|I brought milk almost to boiling (stirring constantly so it didn't scorch)|
|I then Cool down to 100 Deg F. then added approx. 3 Tablespoons of plain yogurt with live culture after adding the live starter I then poured it into two 1 pint wide mouth canning jars.|
|My Oven Is Broken So I Used My Electric Roaster Oven, adding about an inch of water to the bottom|
|I added about an inch of water to the bottom of the roaster then sat a plate on the rack and then sat the canning jars filled with the cultured milk onto the plate for stability purposes.|
|And now I have Yogurt !|
This is a basic recipe for homemade yogurt using commercial full fat milk. The yogurt is delicious as is, but can be made into the thick yogurt that is such a favorite in Greek cooking by straining.
- 1 quart (32 ounces) of full fat sheep or cow's milk (pasteurized)
- 2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures
- 2 tablespoons of full fat milk (same type)
1. Heat the milk just to the boiling point and pour into a non-metal container.
2. Let cool to lukewarm (100-105F). A skin will form on top.
3. Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.
4. Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed. *NOTE: I disturbed the skin when I stirred in the culture & poured the milk into the canning jars and my yogurt turned out fine.
5. Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens. * NOTE: I put my yogurt in my electric roaster set at 150 (that's the lowest setting on my roaster) and left the lid askew -and- kept a candy thermometer lying on the rack and made sure the inside temp did not exceed 115 F. Temps above 115 will kill the love culture.
Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes. *NOTE: My cultured milk turned into yogurt within 3 hours
6. Carefully drain any excess liquid.
7. Refrigerate for 4 hours before using.
8. Store in the refrigerator and use within 4-5 days.
9. Don't forget to save a small amount to make the next batch!
The yogurt can be eaten as is, along with the creamy skin on top.
Homemade Yoghurt: Oven Method
You will need a thermometer. A candy thermometer bought from the grocery store will work just fine. You will need a large pot to heat up your milk and then something to incubate your yogurt for about 12 hours. The temperature of the yogurt must stay between 90 and 110 degrees during this incubation time.
It is important that during the incubation period that your temperature stays between 90 and 110 degrees.