I have been making my own yogurt for almost a year. Last May, I was at the Pearl Alley Market for opening day festivities. The association passed out free market bags, I love shopping bags! In the bags was a copy of Our Ohio magazine. Flipping through, I found the most wonderful and super easy yogurt recipe. My guests enjoy homemade yogurt every morning with their fruit.
- 8 cups milk
- 6 ounces yogurt
Pour the milk into a very clean, heavy-bottomed stockpot or large saucepan and place over medium heat. Gently heat the milk until it reaches 185 degrees when tested with an instant-read thermometer. Remove from the heat and allow to cool at room temperature for about 30 to 35 minutes until the thermometer reads between 105 degrees and 115 degrees. Whisk in the yogurt starter.
Pour the mixture into two clean, sterilized quart jars and seal with tight-fitting lids. Wrap the jars in a thick towel and set aside overnight. The next day, the yogurt should be thickened. Store in the refrigerator to chill.
Top servings with granola, honey, maple syrup, fresh fruit or a combination.
Use within 2½ weeks.
Makes 8 cups.