I love tangy yogurt for breakfast and recently tried my hand at making my own. The yogurt recipe I made is ridiculously easy to make. The best part is you only need two ingredients and it costs less than the store-bought stuff.
I like my yogurt with fresh fruit and a crumbled granola bar. Check out Julia’s granola bar recipe if you don’t have a favorite one, yet. This recipe is also tasty when accompanied with a healthy muffin. Give my healthy muffin recipe a go!
1 qt. whole milk
2 tbsp. plain whole-milk live-culture yogurt (make sure it’s very fresh!)
- Pour milk into a large heavy pot and bring to a boil over medium-high heat. Continue stirring to keep it from scorching.
- Pour the milk in a bowl when it begins to foam. Then cool down to 110 degrees Fahrenheit. You can do this by plugging your sink and adding cold water. Let the bowl sit in the sink and don’t forget to use a thermometer.
- Whisk 1/4 cup of the cooled milk with the yogurt in a small bowl, then whisk into the rest of the milk.
- Pour into two large glass jars. Cover tightly with lids and wrap jars in towels to keep them warm. Then set them in a cooler.
- Add a few more jars filled with hot water to the cooler to keep the milk warm, and cover the cooler.
- Let the milk sit for 8 – 12 hours to set. Once done it will look and taste like yogurt.
The longer the milk sits the tangier it will get. This recipe makes 3 cups and it will last up to one week when chilled. Lowfat and nonfat milk (and yogurt) will work too, but they take longer to set than whole milk. Note that chilling the milk mixture stops the process, so don’t chill until you like the taste and consistency!
This post is copyrighted by BargainBabe.com. Other sites posting this content are violating the DMCA.