“Once your yogurt is chilled your ready to go-just add your favorite jam or preserve or fresh fruit.”
READY IN:
10mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 1 quart milk
  • 3 -24 teaspoons lactobacillus acidophilus culture

Directions

  1. Heat the milk to boiling point-212°F.
  2. Let cool to just warm-do a wrist test.
  3. When no longer"hot" add the yogurt or yogurt starter and whisk well.
  4. There are several methods to go to at this point but I think (IMHO) that this is the best.
  5. Pour product into a wide-mouth thermos and put the lid on it.
  6. Let stand 4-6 hours before refrigerating.
  7. Dont shake, rattle or roll the thermos while incubating or your going to get yogurt that looks like cottage cheese.

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