Making Homemade Yogurt Easily
I have been making yogurt for several years. I started out making it in the crockpot, which usually worked, but occasionally was rather runny. Fortunately, I found a different way to make yogurt that is even easier and works more consistently. So my new way to make yogurt is based on this version from Heavenly Homemakers.
you will need:
1/2 gallon whole milk
6oz plain yogurt
sugar or other sweetener
3 quart size jars
Divide the plain yogurt between the 3 quart jars. add 1/8c plus half of 1/8c cup sugar (I use organic evaporated cane juice) per jar. add approximately 1/2t vanilla per jar.
Heat milk on the stove to just under 100 degrees. I whisk it to make sure it heats evenly.
Add milk to each jar, keeping it evenly divided. Using a mini whisk, mix the yogurt, milk, sugar, and vanilla well. Place lid on each jar.
Place the jars in coolers. I cannot fit all three jars into one cooler, so I place one jar in one cooler and two jars in another cooler. Fill up each cooler with very hot water, but do not cover the lid.
Leave yogurt in coolers for at least 8 hours. After 8 hours, place the jars into the fridge. More than 8 hours is okay also. I once forgot about my yogurt and left it in the coolers overnight, after it already had set for 8 hours and it was just right.
Sometimes I will not add any sugar when making the yogurt. When ready to serve, I will mix in a small amount of maple syrup or jam to sweetened it.
Chobani is my first choice of yogurt. It does not have any added hormones. I used to use Dannon yogurt, and it worked well, but read that Dannon uses genetically modified ingredients. I contacted Dannon about this and they would not answer my question in an email, but requested that I call them. I didn’t really want to deal with a phone call, just preferred a simple email answer, so I didn’t call them.