Yogurt

Yogurt

Servings 2 quarts (plus 1/2 pint starter)

Equipment

  • Pot large enough to hold (2) one-quart canning jars and (1) half-pint canning jar
  • one-gallon thick-bottomed pot
  • 3/4-quart saucepan
  • (2) one-quart canning jars with lids and bands
  • (1) half-pint canning jar with lid and band
  • quick-read thermometer
  • canning funnel
  • ladle
  • Cooler large enough to hold (2) one-quart canning jars and (1) half-pint canning jar

Ingredients

  • 1/2 gallon high quality whole milk
  • 1 cup plain yogurt, as starter (from previous batch of yogurt, or high-quality yogurt with active cultures and no sweeteners or thickeners)

Instructions

Prepare yogurt

  • Pour milk into one-gallon pot.
  • Bring milk just to a boil, stirring occasionally.
  • After milk has come to boil, let milk cool to between 105 and 110 degrees F.

Prepare jars

  • Meanwhile, place 2) one-quart canning jars and (1) half-pint canning jar in large pot.
  • Fill large pot with enough water to fully cover canning jars and then one inch more.
  • Bring water in large pot to a boil, then set to simmer while heated milk cools.
  • Put lids and bands in small saucepan.
  • Add water to saucepan to cover lids and bands.
  • Put saucepan on burner and turn heat to low, bringing water to simmer.

Prepare yogurt and place in jars

  • Stir starter yogurt into milk.
  • Remove a one-quart canning jar from large pot. Using ladle and funnel, fill with milk/yogurt mix. Leave 1/2 gap at top of jar.
  • Remove second one-quart canning jar from large pot and fill with milk/yogurt mix.
  • Remove half-pint canning jar from large pot and fill with milk/yogurt mix.
  • Remove lids from saucepan and put on jars. Remove bands from sauceoan and screw on jars. Tighten by hand.

Ferment

  • Fill cooler about 1/3 full with hot water from pot.
  • Add cold water to cooler, until water temperature reaches 105 and 110 degrees F.
  • Place jars in cooler. There should be enough water to cover the jars.
  • Leave jars in cooler for 24 hours.
  • Remove jars from cooler, wipe dry, and store in refrigerator.