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
METHOD
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 an oven that has been completely off and just leave the oven light on.
Leave overnight and then place in fridge until ready to use.
About the show: Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.
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