Homemade Yogurt, an ancient technique, is simply boiled milk, added starter, a warm blanket wrapped for 24-hours.
Course Yogurt
Cuisine Mediterranean
Keyword Homemade Mediterranean Yogurt
Prep Time 1 dayday
Cook Time 40 minutesminutes
Total Time 1 dayday40 minutesminutes
Servings 1quart
Equipment
Large pot with a lid
Thermometer
Ingredients
1 cupYogurt starter room temperature plain, full fat yogurt with live culture
1quartMilk full fat
Instructions
Pour milk into a heavy pot. On medium heat, bring the milk slowly to a low boil. As it begins to boil, a film or skin will begin to rise. Let it rise for a few seconds. Turn the stove off.
Wait 5 minutes and do it again; slowly bring to a boil, rise, turn off. Wait 5 minutes and do one last time. It’s an old tradition and the only way I have done it; everything in three’s!
Let the milk cool to the temperature of 110 degrees. Another traditional way of knowing when the temperature is right; stick your finger in, if you can count to 10, the temperature is right. Before, or hotter, it will kill the active cultures in the starter. If it is too cold, the fermentation process will not begin. Old world ways have been tried and true!
Add your room temperature yogurt starter, whisk well, cover and wrap the pot with a thick towel or blanket to keep the temperature warm. If you have a gas oven, the warmth in the oven from the pilot light (oven off, of course) is perfect for fermenting the milk. Allow it to set over night or at least for 10 hours.
After the milk has had its warm fermenting time, place it in the fridge for about six hours. Your yogurt is now deliciously, ready to eat!
Remember to scoop out one-cup of your homemade yogurt to save for the next batch, and just keep it covered in the fridge.