Sometimes, you want to make something yourself. Homesteading Homemade Yogurt fits the bill. It’s easy and a way to use up a tiny bit of leftover yogurt and make a LOT more of it, inexpensively. I think it tastes better, too. It’s not as tangy, has a smoother flavor and will thicken the longer it cures and is in the fridge. It’s worth making and a dollop is lovely on THIS breakfast or dessert tart.
INGREDIENTS – Homesteading Homemade Yogurt
1/2 gallon whole milk, not ultra pasteurized
2 TB Greek or regular yogurt you have left in the fridge
Let milk come up to a simmer (shivering, not full boil), turn off
Ladle into (4) 8 oz Mason jars, and let cool until just a little warmer than you with lids off or ajar
Put 1/2 TB yogurt in each jar, seal with lid on
Place in a oven that has been completely off and just leave the oven light on.
Leave overnight and then place in fridge until ready to use.