Homemade Yogurt

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    Yield: 1 quart

    1 quart whole milk

    3 tablespoons starter (plain yogurt with active cultures)



    Bring the milk to a boil, then remove from the heat and allow to cool to 115F. Dilute the starter with 1/2 cup of the warm milk in a glass or ceramic bowl,. Stir in the remaining milk and cover securely with cellophane. Wrap the bowl twice with a heavy cloth and set in a warm draft-free area. Let stand for 4-5 hours. Refrigerate the yogurt before serving.