“Homemade yogurt is a healthy source of protein, calcium, magnesium, and other essential vitamins whose active bacterial cultures aid in digestion.”
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 with about a cup of the cooled yogurt. Mix well and then using a whisk, add this to your larger batch of cooked milk. Or you can use the last spoonfuls of your most recent homemade batch of yogurt. (this doesn’t make as thick of a yogurt either)
The jar needs to stay warm for about 8 – 10 hours while the cultures do the work. Around 100-11o degrees. We like the YoLife Yogurt Machine ( we sell them in the Market on the Farm) because you can do large batches in wide mouth quart jars.
After the yogurt has thickened, cool the yogurt in the fridge and enjoy!
-Put the jar inside the oven with the oven light on.
-Put the jar inside a cooler, and fill the cooler with hot water or put a towel around it to insulate.
-Buy a yogurt maker which will keep the jars warm.
-A woodstove with a warming shelf works great too.