It’s a 100 degree day, you’ve eaten more ice cream than you care to admit, and while you want to continue eating something cool, you just can’t bring yourself to eating more ‘scream. What’s a gal to do? Make some vitamin-packed, gut-friendly yogurt, of course.
Why, you may ask? Homemade yogurt is inexpensive and delicious. It’s also about as natural as you can get; there are only two ingredients: milk and yogurt culture. In fact, it’s going to be so good that John Stamos will be knocking on your door, asking you to share your magical yogurt. #unclejesseforever
1/2 gallon organic, non-GMO whole milk
3/4 cup plain non-Greek organic yogurt starter (that is, 3/4 cup of any yogurt brand of your choice or 3/4 cup of yogurt from your last batch)
1. Pour 1/2 gallon milk into a large pot and place pot in a water bath to ensure that the milk doesn’t scorch or boil over. Boil the milk for 1/2 hour or until it reaches approximately 195 degrees in temperature.
2. Take the pot of milk off of the stove and cool it to 110 degrees. You can leave the milk to cool naturally (it takes about 1 hour) or if you’re in a hurry, you can place it in an ice bath. Just know that some types of pots might break if you take them from extreme heat and place them in extreme cold.
3. Add 3/4 cup yogurt starter to the cooled milk and stir such that the yogurt is fully incorporated into the milk. This will ensure that the culture is spread throughout the milk.
4. Cover and keep in a warm place (I usually just pop it in an oven that’s turned off) for 3 hours, and your yogurt-making adventure is complete! There may be a skin that forms on top of your yogurt. I generally just stir it in, but if it is a bother, you can feel free to remove it.
5. Place thickened yogurt in the refrigerator for storage.
Easy-peasy, right?! And now you have delicious, all-natural homemade yogurt. And since it’s unflavored, you can use it in recipes, eat it plain, or dress it up however you wish! John Stamos – are you reading this? Shall I plan for 6pm?