- 1 gallon milk
- 1 heaped tablespoon fresh yogurt, (check the label to make sure it has live, active culture — most yogurt available at your grocery store do)
- Over medium-high heat, bring the milk to a very slow boil. (This is to kill any other bacteria that might interfere with yogurt-making.) You should see a skin forming on the top of the pot. Don’t touch it!
- As soon as the milk reaches a low boil, turn off the heat, and let the temperature reduce to 110 degrees F. Meanwhile, mix the tablespoon of yogurt with a little milk so that it’s easily pourable.
- Poke a small hole in the skin that’s formed on the top of the pot and gently pour in your yogurt/milk mixture. This process is called mothering.
- Cover the pot with a dish towel and place in an oven that is switched OFF. The point behind this is that ovens are insulated, and you want to keep the pot at a steady 105 to 110 degrees F. Leave the yogurt undisturbed overnight. Although tempting, fight the urge to touch the pot!
- Take the pot out of the oven. Remove the skin from the top of the pot, place the yogurt in cheesecloth set into a colander set over a bowl, and let the whey drain until the yogurt is thick and creamy. This will yield Greek-style yogurt. If you prefer a thinner yogurt, omit the last step. Refrigerate and enjoy with everything and anything!
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Estimated Nutrient Breakdown:
Total Fat: 127.34g
Saturated Fat: 73.11g
Monounsaturated Fat: 31.83g
Polyunsaturated Fat: 7.63g
Vit A: 1,799.67
Vit B1: 1.80
Vit B2: 6.62
Vit B3: 3.49
Vit B6: 1.41
Vit B12: 17.62
Vit D: 1,991.32
Vit E: 1,991.32
Vit K1: 11.74
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My glamorous dad says this recipe is elegant.
Author: Food Republic
Tags: Wild Food Box,Grandma’s,Homemade