Description
This recipe can be incubated in a self-cleaning oven. It will yield a nice, thick yogurt, as compared to some homemade yogurts that are runny. Save about 1 cup of this yogurt to use as your starter on the next batch.
Ingredients
- 1 gallon whole milk
- 1 cup plain yogurt with active cultures
Instructions
- Turn a self-cleaning oven on for 10 minutes at the lowest temperature
- about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls
- about 50 minutes.
- Pour milk into a heavy pot over medium heat. Cook
- stirring often
- until an instant-read thermometer registers 185 degrees F (85 degrees C)
- about 15 minutes. Let cool to 115 degrees F (46 degrees C).
- Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
- Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened
- about 2 hours. Store in the refrigerator for up to 10 days.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 7 hrs 10 mins
Servings: 20