Every 2 weeks in our household we make 3 gallons of plain yogurt. Why would we do that? Simple…..
Homemade yogurt is healthier for you with no additives or preservatives or sugars
Its less expensive
No packaging waste
It tastes better
This recipe makes 4 quart jars of homemade yogurt—–which will last about a month unopened in your refrigerator.
1 gallon of milk ( I use whole or 2% depending upon what I have)
1 6 oz carton of plain name brand yogurt
4 quart jars
large stockpot to heat the milk in
a candy thermometer
First sterilize your equipment. You can place your jars and lids in a stock pot and about 2 inches of water then boil for 10 minutes.
Next, you need to heat the milk to a temperature of 185 degrees. Use a heavy bottomed pot to avoid burning.
In a small bowl, place the plain, store bought yogurt.
Once mixed, its time to pour it into the jars.
Have a cooler filled with about an inch of hot water.
When time is done, place yogurt in refrigerator and let chill. The longer you wait, the thicker the outcome.
Your yogurt should look like this..
Our family likes strawberry sauce, which is real easy to make…..
In food processor or blender, add strawberries, cup of raw sugar, and some juice concentrate. Blend until smooth.