The best yogurt on the planet is homemade. It is very simple to do. And it saves so much money. You can also make yogurt cheese.
All you need is:
1 quart milk- lowfat to regular. You can also use non-fat powdered milk. This is what I use. You can have it on hand, and it doesn’t go bad.
1/2 cup plain yogurt-make sure it has live active cultures in it.
1/2 cup non-fat powdered milk-this thickens it.
Heat milk to 180 degrees
Cool to 110 degrees.
Pour in sterilized jars.
Now the tricky part-You must keep the culture between 100 – 110 degrees for the next 6 hours. Any lower the bacteria won’t do it’s job, and above 110 it will kill the bacteria.
You can keep it warm several ways. Oven (pilot light), crock pot(in a bath of warm water), or a?cooler. I have used both the crock pot method and the cooler method.
For the crock pot method, pour in hot tap water. Cover with a clean towel to keep it warm. When you mixture is cooled to the right temp, pour in jars and put into crock pot. Cover with towel. Check often using a thermometer to be sure it doesn’t get to hot. If the temp rises, take out some of the water and add cold. You can also uncover it to cool the water.
For the cooler metod: Add hot water into cooler. Put on cover to keep in the heat. Place two or three jars of hot water into the cooler. This will help keep the cooler warm for the 6 hours. Once your yogurt mixture is in the sterilzed jars, place the jars in the cooler. Close the lid, and keep it closed. You don’t want to let the heat out. It should solidify in about 3 hours.
For Greek yogurt, strain through a clean cloth napkin until all the whey is out. Save the whey and use it in smoothies and other recipes.
For flavors, you can add natural syrups like vanilla or strawberry. You can also add fruit as well. Experiment with you favorite flavors.