Ingredients:

Half gallon of raw milk

4-6 T culture if using yogurt culture from a previous batch

If using packets of direct set culture use the amount the package indicates. This are a one time culture. They don’t always work as well to save the yogurt to make another batch.

Heirloom cultures can be used for many years if taken care of. (Look for some heirloom culture starters on wwwculturesforhealth.com. Another source for cultures is hoeggerfarmyard.com.

Equipment Needed:

Something to hold a constant 110 degrees F heat.  Can be a yogurt maker,  a cube dehydrator (like an Excalibur), or a well insulated cooler.   I know that the yogurt maker is a one use appliance but it sure does make good yogurt without a lot of hassle.

Sterile quart jar

Glass measuring cup

Spoon for stirring

Thermometer (Instant Read is the best kind)

Stainless Steel pan for heating the milk

Steps:

*For raw milk yogurt heat your milk to 100-110 degrees F. This will produce a thin, runny yogurt.

*For thicker yogurt heat your milk to 180 degrees F.  Cool the milk down to at least 110 degrees F.

When your milk is at 100-110 degrees F put 1 cup of milk into a measuring cup and mix with your culture.  Pour back into the milk and mix well.

Pour the combined milk and culture into either your yogurt maker or quart jars.  Seal your jars with lids, plastic lids work the best.

Choose your heat source to complete making the yogurt.

*Yogurt maker – Depends on the type but usually takes about 6-8 hours.

*Cooler method- Pour water that has been heated to 110 degrees F into the cooler containing your quart jars of yogurt. Have the water come up to the shoulder of the jar. Seal the cooler and wrap with a blanket or towels.  Let sit for 10-12 hours.

*Dehydrator method – Set your dehydrator to 110 degrees F.  When warm put your jars of yogurt in and let stay for 10-12 hours.

*Be sure to check your heat source with a thermometer to make sure that it is the temperature that you need.

Your yogurt is preservative free so it is best to use it within 8-10 days. If you need to you can freeze it to make it last longer.

If you use yogurt from a previous batch as the starter for your next yogurt realize that it needs to be used within about 3-4 days, don’t save it for too long because the probiotics can weaken and not make a firm yogurt. It would still be okay to use but maybe not be the consistency that you prefer. Usually the starter from a previous batch will only be good quality for about 3 batches.  Freezing the starter that you save for your culture helps to make it last longer.

If you purchase yogurt from the store to start as your culture be sure that you choose the yogurt that contains live cultures. Don’t be confused because all of them don’t.

Happy Yogurt Making!  I will also post a Crockpot Yogurt Recipe but I still prefer the yogurt the yogurt maker makes, just saying!