Ingredients
Milk and culture
- 4 cups pasteurized whole milk 1 US quart, approximately 946 mL
- 1/4 cup fresh plain whole-milk yogurt with live and active cultures approximately 57 g
Equipment
- Double boiler or heavy 2–3-quart saucepan
- Accurate food thermometer
- Clean mixing spoon and small bowl
- Three heat-safe pint jars with lids
- Small insulated cooler suitable for warm water
- Basin for a cooling-water bath
- Measuring cups
Instructions
Heat, culture, and chill
- Wash hands, work surfaces, jars, and utensils. Sanitize heat-safe jars and tools using a dishwasher sanitizing cycle or boiling water for 10 minutes; air-dry. Follow the lid manufacturer's instructions. Keep jars warm, not refrigerator-cold.
- Put the milk in the double boiler or saucepan. Heat gently to 185°F (85°C), stirring frequently, or constantly with a saucepan. Hold at approximately 185°F for 20 minutes without boiling. Reduce the heat as necessary to prevent scorching.
- Set the pan in a basin of cold water without letting water enter the milk. Stir gently until the milk reaches 112–115°F (44–46°C).
- Stir the starter yogurt into 1 cup of the cooled milk until smooth, then gently combine with the remaining milk. The mixture should be approximately 110–112°F (43–44°C).
- Prewarm the cooler with hot water within its manufacturer's limits, then empty it. Divide the cultured milk among the warm jars and cover. Add approximately 110°F (43°C) water halfway up the jars, below their lids.
- Close the cooler and maintain approximately 110°F, within 105–115°F (41–46°C). Check the water temperature every 30–60 minutes and adjust the surrounding bath carefully without shaking the jars. Begin checking the set after 4 hours; allow up to 7 hours. Refrigerate as soon as the yogurt forms a cohesive, softly gelled set. Discard a batch that fails to set properly.
- Dry the jars and refrigerate promptly at 40°F (4°C) or colder for at least 4 hours. Do not leave them on the counter to cool. Stir gently, if desired, only after chilling.
Nutrition
Calories: 80kcalCarbohydrates: 6.3gProtein: 4.3gFat: 4.3gSaturated Fat: 2.7gCholesterol: 16mgSodium: 63mgPotassium: 186mgSugar: 5.8gCalcium: 149mgIron: 0.05mg
Video
Notes
Makes approximately 4 cups; divide the unstrained batch into eight equal portions. Evaporation and brands affect yield. Allow about 12 hours including up to 7 hours of incubation and at least 4 hours of chilling. Heating and cooling times are estimates; use the thermometer and set, not the clock alone.
Use commercially pasteurized milk and fresh plain live-culture yogurt. This is not a raw-milk or cold-start method. Keep covered and refrigerated; use within 7 days as a conservative household target. Add fruit, sweeteners, and herbs to individual portions after chilling.
A little pale whey can be normal. Discard yogurt with mold, unusual discoloration, an off odor, or failure to set. Do not taste or try to rescue a suspect batch. Contains milk.
Nutrition is estimated from ingredients divided into eight portions without toppings or straining. Fermentation changes lactose, so carbohydrate and sugar figures are approximate.
Video credit: Dairy Farmers of Canada, published June 21, 2010. The video illustrates the saucepan-and-cooler technique with more starter and optional milk powder. Follow this written recipe's quantities, temperatures, and timing.