There are tons of different ways to do it and every recipe is a bit different, but I pour the milk into a large pot or dutch oven over medium-low heat. While it’s heating, uncovered, I turn my oven light on (not the actual oven, just the light) to start warming it up. I heat the milk to 180F (using a meat thermometer), remove from heat and let it cool to 115. I then pour the milk into quart or pint jars, add a tablespoon or two of starter (I use leftover yogurt in place of a starter now) and cover. I leave the jars in the oven (under the light) for 12-24 hours, if I leave it go for closer to 24 hours it gets much thicker.
Keep a close eye on the thermometer as it’s warming, if it goes too warm it won’t necessarily ruin the yogurt but I’ve found 180 is the sweet spot 🙂 The only bad thing is that your oven is pretty much off limits until the yogurt is done, so plan meals accordingly. Hope this helps!
1 month, 3 weeks ago
