Homemade Yoghurt

Homemade Yogurt

MAKES 4 CUPS


5 cups low-fat, whole, or skim milk can be any kind of milk

1/4 cup plain yogurt with active cultures

1. In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently, over medium heat to 185°. Remove from heat and let cool to 110°.

2A. I had read from another source that putting 1 tablespoon corn starch in the milk would make a thicker yogurt and it does. Most people want also to put dried milk powder into liquid milk for a thicker product, I have found just the cornstarch is fine for me.

2. Place yogurt in a medium bowl. Using a whisk, gradually stir in cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover bowl with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90°) until milk begins to thicken around edges and yogurt is set, about 5 hours.

3. Place bowl in refrigerator until completely chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate up to 2 weeks in an airtight container.