I am lucky enough to have access to local milk, but if you don’t, store-bought will work just fine for this recipe.
One gallon of milk
1/2 cup live yogurt culture
1 cup skim milk powder (optional)
‘High-tech’ equipment needs:
Stainless steel pot (large enough to hold 1 gallon of milk)
4 clean quart jars for storage
Electric heating pad
2 bath towels
Pasteurized milk ready for yogurt making.
Place cold milk in pot and, if using, stir in dry milk powder. Carefully heat milk to 195-200 F degrees. Do not boil! Stir gently and hold at temperature for 10 minutes.
Milk cooling in ice water bath.
Place the pot in cold water to cool milk rapidly. Once it is at 116 F degrees, remove pot from cold water.
Have four clean quart jars ready. Equally distribute the yogurt starter among the four jars. Gently pour about 1/2 cup of warm milk into each jar, stir well to blend the starter with the new milk. Pour remaining milk into the quart jars, leave 1/4 inch head space (the yogurt will not grow in volume).
Quart jars on towel on top of heating pad.
Place the four jars on top of a heating pad set on low.
Prepared milk in quart jars wrapped in towel and set on low on heating pad.
Wrap the jars well with two towels and forget about them until the morning.
The finished product!
In the morning, unwrap the jars from the towel and place yogurt in refridgerator. If the yogurt is not thick enough for your liking, decant the yogurt into a jelly bag or tightly woven sieve. Place it over a container that will catch the whey, and refridgerate. Let it drain for a half an hour up to several hours until desired thickness is achieved. If using the skim milk powder, you will automatically attain a thicker product.