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½ gallon whole milk

2 T live-culture yogurt for inoculating




Optional: cheesecloth or butter muslin to strain and thicken yogurt


Prepare your incubator before starting or while your milk is heating (e.g. an insulated cooler with hot water bottles). Pour the milk into a large saucepan and heat until it reaches 180 degrees. Pour through a strainer into a wide stainless steel bowl (this will allow for maximum cooling), and cool to 110-115 degrees. Ladle out a cup or two of milk into a separate bowl and mix in the yogurt culture. Pour the yogurt mixture back into the milk, stir, and ladle milk into quart jars. Place jars in incubator for at least 6 hours, and up to 24.

Optional: strain the yogurt to create a thicker, Greek-style product. Pour the yogurt into a strainer lined with butter muslin or thick layers of cheesecloth and hang for 2 hours. This will yield slightly more than 1 quart of yogurt and slightly less than 1 quart of whey, which you can use for baking, inoculating vegetable and grain fermentations, or as a cold, tangy beverage in the summertime!