Making yogurt is not hard nor is it a complicated process. And, if you flop a batch? No problem. There are plenty of things plain yogurt is good in, so runny yogurt would work great. Start thinking muffins, cornbread, smoothies, and more. That being said, we have not had any problems (except for forgetting the milk on the stove and what a mess that makes!) that we can remember with this way of making yogurt. The full recipe is at the end of the post.
Get your gallon of whole milk out.
Pour the milk into a large pot. We know others that use crockpots, but Anna prefers the large pot.
Stir, keeping an eye on the temperature. Beware; it does take a while to warm up, so it is easy to forget about it! Setting a timer is a must. We have experienced forgetting it and finding milk boiling out of the pot–it got just a little too hot!
Checking the temperature.
Once the temperature has reached 185-190°, remove pot from stove. Place the pot in the sink, and fill sink with cold water.
Stir occasionally, keeping an eye on the temperature. Once it has reached 120°, you are ready for the next step.
It’s best to have these next two ingredients out and ready so once your milk has cooled you can add them. This is unflavored gelatin.
Yogurt starter ready.
Dump into cooled milk.
Empty gelatin packets in. Make sure you stir the milk well!
Pour milk into jars.
Put lids on each jar.
Place in cooler.
Give the jars a warm/hot water bath.
Let sit in cooler for 6-10 hours.
Take out of cooler, wiping each jar off.
Yogurt is ready to be placed in the refrigerator.
After yogurt is chilled, enjoy! Make it into fruit yogurt by stirring in non-sugar sweetened jam. Add vanilla and honey for a creamy, vanilla yogurt. Top with fruit and drizzle honey for a pretty breakfast. Add yogurt to a breakfast smoothie. The possibilites are endless. Use your creativity.
Anna’s Yogurt Recipe
1 gallon whole milk
2 packets unflavored gelatin
1 Yoplait yogurt (I like to use Yoplait, because I know it works well. The little bit of starter doesn’t flavor the batch, so it doesn’t matter what flavor you get. Important: whatever brand you get should say “Live and Active Cultures” on it!)
Pour milk into saucepan. Turn on low. Stir while heating milk (Doesn’t have to be constant, but don’t want the milk to burn on the bottom). Heat milk to 185-190° then place pan into cool bath of water in sink. Cool to 120°. Thoroughly whisk in the yogurt starter (Yoplait yogurt). Whisk in gelatin. Pour into jars and put on lids. Place jars in small cooler. Cover jars with hot tap water. The goal is to keep the cooler around 110°, but it varies. I really don’t watch the temperature that closely anymore I just make sure it stays nice and warm in the cooler. Let it sit for about 6-10 hours give or take a few hours. When it has reached the desired consistency/tartness remove from cooler and put in fridge. Once it has cooled serve and enjoy.
You can make smaller batches just by shrinking the recipe without any problems.
“Now therefore fear ye not: I will nourish you, and your little ones. And he comforted them, and spake kindly unto them.”
–Genesis 50:21
. The webinars generally last an hour and a half, and then we have a reading assignment and homework (which is extremely practical) to do before the next week.
