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2011_1229_yogurt

Yogurt

By: Denise, December 25, 2011
Cultured Dairy Products, Recipes

Makes 1 quart

1/2 cup good quality commercial plain yogurt, or 1/2 cup yogurt from previous batch

1 quart pasteurized whole milk, non homogenized

a candy thermometer

 


 

Yogurt is easy to make – neither a yogurt-maker nor a special culture is necessary. The final product may be thinner in consistency than commercial yogurt.

Gently heat the milk to 180 degrees and allow to cool to about 110 degrees. Stir in yogurt and place in a shallow glass, enamel or stainless steel container. Cover the container and place in a warm oven (about 150 degrees, or a gas oven with a pilot light) overnight. In the morning transfer to the refrigerator. (Throughout the day, use paper towels to mop up any whey that exudes from the yogurt.)

Variation: Raw Milk yogurt

Place 1 quart raw milk in a double boiler and heat to 110 degrees. Remove 2 tablespoons of the warm milk and add 1 tablespoon yogurt (commercial or from previous batch). Stir well and pour into a quart-sized wide-mouth mason jar. Add a further 2 tablespoons plus 2 teaspoons yogurt to the jar and stir well. Cover tightly and place in a dehydrator set at 95 degrees for 8 hours. Transfer to the refrigerator.

 

Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary Enig, Ph.D.