You may also like
Ingredients
- 1/2 gallon 2% reduced-fat milk (or whole milk)
- 1/2 cup plain yogurt (store-bought, or from an earlier batch of homemade yogurt)
Method
- Pour milk into a Dutch oven or heavy pot. Skim milk does work, but the results aren't as creamy - we recommend whole or 2% milk.
- Heat the milk to 200° F (very hot, but not boiling). Stir to keep the milk from burning on the bottom. Heating the milk like this changes the protein structure so it will set properly.
- Let the milk cool down to 115° F - lukewarm. If a skin forms, stir it back in before the next step.
- Mix 1 cup of the warm milk into the plain store-bought yogurt (make sure the package says "live and active cultures"). Whisk out any lumps.
- Combine the milk-and-yogurt mixture back in with the pot of warmed milk.
- Put a lid on the pot (or cover with aluminum foil) and place the whole thing in a turned-off oven overnight. Turn the oven light on to keep things warm. You can also wrap the pot in towels - kitchen towels or even a big beach towel - to keep the heat up while the yogurt sets. Another option is setting the wrapped pot in a closed microwave next to a bottle of hot water.
- Once the yogurt has reached your desired consistency, whisk it, store it in a reusable container, and refrigerate.
