Cut the supplies by half if you want to make less yogurt.
Heat the milk. I used milk with 1% fat but you can use any milk. However, I don't recommend fat-free.
Prepare the jars. If you don't have these, you can use any airtight containers.
My leftover yogurt I bought last week. If you are looking to make plain yogurt, use plain, flavorless leftover yogurt.
I also found that using plain yogurt results in better homemade yogurt as opposed to using flavored/fruity one.
Stir the milk occasionally to prevent sticking at the bottom of the pan.
Once the milk froths on the surface...
..remove from the stove and allow to cool. Stir to speed up the cooling process. It's cool enough when the milk feels warm when you stick your clean pinky finger (or any finger really lol) in it.
Ready your incubator. I used my pressure cooker. You can use a chiller box or wrap your jars with a blanket. Use a kitchen towel to pad the inside..
Pour about a cup of milk into your leftover yogurt and stir to get rid of lumps.
Pour the mixture back into the milk in the saucepan. Stir so that everything combines.
Use a ladle or a measuring cup to pour the milk-yogurt mix into the jars or containers.
Place inside your incubator, wrap with kitchen towel, cover with lid, and place in a location where it sits undisturbed for about 8 hours. Set the timer!!!
After 8 hours, it's set but not firmly. Place the jars in the refrigerator for up to 24 hours. Mine were refrigerated for 8 hours.
It's firmer! You can go ahead and consume it at this stage but i wanted mine to be thicker..
You'll need a cheesecloth or a muslin cloth for this. Spread the cloth over a bowl,
and scoop the yogurt from the jar into it.
Tie the opposite corners of the cloth into a knot and hang over the sink on the faucet.
The water will start to drain. I let mine hang for 2 hours. It depends on how thick you prefer the yogurt to be. Don't let it hang for more than 3 hours as it will start to turn sour.
I collected the whey to make pancakes or to use it in baking instead of buttermilk.
That's a little more than 1 cup of water (whey), which means the yogurt is reduced to half the initial amount, and is definitely quite thick!
See? :D the texture was perfect. Refrigerate when done.
- 1/2gal Milk (2 Liters)
- 4.0Tbsp Leftover yogurt
- 5.0 Mason jars