Making Homemade Yogurt

 There are so many reasons to love real yogurt. By making your own, you ensure that you are indeed including live, active cultures that are quintessential to a healthy belly.

You can also flavor it to your palate and even make it sugar free!

1 gallon organic whole milk

3 TBS. yogurt with LIVE CULTURES to use as a starter {I used vanilla Tillamook brand}

3 TBS. real vanilla extract

stevia or honey to taste

4 sanitized quart canning jars with lids

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Heat your milk in a heavy stainless steel pot to 180 degrees, stirring constantly.

Remove from heat immediately…don’t let it cook long at 180….it will have a different taste if you do.

Put pot in sink of ice water and cool milk to 120 degrees.

Add starter, vanilla, and honey or stevia.

I usually taste the batch to see if it is sweet enough.

Whisk milk until ingredients are thoroughly incorporated.

Heat oven to 200 degrees, then turn off.

Fill jars with milk, seal, and let sit in oven for 8 hours.

DO NOT DISTURB the yogurt…or try to “check on it.”

After 8 hours, remove from oven and put in refrigerator until completely cool.

My yogurt always turns out creamy and thick.

If you want a Greek style yogurt, simply pour into a colander lined with 2 layers of cheesecloth or a coffee filter.

Strain off the whey for 15 – 30 minutes.

The longer you strain, the thicker the yogurt.

If you have lumps you can’t get with stirring, you can use an immersion blender to smooth it out.

Don’t forget to keep 2 tablespoons yogurt starter for the next batch.

 You can even freeze the starter!

* For plain yogurt, emit sweetener and vanilla.

For fruit flavors, be sure to add after the yogurt is made, before enjoying it.

The possibilities are endless…

Yogurt pairs so well with crunchy,homemade granola.

What a healthy little breakfast when you are in a rush.

Have you tried my granola recipe?

It is divine….click here.