Yogurt 2 Recipe

  • 1 gallon whole, low-fat, skim, or no-fat milk
  • 8 ounces plain yogurt with active cultures
  • 2 1/2 cups sugar (or no sugar for non-sweetened yogurt)
Heat milk to 190° - 200°. Stir in amount of sugar desired while milk is hot, otherwise it can be gritty. Once up to temperature, place pot on an ice bath or remove from heat and cool to 110° - 120°. Pour yogurt into a bowl or measuring cup. Using a whisk, gradually stir cooled milk into yogurt, about 1/2 cup at a time, stirring until smooth between additions. Once yogurt is thinned, pour mixture into remaining milk and stir with whisk. You want final milk temperature to be roughly to 110° so that culture will grow. Cover the pot with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90° to 110° - an oven with the light on is ideal; if placing in oven, you do not need to cover the yogurt), and let sit until milk begins to thicken around the edges and the yogurt is set, at least 5 hours or over night, depending upon how thick you like your yogurt. For thick yogurt, 9 hours. Place pot in refrigerator until completely chilled. Stir yogurt and decant into storage containers. (Or stir yogurt and decant into storage containers and then chill.) Reserve at least 1 cup of this yogurt to use as a starter for your next batch. The yogurt lasts 2+ weeks in refrigerator. Notes:
  • An inexpensive instant-read thermometer from the grocery store has the necessary range.
  • This makes a very nice gift to give to people who are on antibiotics or having chemotherapy, as the "good bacteria" it has helps their stomachs.
  • Pre-warm the oven a little, then turned it off and just leave the interior light on. This keeps the oven at a good temperature. I have found that the ideal temperature for the culture is 110 degrees (just like yeast), too much hotter and it dies, too much colder and it either slows down too much or stops growing/hibernates.
  • The Dannon plain yogurt has active acidophilus cultures.
  • If you find that the yogurt is too runny after several generations, start with some fresh Dannon yogurt.
  • Do not add jam, fruit, etc. until ready to refrigerate, as they may have bad bacteria which will make you sick if grown during th growth of good bacteria.
  • Modify recipe to make amount desired. A good ratio of active yogurt:milk:sugar is 8 ounces:1 gallon:2.5 cups.
  • To make yogurt cheese, do not use any sugar and strain off whey with a coffee filter in a sieve overnight.

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