Recipe

Whole-milk Yogurt Recipe

	Rrm3 / All my dishes 1 year, 3 months ago Make your own yogurt. It's easy. Prep:20m Cook:360m Servings:1	Rrm3
	easy plain yogurt

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Ingredients

3 cups whole milk

1/4 cup nonfat dry milk

1/2 cup commercial yogurt

1 teaspoon chlorine bleach

Directions

Soak all containers and utensils in bleach solution (about 1 teaspoon per gallon of water) for at least 30 seconds and let everything air dry.

Heat whole milk to 185℉ in a double-boiler. You'll know your done because a thin layer of skin forms on the milk. Then cool it back down to 115℉.

Put 1 cup of the whole milk in a blender with the yogurt and the nonfat dry milk and blend until smooth.

Transfer to a quart-size wide-mouth mason jar. Also pour the rest of the milk into the mason jar.

Turn a hot pad on, use the lowest setting, and cover the burner with four layers of towel. Place the mason jar on the towel and cover with another towel and a newspaper to keep out drafts. The temperature of the yogurt must remain between 100℉ and 120℉. This method with the hot pad worked for me, but it might not work for you so try it out first by filling the jar with water heated to 110℉ and putting it on your apparatus with a thermometer. Leave it for a few hours and make sure the temperature is still around there.

Once the yogurt is set (when you poke it with an espresso thermometer it leaves a hole), put the lid on it and carefully transfer it to the freezer for 15 minutes and then to the fridge. Be really careful when you move it while it's hot. The more you shake the jar, the more whey will separate. You can eat it after a couple of hours in the fridge. It lasts about a week.

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Comments

madmommy 1 year, 3 months ago said:
HAHAHAHAA!!! I was totally thrown off by the bleach until I read through the recipe!! Can you add fruit? other flavors? At what point would you add fruit? I'm really interested in trying this - it sounds great!
Thanks for sharing!

rrm3 1 year, 3 months ago said:
I always add the fruit when I eat it (and sometimes a little maple syrup). I suppose you'd probably put the fruit in before the milk, since in commercial yogurt the fruit is on the bottom? I'm not sure. :-)

falafel_fanatic 1 year, 2 months ago said:
Oh wow! You had me scared! I had tagged it to my favorites because I want to make my own yogurt. Then I read chlorine bleach and was like uh-oh....then I read that we are to soak our utensils in it. LOL Wow, you had me worried there for a minute. Now is this to prevent harmful bacterial growth in the yogurt which would have a harmful impact on the live cultures?

rrm3 1 year, 2 months ago said:
That's right. You're setting up a prime environment for any bacteria to grow. Ideally, the yogurt culture will be the strongest bacteria there, but I figure why take a chance?

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