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Wednesday, November 6, 2013

How To Make Yogurt

Making your own yogurt at home is ridiculously easy. All you'll need is:


1 quart milk
2 TB yogurt w/cultures (I use Stonyfield Organic)


1. Heat milk to 180 degrees F.
2. Let cool to 105-116 degrees F.
3. Add yogurt starter.
4. Set in a small cooler. Cover the jar with hot tap water, using boiling water for the last inch or so.
5. Leave in the cooler overnight to incubate; refrigerate in the morning.

Buy some starter yogurt with LIVE ACTIVE CULTURES.
Step 1
Step 2
Step 3: Add starter cultures.
Step 4
And there you have it: how to make your own homemade yogurt. When it first comes out of the cooler, or even after it's been refrigerated, it will be watery and the whey will continue to separate. I will be honest with you here: while fresh-made yogurt is always great for using in recipes or for soaking, the texture is sometimes weird and watery, and if you use non-homogenized milk there will be a layer of chunky cream on the top. I don't like to eat it this way.
Fresh yogurt- still needs some cosmetic work.

Find out HERE how to make your yogurt thick and creamy, like what you'd buy from the store.

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