Ingredients
- 1 quart 2-percent milk
- 1/2 cup powdered milk
- 1 to 2 tablepoons honey
- 1/2 cup plain yogurt, room temperature
Directions
Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
After fermentation is complete place into the refrigerator overnight.
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By snoosew
MS
on December 10, 2011
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I agree with another post. I have made this twice and followed the directions to the letter. Both times it came out like a slimy sour milk. This was the last time for this recipe - will try one that heats the milk to a higher temp.
By Goatenheim
Cedar Rapids,IA
on October 28, 2011
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Been rocking my own yogurt for quite some time now. I make gallon batches in stock pots using a double boiler method on the stove top. I do gallon batches because I always strain it to make greek yogurt. Truly divine stuff.
I cannot say for sure, but I suspect that the cheap Walmart brand milk powder ruined one of my batches. It did not thicken up like it should have and was very watery. After I strained it in some cheesecloth, it only yielded a small quart of greek yogurt when it usually yields 2 healthy quarts. If anyone else has had this problem, some further insight would be greatly appreciated.
By Amy's Treasures
Round Lake Beac...
on May 22, 2011
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This recipe and method are similar to the way middle easterners have been making yogurt for years. But we just use blankets to keep the yogurt mixture in and keep it wrapped overnight, then put it in the fridge after it thickens. It's very easy to do.
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