Homemade Yogurt. This home made yogurt is way beyond delicious.
Michelle's Homemade Yogurt
8 cups of whole milk
1 1/2 cups powdered milk
1 cup Yogurt/Starter (Must contain at least 3 of these live active cultures):
1. S. Thermophilus
2. L. Bulgaricus
3. L. Acidophilus
5. L. Casel
Place milk in pot. Using medium heat, slowly bring milk temperature up to 180 degrees. Stir constantly to keep the milk from scorching on the bottom of the pot. Do not exceed 180 degrees or you will kill the needed bacteria for making the yogurt.
Once your thermometer registers 180 degrees, remove pot from the heat and allow it to cool to 110-115 degrees.
After milk has cooled to the new temperature, add the powdered milk and whisk gently. Next add the purchased yogurt or your starter and gently whisk again until thoroughly mixed.
Place a lid on the pot or jars - wrap with towel and place in cooler to keep warm for 8-12 hours. Or use what ever way you choose to keep a constant warm temperature. Keep away from drafts.
Yogurt will be firm when it is ready.
Once the allotted time has passed - your yogurt is done.
If water appears on top of this yogurt it is completely normal. This liquid is whey. It can be drained off if you like or mixed back in with the yogurt. You can sweeten the yogurt and add any flavoring of your choice. Add fruit - the choice is all yours.
Thank you for watching this demonstration of how to make yogurt.
A big thanks to Michelle for this great method of making yogurt.
My website http://southernfrugal.com
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