MAKING YOGURT

Begin with store bought yogurt. ‘Made with live cultures’. I use Natural Balkan Style yogurt. 

·      You can freeze your starter yogurt in ice cube trays so that it is convenient to have on hand. 

TOOLS:

·      Thermometer

·      8 cups milk

·      ½ cup of yogurt starter

·      2 quart sized canning jars

·      Pot

Pour your milk into a large cooking pot. Heat the milk up to 185 degrees. Allow the milk to cool down to 110 degrees. The cooling can take a long time. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the 
water and stir and stir. The temperature drops fairly quickly this way, so make sure to have your thermometer handy to keep checking. 

After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well. Pour this mixture into your ready and waiting jars. Put the lids on and put them into what ever place you are planning to incubate and culture them. The dehydrator works wonders.  Making Yogurt setting. Leave them there for 10 to 12 hours. Try not to disturb the jars to much. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold. Usually 12 to 24 hours. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day.

If you would like flavored yogurt you add fresh cut up fruit or a little bit of flavored jam when you are serving your yogurt.