Yogurt

Instructions

• 1Insert the wire rack into position 8.
• 2Wash and rinse 4 x 16 oz glass jars and place them in the oven and start the timer to sterilize. Wash the lids in hot soapy water, rinse and dry. Once sterilized, leave the jars in the oven to keep warm.
• 3Meanwhile, place the milk in a pot over medium heat and slowly heat to 185°F, stirring occasionally. Maintain the milk for an additional 5 to 10 minutes at this temperature. Scalding the milk kills off any competing bacteria and also allows the proteins in the milk to bind resulting in a thicker yogurt. Using whole milk will produce a thicker result, while using reduced fat milk will produce a thinner result.
• 4Turn off the heat and cool the milk to the incubation temperature of 110°F, stirring occasionally to prevent a skin forming. If a skin forms use a strainer to remove.
• 5Whisk some of the milk with the yogurt starter and add it to the remaining milk in the saucepan. This warms up the starter and makes it easier to mix through the rest of the milk.
• 6Pour the milk mixture into the warm, sterilized jars and seal with the lids.
• 7Place the jars in the oven and start the timer. Leave undisturbed for 6 hours. Yogurt can be incubated for 4 to 10 hours. The longer it incubates the thicker and tangier it will be.
• 8Refrigerate for 8 hours to overnight to give it time to chill and further set before eating.
• 9Store in the refrigerator for up to 2 weeks. Yogurt will become tangier the longer it is stored. Tip: 2 tablespoons of the yogurt can be reserved and used as a starter to make the next batch within 7 to 10 days. You can make 4 to 6 batches before you’ll need to buy a new starter.