For 1 Quart plain yogurt
NOTE: All equipment should extra clean to prevent contamination.
1 qt organic 2% milk
1/2 C milk powder
2 T honey
Whisk together and heat to 120 degrees
Remove 1 cup and place in small bowl. Add 1/2 C store bought plain yogurt at room temperature containing live active cultures I like to use greek style. Stir together and pour into large mason jar. Add remaining milk mixture after it has cooled below 118 degrees, whisk.
Cover the jar with parchment paper and screw ring on. Place a heating pad inside a pot or bucket set to medium next jar inside support with towels. Set probe thermometer to alarm at 118. Insert probe thru parchment. Place a towel below the pot and cover with towels. Leave for anywhere for 3-12 hours longer will yield a tangier more firm yogurt. The goal is maintain the temperature as close to 115 as possible you may need to turn up the heating pad. Temperatures below 90 will cause the yogurt bacteria to sleep and 120 will kill them. When finished refrigerate overnight to set the yogurt.
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| Yogurt resting for 6 hours |
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| Finished Product |
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