Yogurt

Instructions

• Divide milk and yogurt into 2 1-quart Mason jars (they will be very full). Add lids then screw on rings until just sealed (don’t over-tighten). Shake thoroughly to combine.
• Heat immersion circulator to 110°F.
• Submerge jars in water bath and cook for 10 hours, or until desired tartness & texture is reached (5-15 hours).
• Transfer to refrigerator.
• For strained yogurt: place a single layer of grade #10 cheesecloth over mouth of jar, screw on lid ring, and drain in refrigerator, upside down in a 2-cup measuring cup for 8 hours.

Notes

• This recipe will only work with ultra-pasteurized milk. Whole, 2 percent, 1 percent, or skim milk will all work, as long as it’s ultra-pasteurized.

Testing Notes

• Add 1/4 cup nonfat dry milk powder?
• Use Trader Joe’s yogurt as a starter (for flavor)
• Last try:
  • Straining with double layer of #10 didn’t strain
  • Grainy after 14 hours. Decreased starter amt by half.