- 1 quart whole milk
- 3 tablespoons plain yogurt (live culture commercial or left over from
- your last batch)
Bring milk to boil over moderate heat, stirring fairly constantly. (Do not leave out this step) Cool the milk until a thermometer reads from 95-110 degrees F. Remove any skin formed. Whisk the yogurt in a bowl to liquefy it. Whisk in milk, mix well. Divide the mixture among four 1-cup jars (or let incubate in bowl-it'll take longer). Cap the jars (or cover the bowl) and allow to incubate until the proper texture is achieved-usually 4-5 hours. Yogurt is best when incubated at a temperature of 85-100 degrees-the lower temperature will take longer). Start checking after about 4 hours. It should have the consistency of a delicate custard-do not overferment hoping it will become more solid. Refrigerate it when just set-it will firm up as it chills. It will keep about 1 week. Vanilla yogurt Follow above recipe but add 1/4 cup sugar to milk before boiling. Before incubating-add 1/2 tsp vanilla extract and continue. Fruit on bottom yogurt Follow vanilla yogurt recipe until just after you've whisked the yogurt and cooled milk together. Spoon into each 1 cup jar 1-2 tablespoonfuls of fruit preserves, butter, or pureed fruit (ie baby food). Then pour in the yogurt mixture to fill the jars. Continue.