Sharon Hubbs-Kreft, Herbalist - Amazing Grace Herbals LLC
16 Aug Sun 2009
How To Make Yogurt
I just came across a fabulous recipe on how to make yogurt and wanted to share it with everyone.
1. Heat 1 quart milk (cow's, goat's, soy or rice) slowly to near boiling, about 185 degrees. Stir frequently to prevent scalding.
2. Cool milk to about 112 degrees
3. Add 2-3 tablespoons room-temperature plain yogurt, or one packet of freeze-dried yogurt starter, and stir. For thicker yogurt, add 1/4-1/2 cup nonfat powdered milk (optional).
4. Incubate yogurt at 108-112 degrees for four to eight hours. Use a towel-covered heating pad set on medium (or an electric yogurt maker) to keep temperature steady. The longer it sits, the firmer and tangier the yogurt becomes.
5. Stir yogurt and pour into sterilized glass jars.
6. Refrigerate for 12 hours to stop acid development; it will keep for a week refrigerated. Eat plain or add your favorite fruit or sweetener. Then use some of the homemade yogurt as a starter for your next batch.
Plain yogurt can be used in place of sour cream in may dips, dressings and recipes.
Peaceful Blessings and Happy Yogurting!!
Hi Sharon-
This is awesome! I've made ricotta cheese before, but never yogurt. My kids eat yogurt by the tubful! I'm excited about your recipe and I'm going to try it out with my ten year old.
I have a sourdough starter and now I'm going to have a yogurt starter too!
Thanks so much, I love your blogs.
Jessica Morgan
Hi Sharon:
Great yogurt recipe ,also you may try this for a extra stout sour yougurt,:
Place the incubated milk (cultured) outdoors in a ceramic container OVERNIGHT.Cover with a cheese cloth-instead of using a refrigerator.My grandmother used to produce the most nutritious sour yogurt.The air is home for much FRIENDLY BACTERIA CULTURES.Make sure you live close by FRESH AIR PURIFIED and PRODUCED BY treas and vegetations NOT POLLUTRD air from car exhausts so the formula would work well!
Tony:)