I love this recipe. I have had a lot of requests for it. If you are a yoplait fan you can save $600.00 a year making your own and adding your own sweetener. The kids love honey and fruit on it. It is not tart but has a distinct flavor. The texture is smooth and very creamy. I love the idea there is no added sugar. I like to use Reed's whole milk. Their cows are hormone free.
So here is the recipe, enjoy!
Ingredients
1 gallon of milk. I use Reed's whole.
1 cup yogurt starter(you can use a small cup of plain mountain high or nancy's yogurt, or you can use a cup from your previous batch.)
1. Place four quart glass canning jars, four lids, and four screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.
2. Pour one gallon of milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185-195 degrees Farenheit(90-90 Celcius). I like to add two vanilla beans at this point.
3. Place the pot in a sink filled with cold water and let the milk cool to 120-130 degrees farenheit(50-55 degrees celcius)
4. Stir one cup of yogurt starter into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk. Take out the vanilla beans.
5. Pour the milk into jars, and put the lids and bands on. Place them into a cooler.
6. Heat one gallon of water to 120-130 degrees F(50-55 degrees C) and pour into cooler.
7. Shut cooler lid and leave in a warm place for three hours. When the three hours are up, place the yogurt in the refrigerator.
To make a delicious vanilla version of this yogurt, add 1/2 to 1 cup of sugar to the four quarts of milk when it’s cooling in the sink. Then stir in 1-2 tablespoons of vanilla, depending on your preference, and proceed as usual with the recipe. I have also used stevia, vanilla cream is my favorite. 15-20 drops is good for us for 4 quarts.
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Have a great day!
Love April
