Homemade Yogurt

Joined Oct 24, 2007
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. 

Latest posts

Top Bottom