The Very Best Yogurt Recipe
Summary
Difficulty LevelVery EasyHealth IndexHealthy
Ingredients
| Whole milk | 1 Cup (16 tbs) | |
| Yogurt | 2 Tablespoon | |
| Warm water | 1 Cup (16 tbs) | |
| Milk powder | 1 Cup (16 tbs) | |
| Warm water | 2 Cup (16 tbs) |
Directions
Put the whole milk (somehow a little bit of fat is necessary to make the yogurt "yog" well), the culture, and 1 cup warm water into your blender. Buzz until the mixture is smooth. Add the powdered milk, about 1/4 cup at a time, while the blender buzzes, and incorporate all of it. (If you don't have a blender or any electricity, shake all of the ingredients in a tightly covered jar, or whisk the powdered milk into the liquid in a large bowl.)
Add the 2 cups of warm water and blend, shake, or stir again.
Pour the mixture into small pyrex bowls, or into one large bowl or crock.
Keep the yogurt at 110°F until the culture has "yogged." This may take anywhere from 3 to 8 hours. You will find that yogurt gets there quicker in different types of weather.
When the yogurt is thick, refrigerate it. When it's cold, eat it plain or flavor it.
Add the 2 cups of warm water and blend, shake, or stir again.
Pour the mixture into small pyrex bowls, or into one large bowl or crock.
Keep the yogurt at 110°F until the culture has "yogged." This may take anywhere from 3 to 8 hours. You will find that yogurt gets there quicker in different types of weather.
When the yogurt is thick, refrigerate it. When it's cold, eat it plain or flavor it.
Chef
