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How to Make Homemade Yogurt in a Large Cooking Pot

Last year I learned how to make yogurt in a Yogourmet Electric Yogurt Maker. I was making weekly batches of yogurt but when I returned the yogurt maker back to my mom, I stopped making yogurt (except for one failed attempt at Crockpot yogurt).

Last week I had an American woman, who labores in the Ukraine, staying with us while she’s on her year-long stay in the U.S. I really don’t know how we ended up talking about yogurt, but she said they make yogurt in a large pot all the time and she could teach me.

We started out with less than a half gallon of raw milk, and these are the instructions that gave us creamy, thick yogurt. There was no need to sweeten or strain it.

Homemade Yogurt

Ingredients

Raw Milk
1 packet of yogurt culture or 1/2 cup of whole fat, plain yogurt (such as Stoneyfield Farms yogurt)
A Candy Thermometer helps, but I’ve added instructions for how to use your senses — sight and touch — to test the temperature.

Direction

  1. Scald milk in a pot to about about 175° F, stirring consistently. You’ll notice a film come to the top of the milk.
  2. Cool milk to 110° F or until placing the inside of your wrist on the pot just slightly bites, but no longer burns. To speed this step, place pot in a sink full of cold or ice water.
  3. While the milk is cooling, fill a large pot about 1/3 with water and start heating to about 110° F.
  4. Once  the milk has cooled to 110° F, stir in one packet of yogurt culture or 1/2 cup of whole fat, plain yogurt.
  5. Pour the cultured milk into quart glass jars, with lids loosely screwed on. Then place the quart jars in the large cooking pot that is 1/3 full of water.
  6. Fill the pot with more water or take out water so that the water line is nearly even with the cultured milk line in the quart jars.
  7. Wrap the large pot in blankets and put near a heater or a warm place in your house and let sit for 6 to 12 hours or until yogurt is thick. Check the temperature every few hours; you may need to add more hot water once or twice.

Linky Parties: Tasty Tuesday, Tuesday’s Tasty Tidbits, Tuesday Talent Show, Tuesday Confessional, Handmade Tuesdays, Fat Tuesday, Tempt my Tummy Tuesday, Tasty Tuesday at Naptime Creations, Traditional Tuesdays, Tuesdays at the Table, Heart and Soul Hop, Tasty Tuesday at 33 Shades of Green, Slightly Indulgent Tuesday

This entry was posted on Monday, February 6th, 2012 at 11:59 am and is filed under food, Food we do eat, Human Health Foods, REAL milk, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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