Fresh Yogurt

  • Level: Intermediate
  • Total: 20 min
  • Active: 10 min
  • Yield: 1 quart
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Ingredients

1 quart 2-percent milk

1/2 cup powdered milk

1 to 2 tablespoons honey

1/2 cup plain yogurt, room temperature

Directions

  1. Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
  2. Place the 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.
  3. After the fermentation is complete, refrigerate overnight.
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