Making Yogurt

You don't have a cow or a goat or access to one? That's ok. You can use a gallon of supermarket milk, but don't get organic, as its pastuerized at high heat.

You will need:
1 large pan to sterilize 5 quart jars and lids in.
1 large double boiler, which you can improvise if necessary.
1 thermometer capable of measuring from 50-100C.
1 cooler.
1 gallon of milk.
1 cup of plain, non-Greek style yogurt.
2 cup measuring cup.


Heat water in large pan for sterilizing jars. Do that while you're cooking the milk.

In a large double boiler, heat milk slowly to 90-95C, stirring frequently but not constantly.

When you have reached that temperature, move the pan to a sink of cool water, being careful not to get water into the pan (remember displacement!) Let it cool to 55C.

When the milk has cooled, put 1 cupful in the 2 cup measuring cup and add enough yogurt to complete the two cups. Stir. Add to the rest of the pot of milk and stir well.

Pour the milk into the sterilized quart jars and place lids on them. You can use a funnel for this or pour the milk into a pitcher to make it easier.

Pour 55 degree water into the cooler. I use the water I sterilized in, plus some cold water to get there. Place the jars in the cooler with the water, again remember displacement to avoid getting water in your jars.

Leave it set for 4 hours. Ta-da! Yogurt. Refrigerate or use it to make yogurt cheese, which is both simple and yummy.

For tangier yogurt, you can leave the jars in the cooler a few hours longer. The flavor will be more like traditioinal sour cream and can be used as a substitute. You can add minced garlic and herbs for a great dip.

You can also mix some home made jam or other tasty things into the jam to make flavored yogurt..it really depends on what you like.

If you buy a gallon of milk at the supermarket for $2.00, you've just made yogurt for $.50/quart or less.