Ingredients:
1 quart milk
2 TB yogurt w/cultures (I use Stonyfield Organic)
Instructions:
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 |
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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