Homemade Yogurt

Thank goodness for Two Peas and Their Pod!  This is the first yogurt recipe that I have found that actually turns out like I’d hoped.  I’m thinking I’ll just use this as a base for the flavors I’d like to have.

Homemade Yogurt
Two Peas and Their Pod

42 ounces fresh milk
6 oz. plain yogurt

1. Pour milk into a high-sided saucepan. Place a candy thermometer on the side of the pan. Heat the milk until 170 degrees. This will take about 1-2 minutes. The milk will start to climb the side of the pan.

2. Remove pan from heat and allow the milk to cool to lukewarm-110 degrees. To speed up the process you can place the pan in cold water.

3. In a bowl, add the yogurt and stir in some of the milk. Whisk well. Make sure the yogurt is dissolved. Add the rest of the milk and whisk until smooth.

4. Pour the mixture into the jars of the yogurt maker. Follow the yogurt maker’s instructions. It typically takes 10-12 hours, the longer it matures, the thicker it is.

5. When the yogurt is done resting, chill it in the fridge with the lids on the jars. The yogurt will stay good for 10 days.

Vanilla Yogurt

Since receiving a yogurt maker for Christmas, I’ve been searching for a go to recipe.  This one is pretty close to what I’m looking for.  This is great on top of granola with fresh fruit!

Vanilla Yogurt

4 cups milk
1/2 cup powdered dry milk
1 tablespoon vanilla extract
4 tablespoons sugar
1/2 cup plain yogurt with active cultures

Set yogurt starter out to warm to room temperature.

Heat the milk to almost a boil- about 180 F.  Remove from heat and cool the milk to 110 F. Add dry milk, vanilla and sugar; stir well.   Stir in yogurt starter.
Pour yogurt into jars and incubate for 12 hours.  Refrigerate at least 3 hours before serving.