I know, it’s a ridiculously long title, but just “Homemade Yogurt” didn’t say it all. Because I wanted to tell you not only how to make yogurt, but how to make it so that it’s ready to pack into your husband’s or child’s lunch. And, how I make it in a cooler – no need for a yogurt maker! Hence, the loquacious title.
Ok, so here is how I do it. I make only a quart at a time, but this can easily be doubled. On low heat, I heat 3 1/2 cups of raw milk to 185º, stirring frequently. (Alternately, you may heat this to only 110 degrees for yogurt that is still raw, but it will be more of a drinkable yogurt.) Remove the milk from the heat and cool to 110º. I use a candy thermometer to determine the temperature. When the milk is at 110º, I stir in 1/2 cup of yogurt from a previous batch. You may use plain, good quality store bought yogurt if this is your first batch. I then pour into 4 oz canning jars, leaving room at the top for a topping, to be added later. I screw on the lids and place the jars in an insulated picnic cooler. I then fill a quart canning jar with boiling water and place that in the cooler as well to keep the temperature inside the cooler nice and warm. The lid goes onto the cooler and I go to bed. In the morning, I have 8 little jars of beautiful yogurt. I add a teaspoon or so of fruit jam made with maple syrup to each jar and refrigerate. When I am packing lunches, the yogurt is ready to go.
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