Emet refuses to eat any other yogurt after having tasted Caper’s yogurt…
INGREDIENTS AND TOOLS:
milk
yogurt starter (just plain yogurt from the store)
thermometer
jars
METHOD:
heat the milk on the stove to 180F.
remove from heat and allow to cool to 110F.
add your yogurt starter to your warm milk.
a quart of milk requires 2TBSP of yogurt starter.
stir it in thoroughly, then pour your warm milk into jars, leaving 1/2″ or so space at the top and screw the lids on loosely.
put the jars in a warm or insulated place (we use a lunch cooler with another jar of hot water in there with it to act as a heater) and cover with a towel.
let the yogurt cool down as slowly as possible over the course of the next 8-10 hours, after which time it’s ready to put in the refrigerator and serve once it’s cooled.
to obtain your next starter, scoop the first 2 TBSP (or 4 or 6 or 8 etc, depending on how much milk you’re making into yogurt) off the top of a fresh jar of your home made yogurt, and save this in an airtight container to use in your next batch of yogurt.