Servings: 1 quart canning jar
- Milk - preferably organic whole
- Yogurt starter we like Natren and sell it in the Market on the Farm
Heat 1 quart of milk on the stove to 180 degrees F. (A thermometer helps to ensure food safety.) Let the milk cool to 110 degrees.
Add yogurt starter to a small bowl (there are directions on the starter bottle for how much to use) with about a cup of the cooled yogurt. Mix well and then using a whisk, add this to your larger batch of cooked milk. This starter makes a nice and thick yogurt!
The jar needs to stay warm for about 8-10 hours while the cultures do the work. Around 100-110 degrees. We like the YoLife Yogurt Maker because you can do large batches in wide mouth quart jars.
After the yogurt has thickened, cool the yogurt in the fridge and enjoy!
Serve with berries, honey drizzle and a sprinkle of cinnamon 🍯
The shelf life in the fridge is about 3 weeks.
-Put the jar inside a cooler, and fill the cooler with hot water and put a towel around it to insulate.
-Buy a YoLife Yogurt Maker which will keep the jars warm.
-A woodstove with a warming shelf works great too.