Homemade Yogurt
Author: Terese
Recipe type: Sides
Serves: 1 gallon
- 1 gallon whole milk
- 1½ c sugar, divided
- 2 Tbsp vanilla extract
- 1 Tbsp pectin powder
- ½ c cold water
- ¼ c fresh Dannon yogurt, plain or vanilla (no jam)
- Heat milk in a heavy pot, to 190° F.
- Cool to 130° F (110-130° is OK)
- While milk is cooling, measure up sugar (reserving 2 Tbsp for later) and vanilla. Set aside.
- Mix together the remaining sugar, and pectin power in a small pot; whisk in cold water and mix well until dissolved. Set aside.
- In a small bowl, set aside the yogurt culture needed.
- When milk has reached 130° F, add sugar and vanilla, and stir for 2 minutes until dissolved.
- Bring the pot of pectin mixture to a full rolling boil. Keep boiling for 1 minute.
- In a thin stream, pour the pectin mixture into the milk, stirring well while pouring.
- Add yogurt. Keep stirring well for 2 more minutes.
- Pour into clean jars through a strainer.
- Place jars in a cooler, then pour very warm water into cooler (130°F) until it reaches the lids of the jars.
- Close the lid of the cooler, and keep the temperature at 110-130° for 6-8 hours, or until your preferred tartness has been reached.
- Place jars in refrigerator to cool down.
Recipe by The Country Basket at https://thecountrybasket.com/making-homemade-yogurt-using-cooler-for-incubation-recipe/
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