1. Equipment: Large pot, Whisk or stirring utensil, Thick towel, Heating pad, 9- 1 cup (8oz) containers, Ladle, instant read thermometer (or reg Therm if you don't have instant). 2. In large pot, heat milk over medium-high to high heat. When it is starting to get pretty warm, watch carefully. Bring just to a boil (milk boils over QUICKLY), then remove from heat. 3. Let cool to about 115 degrees F (optimum yogurt "working" temperature is between 108 and 112 deg F). The cooling usually takes about 45 min-1 hr at my house (usually between 65 and 75 deg F). 4. Whisk in yogurt starter. 5. Ladle into 1 cup containers. 6. Place containers on heating pad, set at high heat (for my heating pad). 7. Cover containers with thick towel. 8. Let sit on heating pad for 6-8 hrs or until thick. You can leave it longer to thicken more if desired, but it might become a little more bitter. 9. Refrigerate about 8 hours. 10. When serving, add fixings if desired (e.g. jam, dried fruit, granola, honey) or eat it plain. 11. Set aside 1 cup container of yogurt for next batch of yogurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
