TRADITIONAL HOMEMADE YOGURT
Making creamy, rich homemade yogurt is easier than you think (and cheaper than buying it at the store). Enjoy it within 2 weeks.
Provided by ChefJackie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 12h20m
Yield 8
Number Of Ingredients 2
Steps:
- Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).
- Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.
- Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.
- Move the jars to a refrigerator to cool.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 11.7 g, Cholesterol 26.4 mg, Fat 8.4 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 104.6 mg, Sugar 11.7 g
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