipe does not require a yogurt maker to create and is a traditional family recipe shared with me by a special friend.
Servings: Makes approximately 4 cups of yogurt
- 1 quart of whole or skim pasteurized milk (not ultra-pasteurized)
- 1/2 cup of half-and-half
- 1/2 cup of starter (the starter is old lebbing that you saved from making it the time before or can be plain Greek yogurt from the store)
- Combine milk and half-and-half in a 2-quart saucepot. Boil on medium-high heat until the temperature reaches 185 degrees Fahrenheit.
- Place the pan in a sink filled with cold water. The cold water should reach at least halfway up the 2-quart saucepan to cool the milk mixture.
- Stir until the temperature of the yogurt liquid is 115 degrees Fahrenheit or a little less. The temperature is critical to creating the necessary bacteria to thicken the yogurt.
- Put the starter in a small bowl and add three tablespoons of the warm mixture.
- Add the starter mixture to the warm mixture in the saucepot and stir.
- Cover the saucepot with a lid. Take a large bath towel folded in half and place a pot holder in the center of the towel. Place the covered saucepan on the pot holder and wrap the saucepan tightly.
- Let sit wrapped up for 12-15 hours at room temperature. Your home’s temperature will determine the time for the mixture to gel. After eight hours, I occasionally check to see if the yogurt mixture is ready. Once it has thickened, move it to the refrigerator.
- If you plan to add flavoring: Before adding flavoring, remove a 1/2 cup of unflavored yogurt to use as a starter for your next batch of yogurt. Then flavor the remaining yogurt as desired.
- Enjoy the remaining yogurt with vanilla extract (1/2 teaspoon to one cup), fresh or dried fruit, nut butter, walnuts, pistachios, almonds, etc.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer