Yogurt

May 24th, 2020

This recipe fills eight half-pint Mason jars.

Ingredients

  • 1/2 gallon whole milk (8 cups)
  • 2 tbsp yogurt/probiotic whey

Instructions

  1. Boil water to sterilize jars and lids. Boil for 10 minutes and transfer to a clean tea towel using canning tools.
  2. Heat milk over a medium flame until it reaches 180°F. Maintain at 180-185°F for 30 minutes.
  3. Remove saucepan from heat and place in an ice-water bath to cool rapidly. Remove from pan when the milk reaches 120°F.
  4. When milk reaches 117-118°F, remove 1 cup of warm milk and add to yogurt. Whisk together until smooth. Add the milk-yogurt mixture back to the saucepan of milk and whisk together to disperse the culture.
  5. Fill sterilized jars with cultured milk. Wipe the tops of the jars with a wet paper towel to make sure they're clean and add lids, screwing them on until they just catch.
  6. Incubate cultured milk for 12-13 hours overnight. A [haybox](https://en.wikipedia.org/wiki/Haybox) can be used for an energy-free incubation container.
  7. Put jars of yogurt in the fridge. Refrigerate for at least 24 hours for best results.

Tags

canning