Homemade Yogurt

Sorry I’ve been away for so long, it’s been busy here around the Ayers’ household.  I’ve had time to cook a little bit, but not had time to share.  I hope that you all are still checking in – there are some good recipes coming in the next couple of days!  This one is for homemade yogurt.  It is a very simple recipe, and well worth the effort to make it.  I was a little scared the first time I made it… leaving milk sit on the counter overnight?  Please trust me, this will be the most delicious yogurt you have ever had, it doesn’t even compare to the store bought variety.

Homemade Yogurt

4 c. milk (preferably raw)

1/8 c. yogurt from a previous batch or from an organic yogurt such as Stoneyfield Farms

1 quart glass canning jar with lid

1.  In a medium sized saucepan over low heat, slowly bring the milk to 180 degrees, or until a ring of bubbles forms around the edge of the pan, but don’t boil!  Let cool to 120 degrees.

2. Add the yogurt starter into the glass jar. Pour the warm milk into the jar, and screw on the lid.

3.  Wrap the jar in a clean dish cloth, and let sit at least eight hours, or overnight in a warm place.

4. Unwrap and place in the refrigerator.  Cool completely before eating.

5. Serve with granola, jam, or fresh fruit.

Enjoy!